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Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales

versión impresa ISSN 2409-1618


ESTIVAREZ COPA, Miriam Emma  y  MALDONADO FUENTES, Casto. Selection criteria for bolivian national cocoa (Theobroma cacao L.), in Alto Beni-Bolivia. RIIARn [online]. 2019, vol.6, n.2, pp. 29-36. ISSN 2409-1618.

Abstract Bolivia is one of the countries that has wild cocoa and is positioned among the main holders of fine cocoa and aroma of the world, recognized in different events such as International Cocoa Awards, this material has diverse characteristics in productivity, which does not guarantee a production stable. The objective of this study was to determine selection criteria for elite plants of Bolivian National Cocoa (Theobroma cacao L.) and the conversion constant of calculation of wet weight to dry weight, from the national collection of the Sapecho Experimental Station, where 100 specimens were chosen at random, productive variables were evaluated (number of ears / tree / year, number of seeds per ear, ear index, seed index, fruit weight, dry cocoa yield, wet weight, weight conversion constant dry and tolerance to majorfungal diseases). The multivariate analysis was considered for the interpretation of the generated information, the cluster analysis formed three groups for each variable, by means of descriptive statistics the best group with minimum and maximum values was chosen to establish their selection range with number of ears, per plant from 76 to 178; the number of seeds per ear fluctuated between 28.25 and 42.5; seed index 0.83 to 1.10 g; ear index 34 to 66; yield 1.10 to 3.04 kg plant-1 and tolerance to witch and monilia broom as well as moderate tolerance to black cob. Based on these criteria, it was determined that of all the material studied, four presented 90% of the desired characteristics present, which are CNB 96, CNB 120, CNB 122, CNB 127, and itwas also evidentthat only one specimen complies with All established parameters CNB 13. With reference to the conversion constant of wet weight to dry weight, it was determined to be 0.34.

Palabras clave : Selection criteria; Bolivian National Cocoa; yield; tolerance.

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