Strengthening the foundations for a specialty cocoa sector in the Caribbean

30/10/2025

Cocoa is commonly propagated through three primary methods: seedlings, stem cuttings, and grafting. Each of these techniques offers distinct advantages and disadvantages. This technical factsheet provides critical information on sustainable propagation methods in cocoa.

Strengthening the foundations for a specialty cocoa sector in the Caribbean

30/10/2025

Regular pruning of cocoa trees improves tree health, reduces disease incidence, maintains a manageable tree height and boosts cacao production. This technical factsheet provides good practices for the sustainable pruning of cocoa trees.

Strengthening the foundations for a specialty cocoa sector in the Caribbean

30/10/2025

Sensory evaluation of cocoa liquor and chocolate made from fine flavour cocoa is essential for assessing quality, identifying unique flavour attributes, and detecting defects.

Strengthening the foundations for a specialty cocoa sector in the Caribbean

30/10/2025

Post-harvest processing of cocoa—fermentation, drying, and storage—is essential to develop flavour precursors, reduce bitterness and astringency, lower moisture content to prevent mould growth, and ensure bean quality for safe storage and market acceptance.

Strengthening the foundations for a specialty cocoa sector in the Caribbean

30/10/2025

Black pod disease is the most important disease affecting cocoa production globally. The disease infects all parts of the cocoa tree such as the pods (pod rot), leaves (leaf blights) stems (stem canker and collar rot), flower cushions and the roots (root rot).

Strengthening the foundations for a specialty cocoa sector in the Caribbean

30/10/2025

Cocoa is a bioaccumulator of cadmium, which means it can take up cadmium from soils and accumulate it over time in its organs. As a perennial tree crop, cocoa remains in the soil for long periods of time and can over time accumulate considerable amounts of cadmium, which are not detected with the naked eye.

Strengthening the foundations for a specialty cocoa sector in the Caribbean

30/10/2025

Witches’ broom disease is a devastating fungal disease of cacao (Theobroma cacao) in Latin America and the Caribbean and one of the main limiting factors to cocoa production in this region. The disease depletes carbohydrates (food) from the tree which results in significant reductions in yield.