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The variability of certain bean characteristics of cacao (Theobroma cacao L.)

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Summary

The variability of the following characteristics of fresh cacao beans were studied, using samples of clones of different genetic origin: wet weight, length, width, thickness, and shell percentage, pulp percentage, and number of beans per pod.

All these characteristics showed highly statistical differences between clones and a very high discriminative value P to differentiate clones. It was also estimated that the best sample size, taking as a basis wet weight (the most variable character), was 3 seeds of 20 pods per clone.

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Author notes

  1. G. Enríquez

    Present address: Estacíon Experimental Tropical Pichilingue, Quevedo, Ecuador

Authors and Affiliations

  1. Instituto Interamericano de Ciencias Agrícolas, Turrialba, Costa Rica

    G. Enríquez & J. V. Soria

Authors
  1. G. Enríquez
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  2. J. V. Soria
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Enríquez, G., Soria, J.V. The variability of certain bean characteristics of cacao (Theobroma cacao L.). Euphytica 17, 114–120 (1968). https://doi.org/10.1007/BF00038972

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  • DOI: https://doi.org/10.1007/BF00038972

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