How to improve cocoa bean size and weight
Two of the most important quality parameters in cocoa are the bean size and weight. The objective is to increase these as much as possible.
Crop nutrition and cocoa bean size and weight
Potassium
Potassium has a direct effect on bean size – which is one of the most important quality characteristics. It increases both bean size and weight.
| Planting Density | ||
| Typical Density | ||
| Asia | 400-500 | |
| Central America | 625 | |
| South America | 625-1100 | |
| West Africa | Up to 1600 | |
Calcium
Magnesium
Magnesium contents in cocoa products are relatively high compared to some other foods. However, high levels of potassium and/or calcium can restrict and compete with uptake of magnesium, so it is important that these nutrients are well balanced.
| Mg Magnesium/100g Food | |||
| Cocoa Powder | 520 | Biscuit, gingernut | 25 |
| Chocolate Drink | 150 | Biscuit, semi-sweet | 20 |
| Almonds | 260 | Bran, wheat | 520 |
| Cashews | 267 | Wheat grain | 160 |
| Peanuts, raw in shell | 130 | ||
Zinc helps produce enzymes important for cocoa fermentation.
