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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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