TCS 13 cocoa variety

Corpoica TCS 13 (Theobroma Corpoica La Suiza)
Theobroma cacao L

Thematic area:
Planting material and genetic breeding
Productive system:
Cocoa
Geographic coverage:
The natural areas of Magdalena Medio and the mountains of Santander

See technical sheet

Corpoica TCS 13 (Theobroma Corpoica La Suiza)

Description

It is an early maturing variety that begins its productive stage after 24 months of being established in the field, with adequate agronomic management and fertilization. It is self-compatible; however, it is recommended to be established together with TCS 19 or TCS 01 to improve fertilization and fruit production. It stabilizes its production after four years of being established in the field. Its plant is low in size, with an average height of 3.11 meters, pruning twice a year; the size of the pods is 26 centimeters long by 10 centimeters wide. Its fruits in an immature state have a red hue and orange when ripe. The pod index is 14 to obtain 1 kilogram of dry cocoa. The number of beans on average is 42 per pod, and the dry bean index has an average weight of 1.8 grams.

The bean's sensory profile is characterized by the presence of specific attributes, including citrus fruit, bittersweet, nutty, and herbal, accompanied by cocoa flavors.

It is a very stable variety since it retains its characteristics and performance in the different locations and thermal levels of the Santander Mountains and Magdalena Medio regions. This characteristic is one of the most important for producers because it ensures good performance in the sites where the crop is cultivated. This variety has been evaluated between 200 and 1,200 meters above sea level, with an average temperature between 22 and 28 °C and relative humidity of 80 %. With good agronomic management, this material shows losses caused by Monilia (Moniliophthora roreri) of 7 %. As for witch's broom (Moniliophthora perniciosa), there were isolated outbreaks that were controlled during pruning seasons.

Its sensory profile is characterized by the presence of specific attributes of citrus fruit, bittersweet, nutty, and herbal, accompanied by cocoa flavors.