Cocoa (Theobroma cacao L.)

A field experiment was conducted in a farmer’s holding at Sethumadai, Pollachi, Tamil Nadu to develop integrated pest management strategy against sucking pest complex of cocoa including tea mosquito bugs, mealybugs and aphids during 2014-2015 using randomised block design with three treatments (IPM module, farmer’s practice and control) and replicated seven times in an area of 10,000 m2 .

9p nguaconbaynhay6 24-06-2020 22 0   Download

In cocoa, four yielding categories viz., [‘Low’ ( 3.0 kg)] were evaluated for standardization of seedling selection criteria at nursery stage. The results showed that the highest germination percentage, seedling height, girth, number of leaves, leaf area and seedling vigour were registered in high and very high yielding categories compared to other yielding categories.

7p quenchua6 15-06-2020 6 1   Download

An experiment was carried out at Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara with an objective to develop a protocol for in vitro regeneration and also to determine the variation in morphogenesis and regeneration among elite cocoa clones. The experiment was done in two factorial CRD using five cocoa varieties, CCRP 2, CCRP 6, CCRP 8, CCRP 15 and Scavina.

8p nguaconbaynhay4 22-03-2020 20 1   Download

A study of wine fermentation from mucilage of cocoa beans (theobroma cacao l.). Cocoa mucilage, a by-product of cocoa beans processing, constitutes 10% of total cocoa beans, with soluble solids up to 17.78 Bx, pH of 3.43 – 3.5, rich in sugar, minerals, organic acids and phenolic compounds.

11p lehasiphuong 22-05-2018 97 4   Download