r & d/e project on cacao production, processing and utilization in region 02 / dr. perlita p....

R & D/E Project on Cacao

Production, Processing and

Utilization in Region 02

Is Cacao Production and Processing worth the

Extra Money?

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Propagation of cacao

seedlings grown in various

ratio of soil media

T1 = 4 parts surface soil + 1

part OF

T2 = 4 parts loam soil + 1 part

OF

T3 = 2 parts surface soil + 2

parts loam soil + 1 part

OF

T4 = 1 part surface soil + 1

part loam soil + 1 part OF

T5 = 3.5 parts surface soil +

0.5 part carbonized rice

hull + 1 part OF

T6 = 3.5 parts loam soil + 0.5

part carbonized rice hull

+ 1 part OF

Utilization of

Different Sizes of

Polybags in the

Production of Cacao

Seedlings

Treatments

T1 = 4 x 6 cm polybag

T2 = 5 x 7 cm polybag

T3 = 6 x 8 cm polybag

T4 = 3 x 3 x 10 cm

polybag

Utilization of Cacao Pod Husk as Fed Diets

on the Performance of Broilers

T1 = Control

T2 = Basal diet plus 3% ground cacao pod

husk meal

T3 = Basal diet plus 6% ground cacao pod

husk meal

T4 = Basal diet plus 9% ground cacao pod

husk meal.

Benchmark Studies

on Cacao

Production in

Region 02

Objectives

To determine the socio-

economic status of cacao

farmers in terms of age,

gender, highest educational

attainment, occupation, civil

status, monthly income,

household size, total number

of children, type of land and

total land area.

To find out the causes of

low yield of cacao

production in Region 02.

Integrated

Nutrient

Management for

Increase Cacao

Productivity

Objective

To determine the

appropriate kind and rate

of inorganic fertilizer

applied singly or in

combination with

organic fertilizers and

other soil amendments

to increase cacao

production.

Biodiversity in the

Cacao

Agroecosystem:

Nutrient and Pest

Management

Objective

To compare the

economic and ecological

factors to be considered

when producing cacao in

either a monoculture or

agroforestry system.

Site-Specific

Nutrient

Management on

Cacao

Objective

To determine the

nutrient spatial

variability within

individual fields and to

correlate this nutrient

variability with yield

variability

Enhancing the

Habitat of Cacao

Pollinators (Midges -

Forcipomyia spp.)

through Utilization

of Different Rotten

Organic Substrates

to Optimize Yield

Treatments

T1 = control

T2 = rotten banana bracks

T3 = rotten rice hull

T4 = rotten corn cob/husk T5

= rotten rice straw

T6 = rotten saw dust

Varietal Trials on

Cacao

K1

K2

K4

K7

K9

S1

ICS40

PBC123

BR25 UF18

Growth of Cacao Planted in Two Different

Agroecosystems

FLAVOR OF

TABLEA TOPS as

AFFECTED by

FERMENTATION

and ROASTING

Treatments

T1 – 3 days fermentation,

roasted at 120oC at 25 min.

T2 – 5 days fermentation,

roasted at 120o C at 25 min.

T3 – 7 days fermentation,

roasted at 120oCat 25 min.

T4 – 9 days fermentation,

roasted at 120oC at 25 min.

48%

16%

12%

16%4%4% 16-25 yrs. old

26-35 yrs.old

36-45 yrs. old

46-55 yrs.old

56-65 yrs.old

66-75 yrs.old

Sensory Evaluation

Quality of Home-Made Chocolate Kisses as

Influenced by Varying Rates of Cacao Nibs

Improving the Nutritive Value of the Existing

Polvoron through Addition of Tablea Tops and

Varying Levels of Snapbean Flour

“From Beans to Chocolate”

cacao tree harvesting pod breaking

bean scoopingfermentationdrying &

sorting

roasting breaking of shells winnowing

grindingcacao liquortablea

dark chocolate

cacao products