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Desafío Cacao: De vivero a cosecha

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Preguntas rápidas sobre cacao: de vivero a cosecha.

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Colombia

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Desafío Cacao: De vivero a cosecha
 

Desafío Cacao: De vivero a cosechaOnline version

Preguntas rápidas sobre cacao: de vivero a cosecha.

by Dervin CONTRERAS ASCANIO
1

La cosecha se hace cuando las mazorcas están maduras, normalmente con cambios de color y peso.

2

Las semillas de cacao germinan dentro de 24 horas en condiciones normales de vivero.

3

Las plantas de cacao requieren sombra para evitar quemaduras y mantener la humedad.

4

En vivero, se germinan las semillas de cacao para producir plántulas.

5

La fermentación de los granos se realiza en secos al sol sin agua o humedad controlada.

6

El cultivo del cacao se maneja con sombra y riego frecuente para evitar estrés hídico.

7

Después de la cosecha, las mazorcas se abren para extraer los granos cubiertos de mucílago.

8

Las mazorcas de cacao pueden cosecharse en cualquier época del año sin depender de la temperatura o lluvia.

9

El primer corte de podas debe hacerse cuando la planta tiene menos de un año.

10

El mucílago de las mazorcas se fermenta de forma natural fuera de la fruta, inmediatamente al cosechar.

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