Cocoa (Theobroma cacao) is a tropical crop and the only source of chocolate. It is native to South America and was domesticated by the Maya and Aztecs. Cocoa trees have a taproot system and produce pods containing 30-50 beans. There are three main cocoa varieties - Criollo, Forastero, and Trinitario. Cocoa requires tropical conditions with temperatures between 15-32°C and annual rainfall between 1500-3500mm to grow. Proper pruning, fertilization, weed control and other cultivation practices are needed to maximize cocoa yields.
Cocoa became Ghana's leading export crop in the mid-20th century due to the success of the Amelonado variety. It was first introduced from South America in the late 1800s and thrived in Ghana's climate and soil conditions, producing high yields. Cocoa revenue supported Ghana's free education, healthcare, housing and transportation for years. While Ghana remains an important cocoa producer, it now faces challenges from diseases like swollen shoot virus transmitted by mealybugs. Breeding programs aim to develop more resistant varieties to secure Ghana's cocoa industry into the future.
This document discusses the origins and development of cocoa cultivation in Malaysia over three phases from the 1880s to present day. It began as an experimental crop but expanded in the mid-20th century due to government policies promoting economic diversification. Cocoa cultivation increased further in the late 1960s and 1970s in response to high prices and development plans to involve smallholders and address poverty. The document also provides details on the cocoa tree and environmental requirements for cultivation.
The document discusses the history, cultivation, and breeding of cocoa. It notes that cocoa originated in South America and was cultivated by ancient Mayan civilizations. It is now grown commercially in many tropical countries. The document outlines the botany of cocoa trees and describes the three main cultivars. It then provides details on the breeding objectives and released varieties in India, including yield characteristics and disease resistance of the 10 CCRP varieties.
Cocoa is an important food and beverage crop originating from South America. Cocoa trees are grown in humid tropical climates between 15-40°C, with optimal rainfall and dry seasons. The seeds are fermented, dried, and roasted to produce cacao nibs, which are then ground to produce cocoa butter, powder, and chocolate. Cocoa is commercially grown from the Forastero varietal group and propagated through seeds or budding. Trees are planted with shade crops and pruned to develop a jorquette branching structure to aid harvesting. Ripe pods are harvested and the beans extracted, fermented, dried, roasted, and winnowed to produce cacao nibs for further processing.
varietal wealth in tropical and dry land fruit cropsfarheen
mango variety derived various type of
characters.
Among the Alphonso, Kesar, Safeda etc, are early season variety, Kishen bhog, Totapuri, Dashehari etc, are mid season variety and Chausa, Fernandin, Neelum etc, are late season variety.
Totapuri, sonpari, kesar also use for processing purpose.
Rajapuri variety of mango highly use for pickles industry in gujarat.
Fernandin variety of mango use for table purpose in Goa.
Neelum variety of mango is suitable for long distace market.
Chinnarasm variety is mostly use in juice purpose.
vanraj., Arka neelkiran, Pusa pratibha variety suitable for export and international market.
Amrapalli, Arka aruna, Pusa arunima suitable for high density planting.
Kesar, Totapuri, Sonpari, Chausa, Mundappa variety have ggod keeping qulity.
This document summarizes information about cocoa species and cultivars. It begins by providing background on the botanical name and origin of cocoa. It then describes three main cocoa groups - Criollo, Forastero, and Trinitario - and their key characteristics. The document concludes by describing eight cocoa varieties cultivated in India, including their morphological traits and yields.
The document discusses cocoa production and related issues. The major cocoa producing countries are in West Africa, like Ivory Coast and Ghana. There are three main varieties of cocoa: Criollos, Forastero, and Trinitario. Environmental issues with cocoa farming include deforestation, loss of biodiversity, soil degradation, and monoculture farming. Social issues involve child labor, unfair wages, and illiteracy. Economic challenges consist of small farms with low incomes, limited access to markets, outdated practices, and inadequate infrastructure.
This document provides information on the persimmon (Diospyros kaki) including its production figures from 1970-2011, with China being the largest producer. It details the plant characteristics, common varieties, soil and climate needs, propagation methods, cultivation practices, pests and diseases, postharvest handling and uses. The key producing countries are China, Japan, Korea, Brazil and Italy. Common varieties include Fuyu, Hachiya and Flat Seedless. It requires well drained soil and temperatures between 16-22°C to grow.
Cocoa became Ghana's leading export crop in the mid-20th century due to the success of the Amelonado variety. It was first introduced from South America in the late 1800s and thrived in Ghana's climate and soil conditions, producing high yields. Cocoa revenue supported Ghana's free education, healthcare, housing and transportation for years. While Ghana remains an important cocoa producer, it now faces challenges from diseases like swollen shoot virus transmitted by mealybugs. Breeding programs aim to develop more resistant varieties to secure Ghana's cocoa industry into the future.
This document discusses the origins and development of cocoa cultivation in Malaysia over three phases from the 1880s to present day. It began as an experimental crop but expanded in the mid-20th century due to government policies promoting economic diversification. Cocoa cultivation increased further in the late 1960s and 1970s in response to high prices and development plans to involve smallholders and address poverty. The document also provides details on the cocoa tree and environmental requirements for cultivation.
The document discusses the history, cultivation, and breeding of cocoa. It notes that cocoa originated in South America and was cultivated by ancient Mayan civilizations. It is now grown commercially in many tropical countries. The document outlines the botany of cocoa trees and describes the three main cultivars. It then provides details on the breeding objectives and released varieties in India, including yield characteristics and disease resistance of the 10 CCRP varieties.
Cocoa is an important food and beverage crop originating from South America. Cocoa trees are grown in humid tropical climates between 15-40°C, with optimal rainfall and dry seasons. The seeds are fermented, dried, and roasted to produce cacao nibs, which are then ground to produce cocoa butter, powder, and chocolate. Cocoa is commercially grown from the Forastero varietal group and propagated through seeds or budding. Trees are planted with shade crops and pruned to develop a jorquette branching structure to aid harvesting. Ripe pods are harvested and the beans extracted, fermented, dried, roasted, and winnowed to produce cacao nibs for further processing.
varietal wealth in tropical and dry land fruit cropsfarheen
mango variety derived various type of
characters.
Among the Alphonso, Kesar, Safeda etc, are early season variety, Kishen bhog, Totapuri, Dashehari etc, are mid season variety and Chausa, Fernandin, Neelum etc, are late season variety.
Totapuri, sonpari, kesar also use for processing purpose.
Rajapuri variety of mango highly use for pickles industry in gujarat.
Fernandin variety of mango use for table purpose in Goa.
Neelum variety of mango is suitable for long distace market.
Chinnarasm variety is mostly use in juice purpose.
vanraj., Arka neelkiran, Pusa pratibha variety suitable for export and international market.
Amrapalli, Arka aruna, Pusa arunima suitable for high density planting.
Kesar, Totapuri, Sonpari, Chausa, Mundappa variety have ggod keeping qulity.
This document summarizes information about cocoa species and cultivars. It begins by providing background on the botanical name and origin of cocoa. It then describes three main cocoa groups - Criollo, Forastero, and Trinitario - and their key characteristics. The document concludes by describing eight cocoa varieties cultivated in India, including their morphological traits and yields.
The document discusses cocoa production and related issues. The major cocoa producing countries are in West Africa, like Ivory Coast and Ghana. There are three main varieties of cocoa: Criollos, Forastero, and Trinitario. Environmental issues with cocoa farming include deforestation, loss of biodiversity, soil degradation, and monoculture farming. Social issues involve child labor, unfair wages, and illiteracy. Economic challenges consist of small farms with low incomes, limited access to markets, outdated practices, and inadequate infrastructure.
This document provides information on the persimmon (Diospyros kaki) including its production figures from 1970-2011, with China being the largest producer. It details the plant characteristics, common varieties, soil and climate needs, propagation methods, cultivation practices, pests and diseases, postharvest handling and uses. The key producing countries are China, Japan, Korea, Brazil and Italy. Common varieties include Fuyu, Hachiya and Flat Seedless. It requires well drained soil and temperatures between 16-22°C to grow.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 23, 2016 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City
Value added products of Cocoa beans and chocolate processingKratika Khede
The document discusses the cocoa pod, cocoa varieties, and various uses of cocoa pod husks and pulp. It then outlines the 14 step process for making chocolate, including cleaning and roasting cocoa beans, removing shells, grinding beans into cocoa nibs and liquor, pressing cocoa butter from the mass, grinding presscake into powder, refining and conching the chocolate mixture, tempering it, molding it, and packaging. The key uses are animal feed, drinks, potash, jam, mulch, cocoa butter, powder, and liquor for making chocolate confections.
This document provides information on coconut production technology. It discusses the origin of coconut, major producing regions, varieties, climate and soil requirements, planting methods, management practices including irrigation, fertilization, intercropping. It also describes pests, diseases, harvesting, yield, post-harvest processing of copra, and value-added products from coconut. The key points covered are that coconut is considered an important crop that provides many necessities, Kerala is the top producing state in India, and proper selection of planting material, site, and management is required for successful coconut cultivation.
Canopy management is the manipulation of tree canopies to optimize the production of quality fruits. The canopy management, particularly its components like tree training and pruning, affects the quantity of sunlight intercepted by trees, as tree shape determines the presentation of leaf area to incoming radiation.
Coffee is cultivated commercially from three species, with Arabica and Robusta making up over 95% of global production. Coffee originated in Ethiopia and was spread by Arab traders in the 15th century. It gained popularity in Europe in the 17th century and Brazil is now the largest producer. In India, coffee was introduced in the 17th century and is now grown commercially in several states, with Arabica and Robusta being the main varieties. Coffee trees are small trees or shrubs that produce berries containing coffee beans. There are several methods for harvesting, processing, and drying coffee beans to produce green coffee that is then roasted.
This document provides information on mango production. It discusses the origin and characteristics of mangoes, important cultivars, soil and climate requirements, propagation methods, pest and disease management, harvesting, postharvest handling, and storage. It also covers other topics such as irrigation, fertilization, physiological disorders, and production of guava.
This document provides information on cinnamon processing from cultivation to post-harvest handling. It discusses the historical background of cinnamon, major producers and importers, and describes the four main types of cinnamon - Ceylon, Saigon, Chinese, and Indonesian. The document outlines the harvesting process and tools used, and explains the six steps of post-harvest processing - peeling, rolling, piping, drying, grading, and packaging. Quality factors like coumarin limits and applications in food and pharmaceutical industries are also covered.
This document provides information on mango breeding methods. It discusses the reproductive physiology and breeding problems of mango, including its long juvenility period and heterozygosity. Several mango hybrid varieties developed through breeding programs are described, including Mallika, Amrapali, and Ratna. The document also outlines the classification and origin of mango as well as important mango species and their potential uses.
This document provides an overview of banana production in Malaysia. It discusses the climate, soil, and variety requirements for growing bananas. The main varieties grown are Cavendish and Berangan. Production involves preparing the land, planting suckers or tissue cultured plantlets, fertilization, pruning, bunch management, and harvesting based on fruit color. Post-harvest operations include grading, packing, pre-cooling and storage to maximize shelf life. With proper care, average yields range from 13-36 metric tons per hectare depending on the variety and crop year.
The document outlines the 10 stages of cocoa production from bean to bar: 1) Cocoa pods grow and ripen on cocoa trees. 2) Harvesting of ripe cocoa pods. 3) Fermentation of the cocoa beans. 4) Drying of the fermented beans. 5) Packing and weighing of dried cocoa beans. 6) Transport of cocoa beans. 7) Shipping cocoa beans internationally. 8) Preparation of cocoa beans for manufacturing. 9) Moulding and packaging of chocolate. 10) Selling chocolate in shops. It then discusses some of the problems cocoa farmers face like fluctuating prices and low pay, as well as how Fairtrade aims to help farmers through minimum prices, long-term contracts, and social
This document discusses post-harvest management of apricots. It provides information on the origin of apricots, optimal storage conditions between 0-5 degrees Celsius with 90-95% relative humidity to minimize chilling injury and decay. Controlled atmosphere with 5-10% CO2 for less than 2 weeks can reduce decay during transport if used in addition to cold storage. The document also outlines quality characteristics, packaging, and physiological disorders to consider for maximizing shelf life of apricots after harvesting.
This document provides information on lavender, including its botanical name, family, origin, uses, important species, chemical composition, distribution, cultivation areas in India, soil and climate requirements, propagation methods, varieties, irrigation, maintenance, harvesting, yields, and essential oil extraction. The key points are: lavender is native to the Mediterranean region; the three main cultivated species are L. angustifolia, L. latifolia, and L. hybrida; its main constituent is linalyl acetate, ranging from 30-60%; and about 10 tonnes of fresh herbage can be obtained per hectare, with an essential oil content of 0.5-1.1%.
Jackfruit is a tropical fruit native to India that grows on large trees. It is considered the national fruit of Bangladesh. The fruit is high in nutrients and used for many purposes including as a vegetable, in pickles, chips, and leather. India is a major producer of jackfruit, with Kerala being the largest producing state. There is potential to increase production and develop value-added products from jackfruit internationally and in India.
This document summarizes information about banana cultivation in Maharashtra, India. It discusses the leading banana varieties grown in the state like Basrai, key cultivation practices including soil and climate requirements, planting methods, irrigation, fertilization and intercultural operations. It also outlines some of the major banana diseases found in the region such as Panama wilt, sigatoka leaf spot and bunchy top virus, and their management strategies. Maharashtra is one of the top banana producing states in India with an average yield of 28.7 tons/ha, significantly higher than the national average of 13.8 tons/ha.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 28, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
This document discusses canopy management techniques for high density orchards in temperate regions. It begins by outlining the objectives and principles of canopy management, which involves operations on the above-ground portion of plants to maximize production of quality fruits per unit canopy area. Some key techniques discussed include selecting appropriate planting systems, developing the tree frame through pruning young branches, training plants in an open center system, and opening the center of mature trees to improve fruiting and disease resistance.
COCOA: Harvesting, Post Harvest Management & Its products.
Use in chocolate manufacturing.
Highlighting all necessary steps in transformation of Cocoa from beans to chocolate you desire.
Chestnut trees have been grown for over 4000 years for their beauty, fuel, shelter, and nuts. They are low in fat but high in vitamins and carbohydrates. Chestnuts can grow in a variety of temperate climates as long as they receive proper drainage and occasional fertilization. There are several varieties of chestnut trees including Chinese, European, and American species. Chestnuts are wind or insect pollinated and produce spiny burrs that contain 3 nuts each. With proper harvesting and storage techniques, the nuts can be consumed or stored throughout the winter.
This document provides information on the cultivation practices of carnation. It begins with an introduction to carnations, describing their importance as a cut flower, uses including decorations for special occasions, and composition of volatile oils extracted from the flowers.
It then discusses the three main types of garden carnations - border/malmaision, perpetual flowering, and marguerite or chabud. The document also covers carnation varieties, ideal soil and climate conditions, propagation through cuttings, bed preparation, planting, nutrient and water management, pruning and training techniques, and pest and disease control.
It concludes with sections on harvesting and yields, post-harvest handling including grading, packing and storage, and a brief thank you.
This document provides information about cocoa (Theobroma cacao L.), including its introduction, cultivation, and production in India. It discusses the three main cultivated species of cocoa - Criollo, Amazonian Forastero, and Trinitario. It also covers the botany, agronomy, propagation, and selection of planting materials for cocoa. Key points include that cocoa is an important commercial crop grown in tropical regions, India's current production is around 12,000 metric tonnes, and propagation is commonly done through seeds.
Coffee originated in Ethiopia and was first brought to Malaysia in 1779. There are three main commercialized coffee species: Arabica, Robusta, and Liberica. Arabica trees grow quickly to 5-6 meters tall and produce thin, yellow-reddish beans. Robusta trees grow shorter at 3 meters tall, produce broader leaves, and thicker red beans. Liberica trees have the largest leaves and thickest yellow-red beans. Coffee plants require specific growing conditions of rainfall, temperature, soil type, and pruning to maximize yields. Harvested coffee berries are processed through wet or dry methods to produce roasted coffee beans for consumption.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 23, 2016 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City
Value added products of Cocoa beans and chocolate processingKratika Khede
The document discusses the cocoa pod, cocoa varieties, and various uses of cocoa pod husks and pulp. It then outlines the 14 step process for making chocolate, including cleaning and roasting cocoa beans, removing shells, grinding beans into cocoa nibs and liquor, pressing cocoa butter from the mass, grinding presscake into powder, refining and conching the chocolate mixture, tempering it, molding it, and packaging. The key uses are animal feed, drinks, potash, jam, mulch, cocoa butter, powder, and liquor for making chocolate confections.
This document provides information on coconut production technology. It discusses the origin of coconut, major producing regions, varieties, climate and soil requirements, planting methods, management practices including irrigation, fertilization, intercropping. It also describes pests, diseases, harvesting, yield, post-harvest processing of copra, and value-added products from coconut. The key points covered are that coconut is considered an important crop that provides many necessities, Kerala is the top producing state in India, and proper selection of planting material, site, and management is required for successful coconut cultivation.
Canopy management is the manipulation of tree canopies to optimize the production of quality fruits. The canopy management, particularly its components like tree training and pruning, affects the quantity of sunlight intercepted by trees, as tree shape determines the presentation of leaf area to incoming radiation.
Coffee is cultivated commercially from three species, with Arabica and Robusta making up over 95% of global production. Coffee originated in Ethiopia and was spread by Arab traders in the 15th century. It gained popularity in Europe in the 17th century and Brazil is now the largest producer. In India, coffee was introduced in the 17th century and is now grown commercially in several states, with Arabica and Robusta being the main varieties. Coffee trees are small trees or shrubs that produce berries containing coffee beans. There are several methods for harvesting, processing, and drying coffee beans to produce green coffee that is then roasted.
This document provides information on mango production. It discusses the origin and characteristics of mangoes, important cultivars, soil and climate requirements, propagation methods, pest and disease management, harvesting, postharvest handling, and storage. It also covers other topics such as irrigation, fertilization, physiological disorders, and production of guava.
This document provides information on cinnamon processing from cultivation to post-harvest handling. It discusses the historical background of cinnamon, major producers and importers, and describes the four main types of cinnamon - Ceylon, Saigon, Chinese, and Indonesian. The document outlines the harvesting process and tools used, and explains the six steps of post-harvest processing - peeling, rolling, piping, drying, grading, and packaging. Quality factors like coumarin limits and applications in food and pharmaceutical industries are also covered.
This document provides information on mango breeding methods. It discusses the reproductive physiology and breeding problems of mango, including its long juvenility period and heterozygosity. Several mango hybrid varieties developed through breeding programs are described, including Mallika, Amrapali, and Ratna. The document also outlines the classification and origin of mango as well as important mango species and their potential uses.
This document provides an overview of banana production in Malaysia. It discusses the climate, soil, and variety requirements for growing bananas. The main varieties grown are Cavendish and Berangan. Production involves preparing the land, planting suckers or tissue cultured plantlets, fertilization, pruning, bunch management, and harvesting based on fruit color. Post-harvest operations include grading, packing, pre-cooling and storage to maximize shelf life. With proper care, average yields range from 13-36 metric tons per hectare depending on the variety and crop year.
The document outlines the 10 stages of cocoa production from bean to bar: 1) Cocoa pods grow and ripen on cocoa trees. 2) Harvesting of ripe cocoa pods. 3) Fermentation of the cocoa beans. 4) Drying of the fermented beans. 5) Packing and weighing of dried cocoa beans. 6) Transport of cocoa beans. 7) Shipping cocoa beans internationally. 8) Preparation of cocoa beans for manufacturing. 9) Moulding and packaging of chocolate. 10) Selling chocolate in shops. It then discusses some of the problems cocoa farmers face like fluctuating prices and low pay, as well as how Fairtrade aims to help farmers through minimum prices, long-term contracts, and social
This document discusses post-harvest management of apricots. It provides information on the origin of apricots, optimal storage conditions between 0-5 degrees Celsius with 90-95% relative humidity to minimize chilling injury and decay. Controlled atmosphere with 5-10% CO2 for less than 2 weeks can reduce decay during transport if used in addition to cold storage. The document also outlines quality characteristics, packaging, and physiological disorders to consider for maximizing shelf life of apricots after harvesting.
This document provides information on lavender, including its botanical name, family, origin, uses, important species, chemical composition, distribution, cultivation areas in India, soil and climate requirements, propagation methods, varieties, irrigation, maintenance, harvesting, yields, and essential oil extraction. The key points are: lavender is native to the Mediterranean region; the three main cultivated species are L. angustifolia, L. latifolia, and L. hybrida; its main constituent is linalyl acetate, ranging from 30-60%; and about 10 tonnes of fresh herbage can be obtained per hectare, with an essential oil content of 0.5-1.1%.
Jackfruit is a tropical fruit native to India that grows on large trees. It is considered the national fruit of Bangladesh. The fruit is high in nutrients and used for many purposes including as a vegetable, in pickles, chips, and leather. India is a major producer of jackfruit, with Kerala being the largest producing state. There is potential to increase production and develop value-added products from jackfruit internationally and in India.
This document summarizes information about banana cultivation in Maharashtra, India. It discusses the leading banana varieties grown in the state like Basrai, key cultivation practices including soil and climate requirements, planting methods, irrigation, fertilization and intercultural operations. It also outlines some of the major banana diseases found in the region such as Panama wilt, sigatoka leaf spot and bunchy top virus, and their management strategies. Maharashtra is one of the top banana producing states in India with an average yield of 28.7 tons/ha, significantly higher than the national average of 13.8 tons/ha.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 28, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
This document discusses canopy management techniques for high density orchards in temperate regions. It begins by outlining the objectives and principles of canopy management, which involves operations on the above-ground portion of plants to maximize production of quality fruits per unit canopy area. Some key techniques discussed include selecting appropriate planting systems, developing the tree frame through pruning young branches, training plants in an open center system, and opening the center of mature trees to improve fruiting and disease resistance.
COCOA: Harvesting, Post Harvest Management & Its products.
Use in chocolate manufacturing.
Highlighting all necessary steps in transformation of Cocoa from beans to chocolate you desire.
Chestnut trees have been grown for over 4000 years for their beauty, fuel, shelter, and nuts. They are low in fat but high in vitamins and carbohydrates. Chestnuts can grow in a variety of temperate climates as long as they receive proper drainage and occasional fertilization. There are several varieties of chestnut trees including Chinese, European, and American species. Chestnuts are wind or insect pollinated and produce spiny burrs that contain 3 nuts each. With proper harvesting and storage techniques, the nuts can be consumed or stored throughout the winter.
This document provides information on the cultivation practices of carnation. It begins with an introduction to carnations, describing their importance as a cut flower, uses including decorations for special occasions, and composition of volatile oils extracted from the flowers.
It then discusses the three main types of garden carnations - border/malmaision, perpetual flowering, and marguerite or chabud. The document also covers carnation varieties, ideal soil and climate conditions, propagation through cuttings, bed preparation, planting, nutrient and water management, pruning and training techniques, and pest and disease control.
It concludes with sections on harvesting and yields, post-harvest handling including grading, packing and storage, and a brief thank you.
This document provides information about cocoa (Theobroma cacao L.), including its introduction, cultivation, and production in India. It discusses the three main cultivated species of cocoa - Criollo, Amazonian Forastero, and Trinitario. It also covers the botany, agronomy, propagation, and selection of planting materials for cocoa. Key points include that cocoa is an important commercial crop grown in tropical regions, India's current production is around 12,000 metric tonnes, and propagation is commonly done through seeds.
Coffee originated in Ethiopia and was first brought to Malaysia in 1779. There are three main commercialized coffee species: Arabica, Robusta, and Liberica. Arabica trees grow quickly to 5-6 meters tall and produce thin, yellow-reddish beans. Robusta trees grow shorter at 3 meters tall, produce broader leaves, and thicker red beans. Liberica trees have the largest leaves and thickest yellow-red beans. Coffee plants require specific growing conditions of rainfall, temperature, soil type, and pruning to maximize yields. Harvested coffee berries are processed through wet or dry methods to produce roasted coffee beans for consumption.
This document provides information on cocoa cultivation. It discusses the botanical details of cocoa, including its native region and major producing areas. It then covers cocoa cultivation practices in India such as common production areas, how it is grown as an intercrop, and seedling production. The document also discusses cocoa cultivation techniques including establishment, maintenance, pollination, harvesting, and pest and disease management.
VARIETAL SEED PRODUCTION IN MAIZE
Seed Science & Technology
K Vanangamudi
ICAR AIEEA JRF & SRF for PG admissions exams
ICAR NET, ARS & STO (T-6) exams
IBPS – AFO exams
Zenia and metazenia in maize
Pre sowing seed treatment in maize
This document summarizes the process of hybrid seed production for maize. It discusses selecting appropriate parent lines and maintaining isolation distances between male and female lines. Key steps include planting ratios, detasseling the male plants, roguing undesirable plants, and harvesting when seeds reach proper maturity. Multiple inspections are needed to ensure genetic purity is maintained throughout production. Proper post-harvest handling and storage is also important for high quality hybrid maize seed.
Hybrid seed production of castor and maizeRahul Chandera
This document provides information on seed production techniques for castor and maize. It discusses topics such as field preparation, isolation distances, seeding ratios, fertilizer application, rouging, harvesting, and standards. For castor, it describes the three pistillate mechanisms and hybrid development. For maize, it explains flowering patterns, types of hybrids, detasseling procedures, and inspection stages. Proper techniques are needed to maintain isolation and genetic purity during seed production.
This document provides information on sugarcane, including its taxonomy, morphology, propagation, cultivation practices, pests and diseases, harvesting, and by-products. Sugarcane is a grass belonging to the genus Saccharum. It has thick stalks that are the main commercial source of sugar. The document describes the taxonomy of sugarcane, the morphology of its stalks, leaves, roots, and propagation through stem cuttings. It discusses soil preparation, sett treatment, fertilization, pests like borers and mealybugs, and diseases like red rot. Harvesting methods include manual and mechanical harvesting. By-products include raw sugar, juices, syrup and molasses.
This document provides a guide for producing sesame. It discusses advantages of growing sesame, including its drought tolerance and ability to grow in soils where other crops fail. It covers topics like field selection, planting considerations, growth stages, moisture and nutrient needs, pests, and harvest. Sesame is heat tolerant and can be grown across the southern US. Proper soil moisture, fertility, and temperature influence the length of development stages from germination to harvest. The guide aims to help producers successfully grow and manage sesame crops.
Coffee originated in Ethiopia and was first brought to Malaysia in 1779. There are three main commercialized coffee species: Coffea arabica, Coffea canephora (robusta), and Coffea liberica. Arabica is well suited to higher elevations while robusta and liberica tolerate lower elevations and more rainfall. Proper land preparation, planting, pruning, pest and disease management, harvesting, and processing are required to produce high quality coffee beans.
Simsim (sesame) is an oilseed crop grown in tropical and subtropical regions for its 45-55% oil content. Varieties have been developed with improved harvestability and drought resistance, increasing production. It is used for cooking oil, perfumes, soaps, medicine, animal feed, and income. Morada, a high-yielding variety from Venezuela, was crossed with local varieties, creating hybrids that combine Morada's yield with local drought resistance, increasing yields by 34%. Simsim grows 90-135 days after planting and is 95% self-pollinating. It is grown in several Tanzanian regions from January to March.
This document provides information about maize (corn) including its introduction, scientific classification, agronomy, cultivation, growth and development stages, types, quality seed production in hybrids, adaptation and production potential, harvesting process, soil tillage, and tillage systems. The key points are:
- Maize originated in Mexico and Guatemala and is one of the most important grains worldwide.
- Agronomy of maize involves cultivars, planting, fertilization, pest and disease control, and harvesting. Proper cultivation methods are important for high yields.
- There are different types of maize classified by color, kernel shape, and texture. Quality seed production requires isolation, land preparation,
Sugarcane is a perennial grass grown for its stalks which contain high levels of sucrose. It thrives in tropical climates and provides over 50% of the world's sugar. The document discusses the botany, cultivation practices, pests and diseases, harvesting, and post-harvest handling of sugarcane. Key points include that it is propagated through cuttings, requires warm humid climates, and must be quickly processed after harvesting to prevent sugar losses.
Modified Report Thaumatococcus daniellii for publicationBarbara Sweetman
Thaumatococcus daniellii (T.d.) seedlings can be successfully cultivated through selective breeding in plantations. Seeds from Ghana, Cameroon, and across Ivory Coast were grown at the CNRA Anguededou rubber plantation over 22 years, producing high-yielding seedlings. Optimal growing conditions include shade, rainfall of 1500-4000mm, temperatures of 25-30°C, altitudes up to 1300m, loamy soil, and protection from leaf/fruit harvesting. Close spacing of 20 seedlings per square meter is recommended. After 4 years, meaningful fruit harvests can begin if leaves are not removed. Sunbirds are important pollinators, so insecticides should be avoided
This document provides information on seed production of jute. It discusses the botanical details of jute, including its scientific name, family, chromosome number, center of origin, and mode of pollination. It also covers soil and field preparation requirements, seed treatment, sowing methods, manures and fertilizers, weed management, pest and disease control, harvesting and threshing procedures, and important jute varieties. The key steps in jute seed production include soil preparation, seed treatment, broadcasting of seeds, application of manures and fertilizers, weeding, harvesting when capsules turn brown, and threshing to extract seeds.
Quality Seed Production technology of Groundnut, Soyabean and SesameVenkataRamSaiMarthi
The document discusses quality seed production techniques for groundnut, soybean, and sesame. It provides information on the environment and soil requirements, previous crop isolation distances, and general standards for quality seed production of these crops. Specific details covered include recommended spacing, seeding rates, fertilizer use, weed control, irrigation practices, rogueing, harvesting procedures, drying, storage methods and certification standards for foundation and certified seed classes. Maintaining proper isolation distances, rogueing off-types, and post-harvest handling are essential for high quality seed production of these important oilseed crops.
Non conventional oil seed crops sunflower, saf flower, soyabeanXeshan Kassana
This document provides information about sunflower and soybean crops. It discusses their origins, history of cultivation, economic importance, agricultural practices for growing them, and some interesting facts. Sunflower originated in North America and has been cultivated for over 8,000 years. It is one of the most widely grown oilseed crops. Soybean is native to East Asia and has been grown there for thousands of years, being introduced to other parts of the world more recently. It is a highly nutritious legume crop and the world's largest producer of soybeans is the United States. The document outlines soil conditions, seed rates, and cultivation methods for maximizing yields of these important oilseed crops.
1. The document discusses agronomy practices related to Zea mays (corn), including cultivation steps from planting to harvesting.
2. It describes the growth and development stages of corn from seed emergence to physiological maturity in 10 stages.
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it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
3. Cocoa is the third important beverage crop next
to coffee and tea.
Cocoa is the tropical crops
Important item of confectionary industries and is
the only source of chocolate
5. Cocoa is a native species of tropical humid
forest on the lower eastern equatorial slopes of
the Andes in South America.
Theobroma literally mean “food of the Gods”.
Cocoa was domesticated and the produce used
for the consumption for the Maya and Aztecs.
The 1st European drinks cocoa is a Spanish
after conquered Mexico.
6.
7. Cocoa is the one of the 22 species assigned to
the genus Theobroma cacao and only the
species have value and economic important.
Other species :
T. bicolor
T.angustifolium
T. grandiflorum
8. The tap roots of cocoa grows predominantly
downward with only few branches.
Under suitable growing condition when the soil
is deep they grow to a depth of about 150cm.
The function of the roots is considered to be
anchorage.
The main feeding roots are those arise from the
tap roots and grow laterally
9. Most of these roots just concentrated below the
soil surface up to the depth 15 to 20cm.
The lateral spread of such roots will be 120 to
150cm around the adult cocoa tree.
The bulk of feeding roots of cocoa is
concentrated near the surface.
Any digging of soil can caused injuries to the
roots
10. The cocoa rooting pattern can be modified to
an extent by the environment.
11.
12. Cocoa grow in tiers.
The shoots of seedlings that grow upwards is
called “chifon”.
After growth 1 – 1.5M chifon cease 3 to 5
lateral branches .
Lateral branches called “ fan”.
The point which fan arise is called “
jorquette”
13.
14.
15. Leave of the fan are arranged in one plane and
are alternate.
Leave arrangement of chifon will be spiral.
Chifon leave have longer petiole.
17. Cocoa flowers are borne on thickened leaf axils on
stems called “cushions”.
In every cushions is up 50 flowers.
The cocoa flowers is a compressed cyme and have 5
sepals, petals and 10 stamens in two whorls .
Every ovary have 5 united carpels
Every flowers contained 40-60 ovules.
The flowers which not fertilised will be falled within 24
hours
18. The pollination was assisted by the small
insects called ceratopogonid midges.
The insects are small and barely visible to the
naked eyes.
The midges are attracted by the pigmented
tissues of the staminodes and the guidelines of
the petals.
Flowers starts opening in the afternoon and are
fully opening by the forenoon the next day.
19. The cocoa fruits is a botanically a drupe , often
called “pod”.
Each cocoa pod contained 30 – 50 beans.
Classifications cocoa pod:
a) Criollo
b)Forastero
c) Trinitario
21. Pod yellow or red when ripe .
Deeply 10 furrowed,markedly
warty.conspicuosly pointed.
Pod wall too thin, seed large and oval.
Cotyledons white or pale violet which are less
astringent.
The beans fermented quickly but yield is very
poor.
22. Produces highest quality cocoa.
Susceptible to stress.
Not adaptable all situations.
Clone :
A) Central American Criollo
B) Venezuelan Criollo
23. Unripe is green and turn yellow on ripening.
In conspicuously ridged and furrowed.
Surface smooth, end rounded or bluntly pointed.
Pod wall very thicked.
Seed flattened ,fresh cotyledons deeply pigmented
and dark violet giving an astrigent product.
High yield and hardy.
The beans take 5- 6 days for fermentation
24. Origin from Trinidad.
Cross criollos x forasteros.
Hetetrogenous and exhibits a wide range of
morphological and physiological characters.
Characteristic base on range criollo and
forastero.
25. The distribution of germplasm collection must
be thoroughly international recognized
agencies.
A) International Cocoa Genebank , Trinidad.
B) Lembaga Koko Malaysia
C) Ghana Cocoa Institute
26. Priorities in Breeding :
a) yield improvement.
b) disease ( vsd,black pod etc)
c) Pest
d) retention flavors
e) adaption environment
f) tree shape, pod size and beans characters
27. The genetic base of cocoa is very narrow.
The type of genetic will be based:
a) Yield
b) Pod and bean character
c) Reaction of pest and disease
d) Adaptation to the environment
28. Cross – pollinated not advisable.
Bud wood from vegetative materials more ideal
The introduced material will be quarantined
until be certified from pest & disease
29. Selection of seedling is can contribute high
yield through adaption of :
a) Space and planting distance.
b) Shade tolerance
c) Soil condition
d) Nutrient supply
.
30. Yield criteria:
a) Plants yielding not less than 100pods/ year
b) Each 1 pod 350gms – 400gms
c) Fermented 35-40 beans weight 1.0gram dry
bean.
31. Hybrid method is one of the method to obtain
good varieties.
Method of hybrid
a) Hand pollination
b) Pre selection
c) Clonal seeds garden
33. Problem in hybridization
a) Can caused in breeding
b) Can caused no pod sets
c) Hybrid can caused high seedling
34. The important climatic factors
a) Temperature
b) Rainfall
c) Altitude and latitude
35. 15 to 32 °c and this range considered
optimum.
These temperature limits set the latitude limits
for the best growth of cocoa to within 8° north
and south of the Equator
36. Requirement annual rainfall range 1500mm to
3500mm.
Lower than 1500mm may cause the cocoa
stress.
If the rainfall more than 3500mm were favor
incidence of disease such as black pod
(Phytophthora palmivora).
37. Cocoa is grown in the wide range of soil.
Soil of high rainfall areas are relatively coarse
textured and acidic to neutral in reaction.
Very coarse sandy soil are not suitable for
cocoa.
The sandy loam soil is the suitable for cocoa
cultivation.
38. Cocoa can be propagated from
a) Seeds
b) Vegetative propagation.
39. Seed propagations is the cheap and easy.
However, the seedling is highly variable
genetically.
40. Vegetative propagation can be developed as
followed:
a) Budding
b) Rooting of cutting
c) Grafting
41.
42.
43. Planting
a) Cocoa seeds can be sown directly or seedling
planted anytime if soil moisture condition are
suitable.
b) The best time for field planting of seedling would
be of pre-monsoon (march-april, october-december)
44. The spacing would be based on the:
a) Topography
b) Clone
c) Shade pattern
d) Soil type
e) Planting density
Normally the planting distance:
1.7m x 1.7m or 2.7m x 2.7m
45. Cocoa normally cultivated under shade
Type of shade
1) Gliciridia
2) Coconut
3) Legume trees (ex: petai, petai belalang, etc)
In the early stage, 75% shade required. This is
brought it down to 25% after matured.
46. The fertilizer recommendation for cocoa under
average management is 100:40:140/plant for
a year.
For cocoa under better management where the
average annual yield is more than 60 pods,
double this dose is tentatively recommended.
47. Feeding root of cocoa are concentrated on the
surface soil, occurring within of 15 cm from the
surface.
They are concentrated in a radius of 120 to 150
cm in established (adult cocoa)
Fertilizer may preferably be applied in shallow
basins of 120 to 150cm radius and raked in
without serious damage to the roots
The genera recommendation in most cocoa-producing
countries is to broadcast fertilizer in the
entire field without any soil tillage.
48. Timing the application of fertilizer:
a) The stage activity and the season of moisture
availability may have to be consider.
b) For irrigated cocoa, fertilizer may be applied in four
equal split during may-june, september-october,
december and february.
c) For young cocoa in field, the dose of fertilizer may be
one-third the annual dose for adult plant for a first
year and two-third for the second year.
d) A cocoa under good management will start giving
reasonable yield from the third year, full doses of
fertilizer are supplied from this point on.
49. The purpose of pruning:
a) To control the growth
b) Excessive development of branches
c) To facilitate harvesting
d) To control pest and disease
50. The first tier should be developed at height not
less that 1 to 1.5m
If plant jorquette at lower height, the stem with
the developing fan maybe nipped of just below
the jorquette.
The chupon should be
removes below the height.
51. The weeds control in cocoa
a) Circle weeding
b) Slashing
c) Selective weeding
52. Top working is useful to rejuvenate old
unproductive plant and also to convert
genetically poor yielders to high yielders.
The technique was standardized at the Cadbury
plantation
The technique consist of snapping back at the
desired tree below the jorquette after the
cutting half way
53. Cocoa does not flower uniformly throughout the
year and there are peaks of flowering within 3
months of the year.
These periods of peak flowering are often for
the different region.
This depend on climate factors (ex: Ghanaian
cocoa)
Normal flowering at peak may-july
54. Several factors to influence the floweing and
fruit set:
a) Genetics
b) Environmental factors
i) Moisture stress
ii) Temperature
iii) Solar intensity
c) Physiological factors
55. The pods mature is about 150 to 170 days from
the days of pollination.
The periods varies depending on environmental
conditions.
The stage of maturity of pods is best judged by
change of color of the pods
Unripe pods shows green or red depend on clone
or hybrids
The change of color start from the grooves on the
pods and then split into the entire surface
56. The pods start change the color is shows ripe pods
and can be remain on the tree within 1 month
The interval is between 18 days to 1 month
The safer periods to harvest at fortnightly interval
This is to prevent the incident of the black pod
disease.
Fruits are borne on the cushion. The good
harvesting practice is to avoid cushion damages
on the pods.
57. The harvested pod can be store for 2 – 7 days.
This enhances the pre-fermentation activity
including
a) Reduce acidity
b) Rise in temperature
c) Increase chocolate flavour
58. Cocoa is affected by more than 1500 insects in
different cocoa growing countries in the world
Only a small numbers is of economic important
Among the major pest infecting cocoa:
a) Cocoa pod borer
b) Tea mosquito bug
c) Mealy grey weevil
d) Cockchafer beetle
e) Rat
f) squirrels
59. Pot rot (Phytopthora palmivora, P capsici,P
megakarya and P citrophthora)
The pod become black and occurred during rainy
season.
The whole pod will infected by the fungus.
The beans however can be escaped if the infection
not serious.
Regular pruning can minimized the infection or
Bordeaux mixture or copper oxychloride at 15 days
interval
61. Charcoal pod rot(Lasioplodia thebromae)
The pod occurs during dry season.
Pale yellow spot on the pod and enlarge into
chocolate brown.
Use Rovral ( Iprodione) or bordeaux mixture
63. Monilia pod rot( Moniliophthora roreri )
The infection only in young pod and become
black and falls.
The control by removed the infection young pod
by weekly interval
65. Vascular streak dieback( Oncobasidium
dieback )
the disease may occur on the main stem of
seedling or on the branch of older seedling.
1st symptom the pale yellow on second or third
leaf at seedling stage.
Treatment use fungicide Thiram
67. Pink Disease( Corticium salmonicolar)
Fan branches and small twigs are infected and
pinkish color .
Removed the branches infected and sealing
with shellcote or Bordeaux mixture.
68. Ceratocystis wilt ( Ceratocystis fimbrata)
The disease caused by damaged beetle borer
or pruning wounds.
The mature leaves will wilted and dry and
remain at the branch for several weeks
Used insecticide and fungicide mixture or
minimized wounding during pruning and
harvesting
69. Fermentation
The raw cocoa beans are covered with sugary
mucilaginous pulp .
The beans covered with pulp will called “wet
beans “
The economical part was called “nib”.
The raw nib was bitter and no aroma , flavor or
chocolate taste.
70. The chocolate flavor developed by 2 process.
Fermentation ( grower)
Roasting ( manufacturer)
72. The pulp contains 84.5% water, 10% glucose
and fructose, 2.7% pentosan, 0.7% sucrose,
0.6% protein, 0.7% acids and 0.8%inorganic
acid.
The changes due to development of microbial
populations
This continues 24-36 hours activity of yeast
leads to the production of COat the aerobic
2
process.
73. This process to developed of lactic acid
bacteria which assist in the breakdown of sugar
74. 1) Ripeness of pods
2) Pod disease
3) Types of clone
4) Quantity of cocoa
5) Duration
6) Turning
7) Seasonal effect
75. 2 types
1) Box maturation: the bean set for fermentation in the
box are to be mixed as usual on the third and fifth
days. Five extra turn may occur on the sixth and
seventh days, and beans may taken out on the eighty
day.
2) Dried maturation: beans may be kept to thickness of
25 cm and dried at 50oC. Stacking to depths lower or
higher than 25cm result in poorer quality presumably
because of too fast drying of bean in the former and
lack of adequate aeration in the latter.
77. Traditional standard methods
a) Heap method
b) Tray method
c) Box method
d) Basket method
e) Curing on drying platform.
78. 1) Color of the beans
2) External shell color
3) Smell of fermenting mass
4) Development of heat
5) Plumpy nature of the beans and color of the
exudates.
80. International standard stipulate:
1) The ambient humidity must not exceed 70%
2) The bag must be stored at least 7cm from the
ground, normally on a duckboard to allow free air
circulation
3) There must be passage at least 60cm wide
between the walls and the bags and between
bags of different type of cocoa.
4) Protection against storage pests/rodents must
be ensured.
81. 5) Step must be taken to avoid contamination by
odors, off flavor or dust
6) The moisture content should be checked at
frequent intervals