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CATIE-R6    Theobroma cacao

Derivation: CATIE.
Location: CATIE, Costa Rica.

Notes:  CATIE clones names were previously included in the ICGD as ICGD preferred names. As the CATIE names are now known to be accession names the synonymy has been altered for those clones with pre-exsiting names (as advised by Bartley, 1998a [BAR98A]). CATIE remains the ICGD preferred name for selections made at CATIE.
 

 NOTES

Trees of intermediate size, foliage dense and erect bushy and branches.   Wilbert Phillips-Mora et al., 2013

 RECOMMENDED PLANTING MATERIAL    Disclaimer

 Wilbert Phillips-Mora et al., 2013
Recommended clone in:
Belize, Costa Rica, Guatemala, Honduras, Nicaragua and Panama
Recommended by: Centro Agronómico Tropical de Investigación y Enseñanza (CATIE), Costa Rica
Note: Recommended for commerial planting in Central America.
 Reference

 PEDIGREE DETAILS

 Parents:
UF 273  x PA 169 [PER]    Wilbert Phillips-Mora et al., 2013

 DISEASE

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 Frosty Pod Rot
4.00 % Infection (Field reaction).
Note: Natural incidence of the disease over last 5 years (6 to 11)..
 Wilbert Phillips-Mora et al., 2013
5.00 % Infection (Field reaction).
Note: Natural incidence of the disease over 11 years..
 Wilbert Phillips-Mora et al., 2013
Resistant (Pod).
Note: Artificial innoculation..
 Wilbert Phillips-Mora et al., 2013
 Phytophthora
0.00 % Infection, sp. P. palmivora (Field reaction).
Note: Natural incidence of the disease over 11 years..
 Wilbert Phillips-Mora et al., 2013
0.00 % Infection, sp. P. palmivora (Field reaction).
Note: Natural incidence of the disease over last 5 years (6 to 11)..
 Wilbert Phillips-Mora et al., 2013
Moderate Resistance, sp. P. palmivora (Pod).
Note: Paper disk method..
 Wilbert Phillips-Mora et al., 2013

 FLAVOUR

 Wilbert Phillips-Mora et al., 2013
Roast: 126 °C for 25 mins
Flavour: Moderate up front acidity with mineral acid and fruit acid notes. Middle taste has some brown wood characteristics with moderate astringency and mild bitterness. It has a later browned fruit / dried fruit note. Has a middle-to-end chocolate base that is quite good. 126°C x 25 minutes is a good roast for this bean.
Note: Provided by Ed Seguine
 Reference

 YIELD

 Wilbert Phillips-Mora et al., 2013
Pod Index: 24.0 (pods per kg dried beans)
Yield: 2363 kg ha-1 yr-1
 Reference

 BEAN

 Wilbert Phillips-Mora et al., 2013
Colour: Light purple
Shape: Irregular
Number: 31.0
Length: 26.0 mm
Width: 9.0 mm
Thickness: 12.0 mm
Total Wet Weight: 127.2 g
Dry Weight: 1.35 g
 Reference

 BUTTERFAT

 Wilbert Phillips-Mora et al., 2013
Butterfat Content: 55.70 %
 Reference

 FRUIT

 Wilbert Phillips-Mora et al., 2013
Shape: angoleta-cundeamor
Basal Constriction: slight
Apex Form: attenuate
Rugosity: slight
Length: 143.0 mm
Breadth: 95.0 mm
Colour: Green with purple
Weight: 566.1 g
Hardness: soft
Length Breadth Ratio: 1.80
 Reference

 FLUSH

 Wilbert Phillips-Mora et al., 2013
Colour: Pale red with green
 Reference

 LEAF

 Wilbert Phillips-Mora et al., 2013
Shape: Elliptic
Distance from Base to Widest Part: 171 mm
Length: 338.0 mm
Width: 130.0 mm
Basal Form: Cuneiform
Apex Form: Aristate
Petiole Length: 18 mm
 Reference

 FLOWER

 Wilbert Phillips-Mora et al., 2013
Sepal Width: 3.00 mm
Sepal Length: 7.00 mm
Ligule Length: 7.10 mm
Ligule Width: 3.30 mm
Ovary Width: 0.90 mm
Ovary Length: 1.80 mm
Ovule Number: 41
Style Length: 1.70 mm
Staminode Length: 5.80 mm
Pedicel Length: 16.00 mm
Self Compatibility: self incompatible
 Reference

Wilbert Phillips-Mora, Adriana Arciniegas-Leal, Allan Mata-Quirós & Juan Carlos Motamayor-Arias (2013) Catalogue of Cacao Clones Selected by CATIE for Commercial Plantings. Technical series. Technical manual/CATIE no.105