How to Grow Cacao (in controlled environments) in New Mexico

Cacao, the plant from which chocolate is derived, has long been celebrated for its rich flavor and numerous health benefits. While traditionally grown in tropical regions, growing cacao in controlled environments in New Mexico presents a unique opportunity for local farmers and enthusiasts. This article will guide you through the steps necessary to successfully cultivate cacao in a region that may not seem ideal at first glance.

Understanding Cacao’s Requirements

Before embarking on your cacao-growing journey, it’s crucial to understand the specific needs of this plant. Cacao (Theobroma cacao) thrives in warm, humid climates with consistent rainfall. Here are the key conditions that cacao requires:

• Temperature: Cacao prefers temperatures between 65°F and 90°F (18°C to 32°C). Sudden temperature drops can be detrimental.
• Humidity: Ideal humidity levels range from 70% to 90%. This is essential for optimal growth and fruit production.
• Soil: Cacao grows best in well-draining, loamy soil rich in organic matter. A pH level between 6.0 and 7.0 is optimal.

Choosing the Right Controlled Environment

Given that New Mexico’s climate is arid with extreme temperature variations, creating a controlled environment is essential for successful cacao cultivation. Here are some options for controlled environments:

Greenhouses

A greenhouse can provide a stable climate for cacao cultivation. When setting up your greenhouse:

• Heating and Cooling Systems: Ensure your greenhouse has both heating and cooling systems. This will help maintain a consistent temperature year-round.
• Humidity Control: Use misting systems or humidifiers to keep humidity levels high.
• Lighting: Supplement natural sunlight with grow lights if necessary, especially during shorter winter days.

Indoor Grow Rooms

For small-scale growers or hobbyists, indoor grow rooms can be an excellent choice:

• Climate Control: Invest in temperature and humidity control devices such as HVAC systems, dehumidifiers, and fans.
• LED Grow Lights: Utilize full-spectrum LED grow lights to mimic natural sunlight.
• Soil and Container Choices: Choose pots that offer excellent drainage and use potting mixes designed for moisture retention without becoming waterlogged.

Selecting Cacao Varieties

Choosing the right cacao variety is crucial for your success in New Mexico’s unique conditions. The two main types of cacao are:

Criollo

Known for its fine flavor, Criollo is often considered the “noble” cacao. It is more delicate than other varieties and may require extra care in environmental control.

Forastero

Forastero is hardier than Criollo and tends to yield more pods, making it a popular choice among commercial growers. It may be more adaptable to less-than-ideal conditions.

Trinitario

A hybrid of Criollo and Forastero, Trinitario combines the flavor profile of Criollo with the hardiness of Forastero, making it a great option for controlled environments where adaptability is key.

Planting Cacao Seeds or Seedlings

Once you’ve selected your variety, it’s time to plant. Here are steps for planting cacao seeds or seedlings:

Germinating Seeds

1. Soak Seeds: Soak cacao seeds in water for 24 hours to promote germination.
2. Prepare Seedling Pots: Fill pots with a well-draining mix of potting soil enriched with compost.
3. Planting Depth: Plant seeds about one inch deep into the soil.
4. Moisture Retention: Keep the soil consistently moist but not soggy.

Transplanting Seedlings

If starting with seedlings purchased from a nursery:

1. Acclimatization: Gradually acclimate seedlings to outdoor conditions if they will eventually be moved outside.
2. Spacing: Space seedlings at least 3 feet apart to allow for proper airflow as they grow.
3. Planting Technique: Dig holes deep enough to cover roots without bending them excessively.

Caring for Your Cacao Plants

Once the cacao plants are established, regular care is essential to ensure their growth and productivity:

Watering

Cacao requires consistent moisture but does not tolerate standing water. Water regularly and monitor soil moisture levels closely.

Fertilizing

Using organic fertilizers can enhance growth significantly:

• Nutrient-Rich Fertilizers: Opt for slow-release fertilizers rich in nitrogen and potassium.
• Foliar Feeding: Spraying liquid seaweed or fish emulsion on leaves can provide additional nutrients.

Pruning

Regular pruning helps maintain plant health:

• Remove Dead Leaves: Remove any dead or diseased leaves promptly.
• Shape Plants: Prune branches to create an open canopy that allows sunlight penetration and airflow.

Pest and Disease Management

Cacao plants can be susceptible to various pests and diseases:

Common Pests

• Cacao Pod Borer (Conopomorpha cramerella): This pest can severely damage pods; regular monitoring is essential.
• Mealybugs: These sap-sucking insects can harm young plants; use insecticidal soap or neem oil as treatment.

Diseases

Monitor for diseases such as black pod disease caused by fungi:

• Good Airflow: Ensure proper spacing between plants to reduce humidity around foliage.
• Fungicides: Use organic fungicides as needed.

Harvesting Cacao Pods

Harvesting typically occurs about 5 years after planting:

1. Identification of Ripe Pods: Pods are ready when they turn yellow or orange.
2. Cutting Pods: Use a sharp knife or machete to carefully cut pods from the tree without damaging surrounding branches.
3. Fermentation Process: After harvesting, ferment the beans for several days under banana leaves, which enhances flavor development.

Processing Cacao Beans

After fermentation, processing beans involves drying them out before they can be made into chocolate or cocoa products:

1. Drying Beans: Spread beans on trays in a shaded area with good airflow until they reach about 7% moisture content.
2. Roasting Beans (Optional): Roasting enhances flavor; consider roasting at low temperatures (around 250°F) for about 20 minutes.

Conclusion

Growing cacao in controlled environments in New Mexico is an exciting venture that requires attention to detail and proper management of environmental conditions. With careful planning—from selecting the right variety to maintaining optimal growing conditions—local farmers can successfully cultivate this beloved crop even outside its traditional growing regions. As interest in locally sourced products grows, so does the opportunity for New Mexican farmers to bring high-quality cacao into the market while enjoying the personal satisfaction of cultivating their own chocolate-producing plants. Happy growing!