VARIETIES OF CACAO

The cacao, theobroma cacao, which originated from South American rainforest and grows in
elevation of 1,000 meters above sea level. Cacao thrives best in wet climates with rainfall evenly
distributed across the year. It is grown mainly for its seeds known as the cocoa beans which are
used to make cocoa mass, cocoa powder, chocolate, and etc. (Department of Agriculture, 2017)

The cocoa fruit comprises of the pod or shell, beans or seeds, husk, placenta and mucilaginous
pulp which contains a sweet juice referred to as ‘sweating’. Generally, cocoa pods are oval-
shaped and vary in size. It can be as tall as 40 feet (12 meters), and has fruits (pods) which are
more than on foot (30 cm) long. The fruits may be brownish-yellow to purple, and contain 20-40
seeds or cacao beans in a pink, sweet-sour pulp. (Cacao web, 2020)
There are three major variants grown by farmers in the Philippines. The three main cacao
varieties are as follows.
FORASTERO
The most grown variant is Forastero which is native to the Amazon basin. It’s known for being
harder, more disease-resistant, and high yielding. Its fruit is smallest among the three variants
and the beans comes with flat, dark purple color.
CRIOLLO
Criollo is the expensive due to its challenging growth conditions and susceptibility to pests and
diseases. This variant is native to Central and South America. The beans are white to pale in
color and recognized as a superior quality, less bitter and more aromatic.
TRINITARIO
Trinitario is discovered accidentally in the island of Trinidad, it is a hybrid between Forastero
and Criollo: the hardiness and high yield of Forastero and the refined flavor of Criolo. Its quality
varies between average and superior abd also considered as also predominant fine flavor cocoa.
Trinitario cacao pods can be long or short, red or yellow in color.

PARTS OF CACAO
Source: Perfect Daily Grind

 Exocarp – it is the external layer of the pod that comes with the rough surface that serves to
protect the whole fruit
 Mesocarp – it is a thick, hard layer sits beneath the exocarp usually at least slightly woody.
 Endocarp – follows the mesocarp and is the final layer of the “shell” surrounding the cacao beans
and pulp.
 Cacao Pulp - it usually has a white, sticky pulp or mucilage covering the seeds, which is only
removed during fermentation.
 Placenta/Funicle – this is a thin, thread-like stalk that attaches the seeds to the placenta. The
funicle and placenta, like the pulp, break down during fermentation.
 Seeds/Bean -  it is covered in pulp, ordered in rows that go around the placenta or rachis in such a
way that it looks like a corn cob

Guevarra, J. (2018, February 21). [Web log post]. Retrieved December 05, 2022, from
https://perfectdailygrind.com/2018/02/chocolate-fruit-looking-inside-cacao-pod/

RELATED STUDIES

Cocoa pods are usually oval-shaped and vary in size depending on variety,

https://ecommons.cornell.edu/bitstream/handle/1813/10592/PM%2006%20022%20Adewumi%20final
%201Nov2006.pdf?sequence=1 (sizes of cacao)

APPLICATION OF COEFFICIENT OF FRICTION TO THE SEPARATION OF CACAO

HUSK-BEANS MIXTURE (phone)
Owolarafe, O. et.al (2007) stated that height of fall from the hopper onto separating surface,
speed of separating surface, and the angle of inclination of the separating surface is considered
on separation efficiency using statistical package (SAS 1987) indicates that these factor are
significant at 99%. The best separation efficiency was observed at 250 rpm, height of 90 mm,
and angle of inclination of 25ᵒ. However, the research is not using a moving surface for
separating the bean from the pod.
[5] O. O.K. OWOLARAFE1, B. B.S. OGUNSINA, A. GBADAMOSI, and O. FABUNMI,
“APPLICATION OF COEFFICIENT OF FRICTION TO THE SEPARATION OF COCOA
HUSK–BEANS MIXTURE,” 2007. Accessed: Nov. 21, 2022. [Online]. Available:
https://www.researchgate.net/publication/227633381_Application_of_coefficient_of_friction_to
_the_separation_of_cocoa_husk-beans_mixture
DESIGN, FABRICATION AND TESTING OF COCOA DEPODDING MACHINE
It has been said that the essential components of the deppoding process are dependent on the
hopper, the depodding unit, the frame and the power unit. Investigation shows that when the
operating speed increases, efficiency tends to decrease, and the percentage of seed damage
increases. As a result, there is an inverse link between efficiency and speed, as well as an inverse
relationship between percentage seed damage and operating speed. The recommended speed for
efficient and smooth running of the machine was found to be 219 rpm producing the highest
efficiency of 89.29% with throughput capacity of 469.87 kg/h and bean damage of 0.037 kg
(Iyanda, M. et al., 2018)
M. Iyanda, E. Alhassan, and T. Adekanye, “Design, Fabrication and Testing of Cocoa
Depodding Machine,” 2018. Accessed: Nov. 13, 2022. [Online]. Available:
https://core.ac.uk/download/pdf/232191164.pdf
The Cacao tree is grown in the tropics in a band between 10 to 20 degrees north and south of the
equator, sometimes called the “Cocoa Belt”. It grows most notably in Central and South
America, West Africa and Southeast Asia specifically Malaysia, Indonesia and the Philippines.
The tree is often grown in the shades of other trees and can be as tall as 40 feet. It bears fruits in
18 months but reaches full bearing capacity in 5 years producing70 to 100 pods or more per tree
per year. The tree is cultivated in many countries. Africa contributes 71%of the world cacao
production, followed by Latin America (16%) while Asia and Oceania at 13%.
Today, the leading suppliers of cacao are Ivory Coast, Ghana, Indonesia, Nigeria, Brazil,
Cameroon, Ecuador, Dominican Republic and Papua New Guinea. Ninety percent (90%) of
existing cacao farms are small. This ownership profile holds true even in the global scenario
where most cacao farms are also small, ranging from 1-3hectares.
The Philippine cocoa industry is presently making a comeback. With production volumes
progressing since 2006, the government undertook policy measures to secure the industry’s
progress through R.A. 7900 or the High Value Crop Development Program Act which lists the
intensification of cocoa production as one of its priorities. In addition, local farmers have
increased their interests in the cultivation of cocoa due to the growing demand from local and
international markets.
On account of productivity level, a declining yield from 2005 to 2014 was noted despite of the
expansion of the industry in terms of area. Although area expansion was observed yearly, the
volume of production at 0.5 kg to 1.0 kg per tree per year is way below the targeted 2 kg per tree
per year set by the industry to beat the 2022 Cacao Challenge. Genetic expression of the existing
varieties is at 3.5 kg per tree per year. Aging cacao trees, lack of good agricultural practices, and
scarcity of high-yielding planting materials are among the factors affecting the yield and
production volume of the industry.
Cacao tree grows most notably in Central and South America, West Africa, and Southeast Asia
such as the Philippines, which countries that are located near the equator and are frequently
referred to as the "Cocoa Belt”. The tree grows in the shadow of other trees and can grow to be
40 feet tall. It bears fruit after 18 months but reaches full bearing capacity after 5 years,
producing 70 to 100 pods or more per tree per year.

Currently, about 70% of world’s cacao is produce on West African countries and in 2019/2020
the production of cocoa beans in Africa was estimated to be around 3.6 million metric tons. The
Ivory Coast and Ghana produced the largest amounts of it, accounting for more than half of the
world's cacao supply. (Shabandeh, 2022). However, as of 2012, cacao production in the stated
region and countries is declining due to growing gap between supply and demand for cacao-
based products.

Philippine is one of the countries in Asia that is suitable in producing the cacao because of its
strategic location and climate condition. Since 2006, the Philippine industry is making a
comeback with the policy made by the government through R.A. 7900 or the High Value Crop
Development Program Act which prioritize the production of cacao.
As shown below, the Davao Region still leading in cacao-producing region which accounts for
80% of national cacao production, with 19,769 ha (LGU statistics) of cacao land planted in 2015.
Mindanao region such as CARAGA, Zamboanga Peninsula, and Northern Mindanao contributes
10%, with Luzon and Visayas sharing the remaining 10%.
Despite its competitive advantage, the domestic supply is still cannot meet the demand, at
present only stands at 10,000–12,000 MT from the 20,000–25,000 hectares (ha) of land planted
with cacao per industry estimate. (Philippine Cacao Industry Roadmap, 2016). Also, Based on
Bureau of Agriculture Statistics (BAS), from 2000 to 2012 show a reduction in cocoa cultivation
area from 12,077 hectares in 2000 to 9,337 hectares by 2012. The number of fruit bearing trees
also declined from 4.6 million to 3.8 million in the same period. Correspondingly, production
output declined from 6,628 MT to 4,831 MT. Supply utilization (demand) also showed a
consistent decline from 12,909 MT in 2000 to 6,992 MT by 2012. In addition, in the targeted
volume production of 2 kg per tree per year set by industry to achieve the 2022 Cacao Challenge
is way below 0.5 kg to 1.0 kg per tree per year.
A huge factor affecting on the decreasing figures in Philippine cacao production is the lack of
agricultural practices as wells as equipment and facilities on post-harvesting. Then, the aging of
cacao trees in large production, which renders them susceptible to pests and diseases. And,
there's also an increasing competition from other plantation crops such as banana and palm oil.

https://www.statista.com/statistics/263855/cocoa-bean-production-worldwide-by-region/
#:~:text=About%2070%20percent%20of%20the,the%20world%C2%B4s%20cocoa.

BAS data from 2000 to 2012 show a reduction in cocoa cultivation area from 12,077 hectares in 2000 to
9,337 hectares by 2012. The number of fruit bearing trees also declined from 4.6 million to 3.8 million in
the same period. Correspondingly, production output declined from 6,628 MT to 4,831 MT. Supply
utilization (demand) also showed a consistent decline from 12,909 MT in 2000 to 6,992 MT by 2012.
Local markets normally coped with low domestic supply through importation. However, BAS data
suggests wild fluctuations – from a peak of 8,822 MT in 2001; to a drastic low of 106, 118, and 77 MT in
2005 to 2007; then rising steadily to a little over than 2,000 MT from 2009 to 2012.