Efectos de la madurez de las almendras sobre el vigor de las plántulas de cacao (Theobroma cacao)

Abstract

Studies carried out at the Gambari Experiment Station of the Cocoa Research Institute of Nigeria since 1965 have shown that the stage of maturity of cacao beans has definite affects on their development and viability. The maturity of the beans also affects the growth of seedlings while mature green pods can supply beans capable of producing seedlings that are as vigorous or more vigorous than those of ripe pods. By using more vigorous seedlings it is possible to reduce the nursery period by up to 3 months while pods which have atained the mature size and colour prior to ripening could also be used for raising such seedlings for field planting.