Cocoa Research Centre, Vellanikkara

Cocoa (Theobroma cacao L.) is one of the greatest treasures ever discovered by man. Cocoa is the only source of chocolate and is a rich source of sensory pleasure and energy, adored by almost everyone. The generic name Theobroma means "food of gods". In addition to its widely enjoyed flavor, cocoa has notable health benefits. Cocoa contains high levels of flavonoids that have been linked to cardiovascular health benefits and it helps to reduce cholesterol. Chocolates were used therapeutically as long ago as the fourth century. Today, number of people who depend upon cocoa for their livelihood worldwide comes to 40-50 million. The economies of many producing countries hinge upon the cocoa trade.

Commercial cultivation of cocoa started in India in the 1970s. Currently, cocoa is grown in Kerala, Karnataka, Andhra Pradesh and Tamil Nadu. In India, cocoa research started at Kerala Agricultural University, Thrissur, Kerala in 1979. The research was strengthened in 1987 with the launching of the Cadbury-KAU Co-operative Cocoa Research Project. It was the first case of public-private partnership seen in the country. Breeding programs at the Cocoa Research Centre are one of the strongest in the world with the biggest assembly of germplasm in India. The Centre has produced thousands of hand-pollinated hybrids having high yield (CCRP 1-15) and breeding programs centered around solving major abiotic (drought, heat, etc.) and biotic stress (pests and diseases). As a result, hybrids showing tolerance to drought, resistance to Vascular streak dieback disease, Phytophthora, etc. have been developed. The Centre is also focusing on improving the quality of beans and pod size. This institute is the first in the world to have produced the sixth generation inbred in the world given the incompatibility seen in cocoa. Apart from breeding activities, the Centre also focuses on providing training to farmers related to cocoa cultivation and its management. The Centre also provides cocoa processing training to farmers and entrepreneurs on bean-to-chocolate bar processing.