Savor the mouth-watering Chocolates: A Course on Cacao Production

Are you a chocoholic? Cant’ resist from the sweet mouth-watering chocolates?

Well, then it’s time for you to know the source of that stuff!

Did you know that cacao is the main source of those delicious chocolates you ate?Now you knew it! It is grown primarily for its beans, which are processed into cocoa powder, cake, and butter. Cacao is a high value crop with an extensive area suitable for growing as a monocrop or intercrop of coconut and other crops.Added to that, cacao Theobroma cacao L. is considered antiseptic, diuretic and parasiticide for folk medicine or remedy.

This course will discuss on the production and management of cacao which served as the basic procedures for your successful rainfed cacao production.In here, you will learn the benefits and importance of cacao and teaches you to plant cacao in the right season.Do you want to know more about cacao production?Enroll now! Have Fun Learning…..

But wait, there’s more!

This course is developed by the Agricultural Training Institute (ATI) Region XIII in collaboration with the Department of Agriculture (DA), Provincial Agriculture Office (PAO) of Agusan del Norte, City Agriculture Office of Butuan together with the Cacao Industry Development Association of Mindanao Inc. (CIDAMI), a Non-Government Organization (NGO) based at Davao City.

Course Objectives

At the end of this course, you should be able to:

1. Identify the different steps/methods of cacao propagation and nursery management,

2. State the correct practices in crop establishment and management,

3. Explain the integrated pests and diseasesmanagement in cacao production;and

4. Compute for its Return of Investment (ROI).


Module 1: Plant Propagation and Nursery Management

Module 2: Crop Establishment and Management

Module 3: Integrated Pests and Diseases Management

Module 4: Costs and Return Analysis

Challenge! (answers can be posted in the forum)

1.Please identify your municipality/province. Among the three major varieties of cacao, what do you think is the most appropriate and highly recommended in your area, why? (Please post your answer in the forum page so others can discuss with you)

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