Promoting cacao production: an agroforestry approach for food security and environmental conservation in Apayao [Philippines]

Cacao, Theobroma cacao, is a source of chocolate. Aside from cocoa, there are many other by-products that can be derived from cacao. These are livestock feed from cocoa pod husks, the mucilage which contains 11% glucose for wines, alcoholic drinks and crystallized glucose for the use of pharmaceutical industries, fish food from powdered fruit husks for juvenile tilapias, soap making from cocoa butter fat and fertilizer from cocoa/pod husk ash. Cacao grows well in the tropics. It can be integrated with other crops in a multistorey cropping system. It starts to bear fruits after 18 months of planting. Because of its potentials, the College [Apayao State Coll., San Isidro Sur, Luna, Apayao, Philippines] in collaboration with the Techno Gabay program of PCARRD [Philippine Council for Agriculture, Forestry and Natural Resources Research and Development, Los Banos, Laguna, Philippines] through the Highland Agriculture and Resources Research and Development Consortium (HARRDEC) promoted the production of cacao as a major component of agroforestry farms. Activities undertaken as part of the promotion include documentation of Magsasaka Siyentista [farmer scientists] Ortega (MS best practices) cacao production technology, germplasm collection, establishment of cacao bud wood garden, establishment of demo farm and nurseries, and conduct of training to farmers and food processors.