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CATIE-R1    Theobroma cacao

Derivation: CATIE.
Location: CATIE, Costa Rica.

Notes:  CATIE clones names were previously included in the ICGD as ICGD preferred names. As the CATIE names are now known to be accession names the synonymy has been altered for those clones with pre-exsiting names (as advised by Bartley, 1998a [BAR98A]). CATIE remains the ICGD preferred name for selections made at CATIE.
 

 NOTES

Trees small in size, with moderate foliage and branches with semierect growth.   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 273  x CATIE 1000    Wilbert Phillips-Mora et al., 2013

 DISEASE

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 Frosty Pod Rot
12.00 % Infection (Field reaction).
Note: Natural incidence of the disease over 11 years..
 Wilbert Phillips-Mora et al., 2013
15.00 % Infection (Field reaction).
Note: Natural incidence of the disease over last 5 years (6 to 11)..
 Wilbert Phillips-Mora et al., 2013
Moderate Resistance (Pod).
Note: Artificial innoculation..
 Wilbert Phillips-Mora et al., 2013
 Phytophthora
6.00 % 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
7.00 % Infection, sp. P. palmivora (Field reaction).
Note: Natural incidence of the disease over 11 years..
 Wilbert Phillips-Mora et al., 2013
Susceptible, sp. P. palmivora (Pod).
Note: Paper disk method..
 Wilbert Phillips-Mora et al., 2013

 FLAVOUR

 Wilbert Phillips-Mora et al., 2013
Roast: 126 °C for 25 mins
Flavour: Mild early acidity that is definitely fruit like. Very pleasant. It has middle cooked fruit / yellow fruit note. It could be seen also as a dried red fruit. It is moderate cocoa in midtaste with some bitterness with the cocoa. Astringency is present but moderate. Ends with a very pleasant cocoa / browned fruit note along with mild bitterness.
Note: Provided by Ed Seguine
 Reference

 YIELD

 Wilbert Phillips-Mora et al., 2013
Pod Index: 29.0 (pods per kg dried beans)
Yield: 1674 kg ha-1 yr-1
 Reference

 BEAN

 Wilbert Phillips-Mora et al., 2013
Colour: Intense purple
Shape: Oblong
Number: 29.0
Length: 25.0 mm
Width: 9.0 mm
Thickness: 12.0 mm
Total Wet Weight: 93.4 g
Dry Weight: 1.25 g
 Reference

 BUTTERFAT

 Wilbert Phillips-Mora et al., 2013
Butterfat Content: 52.30 %
 Reference

 FRUIT

 Wilbert Phillips-Mora et al., 2013
Shape: angoleta-cundeamor
Basal Constriction: moderate
Apex Form: attenuate
Rugosity: moderate
Length: 174.0 mm
Breadth: 92.0 mm
Colour: Purple with eventual presence of green
Weight: 556.7 g
Hardness: soft
Length Breadth Ratio: 1.90
 Reference

 FLUSH

 Wilbert Phillips-Mora et al., 2013
Colour: Pale red with green
 Reference

 LEAF

 Wilbert Phillips-Mora et al., 2013
Shape: Elliptic
Distance from Base to Widest Part: 113 mm
Length: 319.0 mm
Width: 107.0 mm
Basal Form: Obtuse
Apex Form: Cuspidate
Petiole Length: 20 mm
 Reference

 FLOWER

 Wilbert Phillips-Mora et al., 2013
Sepal Width: 2.60 mm
Sepal Length: 8.50 mm
Ligule Length: 4.10 mm
Ligule Width: 3.00 mm
Ovary Width: 0.90 mm
Ovary Length: 1.30 mm
Ovule Number: 41
Style Length: 2.20 mm
Staminode Length: 6.00 mm
Pedicel Length: 20.80 mm
Self Compatibility: self compatible
 Reference

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