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Hope this finds you well.
Further to the last couple of posts on the threat posed by hybrid varieties of cacao this post explains how grafting cacao onto root stock works.
First some definitions;
Heirloom cacao are the diamonds of cacao.
Cacao trees and beans endowed with a combination of historic, cultural, botanical, geographical, and most importantly flavor value.
They are the foundation of the best tasting chocolate.
CCN51 Designed for high productivity & to combat Mal del Machete wilt, a tree disease caused by the fungus Ceratocystis fimbriata.
Despite perceived benefits
large pods with heavy average seed weight after only 2 years planting,
yield potential & productive efficiency of 1 ton per hactare that increase to 3 tons under intensive agronomic management,
CCN-51 requires a lot of work.
A day or so to harvest
6 to 7 or more days in the fermentary due to a higher amount of mucilage that requires longer fermentation
The whole process can last up to 10+ days, increasing a grower’s exposure to theft.
A rootstock is part of a plant, often an underground part, from which new above-ground growth can be produced.
The plant part grafted onto the rootstock is usually called the scion.
The rootstock is selected for its interaction with the soil, providing the roots and the stem to support the new plant, obtaining the necessary soil water and minerals, and resisting the relevant pests and diseases.
After a few weeks the tissues of the two parts will have grown together, eventually forming a single plant.
Hope you have learned something about the role of grafting in cacao production.
Viva la chocolution.
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