EVALUATION OF COCOA SEED GERMINATION BASED ON LOCATION IN THE FRUIT

Abstract

Cocoa (Theobroma cacao) production is an agribusiness of great economic importance worldwide, as it provides the main raw material for the production of a centuries-old product: chocolate. Brazil ranks as the 6th largest cocoa producer in the world, with approximately 600,000 hectares under cultivation and 75,000 producers. Forastero is the most predominant variety globally, representing approximately 80% of production due to its disease resistance and high productivity. Therefore, given the growing demand for rootstocks and the importance of germination for the formation of good seedlings, this study aimed to evaluate the germination of seeds from different parts of the Forastero cocoa fruit, common type genotype. For the experiment, the fruits were divided into three treatments, where T1 is the base, T2 the middle, and T3 the apex. The treatments were processed, weighed, and placed to germinate in an oven at 30°C for twenty-five days. At the end of the experiment, analyses of germination, final weight, weight gain, vegetative mass, seedling emergence, among others, were performed. The results were statistically similar between the middle and apex treatments. However, the base treatment had significantly lower results than the others. It can be assumed that the low results of the base treatment may have occurred due to metabolic characteristics. Although the middle and apex treatments are considered better for seedling formation, the study highlighted the importance of further research focused on germination and its relationship with metabolic and physiological processes of Theobroma cacao seeds.

DOI: https://doi.org/10.56238/sevened2026.008-044