Calcium and Kamantigue (Impatiens balsamina Linn.) Flower Extract: An Integrated Approach of Reducing Cherelle Wilt in Cacao (Theobroma Cacao)

by kirkaccion
Jean Rose S. Terec College of Agriculture, Compostela Valley State College, Compostela, Compostela Valley Province ABSTRACT The “cherelle wilt” of cacao pods had been a disastrous phenomenon for cacao farmers. The cherelles wilt and become unable to be carried out to maturity. Studies proved that the wilting of young cacao pods called cherelles have two possible cause, it’s either physiological wherein endosperm fails to produce hormones responsible in food and water uptake, or pathogenic wherein cherelles of cacao wilts due to fungus Colletotrichum gloeosporioides. The aim of this study is to evaluate the efficacy of Calcium ameliorants/fertilizer applied in soil, and spraying of Kamantigue flower extract on fruits to reduce the incidence of cherelle wilt of cacao. Calcium has proven effective to improve cell functions that results to increase in water uptake of plants. Kamantigue was proven to have anti-fungal properties. Trees will be applied with Calcium carbonate (lime), Calcium nitrate, and combination of both, applied at flowering and bagging stage respectively. The possible outcome of this study will create a great impact in the cacao industry, most especially in increasing cacao yields. Furthermore, it can be a good alternative in managing the cherelle wilt of cacao.