Forum Activity for @Cristian Melo

Cristian Melo
@Cristian Melo
09/28/10 01:41:51PM
9 posts

Chocolates of Ecuador -- Arriba, Nacional, CCN51


Posted in: Opinion

I just found that that farm genotypes were in fact tested (back in 1995). That person has the first collection of Ecuadorian flavor cocoa!!!!Check this link http://www.koko.gov.my/CocoaBioTech/ING_Workshop (47-55).htmlThere are more pages like this one, and several papers that used material from this farm.
Cristian Melo
@Cristian Melo
09/28/10 01:30:28PM
9 posts

Chocolates of Ecuador -- Arriba, Nacional, CCN51


Posted in: Opinion

Interesting...About the second part (spotting CNN), they are probably plants in which the scion died and the stock growth.Never mind, the cool thing about grafting is that it allows you to keep the genetic material you want without change (and without high tech). So I think that guy has a treasure of genotypes. He can probably get them tested. I hope he or she keeps track of the plants... I bet that person knows about a few outstanding plants that he or she could use for scions... maybe a plant with yield as good as CCN???
Cristian Melo
@Cristian Melo
09/28/10 01:07:34PM
9 posts

Chocolates of Ecuador -- Arriba, Nacional, CCN51


Posted in: Opinion

and the pods will be Nacional!!! :)
Cristian Melo
@Cristian Melo
09/28/10 01:07:06PM
9 posts

Chocolates of Ecuador -- Arriba, Nacional, CCN51


Posted in: Opinion

Quite interesting. There are some people that say that CCN-51 root system is better in conditions of water scarcity/irrigation , so I wonder if that is the case for drafting Nacional in CCN-51. Do you know if your acquittance have his or her farm in a dry area and depend on irrigation? (I also wonder if they have a lot of problems with mal de machete, because CCN is more sensible to this specific disease than Nacional...).
Cristian Melo
@Cristian Melo
09/28/10 12:52:30PM
9 posts

Chocolates of Ecuador -- Arriba, Nacional, CCN51


Posted in: Opinion

Two things:Jeff, the practice is to graft CCN-51 scions in Nacional stock (so you get a CCN-51 tree and pods with Nacional root stock). Grafting is a asexual plant reproduction technique... so you get 'pure' scion material. If people were grafting pure Nacional scion on CCN-stock you will get pure Nacional pods... the stock does not contribute to the pods (well, depends who pollinates what... but that is a another tale).About coops mixing Nacional and CCN-51, I wouldn't generalize. Some do mix, some other do not because they have premiums for Nacional... and the members are old and they have only Nacional trees. You have a considerable amount of self-selection among coop members. Cheaters are normally expelled if the coop is buying fresh beans (en baba). The "pepa" of CCN and the "pepa" of Nacional are quite distinctive (hybrids Nacional x CCN are a nightmare... but what do we call these? :) So,if a coop pays a premium of $10 for Nacional, if they pay market price (or below market price) for CCN-51, this pushes CCN farmers to the intermediaries (and out of the coops), because these guys gave them some other things (i.e., loans) and the productivity of the crop supplies for the other services...Nevertheless, even in the best case (premiums: 40% over market price for FT ORG cocoa), but CCN-51 yields three times as much as Nacional.... so younger cacaoteros tend to have CCN51.For the rest.... I agree with you... I think Nacional or Arriba have become merely a marketing term, buy quality is more a hit and miss thing (depends on who, what year, what was the sourcing that person used).
Cristian Melo
@Cristian Melo
08/28/10 12:18:18PM
9 posts

Chocolates of Ecuador -- Arriba, Nacional, CCN51


Posted in: Opinion

Hi Alex,CCN51 is called Don Homero, for Homero Castro. :)
Cristian Melo
@Cristian Melo
08/11/10 06:08:06PM
9 posts

Chocolates of Ecuador -- Arriba, Nacional, CCN51


Posted in: Opinion

The readings list is:Knapp, Arthur W. 1920. Cocoa and chocolate: Their History from Plantation to Consumer. Chemist. 1920 ed. London: Chapman and Hall, Ltd.Lery, Francois. 1954. Le Cacao. 1st Edition. Paris: Presses Universitaires de France.Parsons, James J. 1957. Bananas in Ecuador : A New Chapter in the History of Tropical Agriculture. Economic Geography 33, no. 3: 201-216.Tyler, Charles Dolby. 1894. The River Napo. The Geographical Journal 3, no. 6: 476-484. http://www.jstor.org/stable/1773582 .Whymper, Robert. 1921. Cocoa and chocolate, their chemistry and manufacture. Second Edition. Philadelphia: P. Blakiston's Son & Co.Wolf, T. H. 1893. The Western Lowland of Ecuador. The Geographical Journal 1, no. 2: 154-157.van Hall, Constant Johan Jacob. 1914. Cocoa. London: Macmillan and Co, Ltd.You can get access to Van Hall and the others 1920's books via Google books; for journals, depends if your library has a subscription.
Cristian Melo
@Cristian Melo
04/23/10 05:06:49PM
9 posts

Chocolates of Ecuador -- Arriba, Nacional, CCN51


Posted in: Opinion

Scientist will read it, and keep digging. The issue is that Motomayor worked with cacao from live collections (think on large cocoa gardens where they (more or less) know from where each plant came), so it is not like all is said and done. You will need more info (more points) for making this info part of a GIS. Well, it is a start, and lets hope costs go down so we can use this technique more often.
Cristian Melo
@Cristian Melo
04/23/10 04:59:33PM
9 posts

Chocolates of Ecuador -- Arriba, Nacional, CCN51


Posted in: Opinion

FYI, Cone and Taura are located in the region that was known as "Abajo" back in the good old days (according to Parsons 1957). Most people ignore that there used to be a regional classification by 1920's, so you had cacao de Bahia, de Esmeraldas, Arriba, etc. Each variety had its own 'bouquet.' For example, there is one account that says that the cacao de Bahia (Bahia de Caraques, not the the Bahia from Brasil) was especial because they used to wet the beans with sea water at the port (!!). Also, I would think that we should start thinking in following Motomayor et al. 2008, which offers a really nice genetic classification of cacao by origin.