AI Insight
A study conducted on smallholder farms in northern Peru demonstrates that Blanco de Piura, a native fine-flavor cacao variety, can achieve yields of 1,200 to 1,500 kilograms of dry beans per hectare, matching the productivity of commercial cacao varieties commonly grown in Latin America. The research, led by the Alliance of Bioversity International and CIAT in collaboration with the University of Göttingen and Cooperativa Agraria Norandino, found that maintaining these high productivity levels requires proper tree management practices.
Why it matters
This finding challenges the assumption that farmers must choose between flavor quality and yield, potentially allowing smallholder farmers to grow premium cacao varieties without sacrificing income. The results could support biodiversity conservation while maintaining economic viability for cacao producers in Latin America.
Understand the Science
A study carried out on smallholder farms in northern Peru shows that Blanco de Piura, a native fine-flavor cacao variety, can achieve productivity levels comparable to those of commercial varieties widely grown across Latin America. The research, led by the Alliance of Bioversity International and CIAT and the University of Göttingen in collaboration with Cooperativa Agraria Norandino, shows that Blanco de Piura—renowned for its exceptional flavor and aroma—can produce an average of 1,200 to 1,500 kilograms of dry beans per hectare. Achieving such high productivity, however, depends on good tree management.
Source: Native fine-flavor cacao can match commercial varieties in yield, study finds