Three main varieties of cocoa: Criollo, Trinitario and Forastero The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 80-90% of the world production of cocoa.

Cocoa beans of the Criollo variety are rarer and considered a delicacy. Criollo have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it.

'Indian Hannah' (1), Tan seed with brown markings; ideal to grow with a short corn; a Delaware/Lenape variety of “wampum bean” preserved by Hannah Freeman, the last of her tribe in Chester County, Pa. Young, tender pods make good snap beans, while the large green seeds make good shelly beans; can replace pinto. Mp4 Telugu Video Songs Free Download For Iphone.

One of the largest producers of Criollo beans is Venezuela (Chuao and Porcelana). Trinitario (from ) is a hybrid between Criollo and Forastero varieties. It is considered to be of much higher quality than Forastero, has higher yields, and is more resistant to disease than Criollo. Production [ ]. Cocoa beans in a freshly cut cocoa pod A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm (0.79 to 1.18 in) thick (this varies with the origin and variety of pod) filled with sweet, pulp (called baba de cacao in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color. During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded.

The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp.

This skin is released easily after roasting. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value. Harvesting [ ] Cocoa trees grow in hot, rainy tropical areas within 20° of from the. Cocoa harvest is not restricted to one period per year and a harvest typically occurs over several months.

In fact, in many countries, cocoa can be harvested at any time of the year. Are often applied to the trees to combat, and to fight. Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases. Unlike most fruiting trees, the cacao pod grows directly from the trunk or large branch of a tree rather than from the end of a branch, similar to. This makes harvesting by hand easier as most of the pods will not be up in the higher branches. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year. Harvesting occurs between three and four times weekly during the harvest season. Pierluigi Ighina L Atomo Magnetico Pdf To Excel.

The ripe and near-ripe pods, as judged by their colour, are harvested from the trunk and branches of the cocoa tree with a curved on a long pole. Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerge. One person can harvest an estimated 650 pods per day. Harvest processing [ ]. 'Dancing the cocoa', El Cidros,, c. 1957 The harvested pods are opened, typically with a, to expose the beans. The pulp and cocoa seeds are removed and the is discarded.