CREOLE CACAO (Theobroma cacao L. var. Carmelo) ORGANIC PRODUCTION SCHOOL IN TABASCO, MÉXICO

Abstract

With the objective of innovating and evaluating qualitatively and quantitatively the production of Creole cacao (Theobroma cacao L.) with organic management, a school was established in 2006 at the El Carmelo ranch, Ranchería Río Seco, Cunduacan Tabasco, México, in order to train in an organic management plan, taking into consideration: local inputs and technology; innovation in the management of Creole cacao Carmelo variety; use of nitrogen-fixing species for shade; plant coverage for soil fertilizing; planting timber-yielding trees on the perimeters; manual weed control; use of compost and vermicompost; leaf fertilization with earthworm leaching; moderate use of Bordeaux mixture to control bud-rot (Phytophthora palmivora) and moniliasis (Moniliophthora roreri). Out of eight years of yield records, it was calculated that by year ten (2017) the yield will be 1.3 t ha^-1. From year seven to eight, the yield varied from 0.923 t ha^-1 to 1 t ha^-1, resulting in a higher yield compared to traditional cacao. Concerning the value of the sale, the price was $11 USD per kg, while that of organic origin ranged between $2 and $3 USD kg of dry cacao.