How to Plant Cacao Beans? A Detailed Guide to Planting Methods and Techniques

Cacao beans are the product of the cacao tree and generally grow within 20 degrees north and south of the equator. Different growing locations produce different flavors; some have a slight fruity aroma, while others have a smoky flavor. So how do you plant cacao beans?

1. Growing habits of cacao beans

The production areas of cacao beans are mainly distributed within about 20 degrees north and south of the equator. A hot, rainy climate is the most suitable environment for cacao beans to grow. Cacao beans have different flavors in different places; some have a slight fruity aroma, while others have a smoky flavor. Today, the main production areas of cacao beans are three regions: Central and South America, West Africa, and Southeast Asia.

Cacao beans are the product of the cacao tree, and cacao beans can be ground into cocoa powder for consumption. Introduction and planting began in 1922 in Chiayi, Kaohsiung and other places in Taiwan, China. The main growing area in mainland China is now Hainan. The cacao tree prefers to grow in a hot, humid climate and on gentle slopes formed by alluvial soil rich in organic matter; it is not suitable for growth in poorly drained and heavy clay soil or in places often hit by typhoons.

It is best suited for planting on land between 20 degrees north and south of the equator. Assuming fertile soil conditions and careful cultivation, once established, the cacao tree can grow in full sunlight. Cacao plantations (cacao trees under artificial cultivation) are usually located in valleys or coastal plains and must have evenly distributed rainfall and fertile, well-drained land.

2. Lifespan of the cacao tree

The cacao tree is an evergreen species; its large, smooth leaves are red when young and turn green after maturity. At maturity, cultivated cacao trees are 15 to 25 feet tall, but wild cacao trees can reach more than 60 feet. The expected lifespan of the cacao tree is still a matter of conjecture. It is generally believed that after 25 years, a cacao tree may be considered to have reached the end of its economic usefulness, at which point it is suitable to replant young cacao trees to replace it.

3. Pest and disease control

Pests: On young cacao trees, piercing-sucking pests (aphids, psyllids, mealybugs and thrips) and leaf-eating pests (mites) constitute the dominant damaging species. On mature cacao trees, mirids, shield bugs, pod-boring pests, psyllids, ants and locusts are the dominant damaging species.

Diseases: Such as witches' broom disease and black pod disease; there are several hundred species of fungi, which reduce the global annual cacao bean harvest by 1/3.

4. Harvesting

After pruning and careful cultivation, most types of cacao trees begin to bear fruit in the fifth year. With the best care, some varieties even produce a good harvest in the third and fourth years. Cacao trees bear fruit (or pods) all year round, but harvesting is usually seasonal. Because cacao trees are freely cross-pollinated, the pods form various types, including Criollo, Forastero and Trinitario.

The cacao tree is very fragile and has very shallow roots, so workers cannot risk climbing it to pick pods from high branches.

Growers equip the pickers who work in the fields with long-handled, hand-shaped steel knives. The steel knives are used to reach and cut down the highest pods without damaging the cacao tree's soft bark. A large machete carried on the person is used to harvest reachable pods growing on low branches.

5. Storage

The cacao beans or seeds taken from the pods are placed in boxes or piled up and packed. Surrounding the cacao beans is a layer of pulp that begins to heat up and ferment. Fermentation lasts three to nine days, removes the bitterness of the cacao and produces the raw material with the characteristic chocolate flavor.

Fermentation is the simple process in which the sugars contained in the cacao beans are converted into acids—mainly lactic acid and acetic acid.

The fermentation process causes the temperature of the cacao beans to rise to 125 degrees Fahrenheit, killing the bacteria in them and activating the enzymes present, forming the mixture that produces the chocolate flavor when the cacao beans are roasted. The final result is the creation of dark brown, fully fermented cacao beans; the appearance of this color indicates that the cacao beans are ready for the drying process.

Like all fruits full of moisture, if cacao beans are to be preserved, they must be dried. In some countries, the drying process is very simple: just spread the cacao beans on trays or bamboo mats and then dry them in the sun. When wet weather interferes with this drying method, artificial methods are used. For example, the cacao beans may be brought indoors and dried under a hot-air pipe.

The growing range of cacao beans is relatively small, and only a small number of areas in our country can grow them. Growers with the conditions and skills can try planting cacao beans.