OVERVIEW
HOW WE WORK IT
Cacao grows on our farm in Ban Sahakorn 2. We propagate our own seedlings and work with a highland research center on tree development.
STEP I
GROW
In a tropical climate, with problems and fixes recorded season by season.
STEP II
PROCESS
In a tropical climate, with problems and fixes recorded season by season.
STEP III
MAKE
In a tropical climate, with problems and fixes recorded season by season.
STEP IV
PACKAGE & PRICE
In a tropical climate, with problems and fixes recorded season by season.
STEP V
SELL
In a tropical climate, with problems and fixes recorded season by season.
THE HANDBOOK
Vol 2, Cacao and Chocolate
Practical handbooks written from our own records, including what worked, what failed and what each step is worth. Published in Thai and English, and revised after every season.
VOL. 1
TROPICAL VITICULTURE
การปลูกองุ่นเขตร้อน
Coming soon
VOL. 2
CACAO & CHOCOLATE
โกโก้และช็อกโกแลต
Coming soon
VOL. 3
COFFEE
กาแฟ
Coming soon
VOL. 4
TEA
ชา
Coming soon
VOL. 5
CURED
MEATS
เนื้อแปรรูป
Coming soon
VOL. 6
CHEESE
ชีส
Coming soon
VOL. 7
ICE CREAM & YOGURT
ไอศกรีมและโยเกิร์ต
Coming soon
Our handbooks are for learning. You are welcome to use their methods on your own farm. Please credit the Skugga Mae On Agricultural Learning Center when you quote or share them.
IN THE FIELD
THE CHALLENGE
WHAT YOU CAN LEARN
- Propagation and grafting
- Shade and pruning
- Harvest timing
- Box fermentation
- Sun drying
Cacao needs shade, steady water and careful fermentation to develop flavor. Pick too early or ferment badly, and no amount of skill in the lab can fix the bean.
THE VALUE LADDER
- Seedling: about 30 baht a tree
- Ripe pod: about 10 baht
- Fermented, dried beans: about 200 baht/kg
- Roasted nibs: about 500 baht/kg
- Cacao mass (100%): about 1,000 baht/kg
DID YOU KNOW?