Native fine-flavor cacao can match commercial varieties in yield, study finds

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.