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CC 137    Theobroma cacao

 Costa Rica - CATIE (1981)
Genetic Resources of Cacao. A Catalogue of the CATIE Collection. J.M.M. Engels, Tropical Agricultural Research and Training Centre, CATIE, Turrialba, Costa Rica. Technical Bulletin No. 7: pp. 191.

Derivation: Cacao Center.
Collected by Paredes (& others).
Location: La Lola, Cacao Center, Costa Rica.

Notes:  Costa Rica - CATIE, 1981 [ENG81A] Selections from various populations.
 

 NOTES

Trees of large size, leafy and robust. Open branches that tend to join together between rows.   Wilbert Phillips-Mora et al., 2013

 RECOMMENDED PLANTING MATERIAL    Disclaimer

 Wilbert Phillips-Mora et al., 2013
Recommended clone in:
Belize, Costa Rica, Guatemala, Honduras, Nicaragua and Panama
Recommended by: Centro Agronómico Tropical de Investigación y Enseñanza (CATIE), Costa Rica
Note: Recommended for commerial planting in Central America.
 Reference

 PEDIGREE DETAILS

 Parents:
UF 12  x Unknown   Wilbert Phillips-Mora et al., 2013

 DISEASE

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 Frosty Pod Rot
32.00 % Infection (Field reaction).
Note: Natural incidence of the disease over 11 years..
 Wilbert Phillips-Mora et al., 2013
43.00 % Infection (Field reaction).
Note: Natural incidence of the disease over last 5 years (6 to 11)..
 Wilbert Phillips-Mora et al., 2013
Moderately Susceptible (Pod).
Note: Artificial innoculation..
 Wilbert Phillips-Mora et al., 2013
 Phytophthora
0.00 % Infection, sp. P. palmivora (Field reaction).
Note: Natural incidence of the disease over last 5 years (6 to 11)..
 Wilbert Phillips-Mora et al., 2013
1.00 % Infection, sp. P. palmivora (Field reaction).
Note: Natural incidence of the disease over 11 years..
 Wilbert Phillips-Mora et al., 2013
Moderate Resistance, sp. P. palmivora (Pod).
Note: Paper disk method..
 Wilbert Phillips-Mora et al., 2013

 FLAVOUR

 Wilbert Phillips-Mora et al., 2013
Roast: 145 °C for 14 mins
Flavour: Moderate up front acidity with a mix of fruit (citric) and mineral acid. Cacao is relatively low. It has low bitterness and moderate astringency. Some generic browned notes, but this is not a particularly distinguished bean. It could be used for a very mild milk chocolate.
Note: Provided by Ed Seguine
 Reference

 YIELD

 Wilbert Phillips-Mora et al., 2013
Pod Index: 24.0 (pods per kg dried beans)
Yield: 1321 kg ha-1 yr-1
 Reference

 BEAN

 Wilbert Phillips-Mora et al., 2013
Colour: Intense purple
Shape: Oval
Number: 27.0
Length: 25.0 mm
Width: 11.0 mm
Thickness: 9.0 mm
Total Wet Weight: 117.3 g
Dry Weight: 2.00 g
 Reference

 BUTTERFAT

 Wilbert Phillips-Mora et al., 2013
Butterfat Content: 50.60 %
 Reference

 FRUIT

 Wilbert Phillips-Mora et al., 2013
Shape: amelonado-angoleta
Basal Constriction: slight
Apex Form: attenuate
Rugosity: slight
Length: 149.0 mm
Breadth: 90.0 mm
Colour: Light green and furrows whitish
Weight: 461.6 g
Hardness: soft
Length Breadth Ratio: 1.60
 Reference

 FLUSH

 Wilbert Phillips-Mora et al., 2013
Colour: Light greenish-brown
 Reference

 LEAF

 Wilbert Phillips-Mora et al., 2013
Shape: Elliptic
Distance from Base to Widest Part: 118 mm
Length: 325.0 mm
Width: 118.0 mm
Basal Form: Cuneiform
Apex Form: Aristate
Petiole Length: 25 mm
 Reference

 FLOWER

 Wilbert Phillips-Mora et al., 2013
Sepal Width: 2.90 mm
Sepal Length: 8.70 mm
Ligule Length: 6.20 mm
Ligule Width: 2.60 mm
Ovary Width: 1.00 mm
Ovary Length: 1.00 mm
Ovule Number: 30
Style Length: 1.30 mm
Staminode Length: 5.70 mm
Pedicel Length: 21.60 mm
Self Compatibility: self compatible
 Reference

Costa Rica - CATIE (1981) Genetic Resources of Cacao. A Catalogue of the CATIE Collection. J.M.M. Engels, Tropical Agricultural Research and Training Centre, CATIE, Turrialba, Costa Rica. Technical Bulletin No. 7: pp. 191.
Wilbert Phillips-Mora, Adriana Arciniegas-Leal, Allan Mata-Quirós & Juan Carlos Motamayor-Arias (2013) Catalogue of Cacao Clones Selected by CATIE for Commercial Plantings. Technical series. Technical manual/CATIE no.105