Cacao Industry Research Articles

Market Landscape and Digital Presence of Cacao-based Products in Bicol Region, Philippines

The Philippines stands as one of the world's emerging players in the cacao industry with its potential to contribute substantial impact in the global cacao market. A research study was conducted to determine the market landscape and marketing strategies conducted by cacao farmers and processors in Bicol region, Philippines. Surveys and interviews were conducted to capture diverse perspectives and insights of 70 cacao farmers, processors, traders and retailers. Result of the study showed that demographic characteristics of the group shows the predominance of traditional farming activities combined with a significant involvement in processing and trading which highlights a diversified approach to agriculture. Majority are directly involved in selling goods to consumers, either through retail or a combination of wholesale and retail activities. There is a strong inclination towards digital marketing and direct consumer engagement, alongside traditional wholesale and retail strategies. Market outlet for cacao products in the province suggests that most market activities are locally or provincially focused, with some engagement in regional and international markets. In terms of pricing information, there is a reliance on formal and market-based sources. Likewise, most businesses recognize the value of social media in reaching customers and promoting products. Recommendations include developing targeted marketing campaigns to specific consumer segments within the province, harnessing and further strengthening the power of digital marketing channels, including social media, e-commerce platforms, and influencer partnerships, strengthening collaboration with other stakeholders across the cacao value chain to improve market linkages and promotion and continue conducting market research and consumer preferences and monitor market trends.

First Report of Cacao Mild Mosaic Virus Associated with Cacao (Theobroma cacao) in Hawai'i, USA.

Cacao, Theobroma cacao, is an important tropical agricultural crop and the key ingredient of chocolate, which has an international trade value of $103 billion/year (Marelli et al. 2019). Cacao mild mosaic virus (CaMMV) is a badnavirus that causes mild symptoms compared with some of the closely related species of Cacao swollen shoot virus (CSSV), the latter of which are currently only found in West Africa (Marelli et al. 2019; Ullah et al. 2021). CaMMV was recently found in symptomatic commercial cacao trees in Mayagüez, Puerto Rico (Puig et al. 2020), and subsequently detected in a USDA ARS (Agricultural Research Service) quarantine greenhouse in Miami, FL (Puig 2021). The USDA ARS germplasm repository in Hilo, Hawai'i, USA serves as a backup collection for Puerto Rico's cacao germplasm, and field trials have been established from cacao germplasm from Miami to evaluate select varieties. To determine if CaMMV is present in the collection in Hilo, greenhouse and field accessions were tested. Using an optimized sampling and PCR protocol established by Puig (2021), three young cacao petioles per tree or seedling were collected and pooled, and DNA was extracted using the NucleoSpin Plant II commercial kit (Macherey-Nagel, Düren, Germany) following the manufacturer's instructions. Samples were molecularly identified via end point PCR, gel electrophoresis, and Sanger sequencing. PCR amplification of CaMMV using the virus-specific primer set Mia-1396F (5'-ACCGTGTCTAYCAGCACTGGA-3') and Mia-1667R (5'-GACCACCGTCAGCCAGAC-3') produced 289 bp amplicons. Of 230 plants sampled, 26 CaMMV positive detections were discovered in greenhouse and field plantings in Hilo. Most CaMMV+ plants contained some form of leaf chlorosis (96.2%). The sequenced PCR products from Hawai'i were deposited in GenBank (accession nos. OQ692890-OQ692891) and showed 99.2% nucleotide identity to CaMMV accessions from Puerto Rico (MW052520; n = 23) and 98.1% nucleotide identity to CaMMV accessions from Florida, USA (MZ409692; n = 3) in BLASTn analysis. For species-level confirmation, the RT-RNase H domain was amplified from 9 isolates using CaMMV-specific primers (Mia5385F, 5'-AGGACAACGGCTTTCTTGGT-3'/Mia6616R, 5'-GAGACTAACTTGGTTAGGGCT-3'), sequenced, and deposited in GenBank (accession nos. PP997461-PP997462). Sequences matched most closely to GenBank isolates from Puerto Rico (MT253659; 98.0%; n = 7) and Trinidad and Tobago (NC_033738; 97.1%; n = 2). CaMMV, previously known as cacao Trinidad virus A, was first reported in 1943 and was associated with 7 to 33% yield reduction, loss of vigor, and tree decline (Posnette 1944; Swarbrick 1961). CaMMV is known to exist in the Americas and was most recently detected in Brazil and Indonesia (Kandito et al. 2022; Ramos‑Sobrinho et al. 2021). To the best of our knowledge, this is the first report of CaMMV infecting cacao in Hawai'i. The cacao industry continues to expand in Hawai'i, and cultivation occurs on at least four of the main islands including Hawai'i Island, O'ahu, Maui, and Kaua'i. To develop disease management strategies, further investigation is needed to define CaMMV symptomology, and determine the distribution and effect this virus has on production in Hawai'i. In the meantime, cacao will be screened regardless of visible symptomology to maintain pathogen-free accessions and avoid the transfer of virus-containing germplasm.

Evaluation of stress tolerance and design of alternative culture media for the production of fermentation starter cultures in cacao

Ecuador is one of the world's leading producers of cacao beans, and Nacional x Trinitario cacao represents one of the most distinctive varieties due to its flavor and aroma characteristics. This study aimed to evaluate the effect of the starter culture isolated from microbial diversity during the spontaneous fermentation of Nacional x Trinitario cacao. A total of 249 microbial isolates were obtained from spontaneous culture, with Lactiplantibacillus (45 %), Saccharomyces (17 %), and Acetobacter (2 %) being the most relevant genera for fermentation. Tolerance tests were conducted to select microorganisms for the starter culture. Lactiplantibacillus plantarum exhibited the highest tolerance at pH 5 and 6 % ethanol and tolerated concentrations up to 15 % for glucose and fructose. Acetobacter pasteurianus grew at pH 2 and 6 % ethanol, tolerating high sugar concentrations of up to 15 % for glucose and 30 % for fructose, with growth observed in concentrations up to 5 % for lactic and acetic acid. Subsequently, a laboratory-scale fermentation was conducted with the formulated starter culture (SC) comprising S. cerevisiae, L. plantarum, and A. pasteurianus, which exhibited high tolerance to various stress conditions. The fermentation increased alcoholic compounds, including citrusy, fruity aromas, and floral notes such as 2-heptanol and phenylethyl alcohol, respectively 1.6-fold and 5.6-fold compared to the control. Moreover, the abundance of ketones 2-heptanone and 2-nonanone increased significantly, providing sweet green herbs and fruity woody aromas. Cacao fermented with this SC significantly enhanced the favorable aroma-producing metabolites characteristic of Fine-aroma cacao. These findings underscore the potential of tailored fermentation strategies to improve cacao product quality and sensory attributes, emphasizing the importance of ongoing research in optimizing fermentation processes for the cacao industry.

SUSTAINABILITY OF CACAO INDUSTRY DEVELOPMENT PROGRAMS IN DAVAO DEL NORTE, PHILIPPINES

This study aimed to target four distinct research objectives which included describing the socio-economic profile of the cacao farmers-beneficiaries of the development programs in Davao del Norte, identifying the dimensions, level of the sustainability index, factors affecting the sustainability of the said development programs. This study utilized the quantitative research design employing the descriptive approach, the exploratory factor analysis (EFA), and the regression analysis technique. One research questionnaire was used as instrument in this study. A total of 260 farmers served as respondents to this study. The findings revealed that majority of the cacao farmers in Davao del Norte are male, married, aged 56-65 years old, Catholic Christian, Bisaya, with 41-50 years of farming experience, with 10 years and below cacao farming experience, earning a monthly income of Php. 10,000.00 and below, belonging to a household size with 4-6 members, having a membership to either Pamacaun Farmers Association, Alonga Sagayen Water System Association, or Cacao Farmers Linao Association, and with 6 to 10 years of membership. Moreover, findings also revealed 14 emerging dimensions of the sustainability of cacao industry development programs in Davao del Norte based on the responses of the cacao respondents. Furthermore, it was also found that the level of sustainability index of cacao industry development programs in Davao del Norte vary from one another. Lastly, findings revealed that only four of the factors significantly affected the sustainability of cacao industry development programs in Davao del Norte which are the years of farming experience, household size, organization membership, and years of membership. KEYWORDS: Sustainability, Development Programs, Cacao Industry

The Use of Open Data Kit (ODK) in Characterizing the Cacao Industry Sites in Panay Island

Cacao is one of the world's most valuable export commodities and cash crops. Western Visayas, along with the other regions in the Philippines, has committed to participate in national efforts to strengthen the production capacity of the cacao industry and address prospects and opportunities for the industry growth and development. This paper presents the results of a region-wide study that mapped out and assessed key cacao-producing areas in Western Visayas, specifically Aklan, Antique, Capiz, and Iloilo. The study sought their current production levels, important agricultural properties of farming areas, production densities, and growth potentials. Geospatial data was generated, analyzed, and mapped using Open Data Kit (ODK), an electronic data management system. Findings revealed that cacao plantations are not evenly distributed in Panay Island. Most cacao farms are located in the Province of Iloilo, however, tree density was highest at farms in the Province of Capiz. The geophysical characteristics of most cocoa-producing areas were consistent with the geophysical elements mentioned in the literature. These findings can be used for science-based decisions for promoting the emerging cacao industry in Panay Island.

Contribution of cacao agroforestry versus mono-cropping systems for enhanced sustainability. A review with a focus on yield

The demand for cocoa has increased over the past years following the growth of cocoa-based products linked to the rise in living standard in highly populated countries. Cacao industry is therefore currently facing the dilemma of producing more cacao while ensuring its sustainability. Cacao monocrops and agroforestry systems (AFS) are two contrasting ways to produce cocoa, yet their impact on yields, contribution to farmer livelihood, cocoa quality remains understudied. Therefore, we reviewed existing literature comparing (1) monocrop cacao farming systems with (2) simple or (3) complex AFS. We found 19 comparisons of the cocoa yields in monocrops and simple AFS and 20 comparisons of monocrop and complex AFS. Three main research findings derive from this work. First, in about one third of cases, cacao trees yield more (or equally) in AFS than in monocrops. However, when considering only simple AFS, cacao trees yield more or equal to cacao monocrop in 52% of the cases. Second, cocoa AFS yields an average of 14% less than cacao monocrop. Yet, on average simple AFS yielded 2% less than cacao monocrops. Finally, there are too little elements to draw conclusions about the nexus between cocoa quality and cacao tree cultivation system.

Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk

Cacao pod husk (CPH) is a primary waste in the cacao industry that contains favourable natural antioxidants based on phenolic compounds. This study reported an investigation of the effect of extraction parameters to maximise the bioactive yields of CPH extract. The preliminary extraction was focused on high total phenolic content and continued to maximise the total monomeric anthocyanin and antioxidant activity that have the potential to be applied as food additives. The solvent selection and particle size were the key parameters for extraction to reach the maximum phenolic yield (100.4 ± 0.5 mg GAE/g dw). It was confirmed that 50% (v/v) aqueous ethanol was the most appropriate solvent, either based on experimental results or Hansen Solubility parameter prediction. At the same time, the comparison of microwave and conventional heating suggested that Microwave-assisted Extraction was the best method to get high phenolic content due to its selective heating effects. The results showed that the maximum bioactive yields were 0.37 ± 0.0 mg Cy3GE/g dw of anthocyanin and 3.36 ± 0.02 mg TE/g dw of antioxidants obtained under 50 °C and 5 min extraction time. Gallic acid, catechin, epicatechin, coumaric acid and quercetin were identified in CPH extract using High-Performance Liquid Chromatography.

The Effect of Chitosan-Gelfoam Cacao Pod Husk on Wound Epithelial Thickness in the Post-Extraction Tooth with Anticoagulant Therapy

Tooth extraction is removing a tooth from its socket when it cannot be restored. Tooth extraction performed in patients on anticoagulant therapy can increase the risk of excessive bleeding. Therefore, a local hemostatic agent is needed to accelerate the hemostasis process and reduce the risk of tooth extraction complications in anticoagulant users. This study aims to determine the effect of chitosan-gelfoam extract of cacao pod husk to increase epithelial thickness in the post-extraction socket of male Wistar rats with anticoagulant therapy. This research used quantitative data collection techniques on 24 male Wistar rats who were given anticoagulant therapy. It was divided into eight groups: negative control group H+3, negative control group H+7, positive control with oral tranexamic acid therapy H+3, positive control with oral tranexamic acid therapy H+7, treatment 1 with 1 ml chitosan-gelfoam cacao pod husk extract therapy H+3, treatment 1 with 1 ml chitosan-gelfoam cacao pod husk H+7, treatment 2 with 10 ml chitosan-gelfoam cacao pod husk H+3, and treatment 2 with 10 ml chitosan-gelfoam cacao pod husk H+7. The test animals were decapitated on the 3rd and 7th day. The histology preparations, observations, and statistical tests were then carried out. The statistical tests showed that chitosan gelfoam extract of cacao pod husk with doses of 1.6% and 15% extract of cacao pod husk was able to replace the effectiveness of tranexamic acid. The 15% dose had better significance than the 1.6% dose. This research is expected to contribute to the farmers’ welfare and the cacao industry by converting cacao pod waste into helpful medicine.

Reducing dead time and improving flavour profile by pulp conditioning of cacao beans

In the cacao industry changes in basic operations like treatment of the raw material have a great impact on reducing dead times, and final product quality. This study evaluated two draining and two drying pulp conditioning as possible alternatives to reduce the dead time associated with decreasing pulp moisture, conditions required to improve fermentation behavior, and final flavour profile. The results were compared with the control which corresponds to traditional fermentation. Physical, chemical, and sensory analyzes were recorded. A completely randomized experimental design was used with repeated measures over time. The results show that draining the beans for 5 h eliminated the storage step, reduced the total fermentation time from 9 to 7 days, and enhanced the fruity and nutty aromas and cocoa flavour, whereas the drying conditioning reduced flavour and aroma development. Finally, the draining conditioning reduces the dead time of the process and improves the fermentation time, and flavour and aroma of the final product.

DNA barcode identification of Conopomorpha cramerella (Snellen, 1904) (Lepidoptera: Gracillariidae) and other moths affecting cacao in Papua New Guinea

AbstractEconomically important cacao (Theobroma cacao Linnaeus 1753) plantations in South East Asia and Papua New Guinea (PNG) are significantly affected by the cocoa pod borer (CPB) moth. Species identity of the pest is attributed to Conopomorpha cramerella (Snellen 1904), a gracillariid moth endemic to Australasian and Oriental tropic regions that has evolved a host preference for introduced cacao. Suspected presence of cryptic CPB biotypes is largely unsupported by earlier genetic work but remains a concern to organisations developing species‐specific lure and/or control tools for managing this pest. We report the use of DNA barcoding to investigate population and species genetic diversity of CPB infecting cacao plantations in PNG at the eastern periphery of the pest's distribution. DNA barcodes from 94.4% of 179 moths from three disjunct PNG provinces (East Sepik, Bougainville and East New Britain) matched to reported C. cramerella sequence accessions. Genetic diversity among C. cramerella in PNG was limited to four closely related haplotypes, two of which were common in PNG and have previously been reported in the Malay Archipelago at different frequencies. We found evidence of significant population genetic structure between mainland and eastern offshore PNG provinces marked by a reduction of genetic diversity at the offshore provinces. We suggest C. cramerella populations in these offshore island provinces likely arose recently from a genetically depauperate cohort of founders from western sources. Ten moths were genetically unmatched to C. cramerella. Of these, six incidentally captured and degraded adults had novel unmatched DNA barcodes. Four larvae infesting cacao pods were genetically matched to Thaumatotibia zophophanes (Turner 1946) (Lepidoptera: Tortricidae) and an undefined Conopomorpha species distantly related to C. cramerella. The extent to which these two additional moth species affect the cacao industry in PNG (and potentially elsewhere) remains unknown. However, their low representation here (<2.3% of samples) indicates they may be of lesser prominence than the widespread C. cramerella. Nevertheless, organisations designing and/or implementing CPB controls tailored specifically for C. cramerella will need to ensure empirical evidence of control efficiency is monitored with respect to species identity of the captured pests.

Addressing Sustainable Rural Development with Shared Value: A Peruvian Model from the Cacao Industry

Here we present a model aimed at contributing to the literature around sustainable supply chains by examining a novel redesign initiative of the chocolate supply chain within the Peruvian cacao (cocoa) industry. Using the Creating Shared Value (CSV) framework, we apply the case study method in examining the Peruvian Cacao Alliance’s experience in redesigning both the stages and relationships within its supply of cacao to the world. Data were collected from both primary and secondary sources and analyzed after coding from categories defined in the literature on CSV. The case demonstrates the opportunity to successfully participate in the supply chains of globally recognized, consumer-facing chocolate brands while simultaneously obtaining social, economic and environmental benefits for the rural communities that supply cacao. While addressing both social and business gains remains fairly important for supply chain members, there are several implementation challenges that need to be considered to achieve the goals of CSV strategies in a sustained way. By analyzing the experience of this particular cacao value chain, we are able to offer practical insight on how to more effectively implement the creating shared value approach, thereby illuminating that it is possible for value generated through such supply chains to be more equitably shared. As such, we provide a valuable initial step in better understanding how the CSV concept applies in practice by identifying its boundary conditions for achieving improved cacao supply chain practices and relationships.

Can COVID-19 Melt the Craft Chocolate Industry?

The craft chocolate and specialty cacao industry has been driving the global chocolate industry towards more sustainable farming and ethical and transparent sourcing practices by prioritizing farmer welfare, environmental resource conservation, and consumer education. However, the craft chocolate and specialty cacao industries are also uniquely vulnerable to the immediate and long term impacts of the COVID-19 pandemic, and many cacao producers are expected to be disproportionately affected. Craft chocolate businesses have been especially hard hit by losses in revenue and specialty cacao producers are facing unique challenges compared to their industrial counterparts. Factors that influence the future of these businesses include: labor intensity, regional politics, risk tolerance, and accessibility. Immediate impacts include loss of revenue and access to markets, which are directly influenced by travel restrictions, access to petrol, global trade networks, and operational limitations. Long term impacts include changes in business strategies, including the use of e-commerce, elevating consumer education to sustain sales and providing access to transparent pricing. The global crisis reveals that there is an ethical imperative to provide investments in the specialty cacao and craft chocolate industry to deliver farmer relief, improve access to technology for business needs, and support farmer empowerment in negotiations to mitigate risks.

Towards ethical chocolate: multicriterial identifiers, pricing structures, and the role of the specialty cacao industry in sustainable development

Towards ethical chocolate: multicriterial identifiers, pricing structures, and the role of the specialty cacao industry in sustainable development

Cost and Return Analysis of Small-scale Cacao (Theobroma cacao) Production in Camarines Sur, Philippines

The presence of cacao industry plays a critical role in the economic development of a country. A study was conducted to determine the cost, return and added value along the value chain stages of cacao in Camarines Sur, Philippines. Sixty-eight farmers served as respondents using purposive sampling technique and interviews/key informant surveys were conducted. Results of the study showed that cacao production has high return on investment of 77.89% and 160% for the farmer and processor, respectively but a low return on investment of 13% for traders. The value added from farmer to processor is Php 590.00/kilogram, and Php 125.00/kilogram from processor to trader. Various opportunities and prospects for cacao production had been identified such as increased technical and production support from the government, presence of R & D programs, increasing trend towards wellness & healthy lifestyle, and increasing businesses offering cocoa-based products. Recommendations include improvement in access and availability of processing facilities, improvement of market information for farmers, provision of trainings to enhance capability of farmers, strengthening of farmers’ groups to increase their access to technical and financial assistance from government and provision of infrastructure support and storage facilities.

Development of color guides to evaluate the maturity of cacao clones by digital image processing

ABSTRACT Raw material homogeneity is one of the most requested characteristics in any production industry, and the cacao industry is no exception. However, there are many factors that affect the final quality of fruits, among them the variety and maturity stage. The present study aimed to create color tables for evaluating the maturity index of the ICS06, CCN51 and EET8 cacao clones, using digital image processing, in order to contribute for the quality and final homogeneity of the fruits and their by-products.

The occurrence of Xylosandrus compactus and its associated fungi on cacao from South Sulawesi, Indonesia: A preliminary study of an emerging threat to the cacao industry

Xylosandrus compactus is one of the significant beetle pests on perennial crops, which has become an increasing problem on cacao productivity and sustainability in South Sulawesi, Indonesia. The beetle is also known as ambrosia beetle due to the obligate association with symbiotic fungi. The beetle and infested plant parts were collected from infested Theobroma cacao in the field, then the beetles identified morphologically and the associated fungi isolated. In this study, we found that the beetles attacked all stages of cocoa growing in the field such as seedling, young trees and mature trees with visible symptoms including the appearance of round bore holes with powdery frass on the tree trunk and branches. Also, we found the beetle being distributed in three main cocoa areas in South Sulawesi. According to the beetle´s characteristic, the female has the black colour of the body (head and elytra), size 1–2 mm and the shining slope. Six types of fungi were isolated from infected plant parts and the beetle X. compactus: Fusarium-like colony (two isolates), Lasiodiplodia-like colony, Ceratocyctis-like colony and Diaporthe-like colony (two isolates). Among the fungi isolated, several fungi were known as the pathogen. The beetle and its associated fungi are responsible for the typical dieback symptoms, decline and sudden death inflicted on a number of cacao trees. The occurrence of X. compactus on cacao tree is reported for the first time from Sulawesi, Indonesia. The beetle pest infestation will become a significant threat to the future of the cacao industry in Sulawesi, Indonesia.

The History of Cacao and Its Diseases in the Americas.

Cacao is a commodity crop from the tropics cultivated by about 6 million smallholder farmers. The tree, Theobroma cacao, originated in the Upper Amazon where it was domesticated ca. 5450 to 5300 B.P. From this center of origin, cacao was dispersed and cultivated in Mesoamerica as early as 3800 to 3000 B.P. After the European conquest of the Americas (the 1500s), cacao cultivation intensified in several loci, primarily Mesoamerica, Trinidad, Venezuela, and Ecuador. It was during the colonial period that cacao diseases began emerging as threats to production. One early example is the collapse of the cacao industry in Trinidad in the 1720s, attributed to an unknown disease referred to as the "blast". Trinidad would resurface as a production center due to the discovery of the Trinitario genetic group, which is still widely used in breeding programs around the world. However, a resurgence of diseases like frosty pod rot during the republican period (the late 1800s and early 1900s) had profound impacts on other centers of Latin American production, especially in Venezuela and Ecuador, shifting the focus of cacao production southward, to Bahia, Brazil. Production in Bahia was, in turn, dramatically curtailed by the introduction of witches' broom disease in the late 1980s. Today, most of the world's cacao production occurs in West Africa and parts of Asia, where the primary Latin American diseases have not yet spread. In this review, we discuss the history of cacao cultivation in the Americas and how that history has been shaped by the emergence of diseases.

Genetic classification of Vietnamese cacao cultivars assessed by SNP and SSR markers

Vietnam has the potential to become a larger cocoa producer as the country experiences climatic conditions favorable to the growth of the crop. However, to enable a high cacao quality, genetic methods are required to identify and conserve promising cacao cultivars. Previous research as discussed by Everaert et al. (2017), using 14 microsatellite (SSR) markers, showed a genetic characterization of Vietnamese cacao, but additional research is required to further clarify the genetic background of the different Vietnamese cacao cultivars. Therefore, in this study, the Vietnamese dataset was enlarged, and a classification model was developed. Firstly, we compared the classification strength of the 14 previously applied SSR markers and 42 additional single nucleotide polymorphism (SNP) markers, either separately or combined, using 53 international reference cacao cultivars. Secondly, the most classifying marker set was used to examine the genetic associations of the Vietnamese cultivars to the reference cultivars, using Bayesian clustering and principal coordinate analysis (PCoA). The classification method based on the combined marker set performed best and could subdivide the Vietnamese cultivars in three clusters. The first cluster was strongly related to Nanay, the second to Criollo/Trinitario, and the third predominantly to Amelonado and Criollo/Trinitario. For all marker sets, an apparent high genetic diversity could be observed for the total Vietnam collection. The obtained knowledge provides a strong genetic basis for the Vietnamese cacao industry. In addition, the proposed marker set and the analysis workflow could be applied worldwide for future breeding programs and further production of origin chocolate.

IS SOCIODEMOGRAPHIC PROFILE OF PROJECT-COOPERATOR ESSENTIAL ON THE SUCCESS OF CACAO PLANTATION ESTABLISHMENT?

The Philippine government is recently reviving its cacao industry. Among the strategies employed is the massive establishment of new cacao plantations. Relative to this, Central Mindanao University was actively involved in the establishment of cacao plantations in its neighboring communities in Bukidnon, Philippines through a project grant from the Philippine Council for Agriculture, Aquatic and Natural Resources, Research and Development (PCAARRD) on August 2016 to July 2019. The project provided assistance to 39 farmers (project-cooperators) who were willing to plant cacao. Sociodemographic profiles of project-cooperators were obtained for possible influence on cacao production. Hence, this study evaluated the influence of sociodemographic profile of project-cooperators on the success of cacao plantation establishment. Prior to the provision of agricultural inputs, our team imparted seminars and trainings on cacao production to project-cooperators. Subsequently, the 39 project-cooperators established new cacao plantations. After the project’s completion on July 2019, we then evaluated the effects of gender, age, marital status, educational attainment, land tenure and main source of income of farmer-cooperators on the success of cacao plantation establishment. Among the sociodemographic factors considered, only land tenure status of project-cooperators was found as essential factor driving the success of cacao plantation establishment. Project-cooperators categorized as land owners resulted to have had satisfactory cacao plantation performance compared to the cacao plantations established by project-cooperators who were just tenants and/or employees. The results could serve as guide to project implementers on the selection of project-cooperators for the success of cacao plantation establishment.

A Closed Model for Energy Independent Production System in Cacao Processing Industry

Abstract The objective of this research was to assess energy independent and develop a model of closed system production process of cocoa butter and cocoa powder. Mass balance analysis and potential energy assessment of byproducts were used to develop the closed system of cacao processing industry. The results showed that cacao industry with 4,500 kg of cacao capacity per day has the potential energy of 14,561,290 k cal per day derived from the pod husk and bean shells. This potential energy meets the energy needs for the production process. This study explained that the cacao industry can be developed to be an energy independent industry by using the by-products for energy source.