theobroma cacau - publikasiilmiah.umsu.ac.id

THEOBROMA CACAU

Aisar Novita, S.P., M.P Arie Hapsani Hasan Basri, SP, MP

Judul : Theobroma Cacau Penulis : Aisar Novita, S.P., M.P Arie Hapsani Hasan Basri, SP, MP Editor : Muhammad Arifin, M.Pd Desain Sampul Rizki Yunida Br Panggabean Cetakan Pertama ; Maret 2021 viii ; 76 hlm; 15,5 x 23 cm ISBN: 978-623-6888-48-3 E-ISBN : 978-623-6888-51-3 (PDF) Penerbit

Redaksi Jalan Kapten Muktar Basri No 3 Medan, 20238 Telepon, 061-6626296,Fax. 061-6638296 Email; [email protected] Website; http://umsupress.umsu.ac.id/ Anggota IKAPI Sumut, No : 38/Anggota Luar Biasa/SUT/2020 Anggota APPTI (Afiliasi Penerbit Perguruan Tinggi Indonesia) Anggota APPTIMA (Afiliasi Penerbit Perguruan Tinggi Muhammadiyah Aisyiyah)

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PREFACE

Cocoa (Theobroma cacao L.), is a plantation commodity with high economic value. Cocoa is a type of plantation crop that is very popular with its fruit processing. Chocolate is a product derived from cocoa beans. This plant, which is the raw material for chocolate, can bear fruit throughout the year. This plant is a tropical plant that is suitable for soil culture and climate in Indonesia.

We have written this textbook for graduate students and researchers in field of agricultural, especially cocoa cultivation. This book was compiled as a form of learning reference book for the cultivation of cocoa (Theobroma cacao L.). In the literature, preference has been given to more recent publications. Nevertheless, representative examples of classical contributions are also cited in the various sections. Although this book is written by 2 persons, it is nevertheless the product of cooperation at various levels. Our interest in plant cultivation and integrated pest and disease control of plant.

Thanks to the author, say to Allah SWT for His grace and guidance. Finally the author can finish this textbook with the title "Cultivation of Cocoa (Theobroma cacao L.)". The author also thanks UMSU and POLBANGTAN for supporting the publication of this book.

Judul: CULTIVATION OF COCOA (Theobroma cacao L.)

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Last but not least, We have to thank our family for encouraging us to rite the book and for their assistance and patience throughout this time-consuming process.

The author realizes that this book still has many shortcomings and is far from perfect that the author does not realize, for that the author really hopes for constructive suggestions and input from all parties for the improvement of this book that will come.

Finally, I hope this book can be useful for all those who need it.

Medan, February 2021

Author

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DAFTAR ISI

PREFACE _______________________________________ iii

DAFTAR ISI _____________________________________ v

I. INTRODUCTION ______________________________ 1

II. MORPHOLOGY AND ANATOMY ______________ 5

OF COCOA PLANTS _____________________________ 5

2.1. Classification of Cocoa Plants _________________ 5

2.2. Cocoa Morphology __________________________ 6

2.2.1. Trunks and branches _____________________ 6

2.2.2. Cocoa Leaf _____________________________ 9

2.2.3. Cocoa Root _____________________________ 10

2.2.4. Cocoa Flower ___________________________ 11

2.2.5. Fruit and Color of Cocoa Beans ____________ 11

2.3. Cocoa Plant Physiology ______________________ 13

2.3.1. Photosynthesis __________________________ 13

2.3.2. Root Development_______________________ 14

2.3.3. Factors Affecting Cocoa Flowering _________ 14

2.3.4. Fruit Development and Ripening __________ 14

III. SHADE TREE ON COCOA ____________________ 17

3.1. Benefits of Shade Trees ______________________ 17

3.2. Loss of shade trees __________________________ 18

3.3. Types of Protective Trees for Cocoa Plants _____ 19

3.4. Criteria for Cocoa Trees ______________________ 20

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3.5. The Right Time to Plant Tree Covering Cacao ___ 21

3.6. Biculture and thinning of shade trees __________ 22

IV. PREPARATION OF SEEDS ____________________ 23

V. MANAGEMENT OF PLANTING MEDIA _______ 27

5.1. Land Preparation ___________________________ 27

5.2. Land Clearance _____________________________ 27

5.3. Liming ____________________________________ 27

5.4. Fertilization ________________________________ 28

5.5. Requirements for Growing Cocoa Plants _______ 28

5.5.1. Soil ____________________________________ 28

5.5.2. Climate ________________________________ 30

VI. LAND PREPARATION _______________________ 33

6.1. Area Cleaning ______________________________ 33

6.2. Soil Processing _____________________________ 34

6.3. Plant Spacing _______________________________ 34

VII. PLANTING THE COCOA (Theobroma cacao L.) _ 37

7.1. Planting Hole Making _______________________ 37

7.2. Cultivation _________________________________ 38

7.3. Rorak Making ______________________________ 39

VIII. COCOA PROPAGATION _____________________ 43

8.1. Generative Propagation Technique For Cocoa __ 43

8.2. Vegetative propagation techniques for cocoa ___ 44

8.2.1. Budding _______________________________ 45

8.2.2. Top Grafting ____________________________ 46

8.2.3. Side Grafting ___________________________ 48

IX. PRESERVATION OF COCOA PLANTS _________ 49

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9.1. Weeding ___________________________________ 49

9.2. Fertilization ________________________________ 49

X. PRUNING COCOA (Theobroma cacao L.). _______ 51

10.1. Purpose of Pruning Cocoa __________________ 51

10.2. Pruning Techniques for Cocoa _______________ 52

XI. CONTROL OF COCOA PEST AND DISEASE (Theobroma cacao L.) _________________________ 55

11.1. COCOA PESTS ____________________________ 55

11.1.1 Kepik a cocoa pod sucker (Helopeltis sp.) _ 55

11.1.2. Penggerek cocoa pods (Conopomorpha cramerella atau Cocoa Mot.) _____________ 56

11.1.3. Kutu putih (Planococcus citri.) ___________ 56

11.1.4. Ulat kantong (Clania sp., Mahasena sp.) ___ 57

11.1.5. Ulat jengkal (Hyposidra talaca.) __________ 58

11.2. COCOA'S DISEASE ________________________ 59

11.2.1. Black Fruit Rot _________________________ 59

11.2.2. Stem cancer ____________________________ 59

11.2.3. Diplodia Fruit Rot ______________________ 60

11.2.4. Leaf Spots, Dead Branches And Rotting Fruit 61

11.2.5. Monilia Fruit Rot _______________________ 62

11.2.6. Root Disease ___________________________ 62

XII. HARVEST AND POST HARVEST ON THE COCOA 65

12.1. Harvest ___________________________________ 65

12.1.1. Characteristics and Harvest Time _________ 65

12.1.2. Harvest Technique _____________________ 66

12.1.3. Harvest Period _________________________ 66

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12.2. Post Harvest in Cocoa (Theobroma cacao L.). ____ 67

12.2.1. Fruit Gathering ________________________ 67

12.2.2. Sortation ______________________________ 67

12.2.3. Fruit Curing and Cracking ______________ 67

12.2.4. Fermentation and drying ________________ 68

12.2.5. Soaking and Washing ___________________ 70

12.2.6. Drying and Tempering _________________ 71

12.2.7. Sortation ______________________________ 72

REFERENCES ___________________________________ 73

TENTANG PENULIS _____________________________ 75

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I. INTRODUCTION

Cocoa (Theobroma cacao L.) is one of the plantation commodities that is suitable for smallholder plantations, because this plant can flower and bear fruit throughout the year, so it becomes a source of income every six months. Cocoa plants originate from tropical rainforest areas in South America. In its native area, cocoa is a small plant in the lower part of tropical rainforest and grows under the cover of large trees.

Cocoa development in Indonesia has started since the early 1980s and its development is currently very rapid. In line with the development of these cocoa beans, the government continues to carry out various efforts including improving cultivation techniques which include efficient nursery techniques, efforts to obtain superior planting material, regulating spacing, and protecting against pests and diseases. Good cocoa nursery techniques are one of the important aspects of cocoa cultivation, with the aim of being able to produce good and quality ready-to-plant seeds that can produce optimally in the future.

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The Asian group of countries is expected to continue to experience increased consumption in line with economic growth in this region. A slight increase in consumption levels in Asia will increase the attack of cocoa products in Asia. The production capacity of cocoa in several other Asia Pacific countries such as Papua New Guinea, Vietnam and the Philippines is still far below Indonesia in terms of both area and total production, therefore, compared to other countries, Indonesia has several advantages in terms of cocoa development, including availability. ample land, relatively cheap labor costs, large domestic market potential and quite good transportation facilities. The classic problem that has often been faced up to now is low productivity, which generally averages 900 kg / ha.

The contributing factors are the use of poor plant material, less than optimal cultivation technology, plant age and the problem of pest and disease attacks. Efforts that can increase the productivity of Indonesian cocoa are through the use of superior plant materials, good application of cultivation technology, pest and disease control and good processing systems. Efforts to improve productivity and quality are part of sustainable cocoa agribusiness efforts in Indonesia. Therefore, this book will present the technology that has been produced which is translated into an Standard Operational Procedure (SOP) from upstream to downstream.

The Cocoa plant is a promising prospect plantation crop. However, if the soil factor is getting harder and poorer in nutrients, especially micro

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nutrients and natural hormones, climatic and weather factors, plant pests and diseases, and other maintenance factors are not considered, the production level and quality will be low.

The scope of cocoa cultivation includes: planting material preparation, land preparation (shade plants, ground cover crops, piling, planting holes), planting seeds, planting (pengajiran, planting holes, planting seeds), maintenance (watering, making fertilizer holes, fertilizing, controlling pests and diseases), pruning, inserting.

CULTIVATION OF COCOA (Theobroma cacao L.)CULTIVATION OF COCOA (Theobroma cacao L.)2 3

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II.

MORPHOLOGY AND ANATOMY OF COCOA PLANTS

2.1. Classification of Cocoa Plants (Theobroma cacao L.)

Cocoa is the only one of the 22 species of the genus Theobroma, the Sterculiaceae family that is commercially cultivated. According to Tjitrosoepomo the systematics of this plant as follows: Kingdom : Plantae Division : Spermatophyta Sub-division : Angiospermae Class : Dicotyledoneae Sub-class : Dialypetalae Ordo : Malvales Family : Sterculiaceae Genus : Theobroma Species : Theobroma cacao L.

Cocoa is divided into three major groups, namely criollo, forastero, and some of the properties of criollo as mentioned above. Another characteristic is that the growth is less strong, the yield is lower than the forester, is relatively easy to attack by pests and

CULTIVATION OF COCOA (Theobroma cacao L.) 5

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diseases of the skin of the criollo fruit, rough, bumpy and clearly grooves. This skin is thick but soft so that it is easily broken down, the fat content in the seeds is lower than forastero but the size of the seeds is large, round, and gives a good distinctive flavor. The fermentation time of the seeds is shorter than the forastero type. In the trading system, criollo cocoa is included in the fine-flavored cocoa group, meanwhile forastero cocoa is included in the bulk cocoa group, the trinitario cacao group is a hybrid of criollo with faraster. The morphological and physiological properties vary greatly as well as the power and quality of the results. , the trinitario group can enter into the noble cocoa and act, depending on the quality of the seeds. 2.2. Cocoa Morphology 2.2.1. Trunks and branches

The original habitat for cacao plants is tropical forests with high shade trees, high rainfall, relatively the same year-round temperature and relatively constant high humidity. In such a habitat, the cacao plant will grow tall but there are few flowers and fruits. If cultivated in a garden, the three-year-old plant height reaches 1.8 - 3.0 meters and at the age of 12 it can reach 4.50 - 7.0 meters. The height of the plants varies, influenced by the intensity of the shade and the available growth factors. The cocoa plant is dimorphic, meaning that it has two vegetative shoots. Shoots with an upward direction of growth are called orthotropic or

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water shoots (wiwilan or chupon), while shoots with sideways growth are called plagiotropes (fan or fan branches). After reaching a height of 0.9 - 1.5 meters, the cocoa plant will stop growing and form a jorquette. The jorket is a branch of the orthotropic to plagiotropic branching pattern and is unique only to the cocoa plant. Jorket formation is preceded by the cessation of growth of orthotropic shoots because the segments do not elongate.

Lindak Cocoa

Mulia Cocoa


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The branching of the cocoa plant is demorphic, consisting of orthotropic and plagiotropic shoots. 14 Cultivation and Post Harvest Cocoa At the end of the shoots, stipules (a kind of scales on flower buds) and axillary buds and leaf buds do not develop. From the end of the stop there will be 3 - 6 branches with the direction of growth inclined to the side forming an angle of 0 - 60 ° in the horizontal direction. These branches are called primary branches (plagiotropic branches). On these primary branches then grow lateral branches (fan) so that the plants form a lush canopy.

In mature cocoa plants, along the main stem, grow wiwilan or water shoots (chupon). In the correct cultivation technique, these water shoots are always removed, but in wild cocoa plants, the water shoots will form new stems and jorkets so that the plant has a row of jorkets. Plagiotropic shoots usually grow plagiotropic shoots, but sometimes orthotropic shoots also grow. Heavy pruning of large plagiotropic branches stimulates the growth of shoots of the ortrotope. Orthotropic shoots only form plagiotropic shoots after forming jorcets. Orthotropic shoots form new orthotropic shoots by growing water shoots. When growing jorket was not related to plant age or height. The use of large pots was reported to delay the growth of the jorket, while fertilizing with 140 ppm N in the form of nitrate accelerated the growth of the jorket.

The cocoa plant will form jorket after it has 60-70 stem nodes. However, this limit is uncertain, due to the fact that many environmental factors are influencing and difficult to control. For example, cocoa grown in

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polybags and receiving 80% light intensity will form shorter jorcets than plants planted in gardens. In addition, the distance between the leaves is very close and the leaf size is smaller. Limited rooting medium is the main cause of these symptoms. On the other hand, cocoa plants planted in a tightly spaced garden will form a high jorket as a result of etiolation (elongated stem growth due to lack of sunlight).

2.2.2. Cocoa Leaf

Similar to its branching nature, cocoa leaves are also dimorphic. In orthotropic shoots, the petiole is long, namely 7.5-10 cm, while in plagiotropic shoots the length of the petiole is only about 2.5 cm.

The petiole is cylindrical and fine scaly, depending on the type. One of the special properties of the cocoa leaf is that it has two joints (articulation) located at the base and tip of the petiole. This joint is reported that the leaves are able to make movements to adjust to the direction of sunlight. The shape of the elongated round leaves (oblongus), the tip of the tapered leaves (acuminatus) and the base of the tapered leaves (acutus). The arrangement of the leaves of the bones is pinnate and the bones of the leaves protrude to the lower surface of the leaf blade. The edges of the leaves are flat, the flesh of the leaves is thin but strong like parchment.


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Cocoa Leaves

2.2.3. Cocoa Root

Cocoa is a plant with a surface root feeder, meaning that most of the roots are lateral (horizontal). Cultivation and Post Harvest Cocoa develops near the surface of the soil, which is 0-30 cm deep. The range of lateral root ranges is expressed well beyond the canopy projection. The ends form small, intricate branches.

Cocoa Root

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2.2.4. Cocoa Flower

Flowers Cocoa plants are cauliflori, meaning that the flowers grow and develop from the leaves of the axillary leaves on the stems and branches. The flower beds are getting bigger and thicker or commonly known as flower pads (cushioll). Cocoa flowers have the formula K5C5A5 + 5G (5), that is, the flowers are composed of 5 petals that are independent from each other, 5 petals, 10 stalks of essence arranged in 2 circles and each consists of 5 stalks but only 1 circle. fertile, and 5 fruit leaves that are united. Cocoa flowers are white, purple or reddish in color. The color of these flowers is unique to each cultivar. Small but long (1-1.5 cm) flower stalk. The petals are 6-8 mm long, consist of two parts. The base is shaped like an animal hoof (claw) and usually has two red lines. The tip is a thin, flexible, white sheet.

Cocoa flowers

2.2.5. Fruit and Color of Cocoa Beans

Cocoa pods are very diverse, but there are basically only two colors. Fruit that when young is


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green or slightly white green when ripe will turn yellow. Meanwhile, the fruit which when young is red, after ripe it is orange. The skin of the fruit has 10 deep and shallow grooves which are alternately located. In the criollo and trinitario types the grooves are clear, the skin of the fruit is thick but soft and has a rough surface. , in the forastero type, the surface of the skin is smooth; thin, but tough. The fruit will ripen after six months. The seeds are arranged in five rows around the axis of the fruit. The number varies, namely 20 - 50 grains per fruit. When cut crosswise, it appears that the seeds are composed of two folded cotyledons and the base is attached to the institutional axis (embryo axis). The color of the cotyledons is white for the criollo type and purple for the forastero type. The seeds are wrapped in white pulp (pulp), taste sweet and sour and are thought to contain germination inhibitors.

Fruits Cocoa

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2.3. Cocoa Plant Physiology

2.3.1. Photosynthesis

The original habitat of cacao plants is wet tropical forest and grows under the shade of forest plants. In good cultivation techniques, some of the characteristics of the natural habitat are still preserved, namely by providing adequate shade. When the plants are young, the intensity of shade provided is high enough, then reduced gradually as the plant grows older or depends on the various available growth factors. Basically cocoa is a shade loving tree, the optimum photosynthetic rate takes place at a light intensity of about 70%. Shade plants act as a buffer against adverse effects. from environmental factors that are not in optimal conditions, such as low soil fertility and a strong and long dry season.


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2.3.2. Root Development

At the beginning of seed development, taproots grow rapidly from 1 cm in length at one week of age to 16-18 cm at one month and 25 cm at three months. After that the growth rate decreases and it takes two years to reach 50 cm in length. The depth of the taproot penetrates the soil is influenced by the state of the soil water and soil structure. In deep, well drained soil, mature cocoa roots reach a depth of 1.0 - 1.5 m. Cocoa root growth is very sensitive to obstacles, whether in the form of rocks, hard layers, or groundwater. If during growth, the roots meet rocks, the taproots will split into two and each grow geocene-tris (directed into the ground). If the rock found is too large, some of the lateral roots take over the function of the taproot by growing downwards and if the water level is found, the taproot does not develop at all.

2.3.3. Factors Affecting Cocoa Flowering

Flowering of the cocoa plant is strongly influenced by internal (internal) factors and environmental (climate) factors. In certain locations, flowering is severely hampered by the dry season or by cold temperatures. However, in a location where the rainfall is evenly distributed throughout the year and the temperature fluctuations are small, the plants will flower throughout the year.

2.3.4. Fruit Development and Ripening

The age at which cocoa plants begin to bear fruit is very much influenced by the plant material used. The

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plants from which the cuttings flower and bear fruit the fastest, followed by the plants from plagiotropic connection, plagiotropic grafting, then the plant from which the seeds originate. Basically, the yield of cocoa pods is influenced by the following factors:

The number of flowers that grow. The percentage of interest that is pollinated. Percentage of flowers fertilized. Percentage of young fruit capable of developing to

maturity.

The growth of cocoa pods can be separated into two phases. The first phase lasts from fertilization until the fruit is 75 days old. During the first 40 days, the growth of the pods is rather slow then after that it is fast and reaches a peak at the age of 75 days. At that age the length of the fruit reaches about 11. cm. The second phase is marked by the enlarged growth of the fruit, which lasts rapidly until the age of 120 days. At the age of 143 - 170 days, the fruit has reached its maximum size and begins to ripen which is marked by a change in the color of the fruit skin and the release of the seeds from the skin of the fruit. the first month does not guarantee the results obtained. Most of the young fruit will wither and die within 1-2 months, which in cocoa is commonly known as cherelle wilt. There are two main factors causing the death of young fruit.

Environmental factors, such as lack of water, poor drainage, poor soil nutrients, and attacks by pests and diseases or pathogens.


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Internal or physiological factors, such as abnormal institutional pockets.

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III. SHADE TREE ON COCOA

Planting shade trees before planting cocoa aims to reduce the intensity of direct sunlight. This does not mean that shade trees do not pose problems with regard to costs, garden sanitation, possible pest and disease attacks, or competition for nutrients and water. Therefore, the number of maintenance to remove shade trees in the cocoa planting area is currently being carried out.

3.1. Benefits of Shade Trees Some of the benefits of shade trees on cocoa are as

follows;

a. Protect the leaves Shade trees greatly affect the sugar content of the

cocoa stems and branches. This influence suggests the need for shade trees in the planting area as a factor that indirectly affects physiological processes. In terms of its ability to absorb sunlight as an energy source, cocoa enters C3 plants, which are plants capable of photosynthesis at low leaf temperatures. Plants classified as C3 require an optimum temperature of 10-25oC. Thus, the presence of a pelidung tree will

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primarily affect the ability of the cocoa leaves to carry out physiological processes.

b. Creating a micro climate In addition, shade trees, especially in immature

areas, also play an important role in creating a humid micro climate.

c. Avoid leaching of nutrients Shade trees also play a role in improving soil

elements, restoring washed nutrients, and resisting wind exposure, especially in immature cocoa.

d. Improve soil structure Its role is to improve soil structure because the

root system of the shade trees is generally deep. The washed out nutrients can be recovered due to the shedding of protective plant leaves which will rot to form organic compounds.

3.2. Loss of shade trees As mentioned above, the shade tree can also exert

an adverse effect. The loss is related to the comparison of planting and maintenance costs with their role as an increase in production, especially for producing crops. The results of several studies have shown that without shade trees, cocoa will produce more fruit than cocoa with shade trees.

Cocoa without shade trees given fertilizer yields higher dry beans than cocoa without shade trees or without fertilizer. The results of this study indicate that mature cocoa is capable of creating a microclimate according to its needs. The overlapping canopy will limit the intensity of the direct sun to most of the leaves.

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Another disadvantage of having shade trees is that there is competition for water and nutrients between cover crops and cocoa. Competition in obtaining water and nutrients will be very sharp, especially in shade trees that are planted more tightly than cocoa that has just been planted in the field. Losses can also arise considering that shade trees have the possibility to host Helopeltis sp pests, such as shade plants Accasia decurens and Albissia chinensis.

3.3. Types of Protective Trees for Cocoa Plants In the cocoa planting area, there are two types of

shade trees, namely: - Temporary shade tree. - Fixed shade tree. Temporary shade trees function for plants that

have begun to produce. To determine the shade tree to be planted, matters related to leaf morphology, leaf position, leaf type size, branching type and resistance to pests and diseases, as well as its economic nature should also be utilized so that the planting area of cocoa and its shade has a value added.


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Banana Tree Shade Plants

Lamtoro Protective Plants

3.4. Criteria for Cocoa Trees

Not all types of plants or trees can be used as protection trees for cocoa plants. Trees used as protection for cocoa plants must meet certain requirements.

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The following are the criteria for a shade tree for cocoa: a. Easy and fast to grow, the branches and leaves

provide good protection. b. Do not experience leaf fall in certain seasons c. Able to grow well on less fertile soils and do not

compete in terms of water and nutrient needs d. Not susceptible to pests and diseases e. Do not host pests and diseases f. Wind resistant, and easy to destroy if it is not used

anymore.

In areas where cocoa, cassava and banana are planted, they are often used as temporary shade trees. However, both have very high competition for nutrients and water. Concerns about planting lamtoro type shade trees lately are related to the current use of shade trees which are the result of grafting between Leucaene glauca as the rootstock and Leucaene glabrata as the upper stem, the discovery of hops (Heteropsylla sp) in the plant's habitat. The attack can result in the shade tree being deforested and thus losing its function.

3.5. The Right Time to Plant Tree Covering Cacao

Shade trees should be planted 12-18 months prior to planting cocoa in the field. This also implies that cocoa must be seeded 4-6 months in advance. The above times are based on the approximate time it will take for permanent shade trees and temporary shade trees to grow so they can function properly .


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3.6. Biculture and thinning of shade trees

Planting cocoa in non-cocoa plantation areas is often done. This is based on the use of these non-cacao plantation crops as shade trees for cocoa. Planting cocoa between the rows of oil palms at the beginning of its growth gives good results, but the flowering and subsequent growth period is depressed.

Bicultural cocoa growers preferably in coconut plantations. Coconuts are planted 9 x 9 m (123 trees per ha) or 10.5 x 10.5 m (91 trees per ha), whereas, cacao is planted between two rows of coconuts with a spacing of 3 x 3 m (650 trees per ha). The planting of cocoa among the coconut trees is carried out after the coconut plants are 5 years old. Other biculture systems for cocoa can also be applied to rubber, kapok or coffee plantations. Such planting requires even more intensive maintenance because it involves managing two plants at the same time which both provide economic benefits.

Shading trees in mature cocoa plantations can be done as an effort to reduce losses or costs incurred by shade trees. What is important to consider when thinning shade trees is the type of cover crop, age of the cocoa plant, soil factor, and climate.

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IV. PREPARATION OF SEEDS

The high and low yields of Cocoa are influenced by climatic factors and the soil is also strongly influenced by the planting material (seeds) used. The seeds themselves have the potential to produce (genetic potential) while the climate and soil fertility as environmental factors will provide opportunities for the seeds to reach their potential. The seeds to be planted can be: (1) cacao seeds from seeds or seedlings, namely seeds produced from seeding superior seeds that have tested their potential, such as F1 hybrid seeds. (2) clonal cocoa seedlings obtained by grafting, grafting, cutting and grafting.

Propagation of seedlings through cuttings and grafts is very rarely done, while what is commonly done to get planting material that is easy and fast is shoot grafting. Cocoa seedlings from seed and clonal cacao seeds from shoot grafting and grafting are ready to be planted in the garden after 6 - 7 months of age .


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The criteria for selecting good cocoa seeds include: Cocoa beans do not come from parent plants that

are susceptible to pests, diseases and viruses; More superior quality cocoa beans are obtained

from generative seedlings from ripe fruit from the tree, then the pods are taken / scraped off, then dried in the hot sun, then used as seeds;

When tested by placing cocoa beans in water, it will appear drowned, not floating or floating in the water;

The weight of the seeds is felt once held; On the surface / inside of the cocoa beans, there is

no powder disease caused by certain pests that are detrimental to the beans when they are to be planted later;

Cocoa beans obtained from parent plants that are over 4 years old are much better;

In selecting cocoa beans to be used as seeds, you should consider the quality/ variety of cocoa that is truly beautiful and has been proven to produce satisfactory yields.

By looking at some of the considerations above, the method above is needed at least as a parameter in determining good cocoa beans for sowing (planting) on plantation land.

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Cocoa

However, to receive cocoa seeds you can also exclusively consult with the local agricultural office to receive detailed issues related to the superiority of each cocoa variety. Thus, you will find it easier to receive high quality cocoa seeds.

How to receive cocoa seeds can also be obtained exclusively by meeting with professional cocoa farmers in the area where you live. In the areas of Lampung province (Indonesia), various places / centers for cocoa cultivation are carried out in Pesawaran, Tanggamus, Pringsewu, Kalianda, and also in mountainous areas in Mesuji district (Lampung), some places in South Lampung district have the most plants. Cocoa grows in both mountainous and hilly areas.


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V.

MANAGEMENT OF PLANTING MEDIA

5.1. Land Preparation Cocoa / cocoa plantations can come from native

forest, secondary forest, moor, former plantation crops or yards. Sloping land must be terraced so that erosion does not occur. Areas with a slope of 25-60% must be made individual terraces.

5.2. Land Clearance How to prepare the land can be by selective

cleaning and total cleaning. Imperata on dry land must be cleaned / destroyed so that the cocoa plants and shade trees can grow well. To facilitate drainage, existing drainage channels must be maintained and function as primary drains. Secondary and tertiary channels are built according to field conditions

5.3. Liming Soils with a pH below 5 need to be given lime in

the form of limestone as much as 2 tons / ha or wall lime as much as 1,500 kg / ha.


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5.4. Fertilization Fertilization before planting the seeds can be done

to stimulate the growth of cocoa seeds. These holes need to be fertilized with Agrophos fertilizer as much as 300 grams / hole or urea fertilizer as much as 200 grams / hole, TSP fertilizer as much as 100 grams / hole. (Ali, Hosir, & Nurlina, 2017) The fertilizers are given 2 (two) ) weeks before planting the cocoa seeds, then the hole is closed again with top soil mixed with manure / compost.

5.5. Requirements for Growing Cocoa Plants 5.5.1. Soil

Soil is a very important component of plant life. In plant life, the main function of soil is to provide nutrients, both as a medium of exchange and as a place to provide water, as well as a place to hold and support to grow upright for plants.

For its growth, cacao requires soil conditions that contain sufficient organ material, a deep layer of cultivation to help root growth, good physical properties such as loose soil structure as well as a good drainage system. Ideal pH of soil ranges from 6 – 7.

Soil has a close relationship with the root system of the cocoa plant, because the roots of the cocoa plant are very shallow and almost 80% of the roots of the cocoa plant are around 15 cm from the soil surface, so to get good growth cocoa plants require a loose soil structure so that root development is not hampered . Good root development determines the number and

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distribution of roots which then function as an organ to absorb nutrients from the soil.

Cocoa plants require deep groundwater levels. Shallow groundwater levels cause shallow roots so that the growth of plants is less strong


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5.5.2. Climate

The natural environment for cacao plants is tropical forests, thus rainfall, temperature, humidity, light intensity and wind are factors limiting the spread of the cocoa plant. Cocoa plants can grow well at an altitude of 0 - 600 meters above sea level, with a distribution covering 20 latitude and 20 south latitude. Ideal areas for growth are between 10 N and 10 latitude.

In its growth and development, the cacao plant requires an adequate supply of water. This water is obtained from the ground, which comes from rainwater or spray water. The optimal rainfall for cocoa plant growth ranges from 1,500 - 2,000 mm per year, with an even distribution throughout the year. Rainfall of 1,354 mm / year is considered sufficient if it rains evenly throughout the year with a dry season of no more than 3 months. The ideal temperature for growing cocoa plants is around 25 - 27˚ C with temperature fluctuations that are not too large. The average minimum temperature is 13 - 21 ˚ C and the maximum average temperature is 30 - 32 c. Based on the suitability to this temperature, it is very good for commercial cocoa plants to be developed in the tropics. To ensure a balanced metabolism, the desired humidity for cocoa plants is 80% in accordance with tropical climates.

In cocoa planting, light intensity is more important in influencing cocoa growth than nutrients and water. In addition to the direct effect on photosynthesis, light intensity also affects the leaf

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chlorophyll transparency and degradation process. The intensity of sunlight received by cocoa plants affects growth. The plant's need for sunlight varies depending on the growth phase and age of the plant. The ideal light intensity for cocoa plants is between 50 - 70%.


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VI. LAND PREPARATION

6.1. Area Cleaning

Clearing the area is carried out starting from the survey / measurement stage to the weed control stage. The survey / measurement usually lasts one month. At this stage, the implementation of work includes topographic mapping, distribution of soil types, and determination of the boundaries of the area to be planted. The results of the survey will be very important for other stages of work, even in terms of planting and maintaining cocoa. The next stage of cleaning the area is slash / tripe. The implementation of the work at this stage is by clearing the shrubs and small logs as much as possible and cutting them evenly to the ground, the length of this work is 2-3 months, then continued with the cutting stage. The following stage is carried out for 3-4 months, and is the longest of all the clearing of the area.

When all the trees have fallen, the felling is allowed for 1- 1.5 months so that the wood leaves dry out. An area that has been free from shrubs, small logs, and large trees, especially when it has just been burned, usually grows weeds very quickly.


VI.LAND PREPARATION

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6.2. Soil Processing Clearing the area often ends with the soil tillage

stage. Soil management is usually carried out mechanically. Besides being considered expensive, soil processing can also accelerate the erosion of the topsoil.

6.3. Plant Spacing

The ideal spacing for cocoa is a distance that is in accordance with the development of the plant canopy and there is sufficient space for root development. The choice of spacing is closely related to the nature of plant growth, the source of planting material, and soil fertility. For example, Cocoa with Sca 6 plant material requires less space for canopy growth compared to other clones. In other words, the spacing depends on the area of the canopy that the plants will form. Each cocoa clone differs in the shape of its canopy. In soil with low nutrient content (fertility), wider spacing is used, while in fertile soils the spacing can be obtained. Various spacing with total plant population per hectare are presented in Table 1:

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Table 1. Planting Distance With Total Plant Population Per Hectare

Plant Distace (m x m) Number of Trees per

Hectare 2,4 x 2,4 1.680

3 x 3 1.100 4 x 4 625 5 x 5 400

3,96 x 1,83 1.380 2,5 x 3 1.333 4 x 2 1.250

3 x 2,6 1.250 Sumber: Siregar et al. (2003)


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VII.

PLANTING THE COCOA (Theobroma cacao L.)

7.1. Planting Hole Making

The purpose of making planting holes is to provide an optimal rooting environment for cocoa seedlings, physically, chemically, and biologically. The soil in the field is often too dense for the roots of the cocoa seedlings to develop properly after being removed from loose soil in the polybags. Therefore, conditions that are relatively the same as those in the nursery need to be prepared in the field by minimizing soil cultivation or by making planting holes. Thus it is hoped that the plants can adapt well at the beginning of their growth in the field. The size of the planting hole is generally 60 x 60 x 60 cm. This size is considered sufficient to support the adaptation of seedling roots to field conditions. However, it is necessary to increase the size of the planting hole in heavier soils so that the roots of the seedlings have time to adapt longer to the physical environment of the roots.

In addition, planting holes should not be made when the soil is very wet, especially on heavily textured

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VII.

PLANTING THE COCOA (Theobroma cacao L.)

7.1. Planting Hole Making

The purpose of making planting holes is to provide an optimal rooting environment for cocoa seedlings, physically, chemically, and biologically. The soil in the field is often too dense for the roots of the cocoa seedlings to develop properly after being removed from loose soil in the polybags. Therefore, conditions that are relatively the same as those in the nursery need to be prepared in the field by minimizing soil cultivation or by making planting holes. Thus it is hoped that the plants can adapt well at the beginning of their growth in the field. The size of the planting hole is generally 60 x 60 x 60 cm. This size is considered sufficient to support the adaptation of seedling roots to field conditions. However, it is necessary to increase the size of the planting hole in heavier soils so that the roots of the seedlings have time to adapt longer to the physical environment of the roots.

In addition, planting holes should not be made when the soil is very wet, especially on heavily textured


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soils. In very wet conditions the pit walls tend to become muddy when dug and solidify when dry. This situation causes the formation of an impermeable layer which can inhibit the development of root seeds. In addition, excess rainwater seeps out of the planting hole so that the soil moisture condition in the planting hole tends to be excessive and on the contrary, soil aeration is reduced. The planting hole is made 6 - 3 months before planting by leaving the excavated soil piled up around the hole 2 - 3 months. This action aims to change the reductive atmosphere of the soil to become oxidative and the elements that are toxic become non-poisonous. At least a month before planting the excavated soil is returned to the hole so that the soil condition is in balance with the surrounding environmental conditions.

Making Cocoa Planting Holes

7.2. Cultivation If the spacing and planting pattern have been

determined and the condition of the shade tree still

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meets the requirements for shade, and the seedlings in the polybags are 4 - 6 months old and are not in a flush state, then planting can be carried out. The planting plan should also be accompanied by a maintenance plan so that the planted seedlings grow well for a sufficiently long period of time. Two weeks before planting, first prepare a soil hole measuring 40 x 40 x 40 cm or 60 x 60 x 60 cm, depending on the size of the polybags. The hole is then sprinkled with 1 kg of Agrophos fertilizer and covered again with litter.

Cocoa Cultivation

7.3. Rorak Making

Rorak is an excavation made next to the stump of a plant to place organic fertilizer and can serve as a drainage hole. Rorak is one of the standard garden practices that aims to manage land organic matter and conserve soil and water in cocoa plantations. Rorak can be filled with cacao plant litter or pruning and weeds until it is full and covered with soil. After this grain is full, we have to create a new grain on the other side of


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the plant stem. The construction of this rorak is carried out until the initial rorak is ready to be excavated. The compost produced from the first rorak is sown on to plant plates. The crop plate is a circular area about 1 meter around the main plant which is always kept clean from weeds. When it rains heavily, the rorak can function as a drainage hole to accelerate the shrinkage of rainwater stagnating above the soil surface. Stagnant water can interfere with plant growth. Water stagnation can be fatal to cocoa farming. Usually the drainage channel is made at the edge of the garden block.

In garden blocks that are too large, water that stagnates over the stretch of planted land takes a long time to get out through these drainage channels. Therefore, the rorak created around the plantations can help accelerate the discharge of water from the stretch of planting, especially in land with heavy soil texture and a very wet climate with relatively high monthly rainfall. In extreme cases, in cropping areas with high rainfall and high rainfall intensity, the soil is heavily textured, and the groundwater level is relatively shallow, additional rorak can be created between rows of cacao plants with longer and deeper rorak sizes. On sloping land, making rorak can suppress erosion because it can reduce surface runoff which can cause erosion. On the sloping land made for terraces, rorak is made inside the terrace. The rorak that is commonly made in cocoa plantations is 100 cm long, 30 cm wide, and 30 cm deep. If the available volume of organic material is large enough, the size of the rorak can be enlarged. Rorak is made at a distance of 75 - 100 cm

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from the main plant depending on the width of the terrace available in the planting area.

Making Rorak Among Mature Cocoa Plantations


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VIII. COCOA PROPAGATION

Cocoa plants can be propagated in two ways, namely generative and vegetative propagation. Nowadays, generative propagation method is rarely used anymore in providing planting material for plantation business, because in this way it will produce plants with non-uniform growth types and genetic segregation. The purpose of plant propagation is to produce new plants of the same type as superior or even more. The trick is to grow certain parts of the mother plant that have superior properties.

8.1. Generative Propagation Technique For Cocoa

Generative propagation is done by planting seeds produced from pollination of male flowers (pollen) and female flowers (pistil). Cocoa seeds are included in the recalcitrant seed group, so they require special handling. It is said that recalcitrant seeds are because when the physiology is ripe, the water content is high, which is more than 40%, the viability of the seeds will be lost below the relatively high water content threshold of more than 25%, to withstand storage requires a high water content. Cocoa seeds that are


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removed from the pods without being stored properly will germinate within 3–4 days and under normal conditions the seeds will lose their growth power for 10-15 days.

The advantage of generative propagation plants is their strong and lush root system, therefore they are often used as rootstock for grafting or joints. In addition, plants produced by generative propagation are also used for reforestation programs in critical lands which are more concerned with land conservation compared to fruit production. Meanwhile, there are some disadvantages to generative propagation, namely the nature of the seeds produced often deviates from the nature of the parent tree. If hundreds or thousands of seeds are planted from the same parent tree, it will produce many new plants with various characteristics. There are characteristics that are the same or even superior to the characteristics of the parent tree, but there are also those that do not carry the superior characteristics of the mother tree, even worse in character. The diversity of traits is influenced by the mutation of genes from the male and female parent trees.

8.2. Vegetative propagation techniques for cocoa

Vegetative propagation of plants will produce a homogeneous plant population in genetic traits. Vegetative propagation is carried out using plant parts such as branches, twigs, shoots, leaves, tubers and roots. The principle is to stimulate adventitious shoots

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in these parts to develop into a perfect plant that has roots, stems and leaves at once. Vegetative propagation can be done by grafting, bending, cutting and tissue culture.

Vegetative propagation in cocoa is known in three ways commonly used, namely budding, top grafting and side grafting, but recently it has also been developed plant propagation using tissue culture or better known as Somatic Embryogenesis (SE).

8.2.1. Budding

Budding is the joining of two different plant parts in such a way that they form a whole and grow as one plant after tissue regeneration occurs on the joint or link scar. The lower part (which has roots) that receives the connection is called the rootstock (rootstock or understock) or often called the stock. The part of the plant that is attached or is called the scion, scion and is a piece of one bud.

The thing that is important to note in plant propagation by grafting is the requirements of the rootstock and scion. Rootstocks must meet the following requirements: good growth and roots (strong), resistant to deficiency and excess water, have a balanced growth with the scion and are resistant to pests and diseases. The requirements of the stems are high production, attractive appearance, resistant to pests and diseases and favored by the wider community. Another requirement that needs to be


46

considered when taking entres is the fertility and health of the parent tree.

Budding steps

First, the root bark is cut crosswise with a width of 6-12 mm, then peeled downwards with a length of 2-3 cm to form a tongue. The tongue is then cut using a grafting knife and a quarter is left. Semntara The shoots of the entres branch are sliced with wood along ± 2 cm. The bud is inserted into the rootstock incision, then tied with a prepared plastic rope. The binding starts from the bottom to the top (multilevel tile system) so that when it rains or sprinkles water it does not enter the grafting. After two weeks of grafting, the plastic rope is opened. Green buds indicate that grafting is successful (alive). The rootstock is then cut, leaving two leaves. The brown buds indicate failure of grafting.

The best time for grafting is in the morning, between 07.00 - 11.00, because at that time the plant is actively photosynthesizing so that the cambium of the plant is also in an active and optimum condition, above 12.00 the leaves begin to wilt, but this can be overcome by sticking in a shady place so that avoid direct sunlight (Puslit Kopi dan Kakao Indonesia, 2004).

8.2.2. Top Grafting

Grafting is an attempt to propagate plants by injuring or slashing both individual plants which are still of one species or variety with various advantages. The two are combined so that the bud cambium (entres) and the understump cambium stick together and the

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more parts that stick to each other the more likely it is to grow (Wudianto danRini, 1987).

Factors that must be considered: a. rootstock is a healthy plant, has deep roots and

comes from superior species. b. the scion is taken from a branch or shoot that

grows upward (orthotrop); c. If the scion is not infected with Entres disease, it

should be cultivated in a humid state, preferably after being cut, wrapped in wet newspaper and put in a clean box;

d. plant maintenance and connection conditions are necessary such as wrap the joints and keep them moist so the plants don't drought.

Top grafting steps

1. Cut the scion from the mother tree and remove the leaves.

2. Make a V-shaped incision on the two sides of the base of the scion.

3. Cut the rootstock 40–50 cm from the ground, then cut the top 3 cm deep.

4. Slide the scion into the slit of the rootstock and tie it with plastic from the bottom up.

5. Put a plastic lid or hood on the connection and tie the lid with a rubber band or rope

6. Check the joints after 2–3 weeks. If the scion is fresh, the grafting is successful.

7. Immediately open the plastic lid but leave the ties on the connection.


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8.2.3. Side Grafting

Side grafting on mature cocoa plants is one of the grafting activities carried out by attaching a piece of branch (entres) about 15 cm long to the main stem (stem) of the adult plant. Further shoot growth is affected by sunlight entering the canopy. Tighter canopy causes slower shoot growth compared to canopy that has been sparse.

The factors that are considered are: (a) the ability of the rootstock (under stock) and up

(entres) to unite (uniting); (b) the grafting of the entrices must be carried out in

such a way that the cambium vessels are well attached to the rootstock, so that the rootstock can supply water and food material until new shoots come out;

(c) grafting is carried out at the right time, in the sense that the scion is in a good physiological stage (preferably during dormancy), while the rootstock is in a period of active growth;

(d) after the grafting process is complete, keep the scar from being infected by disease and fungus;

(e) the plants are well cared for, allowing the grafted shoots to develop perfectly.

Originally mature plant grafting techniques were the main recommendation in the effort to clonalize cocoa plants in Malaysia, but now side grafting is preferred by farmers because it is easier to implement and new plants produce faster yields compared to grafting techniques.

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IX. PRESERVATION OF COCOA PLANTS

Cocoa seeds that have been planted according to the steps mentioned above are expected to grow and develop well, and in the end their production potential can be achieved. This will only happen if as long as the plants are growing in the field, plant maintenance activities are carried out continuously, full of patience and perseverance in the form of the following:

9.1. Weeding

Weeds that grow around young cocoa plants should be cleaned periodically to avoid competition for nutrients and sunlight. Weeds / wild plants that grow some distance from the cocoa plant as long as they do not shade, should be left to grow. But after plant growth This maximum wild growth is characterized by starting to flower and then removing it and making the remains of this wild plant mulch.

9.2. Fertilization

This fertilization is intended to increase the elements (nutrients) in the soil as a result of reduced soil nutrients because it is used during the growth of


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the Cocoa plant or the soil nutrients are lost due to being washed away by rainwater. Fertilization should be done once every 3 months as long as the soil is still quite moist using fertilizer. N, P, and K or you can also use organic fertilizers. However, if the soil is not moist enough, especially during the dry season, fertilization should be done 2 times a year, namely at the beginning of the rainy season and at the end of the rainy season. Fertilization dosage is adjusted to the age of the plant. . The following is the dosage of fertilization according to the development of plant age in Table 2.

Table 2. Fertilization Dosage According to Plant Age Development

Plant Time (Year)

Type of Fertilizer and Dosage of Fertilization

ZA Fertilizer

(Nitrogen)

TSP / DS Fertilizer

(Phosphor)

KCL Fertilizer

(Potassium) 1 2 3 4 5

2 x 25 grams 2 x 50 grams

2 x 100 grams 2 x 200 grams 2 x 250 grams

2 x 12,5 grams



2 x 12,5 grams



Age 6 years and so on the dose of fertilization is the same as the age of the plant 5 years

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X. PRUNING COCOA (Theobroma cacao L.).

10.1. Purpose of Pruning Cocoa

Pruning in outline the intent and purpose of pruning cocoa plants is to:

• Forming a good basic tree framework, strong to support branches / twigs / leaves, in order to obtain a balanced branching so that the distribution of sunlight is evenly distributed throughout the plant.

• Removing unnecessary or unwanted branches, such as water sprouts, dead branches, damaged branches, diseased branches, etc.

• Encourage plants to form new leaves with a higher ability to assimilate

• Ensure smoother air circulation around the plantations so that the garden conditions are not humid and the plants meet their needs for carbon dioxide

• Increase the ability of plants to form flowers and fruit

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X. PRUNING COCOA (Theobroma cacao L.).

10.1. Purpose of Pruning Cocoa

Pruning in outline the intent and purpose of pruning cocoa plants is to:

• Forming a good basic tree framework, strong to support branches / twigs / leaves, in order to obtain a balanced branching so that the distribution of sunlight is evenly distributed throughout the plant.

• Removing unnecessary or unwanted branches, such as water sprouts, dead branches, damaged branches, diseased branches, etc.

• Encourage plants to form new leaves with a higher ability to assimilate

• Ensure smoother air circulation around the plantations so that the garden conditions are not humid and the plants meet their needs for carbon dioxide

• Increase the ability of plants to form flowers and fruit


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• Make it easier to carry out activities or treatment of plants, for example: fertilization, control of plant pests, harvesting, etc.

From the description above, pruning intended to increase the ability of plants to form flowers and fruit is the main treatment for pruning because this treatment will have a direct effect on the results obtained.

10.2. Pruning Techniques for Cocoa

In detail, the things that are done so that the ability of plants to form flowers and fruit increases through pruning are as follows:

a. Remove / prune all water shoots b. Removing turning branches, namely branches that

grow towards or enter into the canopy c. Cut off hanging and unproductive branches.

Meanwhile, the productive ones are partially cut in the arch so that the growth of the branches can be directed upward. d. Remove all branches of the worm, which are small branches that have stunted growth

d. Trim branches that are too tight or very close to each other

e. Trim overlapping branches, either within the individual plant itself or with branches from other nearby plants

f. Removing damaged branches, either due to pests and diseases or due to other causes

g. Trimming the predicted crown peaks will cause crown height to exceed 4 meters.

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In carrying out pruning activities, several important things that really need to be considered are as follows:

• It is advisable to do pruning often, but with light intensity (2-3 months)

• Do not do pruning during the dry season, unless sufficient groundwater is available from irrigation water

• Do not do heavy-intensity pruning (many branches with a diameter of 2.5 cm or more) cut at the same time, unless forced, for example because the plant has not been pruned for a long time

• Before pruning Cocoa, it is better if shade trees are pruned 1-2 months before pruning Cocoa. There should be a gap between the highest crown of the Cocoa plant and the lowest canopy of the shade plants.

• Cocoa gardens that are well maintained through proper pruning of Cocoa plants and shade plants will be indicated by the evenly entering of sunlight (light flowers) under the canopy of the Cocoa plants.


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XI. CONTROL OF COCOA PEST AND DISEASE

(Theobroma cacao L.)

11.1. COCOA PESTS 11.1.1 Kepik a cocoa pod sucker (Helopeltis sp.)

The part that is attacked by fruit and young leaves, flower buds. Symptoms: blackish cocoa spots measuring 3-4 mm in shape. Control: remove the affected part. Predators: praying mantis, predatory ladybugs. In addition, use insecticides Baytroid 50EC, Lannate 25 WP, Sumithion 50 EC, Leboycid 50 EC, Orthene 75 SP.

Figure. Helopeltis sp.


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11.1.2. Penggerek cocoa pods (Conopomorpha cramerella atau Cocoa Mot.)

The part that was attacked was the cocoa pod. Symptoms: rotten flesh. Control: removing and burying the remaining fruit of the harvest simultaneously, covering the fruit with a plastic bag with a hole at the bottom.

Figure. Conopomorpha cramerella

11.1.3. Kutu putih (Planococcus citri.)

The parts that are attacked are shoots, flowers, fruit candidates. Symptoms: shoots grow abnormally (bent). In addition, it is seen that the growth of flowers and fruit candidates is not normal. Control: use an insecticide with active ingredients monocrotofas, phosphamidone, carbaryl.

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Gambar. Planococcus citri

11.1.4. Ulat kantong (Clania sp., Mahasena sp.)

The parts that are attacked are the leaves and shoots. Symptoms: bare plants and shoot death. Control: with the parasite Exoresta uadrimaculata, Tricholyga psychidarum. In addition, use stomach poison insecticides, Dipterex and Thuricide.

Figure. Ulat Kantong


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11.1.5. Ulat jengkal (Hyposidra talaca.)

The part that is attacked is the leaves (young and old). Symptoms: exhausted leaf blade, only the leaf bones. Control: use insecticide Ambush 2 EC, Sherpa 5 EC (0.15-0.2%).

Figure. Ulat Jengkal

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11.2. COCOA'S DISEASE

11.2.1. Black Fruit Rot Cause: Phytopthora palmivora.

The part that was attacked was the fruit. Symptoms: cocoa spots at the point where the fruit and fruit stalks meet or the tip of the fruit. Symptoms in a severe attack are the fruit covered with whitish gray mycelium. Control: by taking diseased fruit, reduce the humidity of the garden by pruning. In addition, use insecticides with active ingredients Cu: Cupravit 0.3% or Cobox 0.3% or insecticide active ingredients Mankozeb: Dithane M-45 and Manzate 200 0.3% with intervals of 2 weeks.

Figure. Black Fruit Rot Disease

11.2.2. Stem cancer Cause: Phytopthora palmivora.

The part that is attacked is the stem. Symptoms: dark wet spots on the bark or branches, discharge from the trunk or branches that will dry up and harden. Control: taken diseased fruit, reduce the humidity of


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the garden by pruning. In addition, use a fungicide with the active ingredient Cu: Cupravit 0.3% or Cobox 0.3%. or ungicide active ingredients Mankozeb: Dithane M-45 and Manzate 200 0.3% at intervals of 2 weeks. Scrape the diseased part and rub it with tar / fungicide.

Figure. Stem Cancer

11.2.3. Diplodia Fruit Rot Cause: Botrydiplodia theobramae (fungus).

The part that is attacked by fruit. Symptoms: cocoa spots on the fruit, then the fruit is completely blackened. Control: prevent injury, dispose of diseased fruit. Then use a fungicide with active Cu ingredients: Vitigran Blue, Trimiltox Forte, Cupravit OB at a concentration of 0.3%. Vascular Steak Dieback (VSD) Cause: Oncobasidium theobromae (jamur).

The parts that are attacked are leaves, twigs / branches. Symptoms: small green spots on infected leaves and three cocoa spots, bark of rough branches, dead shoots (dieback). Control: use VSD-free seeds, pay

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attention to plant anitation, reduce humidity, increase sunlight intensity and improve drainage and fertilization.

Picture. Vascular Steak Dieback

11.2.4. Leaf Spots, Dead Branches And Rotting Fruit Cause: Colletorichum sp. (jamur).

The parts that are attacked are leaves, twigs, fruit. Symptoms: necrotic spots on leaves, fallen leaves, dead shoots, dry wrinkled young fruit (dry rot). Control: improved sanitation, cut affected branches and fruit, balanced fertilization and improved drainage. Then use the systemic fungicide Karbendazim 0.5% at 10 day intervals.

Figure. Leaf Spots, Dead Branches and Rotting Fruit


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11.2.5. Monilia Fruit Rot 12. Cause: Monilia roreri (jamur).

The part that was attacked by young fruit. Symptoms: lumps and stripes on the fruit measuring 8-10 cm, mucus buildup in the fruit cavity, fruit walls harden. Control: reduce air and soil moisture, remove damaged fruit. Then use a fungicide with the active ingredient Cu: Cobox 0.3%, Cupravit 0.3% for 3-4 weeks.

Figure. Monilia Fruit Rot

11.2.6. Root Disease Cause: Rosellinia arcuata, R bumnodes, Rigidoporus liginosus, Ganoderma pseudoerrum, Fomes lamaoensis (Fungus).

The part that is attacked is the root. Symptoms: leaves turn yellow and wilt, at the root neck / base of the stem there is a mycelium Control: making isolation trenches around the affected plants, destroying sick plants. Then apply a fungicide to the surface of the

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roots where the mycelium layer has been removed. Fungicides with PNCB active ingredients: Fomac 2, Ingro Paste, Shell Collar Protectant, Calixin Cp.

Figure. Cocoa Plants Attacked by Root Fungus

Figure. Cocoa Roots Attacked by Brown Root Fungus

(Fomes lamaoensis)


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XII.

HARVEST AND POST HARVEST ON THE COCOA (Theobroma cacao L.)

12.1. Harvest 12.1.1. Characteristics and Harvest Time Cocoa pods can be harvested if the skin discolored and after the fertilization phase until they become fruit and ripen ± 5 months of age. The characteristics of the fruit to be harvested are yellow in the fruit grooves; yellow color on fruit grooves and fruit grooves ridges; yellow color on the entire surface of the fruit and dark yellow on the entire surface of the fruit. Ripe cocoa trees are characterized by a change in fruit color: a) The color of the fruit before ripe is green, after ripe

the fruit grooves turn yellow. b) The color of the fruit before ripe is dark red, the

color of the fruit after ripe is pink, orange, yellow.

The fruit will ripen at 5.5 months (in the lowlands) or 6 months (in the highlands) after pollination. Fruit picking is done on ripe fruit. The sugar content of the underripe fruit is low so that the fermentation results are not good, on the other hand, in overripe fruit, the


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seeds often have germinated, the pulp dries and the aroma is reduced.

12.1.2. Harvest Technique To harvest chocolate, a sharp knife is used. When the location of the fruit is high, the knife is connected to the bamboo. How to pick it, do not cut the stem where the fruit is growing. Chocolate picking should only be done by cutting the stalk of the fruit right at the trunk / branch where the fruit is growing. This is so as not to get in the way. flowering in the following period. Picking is under the supervision of the foreman. Each foreman supervises 20 people per day. A picker can pick as many as 1,500 cocoa pods per day. Ripe fruit with a high enough density is harvested using the 6/7 system, meaning that the fruit in the area is picked six days in 7 days. If the density of ripe fruit is low, harvest using the 7/14 system. 12.1.3. Harvest Period

The harvest period is carried out every 7-14 days. During the harvest, do not injure the stems / branches that are overgrown with fruit because the flowers cannot grow in that place in the next flowering period.

Production forecast For cacao plants to reach maximum production at the age of 5-13 years. Production per hectare in one year is 1,000 kg of dry cocoa beans.

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12.2. Post Harvest in Cocoa (Theobroma cacao L.).

12.2.1. Fruit Gathering

Collecting The fruit that has been harvested is usually collected in a certain place and grouped according to maturity class. The breaking of the skin is carried out using a hard log.

12.2.2. Sortation

Dried cocoa beans are dirt from dirt and are grouped based on their quality: a) Quality A: in 100 grams of beans there are 90-100 seeds) Quality B: 100 grams of beans are contained in 100 grams of beans) Quality C: in 100 grams of beans there are 110-120 grain seeds.

12.2.3. Fruit Curing and Cracking

Ripening is carried out for 5 - 12 days depending on local conditions and fruit ripening, by:

a) Arrange the place so that it is clean and open enough

b) Use a curing container such as a basket or gunny sack

c) Cover the soil surface and cover the fruit pile with dry leaves. This method reduces the number of damaged cocoa beans from 15% to 5%. Fruit breaking can be done with wooden beats,

knife beaters or only with a knife when experienced. During the breaking, the wet fruit and seeds are sorted. Unripe fruit, rats attacked or rotten should be separated.


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Storing fruit before fermentation is a good thing to do. In Malaysia, storing and spreading the pods before fermentation will result in better chocolate tasting.

Fruit skin content ranged from 61.0 - 86.4% with an average of 74.3%. And fresh seed content was 39.0% -13.6% with an average of 25.7%. After breaking the fruit, the superior and inferior seeds are put into plastic bags and weighed to determine the amount of harvested. At the factory, the seeds are re-weighed to see their shrinkage weight. Quality inspection is carried out before fermentation.

Figure. Fruits and Seeds Breaking In Fermentation Boxes

12.2.4. Fermentation and drying

Fermentation is carried out to obtain dry cocoa beans that are of good quality and have a distinctive chocolate aroma and taste. The image of the distinctive taste of chocolate is determined by fermentation and drying. The less fermented beans are characterized by a purple color, solid texture, bitter and chewy taste, while those that are excessively fermented will break easily,

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brown like dark brown, less brown in taste and musty smell.

Fermentation can be done in a box, in a stack or in a basket. The box is made of wood with a hole in the bottom to drain the fermentation liquid or the air in and out. The seeds are covered with banana leaves or burlap sacks to retain heat. Then stir it every day or two for 6-8 days. A box with a depth of 42 cm is sufficient to stir once for 2 days. The level of acidity is lower than more than 42 cm. Fermentation should not take more than 7 days. After fermentation, the cocoa beans are dried immediately.

Figure. Fermentation Process

Heap fermentation is done by hoarding or

stacking fresh cocoa beans on top of banana leaves to form a cone. The top surface is covered with banana leaves or others that allow air to enter, then crushed with pieces of wood. In this method, fermentation is


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carried out for 6 days with two stirring. Fermentation should be carried out in the shade to protect it from rain and direct sunlight.

Fermentation in baskets is carried out in bamboo or rattan baskets covered with banana leaves with a capacity of more than 20 kg. The surface of the seeds is covered with banana leaves or sacks. Stirring is done after 2 days of fermentation. The method is moved to another basket or the same place and then closed again. Fermentation time should not exceed 7 days.

Figure. Drying Process

12.2.5. Soaking and Washing

Washing is carried out after fermentation to reduce the pulp adhering to the beans. The seeds are soaked for 3 hours to increase the round seed count and attractive appearance. The maximum desired seed coat content is 12%, which exceeds 12% will be subject to a discount.

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Currently, a cocoa washing machine with a capacity of 2 tons of fresh beans / hour has been produced. Washing starts at 03.00 and ends at 10.00 so that the capacity per day is 14 tons.

12.2.6. Drying and Tempering

The main purpose of drying is to reduce the moisture content of the seeds from 60% to 6-7% so that they are safe during transportation and shipment. Drying shouldn't be too fast or too slow. Drying is done by drying, using a dryer or both.

Drying the best and cheapest way. The capacity per m2 of floor is 15 kg. Cocoa beans dry after 7-10 days. During the expanse of drying the seeds need to be reversed every 1-2 hours. During drying the seeds are treated by removing the fruit skin flakes, placenta, foreign material and defective seeds.

In areas where the rainfall is rather high and the production of cocoa beans is high, drying alone is not enough but a mechanical dryer is needed. Conventional processing that is still specified is 1 day drying and 24-hour machine drying, namely the flat bed dryer which is operated at temperatures over 60oC.

Tempering is the process of adjusting the temperature of the beans to the surrounding air temperature after drying, so that the seeds do not suffer physical damage at a later stage. Usually in a temporary storage area, the capacity is 330 kg dry cocoa beans / m2. Sorting is then carried out again after 5 days and packing is done.


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12.2.7. Sortation

Sorting is intended to separate the cocoa beans from the dirt and classify the beans based on their physical appearance and bean size. Cocoa beans that have been dry for 5 days are sorted. The sorting process is done manually

Packaging and Storage:

- Dry and clean cocoa beans are packed in clean bags and stored in a warehouse.

- Storage and management of dry cocoa beans is carried out following Standard Operating Procedures (SPO) for handling cocoa beans in exporters, SPO for fumigation of cocoa in warehouses, and SPO for fumigation of cocoa in containers.

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REFERENCES Badan Litbang Pertanian. 2007. Prospek dan Arah

Pengembangan Agribisnis Kakao. Ed II. 26 hal. Bakri, A.H., FX Soegabyo dan P. Sembiring, 1989.

Kelapa sebagai naungan kakao di PT. P.P. Londom Sumatera Indonesia.Kump.Makalah Seminar Sehari Timpang Kelapa-Kakao. Pusat Penelitian Bandar Kuala, Sumatera Utara, 18 Januari 1989. 25p

Balai Pengkajian Teknologi Pertanian BALI. 2015.

Teknologi sambung samping tanaman kakao. Bali.litbang.pertanian.go.id/ind/index.php/info-teknologi/527

Direktorat Jendral Perkebunan. 2008. Gerakan

Peningkatan Produksi dan Mutu Kakao Nasional.Bahan presentasi Dirjenbun pada bulan Nopember 2008 di hadapan Tim Itjen Deptan.26 hal.

Direktorat Perlindungan Perkebunan Ditjenbun. 2009.

Pedoman Identifikasi Organisme Pengganggu Tumbuhan (OPT) Perkebunan. 110.hal.

Hariyadi, B. W., Ali, M., & Nurlina, N. 2017. Damage

Status Assessment Of Agricultural Land As A Result Of Biomass Production In Probolinggo


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Regency East Java. ADRI International Journal Of Agriculture, 1(1).

Hasrun Hafid, Zeth Lapomi, Rebecca Branford-Bowd,

Simon Badcock dan B.K. Matlick, 2008. Panduan Amarta Untuk Keberlanjutan Kakao (Evaluasi Kebun, Rehabilitasi dan Peremajaan)

Konam, J., Y. Namaliu, R. Daniel dan D. Guest. 2009.

Pengelolaan Hama dan Penyakit Terpadu untuk Produksi Kakao Berkelanjutan.Panduan pelatihan untuk petani dan penyuluh.36 hal.

Lintje Hutahaean, Conny N. Manoppo, dan S. Bakhri.

2004. Prosiding Seminar Nasional Pengembangan Inovasi Pertanian Lahan Marginal. Badan Penelitian dan Pengembangan Pertanian.

Pusat Penelitian Kopi dan Kakao Indonesia, 2006,

Panduan Lengkap Budidaya Kakao (Kiat mengatasi permasalahan praktis), PT. Agromedia Pustaka

Sri Mulato, 2005, Pengolahan Produk Primer dan

Sekunder Kakao, Pusat Penelitian Kopi dan Kakao Indonesia, Jember.

Wahyudi, T., T.R. Panggabean dan Pujianto. 2002.

Kakao. Manajemen Agribisnis dari Hulu hingga Hilir. Panduan Lengkap. Penebar Swadaya. 363 hal.

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TENTANG PENULIS

Aisar Novita, S.P., M.P., was born in Pangkalanberandan on December 3rd, 1982, completed elementary school at private SD DP YKPP Pangkalanberandan (1994), Junior high school at SMP SD YKPP Pangkalanberandan (1997), Senior high school at SMAN 1 Babalan

Pangkalanberandan (2000), Bachelor of Agriculture at Universitas Sumatera Utara (2004), Masters in agriculture at Universitas Sumatera Utara (2014). Her career began as a lecturer at Faculty of Agriculture, Universitas Pembangunan Pancabudi, Medan (2015), at Faculty of Agriculture, University of Muhammadiyah Sumatera Utara, Medan (2016 until now) and at Politeknik Pembangunan Pertanian, (POLBANGTAN) Medan (2018 until now).

Arie Hapsani Hasan Basri, SP, MP., was born in Waingapu on March 13, 1984, completed elementary school at YAKMAS Waingapu (1996), Junior high school at SMP Negeri 1 Waingapu (1999), Senior high school at SMU Negeri 1 Waingapu (2002), Bachelor of Agriculture at Universitas Brawijaya, Malang (2007), Master of Agriculture at Universitas Brawijaya, Malang (2010). Her career began as a lecturer at (Politeknik Pembangunan Pertanian)


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POLBANGTAN, Medan in 2014 until now, Head of Department of Teknologi Produksi Tanaman Perkebunan in 2018 until now.

CATATAN

CULTIVATION OF COCOA (Theobroma cacao L.)76

theobroma cacau - publikasiilmiah.umsu.ac.id

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