It is therefore common the use of leguminous plants which provide shade aids necessary and are a constant source of nitrogenous substances for cultivation. The plantations are located in soils that range from very heavy clays eroded into newly formed volcanic sands and silts, with pH ranging between 4.0 and 7.0. You could say that cocoa is a plant that thrives in a wide range of soil types. 3. COMMERCIAL VARIETIES There are two races of cocoa: a) Stranger (= Trinity) or bitter chocolate. Originally from the Americas is the most cultivated race cocoa regions of Africa and Brazil.

It is characterized by hard nuts and woody, relatively smooth surface and flat purple beans and bitter taste. In this race highlight different varieties as Cundeamor, Amelonado, Sambito, gourds and angoleta. b) Criollo cacao hybrids or sweet. They are currently replacing the old plantations of Strangers because of their greater adaptability to different environmental conditions and higher quality fruit. They are characterized by their nuts and seeds smooth, round white to violet, sweet and pleasant taste. The fruit surface has ten longitudinal grooves marked, five of which are deeper than those that alternate with them. The ridges are prominent, warty and irregular. 4.

CULTURAL PRACTICES 4.1. Soil Preparation. The soil is the fundamental way in the development of cocoa. It must be protected from direct sunlight as they degrade quickly humus layer may contain. We therefore recommend that adequate shade and maintenance of the litter, not to practice deep plowing and cutting weeds as low as possible. The litter and shading help keep needed moisture during the dry months. Cocoa is a plant very sensitive to waterlogged land so it is recommended to use adequate drainage to prevent waterlogging. We recommend the construction of canals that collect and lead the excess rainwater to prevent it remove litter and humic soil horizon. 4.2. Elimination of weeds. The weed control in cocoa is done primarily through chemical weeding. The plants that come out of the nursery are very susceptible to damage from herbicides and should therefore be applied with caution. The products used are diuron, dalapon and the gesapax. When performing applications of herbicides is important not to come into contact with the cacao plant. If this has piqued your curiosity, check out adverum. It is therefore common to use cylindrical plastic protectors that protect the plants. There are tests that specify the effect of these herbicides on the shade trees of cacao, so it is recommended to take precautions and do not spray near them. 4.3. Pruning is a technique which is to remove all the unnecessary branches and suckers, and dead and diseased parts of the tree.