Jamaica Coffee and Cocoa Farms
The Jamaica coffee and cocoa farms is very important
in the agriculture industry,
because of the success on the
world market. Besides the great
demand for this product
worldwide, the coffee is also an
important "money crop". Due to
the fact that this will be able
to grow on the slopes, which are
too steep for additional crops,
this will be selected by
unskilled workers and keep
efficiently without getting
damaged by the challenging
transportation.
The Jamaica coffee will grow
best throughout the warm, damp
climate and also on the rich
soils on the higher elevations,
because it must be secured from
the wind. As a result, the
leeward mountains will be
more suitable and the largest
coffee area on the island is on
the Blue Mountains in St.
Andrew, where it is shielded
from the effects of the
Northeast Trade Winds.
The pruning is one of the most
essential aspects for coffee
cultivation and this will
eliminate the old wood and
induces new limbs for crop
bearing and blossoming. The Blue
Mountain coffee is actually of
extremely first-rate quality and
is recognized as such across the
world.
The cocoa is another plant that
you will find on the farms in
Jamaica is originally from South
America. When it is in the wild
phase the tree will grow beneath
the shadow of the taller trees.
You will find
that the height of the cocoa
tree is roughly three to ten
meters and will start to blossom
when it reaches around 4 years
old. Just five per cent of these
blossoms generally bear fruit,
plus the pods can
take close to 5 months to reach
maturity. All the pods consists
of 20 to 45 beans or seeds.
The types primarily harvested in
Jamaica tend to be the Criollo
and Forastero. The tree can grow
in a wide range of soils,
provided that they will be
well-drained and deep, plus the
temperate must be around
26C. Besides the soils and
climate, the shade is actually
the most essential necessity for
cocoa. On the island of Jamaica
the cocoa with no shade will be
afflicted from tieback brought
on because of the
direct sun rays and also by
thrips, which is an insect that
is attracted to the cocoa
without shade. Some of the trees
used to provide cover for this
plant include the St. Vincent
plum, locust, cocoa oak,
immortelle or guango. Some
people use the plants like
banana, castor bean and pigeon
peas to provide temporary shade.
Another important factor to be
aware of concerning the cocoa
trees is that they will
experience the drying out effect
if the ongoing winds damage the
little, tender blossoms and dry
out the younger pods.
Throughout the Northern section
of Jamaica is the areas affected
mostly by the Northeast Trade
Winds, so the crops in this area
have to be shielded by the
artificial windbreaks or the
hills. St Catherine is
the most important parish in
Jamaica for the cultivation of
cocoa because the mountain range
will protect them from the
winds.
The main cocoa crop takes place
between the month of September
and November, but you will find
few crops from February to
April. The pods must be
meticulously cut in order to
avoid damaging the tree and
after this the beans will be
refined extensively and then
finally utilized to make
chocolate or cocoa.
Presently, you will find four
factories in Jamaica where the
cocoa is processed. These are
located in Richmond, St. Mary,
Haughton Court, Hanover,
Morgan's Valley, Clarendon and
also the Industrial Estate in
Kingston, which is the
headquarters for the cocoa
Board.
Undoubtedly, the Jamaica coffee
and cocoa farms is important
both for the local and
international market. In fact,
practically all the homes in on
the island will have a cup of
coffee or cocoa to offer with
the breakfast meal.
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