How to influence cocoa quality

Cocoa trade associations and national authorities set a produce standards and/or gradings for cocoa beans, covering the bean count per 100g and the percentage of permitted faults, moisture (<7.5%) and foreign matter (0.5%). 

A balanced fertilizer program ensures good cocoa bean quality, particularly bean size and weight, and overall quality.

Crop Nutrition and Cocoa Quality

Nitrogen is needed for good growth being one of the main building block of proteins, too much however can compromise cocoa quality. To avoid encouraging diseases such as Black Pod, nitrogen supplies have to be in balance with other nutrients. 

High supplies of potassium are needed during cocoa bean development to maximize sugar accumulation and cocoa bean size or weight. 

Calcium improves cocoa quality by increasing bean size and tolerance to diseases. 

Magnesium is an essential mineral for human beings accumulates in cocoa beans and is thus found in chocolate in relative high rates. 

Most micronutrients promote healthy growth and minimize disease pressure.