ENHANCING COCOA SEED VIABILITY: INSIGHTS FROM EXPERIMENTAL STUDY

Abstract

Cocoa, a plantation commodity belonging to the Sterculiaceae family, has its origins in Central America and the northern part of South America. The Maya Indians and the Aztecs were the first to utilize cocoa as a source of food and drink. In Indonesia, the top five provinces in terms of cocoa productivity in 2020 were North Sumatra, Riau Islands, Lampung, Central Kalimantan, and West Sumatra. Various factors contribute to the success and increase in cocoa production, and the utilization of superior seeds and seedlings capable of optimal growth in the field is one such factor. Seed viability and germination significantly influence the ability of cocoa plants to thrive in the field.

To maintain seed viability and vigor, seeds require suitable storage conditions. Cocoa seeds, categorized as recalcitrant seeds, exhibit rapid germination within 3-4 days after being removed from the fruit, unless subjected to specific treatment. Effective storage and packaging processes play a vital role in preserving seed quality, sustaining high viability and vigor, and extending the dormancy period of the seeds. The viability of cocoa seeds is greatly affected by the seed storage process, as deterioration during storage results in diminished seed vigor and subsequent low cocoa production.

Recalcitrant seeds have a relatively short shelf life and are sensitive to both reduced water content below 30% and storage temperatures exceeding 15%. This study aims to investigate the effectiveness of different types of growing media and storage durations on the viability of cocoa plants. By examining the impact of various storage conditions on cocoa seed viability, this research seeks to provide insights into optimizing cocoa production and seed preservation techniques.