Native fine-flavor cacao can match commercial varieties in yield, study finds
A study carried out on smallholder farms in northern Peru shows that Blanco de Piura, a native fine-flavor cacao variety, can achieve productivity levels comparable to those of commercial varieties widely grown across Latin America.
- Agricultural Innovation
- smallholder farmers
- Multifunctional Landscapes
Native fine-flavor cacao can match commercial varieties in yield, study finds
- Blanco de Piura, a native fine-flavor cacao variety recognized for its white beans and high sensory quality, achieved yields of 1,500 kg of dry beans per hectare, comparable to those of high-yielding commercial varieties.
- Renewing trees through grafting with selected native plant material increased production by 59% in just three years.
The findings show that it is possible to increase productivity and farmers' incomes while conserving the genetic diversity of native cacao.
A study carried out on smallholder farms in northern Peru shows that Blanco de Piura, a native fine-flavor cacao variety, can achieve productivity levels comparable to those of commercial varieties widely grown across Latin America.
The research, led by the Alliance of Bioversity International and CIAT and the University of Göttingen in collaboration with Cooperativa Agraria Norandino, shows that Blanco de Piura—renowned for its exceptional flavor and aroma—can produce an average of between 1,200 and 1,500 kilograms of dry beans per hectare. Achieving such high productivity, however, depends on good tree management.
Under smallholder farming conditions, these yields match—and in some cases exceed—those of commercial clones widely cultivated across Latin America, such as CCN-51, which have long dominated the market because of their reputation for high productivity.
Although fine-flavor cacao accounts for about 12% of the global market, 90% of it is produced in Latin America. Buyers pay premium prices for its sensory attributes, yet native fine-flavor cacao has long been regarded as low yielding. The study's findings show that this is not always the case.
For decades, farmers have faced pressure to replace their native varieties with commercial hybrids because of the belief that native cacao was less productive. This project's finding is particularly significant because it demonstrates that, by selecting highly productive plant material already present in farmers' fields, yields can reach economically viable levels while conserving the region's agrobiodiversity.