Cartilla Instructiva Nº 8: Injertación de Plantones para el Cultivo de Cacao

Cartilla instructiva Nº 8 provides guidance on the injertación de plantones, a crucial step in the cacao cultivation process under agroforestry systems. Injertación is a method of vegetative propagation that allows for the transfer and maintenance of desirable plant characteristics, such as high productivity, tolerance to pests and diseases, precocity, quality, and rusticity. This process involves uniting a vegetative part of a productive tree (yema, injerto, or vástago) with a productive nursery plant (patrón). The patrón forms the subterranean part, while the vegetative part, containing multiple dormant yemas, forms the upper part or canopy of the cacao tree. A vara yemera is a section of a lateral branch from a highly productive cacao tree, characterized by a large mazorca and tolerance to diseases. The advantages of injertación include precocity, high quality, and high productivity, as well as tolerance to pests and diseases, ease of technical management, and a lower plant height, resulting in a higher number of plants per hectare. The ideal time for injertación is during the months of September, October, and November, or March, April, and May, when the plantons in the field have reached a diameter of approximately 1.5 cm and a height of 30-50 cm. The type of injerto to be used depends on the knowledge and skill of the producer or injertador. The characteristics of ideal varas yemeras include being at least 4-5 years old, originating from high-production trees, and being tolerant to diseases such as scab, moniliasis, and brown rot. The varas should be semimature, with a light brown color and a rounded shape, and contain at least 5-7 yemas in a length of 20-60 cm, from which 4-5 plumillas will be extracted. The extremities of the vara should be eliminated, and the cut end should be protected with paraffin to maintain humidity. The selection of high-quality varas yemeras is crucial for the success of the injertos. The ideal yema for injertation should be dormant, with a minimum of 5-7 yemas in a length of 20-60 cm, and a diameter equal to that of a pencil. The yemas should be extracted from the vara, and the remaining portion of the peciolo should be left intact, serving as a handle for the yemas.