Native fine-flavor cacao can match commercial varieties in yield, study finds
Peer-Reviewed Publication
Updates every hour. Last Updated: 19-Oct-2026 18:16 ET (19-Oct-2026 22:16 GMT/UTC)
Blanco de Piura, a native fine-flavor cacao variety recognized for its white beans and high sensory quality, achieved yields of 1,500 kg of dry beans per hectare, comparable to those of high-yielding commercial varieties.
Renewing trees through grafting with selected native plant material increased production by 59% in just three years.
The findings show that it is possible to increase productivity and farmers' incomes while conserving the genetic diversity of native cacao.
The statistical analysis, based on the Wilcoxon test with a significance level of p < 0.05, confirmed substantial improvements across all participant groups. Overall, the ability to distinguish between hypocenter and epicenter increased by 45.39%; understanding of seismic magnitude improved by 39.01%; and the visual identification of structural vulnerabilities increased between 25% and 38%, with moderate to large effect sizes.