Cocoa (Cacao)

Cocoa is the source of chocolate and supports the livelihoods of 5-6 million smallholder farming families worldwide. West Africa (Côte d'Ivoire, Ghana, Nigeria, Cameroon) produces 70% of the world's cocoa. The crop requires specific tropical conditions — warm, humid, and shaded — and is exclusively grown within 20° of the equator. Most cocoa is grown by smallholders on farms of 2-5 hectares under shade trees. The global cocoa market is worth over $13 billion annually. Major threats include black pod disease, swollen shoot virus, and deforestation-linked expansion. Sustainable cocoa production is a major focus of international development and certification programs.

Cocoa (Cacao) is susceptible to 2 known diseases. Early detection is critical — use the CuraPlant app to scan leaves and get an instant AI diagnosis.

1. 1

   Establish shade (plantain/banana initially, then permanent shade trees like Gliricidia)

2. 2

   Space cocoa trees at 3 × 3 m under shade

3. 3

   Prune trees to maintain a canopy height of 3-4 m for easier harvesting

4. 4

   Harvest ripe pods every 2-3 weeks — regular harvesting reduces black pod

5. 5

   Ferment beans for 5-7 days in wooden boxes with banana leaf cover

6. 6

   Dry beans to 7% moisture on raised platforms or drying mats

Strategic companion planting reduces pest pressure, improves pollination, and can significantly increase yields.

Active climate zones for Cocoa (Cacao) are highlighted below.