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cocoa crop prospects
SEED CHOCOLATE (cocoa beans)

INTRODUCTION
cocoa plantation Kmerupakan one commodity that is one mainstay of non-oil exports of Indonesia. in Indonesia was first cultivated in 1921 and developed rapidly in areas of Java island. Now the chocolate plant has spread throughout Indonesia. The development of brown very rapidly, because of the increasing need for plant species, both for domestic consumption and export
In 1997, cocoa exports from Indonesia are estimated to have reached U.S. $ 378 million. Although this value is still an estimated figure, but the value is higher than the previous year which reached U.S. $ 377.5 million. Starting in 1995-2000 Indonesia is the largest supplier in the world's number three after the country Cote d'Ivoire (Ivory Coast) and Ghana.
Type of cocoa in Indonesia is the most cultivated species:
Criollo (criollo Central America and South America) which produces very good quality cocoa beans and is known as the noble cocoa, fine flavor cocoa, Edel choiced cocoa or cocoa.
Forastero which produces medium-quality cocoa beans and is known as bulk cocoa or ordinary cocoa.
Trinitario which is a natural hybrid of criollo and Forastero to produce cocoa beans that can include fine flavor cocoa cocoa or bulk. Trinitario types of widely planted in Indonesia is the Hybrid Djati Runggo (DR) and Uppertimazone Hybrida (Cocoa lindak).
Chocolate or cocoa products processed from fruit is a healthy food. Cocoa tree which produces fruit which then processed into chocolate consists of three kinds, namely criollo, forastero and trinitario. Cacao criollo types have a complex and delicate flavor, but tastes less strong chocolatenya souvenirs, while forastero wedding chocolate taste is strong. While trinitario menupakan result of cross between criollo and forastero.
Savor chocolate from the chocolate shop for health is as antioxidants, the antioxidants in chocolate for chocolate souvenirs derived from cocoa beans that contain antioxidant flavonoids that are useful to keep free radicals. Efficacy of antioxidants contained in cocoa flavonoids in apples comparable with 6 or 4.5 cups of tea.
In addition to being antioxidants, chocolate also helps the body relax efficacious or reduce insomnia. Efficacy is contained in the proteins contained in cocoa beans, which are rich in protein amino acid tryptophan, phenylalanine and tyrosine.
Savor the other is capable of supplying chocolate calcium and magnesium for the body. Therefore chocolate is useful to make your courage again. So savor chocolate for your health, namely:
1. Antioxidants to prevent free radical
2. Helping the body to rest or reduce insomnia
3. Making back vibrant
But the chocolate that has been mixed with milk tends to produce much fat, which is why chocolate bars with high milk content be avoided because it can cause obesity. After eating chocolate you should consume lots of water to avoid the risk of kidney stones.
Prospect Great Chocolate Plant Cultivation
Terms grow
If we want to develop the cultivation of chocolate to note is that the plant height is not more than 800 meters above sea level, with a temperature of 30 º C - 32 º C (maximum) and 18 º C - 21 º C (minimum) with a pH of 5.6 - 7.2 and periodic rainfall areas 1100 mm / year - 3000 mm / year.
Nurseries
Seeds should be derived from a healthy tree, high production, and fruit throughout the year. Seeds taken from the center of the fruit and the pulp is not dry. If the pulp is dry usually already germinated seeds in the fruit and should not be used as plant material.
Before dikecambahkan seed must be cleaned of pulp attached by way of rubbing the seeds mixed with ash kitchen. This is to prevent the growth of fungi and insects ants. After the seeds dried in the sun but do not get wrinkled. Dikecambahkan seeds in nursery beds at 20 cm-thick sand media that are 1.5 cm tall shade on the east side and 2 cm on the west side.
Harvest
Since the growth phase until it becomes ripe fruit takes approximately 5 months. Ripe fruit is characterized by changes in skin color of fruits and seeds are released from the inner skin. When the fruit is usually sounded shaken. Changes in color and color grouping classes see table fruit ripeness.
Change Color Part Pods Experiencing Change Color Class Maturity Fruit Yellow In the groove fruit C Yellow In the groove and back flow of fruit B Yellow On the whole surface of the fruit of A Yellow Old On the whole surface of the fruit of A + At the time of harvesting the fruit should be sought so as not to injure the stem or branch is overgrown with fruit and cut right to the fruit stalk. Wounds on the trunk and branches resulting rate does not grow again in the next period.
Disease
The existence of small black spots irregularly and cause drying and pengeriputan autumn leaves, at the end of the shoot causes the growth of many young shoots with short segments. In young fruit brown spots visible symptoms followed by the odd shape of fruit growth. Infection starts from the tip or base of the fruit. A few days later the fruit will dry out and die. Control by using fungsida and environmental sanitation, and provide full line of rubber planting area
Source:
http://www.pakkatnews.com/budidaya-tanaman-coklat.html