Contact us
 |
[email protected] |
 |
3275638434 |
 |
 |
| Paper Publishing WeChat |
Useful Links
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Puran Bridgemohan1, Musa El Sharief Mohamed1, Majeed Mohammed2, Kimberly Singh1 and Ronell Shamir Hemsley Bridgemohan3
Full-Text PDF
XML 1534 Views
DOI:10.17265/2161-6256/2016.01.001
Affiliation(s)
1. Centre for Biosciences, Agriculture and Food Technology, University of Trinidad and Tobago, ECIAF Campus, Centeno, Trinidad
2. Faculty of Agriculture, University of the West Indies, St. Augustine Campus, Trinidad
3. Georgia College and State University, Milledgeville, GA 31061, Georgia, USA
ABSTRACT
Cocoa (Theobroma cacao L.) is the major
input into the chocolate manufacturing industry, particularly the fine or
flavor of the indigenous variety Trinitario, which is the hybrid of Crillo and
Forastero. One key problem encountered by researchers is the inability to
differentiate the various phenological stages of the cocoa reproductive cycle
and to assess or predict the yield. This study sets out to map the various
stages of the reproductive biology of cacao and to develop a set of
photographic illustrations that appropriately describe the floral biology and
development stages of Caribbean fine cocoa as a tool for agronomist and farmers.
It used a modified version of the codification of the “extended BBCH” scale (Biologische
Bundesantalt, Bundessortenamt and Chemische Industrie, Germany), which is a
numerical system that differentiates between principal, secondary and tertiary
growth stages. The phases and all floral stages to fruit development are described and
illustrated in a set of photographs, which can now be used for training and referencing purposes. This is
the first attempt to undertake and document this study.
KEYWORDS
Cacao, flavor, extended BBCH, fine cocoa, growth stages.
Cite this paper
References