Cacao in Mexico: restrictive factors and productivity levels

Cacao (Theobroma cacao L.) represents one of the most important agricultural crops of the humid Mexican tropics. In the last 10 yr, approximately 23,000 t of this grain were no longer produced per cycle. The objective of this study was to identify characteristics and factors that restrict production...

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Bibliographic Details
Published in:Chilean journal of agricultural research 2014-12, Vol.74 (4), p.397-403
Main Authors: Díaz-José, Julio, Díaz-José, Oscar, Mora-Flores, Saturnino, Rendón-Medel, Roberto, Tellez-Delgado, Ricardo
Format: Article
Language:English
Subjects:
Agricultural production
AGRICULTURE, MULTIDISCIPLINARY
AGRONOMY
Cocoa
Crop diseases
Hypotheses
Municipalities
Plantations
Productivity
Sample size
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Summary:Cacao (Theobroma cacao L.) represents one of the most important agricultural crops of the humid Mexican tropics. In the last 10 yr, approximately 23,000 t of this grain were no longer produced per cycle. The objective of this study was to identify characteristics and factors that restrict production in the states of Tabasco and Chiapas. A survey was applied to obtain information about 184 producers and their plantations by two-stage sampling. Descriptive statistics were calculated and multilevel models were adjusted to analyze the information. Results show that there are differences in cacao yield between municipalities. Crop productivity levels are higher in the state of Tabasco than in Chiapas. Incidence of frosty pod rot of cacoa, also known as moniliasis, induced by Moniliophthora roreri is significantly greater in the state of Chiapas than in Tabasco. Producers who carry out more crop management practices increase yields and decrease the pathogen's impact on their plantations. Results suggest the need to apply differentiated public policies to promote production within each region or municipality.
ISSN:0718-5839
0718-5820
0718-5839
DOI:10.4067/S0718-58392014000400004