Fruit Characteristics of Cocoa in Various Altitude Place

Abstract

The cocoa beans of small holders were usually still low quality, it was caused by planting locations on various altitudes. The focus of this study was fruit characteristics and beans quality on several altitudes. The research was carried out from May 2014 to July 2014 at Deliserdang, Simalungun, Karo, and North Tapanuli District, North of Sumatra. The research method was a survey and descriptive method. The observed parameters were pod size, pod diameter, pod weight, wet weight of beans, dry weight of beans, beans count per pod, and beans count per 100 g at 19 different altitudes between 100 m to 1210 m from sea levels, with 10 pods (replications) at each altitudes. The results of research showed that: pod size and dry weight of beans decreased and bean count per 100 g increased with the increasing of altitude. The characteristics of pod and beans were still normally categories. The better characteristic of angoleta cocoa pod type were found on 600 m from sea levels and beans count per pod on 300 m from sea levels.