{"id":2248,"date":"2014-07-03T09:43:18","date_gmt":"2014-07-03T01:43:18","guid":{"rendered":"http:\/\/www.cncmachinings.com\/cool-cylindrical-grinding-images-3\/"},"modified":"2014-07-03T09:45:51","modified_gmt":"2014-07-03T01:45:51","slug":"cool-cylindrical-grinding-images-3","status":"publish","type":"post","link":"https:\/\/www.cncmachinings.com\/blog\/cool-cylindrical-grinding-images-3\/","title":{"rendered":"Cool Cylindrical Grinding images"},"content":{"rendered":"

Some cool cylindrical grinding China<\/a> images:<\/p>\n

UK – London – Tube – Way Out<\/strong>
\n\"\"
\nImage by wallyg<\/a><\/i>
\nThe London Underground is an all-electric metro railway system that covers much of the conurbation of Greater London and some neighbouring areas. It is the world’s oldest underground system, and is the largest in terms of route length. Service began on January 10, 1863 on the Metropolitan Railway; most of that initial route is now part of the Hammersmith & City Line. Despite its name, about 55% of the network is above ground. Popular local names include the Underground and, more colloquially, the Tube, in reference to the cylindrical shape of the system’s deep-bore tunnels. The Underground currently serves 274 stations and runs over 408 km (253 miles) of lines. There are also a number of former stations and tunnels that are now closed. In 2004\u20132005, total passenger journeys reached a record level of 976 million, an average of 2.67 million per day.<\/p>\n

The origins of the roundel, in earlier years known as the ‘bulls-eye’ or ‘target’, are more obscure. While the first use of a roundel in a London transport context was the 19th-century symbol of the London General Omnibus Company \u2014 a wheel with a bar across the centre bearing the word GENERAL \u2014 its usage on the Underground stems from the decision in 1908 to find a more obvious way of highlighting station names on platforms. The red disc with blue name bar was quickly adopted, with the word "UNDERGROUND" across the bar, as an early corporate identity. The logo was modified by Edward Johnston in 1919.<\/p>\n

Each station displays the Underground roundel, often containing the station’s name in the central bar, at entrances and repeatedly along the platform, so that the name can easily be seen by passengers on arriving trains. <\/p>\n

The roundel has been used for buses and the tube for many years, and since TfL took control it has been applied to other transport types (taxi, tram, DLR, etc.) in different colour pairs. The roundel has to some extent become a symbol for London itself.<\/p>\n

Theobroma cacao blossoms … C\u00e2y Cacao tr\u1ed5 hoa ….<\/strong>
\n\"\"
\nImage by Vietnam Plants & The USA. plants<\/a><\/i>
\nChup h\u00ecnh \u1edf B\u1ebfn Tre, VietNam<\/p>\n

Taken in B\u1ebfn Tre province, Southern of VietNam<\/p>\n

Vietnamese named : Cacao
\nEnglish names : Cacao, Cocoa
\nScientist name : Theobroma cacao
\nSynonyms :
\nFamily : Sterculiaceae ‘ Cacao family . H\u1ecd Tr\u00f4m
\nKingdomPlantae \u2013 Plants
\nSubkingdomTracheobionta \u2013 Vascular plants
\nSuperdivisionSpermatophyta \u2013 Seed plants
\nDivisionMagnoliophyta \u2013 Flowering plants
\nClassMagnoliopsida \u2013 Dicotyledons
\nSubclassDilleniidae
\nOrderMalvales
\nGenusTheobroma L. \u2013 theobroma
\nSpeciesTheobroma cacao L. \u2013 cacao<\/p>\n

Searched from :<\/p>\n

**** LONGDINH.COM
\nlongdinh.com\/default.asp?act=chitiet&ID=908&catID=3<\/p>\n

Ca cao (Theobroma cacao) thu\u1ed9c th\u1ee9 Theobroma h\u1ecd Stercu-liaceae. Th\u1ee9 Theobroma bao g\u1ed3m 22 lo\u00e0i, trong \u0111\u00f3 ch\u1ec9 c\u00f3 lo\u00e0i Theobroma ca cao \u0111\u01b0\u1ee3c tr\u1ed3ng r\u1ed9ng r\u00e3i c\u00f2n c\u00e1c lo\u00e0i kh\u00e1c ho\u1eb7c hoang d\u1ea1i, ho\u1eb7c r\u1ea5t \u00edt \u0111\u01b0\u1ee3c tr\u1ed3ng.<\/p>\n

C\u00e1c t\u00e1c gi\u1ea3 chia Theobroma cacao ra hai lo\u00e0i ph\u1ee5 l\u00e0 :<\/p>\n

Theobroma cacao spp. cacao, g\u1ed3m c\u00e1c qu\u1ea7n th\u1ec3 d\u1ea1ng Criollo.<\/p>\n

Theobroma cacao sphaerocarpum, g\u1ed3m c\u00e1c qu\u1ea7n th\u1ec3 c\u00f2n l\u1ea1i, trong \u0111\u00f3 c\u00f3 Forastero.<\/p>\n

C\u00e1c lo\u00e0i ph\u1ee5 n\u00e0y \u0111\u1ec1u l\u00e0 c\u00e1c d\u00f2ng nh\u1ecb b\u1ed9i, v\u1edbi s\u1ed1 nhi\u1ec5m s\u1eafc th\u1ec3 2 n = 20.<\/p>\n

I. SINH TR\u01af\u1edeNG TH\u00c2N<\/p>\n

Khi h\u1ea1t ca cao n\u1ea9y m\u1ea7m, r\u1ec5 m\u1ecdc ra tr\u01b0\u1edbc, sau \u0111\u00f3 2 l\u00e1 m\u1ea7m \u0111\u01b0\u1ee3c \u0111\u1ed9i l\u00ean kh\u1ecfi m\u1eb7t \u0111\u1ea5t 3 – 4 cm. \u0110\u00f3 l\u00e0 giai \u0111o\u1ea1n sinh tr\u01b0\u1edfng th\u1ee9 nh\u1ea5t.<\/p>\n

Giai \u0111o\u1ea1n sinh tr\u01b0\u1edfng th\u1ee9 hai b\u1eaft \u0111\u1ea7u t\u1eeb l\u00fac c\u00e1c l\u00e1 s\u00f2 m\u1edf ra sau \u0111\u00f3 4 l\u00e1 \u0111\u1ea7u ti\u00ean xu\u1ea5t hi\u1ec7n. C\u00e2y sinh tr\u01b0\u1edfng ti\u1ebfp t\u1ee5c trong 6 ( 7 tu\u1ea7n l\u1ec5 v\u00e0 chi\u1ec1u cao c\u00f3 th\u1ec3 \u0111\u1ea1t tr\u00ean 1 m.<\/p>\n

Giai \u0111o\u1ea1n sinh tr\u01b0\u1edfng th\u1ee9 ba b\u1eaft \u0111\u1ea7u sau \u0111\u00f3, l\u00fac vi\u1ec7c sinh tr\u01b0\u1edfng theo chi\u1ec1u cao b\u1eaft \u0111\u1ea7u ch\u1eadm l\u1ea1i v\u00e0 5 ch\u1ed3i b\u00ean ph\u00e1t tri\u1ec3n \u0111\u1ed3ng th\u1eddi, t\u1ea1o th\u00e0nh m\u1ed9t \u201ct\u1ea7ng\u201d l\u00e1.<\/p>\n

Sau m\u1ed9t s\u1ed1 n\u0103m, c\u00e2y ca cao c\u00f3 th\u1ec3 \u0111\u1ea1t chi\u1ec1u cao 4 ( 10 m t\u00f9y theo m\u1eadt \u0111\u1ed9 v\u00e0 \u0111\u1ed9 che s\u00e1ng. C\u00e1c ch\u1ed3i v\u01b0\u1ee3t th\u01b0\u1eddng h\u00ecnh th\u00e0nh t\u1eeb th\u00e2n c\u00e0nh ch\u00ednh v\u00e0 c\u0169ng t\u1ea1o ra c\u00e1c \u201ct\u1ea7ng\u201d l\u00e1, l\u00e0m cho c\u00e2y ca cao t\u1ea1o t\u00e1n r\u00f5 r\u1ec7t. T\u00e1n c\u00e2y ca cao c\u00f3 li\u00ean quan nhi\u1ec1u \u0111\u1ebfn s\u1ea3n l\u01b0\u1ee3ng, v\u00ec v\u1eady vi\u1ec7c t\u1ea1o t\u00e1n cho c\u00e2y l\u00e0 m\u1ed9t k\u1ef9 thu\u1eadt quan tr\u1ecdng trong ngh\u1ec1 tr\u1ed3ng ca cao.<\/p>\n

II. L\u00c1<\/p>\n

L\u00e1 ca cao ph\u00e1t tri\u1ec3n th\u00e0nh t\u1eebng \u0111\u1ee3t. M\u1ed7i \u0111\u1ee3t c\u00e1c ch\u1ed3i \u0111\u1ec9nh ph\u00e1t tri\u1ec3n nhanh t\u1ea1o ra t\u1eeb 3 \u0111\u1ebfn 6 c\u1eb7p l\u00e1 m\u1edbi. C\u00e1c l\u00e1 m\u1edbi \u0111\u1ec1u c\u00f3 m\u00e0u xanh nh\u1ea1t ho\u1eb7c h\u01a1i \u0111\u1ecf nh\u01b0ng khi th\u00e0nh th\u1ee5c ho\u00e0n to\u00e0n s\u1ebd c\u00f3 m\u00e0u xanh c\u1ee7a l\u00e1 tr\u01b0\u1edfng th\u00e0nh. Sau m\u1ed7i \u0111\u1ee3t l\u00e1 m\u1edbi, c\u00e1c ch\u1ed3i \u0111\u1ec9nh l\u1ea1i \u0111i v\u00e0o t\u00ecnh tr\u1ea1ng ng\u1ee7 m\u1ed9t th\u1eddi gian d\u00e0i hay ng\u1eafn t\u00f9y v\u00e0o m\u1ed9t s\u1ed1 \u0111i\u1ec1u ki\u1ec7n ngo\u1ea1i c\u1ea3nh.<\/p>\n

\u1ede m\u1ed9t \u0111\u1ee3t ra l\u00e1 m\u1edbi, ch\u1ea5t dinh d\u01b0\u1ee1ng \u0111\u01b0\u1ee3c chuy\u1ec3n m\u1ed9t ph\u1ea7n t\u1eeb c\u00e1c l\u00e1 gi\u00e0 v\u1ec1 v\u00e0 l\u00e0m c\u00e1c l\u00e1 gi\u00e0 n\u00e0y r\u1ee5ng. V\u00ec v\u1eady c\u00f3 ng\u01b0\u1eddi c\u00f2n g\u1ecdi m\u1ed7i \u0111\u1ee3t l\u00e1 m\u1edbi \u1edf ca cao l\u00e0 thay \u00e1o. Trong c\u00e1c y\u1ebfu t\u1ed1 ngo\u1ea1i c\u1ea3nh d\u1eabn \u0111\u1ebfn \u0111\u1ee3t l\u00e1 m\u1edbi ch\u1ee7 y\u1ebfu l\u00e0 nhi\u1ec7t \u0111\u1ed9 v\u00e0 \u0111\u1ed9 \u1ea9m. M\u01b0a gi\u00fap c\u00e1c \u0111\u1ee3t ra l\u00e1 m\u1edbi d\u00e0y h\u01a1n v\u00e0 \u1edf c\u00e1c c\u00e2y ca cao kh\u00f4ng \u0111\u01b0\u1ee3c che n\u1eafng l\u00e1 m\u1edbi c\u0169ng ra nhi\u1ec1u h\u01a1n ca cao tr\u1ed3ng c\u00f3 che.<\/p>\n

Sinh tr\u01b0\u1edfng c\u1ee7a c\u00e2y ca cao
\nC\u00e1c kh\u00ed kh\u1ed5ng \u0111\u1ec1u n\u1eb1m \u1edf m\u1eb7t d\u01b0\u1edbi phi\u1ebfn l\u00e1.<\/p>\n

Tr\u1ed3ng \u1edf kho\u1ea3ng c\u00e1ch th\u00edch h\u1ee3p, c\u00e1c t\u1ea7ng l\u00e1 c\u1ee7a v\u01b0\u1eddn ca cao tr\u01b0\u1edfng th\u00e0nh s\u1ebd \u0111an th\u00e0nh m\u1ed9t th\u1ea3m xanh d\u00e0y. \u00c1nh s\u00e1ng l\u1ecdt qua t\u1ea7ng l\u00e1 c\u1ee7a c\u00e1c c\u00e2y che b\u00f3ng cao h\u01a1n v\u1eabn \u0111\u1ee7 cho c\u00e2y ca cao quang h\u1ee3p v\u00e0 chuy\u1ec3n h\u00f3a ch\u1ea5t dinh d\u01b0\u1ee1ng. Vi\u1ec7c che b\u00f3ng cho c\u00e2y ca cao \u0111\u1eb7c bi\u1ec7t c\u1ea7n thi\u1ebft \u1edf giai \u0111o\u1ea1n c\u00e2y con trong v\u01b0\u1eddn \u01b0\u01a1ng . V\u00ec c\u00f3 ngu\u1ed3n g\u1ed1c l\u00e0 nh\u1eefng c\u00e2y m\u1ecdc d\u01b0\u1edbi t\u00e1n r\u1eebng r\u1eadm nhi\u1ec7t \u0111\u1edbi, ca cao thu\u1ed9c lo\u00e0i c\u00e2y \u01b0a b\u00f3ng. N\u1ebfu nhi\u1ec1u \u00e1nh s\u00e1ng qu\u00e1, sinh tr\u01b0\u1edfng ca cao \u1edf v\u01b0\u1eddn \u01b0\u01a1ng s\u1ebd kh\u00f4ng b\u00ecnh th\u01b0\u1eddng, c\u00e2y kh\u00f4ng \u0111\u1ee7 \u0111\u1ed9 cao v\u00e0 nhanh bi\u1ebfn th\u00e0nh d\u1ea1ng b\u1ee5i nhi\u1ec1u nh\u00e1nh. Khi tr\u01b0\u1edfng th\u00e0nh, v\u01b0\u1eddn ca cao kh\u00f4ng c\u00f3 c\u00e2y che ph\u1ee7 d\u1ec5 b\u1ecb s\u00e2u ph\u00e1 h\u1ea1i v\u00e0 gi\u00f3 l\u00e0m th\u01b0\u01a1ng t\u1ed5n c\u00e1c \u0111\u1ee3t l\u00e1 m\u1edbi.<\/p>\n

III. R\u1ec4<\/p>\n

B\u1ed9 r\u1ec5 ca cao g\u1ed3m m\u1ed9t r\u1ec5 tr\u1ee5 ch\u00ednh c\u00f3 th\u1ec3 d\u00e0i t\u1edbi 2 m, k\u00e8m theo m\u1ed9t h\u1ec7 th\u1ed1ng r\u1ec5 ph\u1ee5 ch\u1ee7 y\u1ebfu n\u1eb1m \u1edf t\u1ea7ng \u0111\u1ea5t m\u1eb7t 20 cm. B\u1ed9 r\u1ec5 ph\u1ee5 \u0111an d\u00e0y \u0111\u1eb7c gi\u00fap ca cao h\u00fat ch\u1ea5t dinh d\u01b0\u1ee1ng v\u00e0 r\u1ec5 tr\u1ee5 c\u00f3 nhi\u1ec7m v\u1ee5 h\u00fat n\u01b0\u1edbc v\u00e0 ch\u1ea5t dinh d\u01b0\u1ee1ng \u1edf t\u1ea7ng s\u00e2u l\u00ean.<\/p>\n

IV. HOA<\/p>\n

Hoa ca cao ph\u00e1t tri\u1ec3n tr\u1ef1c ti\u1ebfp tr\u00ean th\u00e2n v\u00e0 c\u00e0nh \u1edf c\u00e1c ch\u1ed7 \u0111\u00e3 h\u00f3a g\u1ed7 \u00edt nh\u1ea5t 2 – 3 n\u0103m. Hoa nh\u1ecf, m\u00e0u h\u1ed3ng c\u00f3 5 c\u00e1nh, 5 \u0111\u00e0i hoa v\u00e0 b\u1ea7u nh\u1ecb c\u00f3 5 ng\u0103n. C\u00e1nh hoa \u1edf d\u01b0\u1edbi thon l\u1ea1i tr\u00ean ph\u00ecnh r\u1ed9ng ra, l\u00e0m cho c\u00e1nh hoa ca cao c\u00f3 h\u00ecnh th\u00f9 kh\u00e1 \u0111\u1eb7c bi\u1ec7t. Hoa ca cao c\u00f3 10 nh\u1ecb \u0111\u1ef1c trong \u0111\u00f3 ch\u1ec9 c\u00f3 5 nh\u1ecb \u0111\u1ef1c n\u1eb1m ph\u00eda trong l\u00e0 c\u00f3 ch\u1ee9c n\u0103ng sinh s\u1ea3n. M\u1ed7i nh\u1ecb \u0111\u1ef1c n\u00e0y c\u00f3 2 t\u00fai ph\u1ea5n.<\/p>\n

Khi m\u1ed9t n\u1ee5 hoa \u0111\u00e3 th\u00e0nh th\u1ee5c, c\u00e1c \u0111\u00e0i hoa t\u00e1ch v\u00e0o bu\u1ed5i chi\u1ec1u, hoa ti\u1ebfp t\u1ee5c n\u1edf qua \u0111\u00eam v\u00e0 s\u00e1ng h\u00f4m sau l\u00e0 l\u00fac c\u00e1c t\u00fai ph\u1ea5n tung ph\u1ea5n v\u00e0 th\u1ee5 ph\u1ea5n x\u1ea3y ra trong ng\u00e0y. C\u00e1c hoa kh\u00f4ng \u0111\u01b0\u1ee3c th\u1ee5 ph\u1ea5n s\u1ebd r\u1ee5ng.<\/p>\n

Tr\u00ean m\u1ed7i c\u00e2y ca cao tr\u01b0\u1edfng th\u00e0nh c\u00f3 th\u1ec3 th\u1ea5y r\u1ea5t nhi\u1ec1u hoa h\u00ecnh th\u00e0nh nh\u01b0ng th\u00f4ng th\u01b0\u1eddng ch\u1ec9 1 – 5% \u0111\u01b0\u1ee3c th\u1ee5 tinh v\u00e0 k\u1ebft tr\u00e1i.<\/p>\n

Vi\u1ec7c th\u1ee5 ph\u1ea5n ch\u1ee7 y\u1ebfu do c\u00f4n tr\u00f9ng thu\u1ed9c h\u1ecd Ceratopogonidae. V\u00ec ch\u00fang r\u1ea5t nh\u1ecf n\u00ean kh\u00f3 quan s\u00e1t th\u1ea5y. Ch\u00fang s\u1ed1ng \u1edf nh\u1eefng n\u01a1i m\u00e1t, t\u1ed1i v\u00e0 \u1ea9m v\u00e0 sinh s\u1ea3n tr\u00ean c\u00e1c t\u00e0n d\u01b0 th\u1ef1c v\u1eadt, k\u1ec3 c\u1ea3 tr\u00ean c\u00e1c v\u1ecf qu\u1ea3 ca cao. V\u00f2ng \u0111\u1eddi c\u1ee7a lo\u00e0i c\u00f4n tr\u00f9ng n\u00e0y kho\u1ea3ng 28 ng\u00e0y v\u00e0 qu\u1ea7n th\u1ec3 ch\u00fang t\u0103ng r\u00f5 r\u1ec7t v\u00e0o m\u00f9a m\u01b0a. C\u1ea3 c\u00f4n tr\u00f9ng \u0111\u1ef1c v\u00e0 c\u00e1i \u0111\u1ec1u l\u00e0m nhi\u1ec7m v\u1ee5 th\u1ee5 ph\u1ea5n nh\u01b0ng nh\u1eefng con c\u00e1i t\u00edch c\u1ef1c h\u01a1n. Ch\u00fang ho\u1ea1t \u0111\u1ed9ng th\u1ee5 ph\u1ea5n ch\u1ee7 y\u1ebfu v\u00e0o chi\u1ec1u t\u1ed1i, bay t\u1eeb c\u00e2y n\u1ecd qua c\u00e2y kia \u1edf m\u1ed9t kho\u1ea3ng c\u00e1ch nh\u1ecf. M\u1eb7c d\u00f9 th\u1ee5 ph\u1ea5n do c\u00f4n tr\u00f9ng, vi\u1ec7c phun thu\u1ed1c s\u00e2u ch\u1ec9 \u1ea3nh h\u01b0\u1edfng m\u1ed9t th\u1eddi gian v\u00e0i ng\u00e0y t\u1edbi m\u1eadt \u0111\u1ed9 qu\u1ea7n th\u1ec3 c\u00f4n tr\u00f9ng v\u00ec ch\u00fang ph\u1ee5c h\u1ed3i r\u1ea5t nhanh, v\u00e0 v\u00ec v\u1eady ch\u01b0a c\u00f3 b\u1eb1ng ch\u1ee9ng r\u00f5 r\u1ec7t v\u1ec1 \u1ea3nh h\u01b0\u1edfng x\u1ea5u c\u1ee7a vi\u1ec7c phun thu\u1ed1c s\u00e2u l\u00fac ra hoa \u0111\u1ebfn s\u1ea3n l\u01b0\u1ee3ng qu\u1ea3.<\/p>\n

Ca cao c\u00f3 m\u1ee9c \u0111\u1ed9 th\u1ee5 ph\u1ea5n ch\u00e9o cao v\u00ec ph\u1ea7n l\u1edbn c\u00e1c gi\u1ed1ng tr\u1ed3ng hi\u1ec7n nay \u0111\u1ec1u t\u1ef1 b\u1ea5t th\u1ee5. M\u1ee9c \u0111\u1ed9 t\u1ef1 b\u1ea5t th\u1ee5 c\u0169ng kh\u00f4ng gi\u1ed1ng nhau \u1edf c\u00e1c lo\u00e0i ph\u1ee5 kh\u00e1c nhau.<\/p>\n

V. QU\u1ea2 V\u00c0 H\u1ea0T<\/p>\n

Sau khi th\u1ee5 ph\u1ea5n, h\u1ea1t ph\u1ea5n n\u1ea3y m\u1ea7m tr\u00ean \u0111\u1ea7u nh\u1ecb c\u00e1i v\u00e0 v\u00f2i ph\u1ea5n chui v\u00e0o \u0111\u1ec3 th\u1ee5 tinh v\u1edbi no\u00e3n. H\u1ee3p t\u1eed b\u1eaft \u0111\u1ea7u ph\u00e1t tri\u1ec3n \u0111\u1ec3 th\u00e0nh h\u1ea1t ca cao.<\/p>\n

Trong 40 ng\u00e0y \u0111\u1ea7u qu\u1ea3 ca cao ph\u00e1t tri\u1ec3n ch\u1eadm nh\u01b0ng sau \u0111\u00f3 nhanh d\u1ea7n. Qu\u1ea3 \u0111\u1ea1t k\u00edch th\u01b0\u1edbc l\u1edbn nh\u1ea5t sau th\u1ee5 ph\u1ea5n \u0111\u1ed9 75 ng\u00e0y. Sau 85 ng\u00e0y ph\u00f4i h\u1ea1t b\u1eaft \u0111\u1ea7u l\u1edbn nhanh, no\u00e3n s\u00e0o \u0111\u01b0\u1ee3c l\u1ea5p \u0111\u1ea7y c\u00e1c ch\u1ea5t n\u1ed9i nh\u0169 nh\u00e0y. Sau 140 ng\u00e0y ph\u00f4i h\u1ea1t \u0111\u00e3 ti\u00eau th\u1ee5 g\u1ea7n h\u1ebft s\u1ed1 ch\u1ea5t nh\u00e0y n\u00e0y \u0111\u1ec3 ph\u00e1t tri\u1ec3n, trong h\u1ea1t t\u00edch l\u0169y m\u1ed9t l\u01b0\u1ee3ng l\u1edbn d\u1ea7u b\u00e9o. Khi ph\u00f4i h\u1ea1t ng\u1eebng ph\u00e1t tri\u1ec3n l\u00e0 l\u00fac qu\u1ea3 ch\u00edn.<\/p>\n

Nh\u01b0 v\u1eady th\u1eddi gian t\u1eeb khi th\u1ee5 ph\u1ea5n \u0111\u1ebfn khi qu\u1ea3 ch\u00edn k\u00e9o d\u00e0i 5 ( 6 th\u00e1ng.<\/p>\n

S\u1ed1 l\u01b0\u1ee3ng hoa th\u1ee5 tinh m\u1eb7c d\u00f9 nh\u1ecf so v\u1edbi t\u1ed5ng s\u1ed1 hoa nh\u01b0ng c\u00e2y ca cao th\u01b0\u1eddng kh\u00f4ng duy tr\u00ec \u0111\u01b0\u1ee3c h\u1ebft s\u1ed1 qu\u1ea3 \u0111\u00e3 h\u00ecnh th\u00e0nh. Trong v\u00f2ng 100 ng\u00e0y sau khi th\u1ee5 tinh ch\u1ee7 y\u1ebfu v\u00e0o c\u00e1c th\u1eddi \u0111i\u1ec3m sau 50 v\u00e0 70 ng\u00e0y, qu\u1ea3 non c\u00f3 th\u1ec3 tr\u1edf n\u00ean v\u00e0ng, ng\u1eebng sinh tr\u01b0\u1edfng sau \u0111\u00f3 \u0111en l\u1ea1i nh\u01b0ng v\u1eabn d\u00ednh tr\u00ean c\u00e2y.<\/p>\n

T\u1ef7 l\u1ec7 qu\u1ea3 kh\u00f4ng \u0111i \u0111\u1ebfn \u0111\u01b0\u1ee3c giai \u0111o\u1ea1n ch\u00edn t\u00f9y thu\u1ed9c r\u1ea5t nhi\u1ec1u v\u00e0o lo\u00e0i v\u00e0 \u0111i\u1ec1u ki\u1ec7n ngo\u1ea1i c\u1ea3nh. S\u00e2u b\u1ec7nh c\u0169ng l\u00e0 m\u1ed9t y\u1ebfu t\u1ed1 quan tr\u1ecdng.<\/p>\n

C\u00e2y ca cao ra tr\u00e1i
\nM\u1ed7i qu\u1ea3 ca cao th\u01b0\u1eddng ch\u1ee9a 30 – 40 h\u1ea1t, chung quanh h\u1ea1t c\u00f3 m\u00e0ng ch\u1ea5t nh\u1ea7y bao b\u1ecdc. M\u00e0ng nh\u1ea7y c\u00f3 v\u1ecb h\u01a1i ng\u1ecdt v\u00e0 l\u00e0 c\u01a1 ch\u1ea5t cho qu\u00e1 tr\u00ecnh l\u00ean men khi \u1ee7 h\u1ea1t sau n\u00e0y.<\/p>\n

Qu\u1ea3 ca cao c\u00f3 k\u00edch th\u01b0\u1edbc h\u00ecnh d\u00e1ng m\u00e0u s\u1eafc kh\u00e1 \u0111a d\u1ea1ng. K\u00edch th\u01b0\u1edbc c\u00f3 th\u1ec3 t\u1eeb 10 – 30 cm (d\u00e0i), h\u00ecnh d\u00e1ng c\u00f3 th\u1ec3 t\u1eeb g\u1ea7n tr\u00f2n \u0111\u1ebfn d\u00e0i d\u1ea1ng \u1ed1ng, v\u1ecf ngo\u00e0i c\u00f3 th\u1ec3 t\u01b0\u01a1ng \u0111\u1ed1i nh\u1eb5n ho\u1eb7c x\u00f9 x\u00ec. M\u00e0u s\u1eafc c\u00f3 th\u1ec3 t\u1eeb xanh v\u00e0ng \u0111\u1ebfn t\u00edm s\u1eabm ho\u1eb7c h\u01a1i \u0111\u1ecf.<\/p>\n

T\u1eadp t\u00ednh c\u1ee7a ca cao l\u00e0 th\u1ee5 ph\u1ea5n ch\u00e9o b\u1eb1ng c\u00f4n tr\u00f9ng v\u00ec v\u1eady s\u1ef1 ph\u00e2n ly t\u00ednh tr\u1ea1ng r\u1ea5t r\u00f5 r\u1ec7t. C\u00e1c qu\u1ea3 tr\u00ean c\u00f9ng m\u1ed9t c\u00e2y c\u00f3 th\u1ec3 gi\u1ed1ng nhau nh\u01b0ng trong c\u00f9ng m\u1ed9t v\u01b0\u1eddn c\u00f3 th\u1ec3 g\u1eb7p nhi\u1ec1u d\u1ea1ng qu\u1ea3 kh\u00e1c nhau r\u00f5 r\u1ec7t.<\/p>\n

**** TR\u01af\u1edcNG \u0110\u1ea0I H\u1eccC N\u00d4NG L\u00c2M TH\u00c0NH PH\u1ed0 H\u1ed2 CH\u00cd MINH : K\u1ef7 thu\u1eadt tr\u1ed3ng c\u00e2y Cacao .<\/p>\n

rttc.hcmuaf.edu.vn\/contents.php?ids=8155&ur=rttc<\/p>\n

**** TVVN.ORG : b\u00e0i vi\u1ebft v\u1ec1 c\u00e2y Cacao c\u1ee7a D\u01b0\u1ee3c s\u0129 Tr\u1ea7n Vi\u1ec7t H\u01b0ng : ( Xin nh\u1ea5p v\u00e0o link \u0111\u1ec3 \u0111\u1ecdc \u0111\u1ea7y \u0111\u1ee7 th\u00f4ng tin c\u1ee7a b\u00e0i vi\u1ebft n\u00e0y. )<\/p>\n

tvvn.org\/forum\/showwiki.php?title=Chapter:Cacao_-_Tr\u1ea7n_…<\/p>\n

Gi\u00e1 tr\u1ecb dinh d\u01b0\u1ee1ng c\u1ee7a b\u1ed9t Cacao
\n(100 gram ch\u1ee9a )
\n– Calories 229
\n– Ch\u1ea5t \u0111\u1ea1m19.6 g
\n– Ch\u1ea5t b\u00e9o13.7 g
\n– Calcium128 mg
\n– S\u1eaft13.86 mg
\n– Magnesium499 mg
\n– Phosphorus734 mg
\n– Potassium1.524 mg
\n– Sodium21 mg
\n– K\u1ebdm6.81 mg
\n– \u0110\u1ed3ng3.788 mg
\n– Mangnese3.83 mg
\n-Beta Carotene (A)20 IU
\n– Thiamine (B1)0.078 mg
\n– Riboflavine (B2)0.241 mg
\n– Niacin (B3)2.185 mg
\n– Panthothenic acid0.254 mg
\n– Pyridoxine0.018 mg
\n– Folic acid32 mcg<\/p>\n

________________________________________________________________<\/p>\n

**** www.hort.purdue.edu\/newcrop\/duke_energy\/theobroma_cacao.html<\/a><\/p>\n

Uses<\/p>\n

Cacao seeds are the source of commercial cocoa, chocolate, and cocoa butter. Fermented seeds are roasted, cracked and ground to give a powdery mass from which fat is expressed. This is the cocoa from which a popular beverage is prepared. In the preparation of chocolate, this mass is mixed with sugar, flavoring, and extra cocoa fat. Milk chocolate incorporates milk as well. Cocoa butter is used in confections and in manufacture of tobacco, soap, and cosmetics. Cocoa butter has been described as the world’s most expensive fat, used rather extensively in the emollient "bullets" used for hemorrhoids.
\nFolk Medicine<\/p>\n

Reported to be antiseptic, diuretic, ecbolic, emmenagogue, and parasiticide, cacao is a folk remedy for alopecia, burns, cough, dry lips, eyes, fever, listlessness, malaria, nephrosis, parturition, pregnancy, rheumatism, snakebite, and wounds (Duke and Wain, 1981). Cocoa butter is applied to wrinkles in the hope of correcting them (Leung, 1980).
\nChemistry<\/p>\n

Per 100 g, the seed is reported to contain 456 calories, 3.6 g H2O, 12.0 g protein, 46.3 g fat, 34.7 g total carbohydrate, 8.6 g fiber, 3.4 g ash, 106 mg Ca, 537 mg P, 3.6 mg Fe, 30 mg b-carotene equivalent, 0.17 mg thiamine, 0.14 mg riboflavin, 1.7 mg niacin, and 3 mg ascorbic acid. According to the Wealth of India, the edible pulp of the fruit contains 79.7\u201388.5% water, 0.5\u20130.7% albuminoids, astringents, etc.; 8.3\u201313.1% glucose, 0.4\u20130.9% sucrose, a trace of starch, 0.2\u20130.4% non-volatile acids (as tartaric), 0.03% Fe2O3 and 0.4% mineral salts (K, Na, Ca, Mg). The shell contains 11.0% moisture, 3.0% fat, 13.5% protein, 16.5% crude fiber, 9.0% tannins, 6.0% pentosans, 6.5% ash, and 0.75 theobromine. Raw seeds contain 0.24 mg\/100 g thiamine, 0.41 riboflavin, 0.09 pyridoxine, 2.1 nicotinamide, and 1.35 pantothenic acid. The component fatty acids of cocoa butter are 26.2% palmitic and lower acids, 34.4 stearic and higher acids, 37.3% oleic acid, 2.1% linoleic and traces of isoleic. In g\/100g the individual amino acids in the water soluble fractions of unfermented and fermented beans are lysine 0.08, 0.56; histidine 0.08, 0.04; arginine 0.08, 0.03; threonine 0.14, 0.84; serine 0.88, 1.99; glutamic acid 1.02, 1.77; proline 0.72, 1.97; glycine 0.09, 0.35; alanine 1.04, 3.61; valine 0.57, 2.60; isoleucine 0.56, 1.68; leucine 0.45, 4.75; tyrosine 0.57, 1.27; and phenylalanine 0.56\u20133.36 g\/100g. Unfermented and fermented beans contain p-hydroxybenzoic acid, vanillic acid, p-coumaric acid, ferulic acid, and syringic acid, while the fermented beans also contain protocatechuic, phenylacetic, phloretic acid and the lactone esculetin and o- and p-hydroxyphenyl acids. Caffeic acid occurs in the unfermented beans (C.S.I.R., 1948\u20131976). According to an article in the Chicago Sun Times, people who suffer extreme depression as victims of unrequited love have an irregular production of phenylethylamine. Such individuals often go on chocolate binge during periods of depression. Chocolate is particularly high in phenylethylamine, perhaps serving as medication. Theophylline is a potent CNS and cardiovascular stimulant with diuretic and bronchial smooth muscle relaxant properties. Recently this drug was proven effective in preventing and treating apnea in premature infancy. Cocoa contains over 300 volatile compounds, including esters, hydrocarbonslactones, monocarbonyls, pyrazines, pyrroles, and others. The important flavor components are said to be aliphatic esters, polyphenols, unsaturated aromatic carbonyls, pyrazines, diketopiperazines, and theobromine. Cocoa also contains about 18% proteins (ca 8% digestible); fats (cocoa butter); amines and alkaloids, including theobromine (0.5 to 2.7%), caffeine (ca 0.25% in cocoa; 0.7 to 1.70 in fat-free beans, with forasteros containing less than 0.1% and criollos containing 1.43 to 1.70%), tyramine, dopamine, salsolinol, trigonelline, nicotinic acid, and free amino acids; tannins; phospholipids; etc. Cocoa butter contains mainly triglycerides of fatty acids that consist primarily of oleic, stearic, and palmitic acids. Over 73% of the glycerides are present as monounsaturated forms (oleopalmitostearin and oleodistearin), the remaining being mostly diunsaturated glycerides (palmitodiolein and stearodiolein), with lesser amounts of fully saturated and triunsaturated (triolein glycerides). Linoleic acid levels have been reported to be up to 4.1%. Also present in cocoa butter are small amounts of sterols and methylsterols; sterols consist mainly of b-sitosterol, stigmasterol, and campesterol, with a small quantity of cholesterol. In addition to alkaloids (mainly theobromine), tannins, and other constituents, cocoa husk contains a pigment that is a polyflavone glucoside with a molecular weight of over 1500, this pigment is claimed to be heat and light resistant, highly stable at pH 3 to 11, and useful as a food colorant; it was isolated at a 7.9% yield (Leung, 1980).
\nToxicity<\/p>\n

Reviewing the work on safrole, Buchanan (J. Food Safety 1:275.1978) concluded that it is the most thoroughly investigated methylenedioxybenzene derivative. The major flavoring constituent in sassafras root bark, safrole also occurs in basil (Perdue and Hartwell, eds., 1976), black pepper, cinnamon leaf oil, cocoa, mace, nutmeg, parsley, and star anise oil. When safrole was identified as a "low grade hepatocarcinogen, it was banned in root beer, and the FDA in 1976 banned interstate marketing of sassafras for sassafras tea. The oral LD50 for safrole in rats is 1950 mg\/kg body weight, with major symptoms including ataxia, depression, and diarrhea, death occurring in 4\u20135 days. Ingestion of relatively large amounts of sassafras oil produced psychoactive and hallucinogenic effects persisting several days in humans. With rats, dietary safrole at levels of 0.25%, 0.5% and 1% produced growth retardation, stomach and testicular atrophy, liver necrosis, and biliary proliferation and primary hepatomas. Sutton (1981) reports the collapse and death of a 3-year old bitch that had eaten a 250 g package of cocoa. Postmortem examination revealed congestion of lungs, liver, kidney, and pancreas, and petechial and ecchymotic hemorrhage of the thymus, all compatible with acute circulatory failure. The stomach contained high concentrations of theobromine and\/or caffeine. Though used cosmetically, cocoa butter has been reported to have allergenic and comedogenic properties in animals. Tyler (1982) produces a chart comparing various caffeine sources to which I have added rounded figures from Palotti (1977).
\nCup (6 oz.) expresso coffee:310 mg
\nCup (6 oz.) boiled coffee:100 mg
\nCup (6 oz.) instant coffee:65mg
\nCup (6 oz.) tea:10\u201350 mg
\nCup (6 oz.) cocoa:13 mg
\nCan (6 oz.) cola:25 mg
\nCan (6 oz.) coca cola:20 mg
\nCup (6 oz.) mate:25\u201350 mg
\nCan (6 oz.) pepsi cola:10 mg
\nTablet Caffeine:100\u2013200 mg
\nTablet (800 mg) Zoom (Paullinia cupana):60 mg
\nIn humans, caffeine, 1,3,7-trimethylxanthine, is demethylated into three primary metabolites: theophylline, theobromine, and paraxanthine. Since the early part of the 20th century, theophylline has been used in therapeutics for bronchodilation, for acute ventricular failure, and for long-term control of bronchial asthma. At 100 mg\/kg theophylline is fetotoxic to rats, but no teratogenic abnormalities were noted. In therapeutics, theobromine has been used as diuretic, as a cardiac stimulant, and for dilation of arteries. But at 100 mg, theobromine is fetotoxic and teratogen (Collins, FDA By-lines No. 2, April 1981). Leung (1980) reports a fatal dose in man at 10,000 mg, with 1,000 mg or more capable of inducing headache, nausea, insomnia, restlessness, excitement, mild delirium, muscle tremor, tachycardia, and extrasystoles. Leung also adds "caffeine has been reported to have many other activities including mutagenic, teratogenic, and carcinogenic activities; … to cause temporary increase in intraocular pressure, to have calming effects on hyperkinetic children…to cause chronic recurring headache…"<\/p>\n

Description<\/p>\n

Small tree usually 4\u20138 m tall, rarely up to 20 m; at 1\u20131.5 m the terminal bud breaks into 3\u20135 meristems to give several lateral upright shoots; primary branching by successive whorls of normally spreading branches; young branchlets terete, grayish green or brownish, densely or sparsely pubescent, with simple or furcate hairs 0.1\u20130.3 mm long, later glabrate, more or less striate; stipules subulate, very acute, 5\u201314 mm long, 0.5\u20131.5 mm broad at base, pubescent, deciduous; leaves large, coriaceous or chartaceous, alternate, distichous on normal branches, green; petiole pubescent or tomentose, with simple, rather dense, spreading hairs, thickened pulvinate at ends; blades 12\u201360 cm long, 4\u201320 cm broad, elliptic to obovate-oblong, entire, glabrous; inflorescence on trunk and branches, usually borne on small tubercles in short cymose branchlets, peduncles 1\u20133 mm long, stellate-pubescent; bracts ovate or ovate-oblong, pubescent; bracteoles ovate-oblong, acute or subacute, 0.5\u20131.2 mm long, pubescent, deciduous; pedicels capillary, rigid, pale green, whitish or reddish, 5\u201315 mm long, with stellate or furcate hairs and sparce many-celled, glandular, capitate trichomes; sepals lanceolate or oblong-lanceolate, acute, white, greenish-white, pale violaceous or reddish, faintly 3-veined, united at base, 5\u20138 mm long, 1.5\u20132 mm broad, with hairs and trichomes; petals contorted in aestivation, thick-membranous, hood 3\u20134 mm long, 0.5\u20132 mm wide, obovate, rounded at apex, white, 3-veined, lamina pale yellowish, 1.5\u20132.5 mm long, 1.5\u20132 mm broad, obovate, attenuate at apex; staminodes 4\u20136 mm long, narrowly subulate, red or purplish, minutely papillose-pilose, ciliate, with slender, simple hairs; stamens diantheriferous, with anthers about 0.4 mm long; ovary oblong-ovoid, superior, with 5 carpels; fruits usually considered drupes but referred to as pods, indehiscent, variable in size and shape, 10\u201332 cm long, spherical to cylindrical, pointed or blunt, smooth or warty, with or without 5 or 10 furrows; pods white, green or red, ripening to green, yellow, red or purple; seeds 20\u201360 per pod, arranged in 5 rows, variable in size, 2\u20134 cm long, 1.2\u20132 cm broad, ovoid or elliptic; cotyledons white to deep purple, convoluted, large. Seeds\/kg 625\u20131125. Roots mostly a mass of surface-feeding roots, with taproot penetrating to 2 m in friable soil, less deeply where compacted (Reed, 1976).
\nGermplasm<\/p>\n

Reported from the South and Middle American Centers of Diversity, cocoa, or cvs thereof, is reported to tolerate some diseases, heavy soils, laterite, low pH, photoperiod, shade, slope, and waterlogging (Duke, 1978). Several subspecies and forms of cacao have been recognized, from which a great number of cvs have been developed. Some cvs are named according to the place where they were found or developed. Others are classified as ‘Criollo’ types which have elongated, ridged, pointed fruits and white cotyledons and ‘Forastero’, with short, roundish, almost smooth fruits and purplish cotyledons. Hybrids have been obtained with other species, e.g. Th. grandiflora, mainly to incorporate disease-resistance. (2n = 20)
\nDistribution<\/p>\n

Native to South America, probably on the equatorial slopes of the Andes; now cultivated pantropically, especially in West Africa.
\nEcology<\/p>\n

Ranging from Subtropical Dry to Wet through Tropical Very Dry to Wet Forest Life Zones, cacao is reported to tolerate annual precipitation of 4.8 to 42.9 dm (mean of 109 cases = 16.3), annual temperature of 18.0 to 28.5\u00b0C (mean of 108 cases = 25.3), and pH of 4.3 to 8.7 (mean of 43 cases = 6.4) (Duke, 1978). Grown from 20\u00b0N to 20\u00b0S with the bulk between 10\u00b0N and 10\u00b0S, usually below 300 m, but in sheltered valleys of Colombia at 900 m. Requires uniformly high temperatures with recommended mean of 26.6\u00b0C. Trees are wind-intolerant and therefore are often planted on hillsides for wind protection and good drainage. Being drought-intolerant, cacao thrives in climates with high humidity and rainfall. Plants are shade-tolerant, and thrive in rich, organic, well-drained, moist, deep soils. Shallow laterite soils are said not to be suitable. Maximum temperature of 33.5\u00b0C and minimum 13\u00b0C, with diurnal temperature variation between 33.5 and 18\u00b0C are suggested (Reed, 1976).
\nCultivation<\/p>\n

Propagation may be by cuttings, buddings or graftings, but seeding is cheaper. Seeds germinate at maturity, and are viable only a short time. They may be stored 10\u201313 weeks if moisture content is kept at 50%. Soon after picking, pulp is removed from seed which are planted in shaded nursery beds or baskets. Transplant in few months (when ca 0.6 m tall) into shaded fields at 2.4 m x 2.4 m or 3.6 m x 3.6 m. Spacing is closer if soils are poor and elevations above 300 m. Fields should remain shaded for 3 years. Remove floral buds until trees are 5 years old. Cacao is of ten intercropped with other trees of economic value, as bananas, rubber, oil palm, or coconut. Weeding is by hand or herbicides. Irrigation may be practiced, but drain ditches should always be provided to prevent excess water. Responds to fertilizers, mostly in the absence of shade; recommended is 5 cwt urea, 2.5 cwt triple superphosphate, 10 cwt potassium sulfate per hectare. Windbreaks are usually provided.
\nHarvesting<\/p>\n

Although fruits mature throughout the year, usually only two harvests are made. In West Africa, the main harvest begins in September, extends to February, with a second smaller harvest in May\u2013June. From fertilization to harvesting the fruit requires 5\u20136 months. Harvest season lasts about 5 months. Pods are cut from trees and allowed to mellow on the ground. Then pods are cracked and the beans removed, the husks are burned. Beans are fermented in leaf-lined kegs 2\u20138 days before drying in sun, at which time they change from purple to brown. Beans are then bagged and shipped. Further processing includes roasting, crushing, and separating out the kernel, grinding China<\/a> the nibs and extraction of about half of the fat.
\nYields and Economics<\/p>\n

The world low production yield is 29 kg\/ha in American Samoa, an international production yield of 346 kg\/ha, and a world high production yield of 2,000 kg\/ha in Haiti. Yields of 3,375 kg\/ha of dry beans are possible on good plantations. The oil content (35\u201350%) suggests potential oil yields of more than 1750 kg\/ha. Average yields range from 0.5\u201310 kg\/tree; 2.25 MT beans\/ha. Over 3375 kg\/ha of dry cacao beans have been produced on plantations well-manured, well-shaded, and with excellent control of weeds, pests and diseases. In 1980, the US is estimated to have consumed more than 75,000 MT of cocoa butter, in a business amounting to nearly 0 million. Chocolate manufacturers consumed nearly half. One ton went into suppositories, 10 to 20% of which are made with a cocoa butter base. In 1981, there was a world surplus of ca 700,000 tons, close to 6 months production, and price down to ca .30\/kg. In July 1965, a record cocoa crop in Ghana sent cocoa bean prices to below <\/p>\n

NYC – Times Square: Cond\u00e9 Nast Building<\/strong>
\n\"\"
\nImage by wallyg<\/a><\/i>
\nThe Cond\u00e9 Nast Building, officially Four Times Square, a January 2000 postmodern design by Fox & Fowle, was built as part of the 42nd Street Development Plan. At 48 stories and 809 ft (247 m), it was the 10th tallest building in New York. The major office space tenants are magazine publishing company Cond\u00e9 Nast Publications and Skadden, Arps, Slate, Meagher & Flom, the wealthiest U.S. law firm. It houses the ESPN Zone on the ground floor. NASDAQ’s MarketSite–a 7-story cylindrical tower with a high-tech electronic display–is located at the northwest corner of the building. It is the world’s largest LED display and cost more than M to build. The ground floor of the MarketSite contains a television studio with a wall of monitors and an arc of windows looking out onto Times Square. During 2002 and 2003, the existing radio antenna, built for Clear Channel Communications as a backup transmitter site for its four FM stations, was removed and replaced with a 358-foot mast to support television and radio broadcasters who were displaced by the destruction of the World Trade Center. Including the antenna it is the second tallest structure in the New York.<\/p>\n

The Cond\u00e9 Nast Building has two orientations–on the side facing Broadway it takes on the character of Times Square and its active and dynamic environment, and on the side facing 42nd Street it takes on the more sober characteristics of the mid-town Manhattan business community. Environmentally friendly gas-fired absorption chillers, along with a high-performing insulating and shading curtain wall, ensure that the building does not need to be heated or cooled for the majority of the year. Office furniture is made with biodegradable and non-toxic materials. The air-delivery system provides 50% more fresh air than is required by New York City Building Code, and a number of recycling chutes serve the entire building.\n<\/p>\n

.20\/kg, an all-time low. A dozen years later, the beans spiralled to more than .00\/kg. Normally cocoa butter runs 25 times as high as the bean (Anon., 1981b). Two-thirds of the world’s production presently comes from Ghana, Nigeria, and Ivory Coast in West Africa, and one-third from Brazil and Dominican Republic. In 1971, the US imported from Africa about 200,908 MT of cocoa beans, valued at 0 millions, and from Latin America, 107,841 MT valued at millions. World production of beans in 1971 was 1.59 million MT. Major consumers are United States, West Germany, Netherlands, and United Kingdom. New York prices on ‘Accra’ beans in 1971 was .68\/kg. Cocoa is produced in tropical countries, but is processed and consumed in temperate countries.
\nEnergy<\/p>\n

For every kilogram of dry beans, there can be 2 kg of pod meal; indicating a 1:2 seed:pod ratio. To convert production figures into pod waste figures, this suggests we multiply by two. Pod meal contains ca 12.6% moisture, 7.6% ash, 8.1% protein, 34.8% crude fiber, 3.3% fat, and 33.6% N-free extract. One hundred kg cacao pod meal has the same feeding value as 96\u201397 kg chopped corn (including husks). Prunings could amount to 1\u20138 MT\/ha\/yr, depending on biological and environmental variables. During the third year, main branches may be reduced to 3 or 4, and thenceforth, excess limbs and diseases tissues should be removed. For each MT of production, it seems safe to conclude there will be 2 MT of pods and 2 MT of prunings as residue, perhaps more in unshaded cacao. Shade trees might best be selected on basis of (1) nitrogen fixed, (2) fuelwood produced, (3) nonantagonism or amelioration of cacao. Seedling cacao does best with only 25% full sunlight, saplings with closer to 50%. Species of energy-fixing species of Albizia, Erythrina, Gliricida, Inga, Leucaena, Musanga, Peltophorum, and Terminalia have been recommended as shade trees or "Madre de Cacao". (Purseglove, 1968)
\nBiotic Factors<\/p>\n

Midges are thought to be the pollinators of cacao, but aphids, ants, thrips, wild bees, or a combination of these are also suspect. Cacao grows in areas with high humidity; several hundred fungi have been reported as attacking this tree. However, the most important fungi that cause diseases which must be controlled include the following: Armillaria mella (Collar crack), Botryodiplodia theobromae (Pod rot), Botryobasidium salmonicolor (Pink disease), Calonectria rigidiuscula (Green point cusion-gall), Cephaleuros virescens (Algal spot), Ceratobasidium stevensii (Thread blight), Ceratocystis fimbriata (Canker), Corticium incisum (Thread blight), Fomes lamaensis (Brown rot), F. lignosus (White rot), F. noxius (Brown crust), Marasmius byssicola (Brown thread), M. perniciosus (South American witches broom), M. scandens (White thread), M. trichorrhizus (Brown thread), Monilia roreri (Gray pod rot), Nectria cacaoicola (Pod rot), Phytophthora palmivora (Black pod), Rosellinia bunodes (Root rot), R. pepo (Root rot), Septobasidium tanakae (Felty fungus), Sphaerostilbe repens (Violet root rot), Taphrina bussei (Witches broom), Thielaviopsis paradoxa (pod rot), Trachysphaera fructigena (Mealy pod), Ustilina zonata (Collar rot), and Verticillium dahliae (Sudden death). Bacteria known to cause disease in cacao include: Agrobacterium tumefasciens, Bacillus megatherium, B. subtilis, B. undulatus, Bacterium accendens, B. aceti, B. orleanense, B. xylineum, B. xylmoides, and B. xylum. Golden (p.c. 1984) lists the following nematodes: Aphasmatylenchus nigeriensis, Criconemella goodeyi, Helcotylenchus cavenessi, H. concavus, H. microcephalus, H. multicinctus, Hoplolaimus seinhorst, Meloidogyne incognita, M. incognita acrita., M. javanica, M. sp., Paratylenchus arculatus, Pratylenchus brachyurus, P. coffeae, P. sp., Rotylenchulus reniformis, Scutellonema clathricaudatum, Tylenchorhynchus annulatus, T. nudus, Xiphinema ebriense, X. elongatum, X. ifacolum, X. nigeriense, and X. setariae. Viruses isolated from cacao include: Akaran, Apoplectic disease, Asalu, Ilesha, Konongo, Kpeve cacao, Mottle leaf, Necrosis, New Juaben (B.C.), New Juaben cacao, Offa Igbo (Nigeria) cacao, Offa Igbo 1 and 2, Olanla 1 and 2, Red mottle, Swollen-shoot, Trinidad cacao, Vein clearing, and Viruses 1A, 1B, 1C, and 1M. Cacao trees may be parasitized by Cuscuta campestris, C. cublinclusa, and Phthirusa theobromae.
\nChemical Analysis of Biomass Fuels<\/p>\n

Analysing 62 kinds of biomass for heating value, Jenkins and Ebeling (1985) reported a spread of 19.04 to 17.97 MJ\/kg, compared to 13.76 for weathered rice straw to 23.28 MJ\/kg for prune pits. On a % DM basis, the hulls contained 67.95% volatiles, 8.25% ash, 23.80% fixed carbon, 48.23% C, 5.23% H, 33.19% O, 2.98% N, 0.12% S, and undetermined residue.
\nReferences<\/p>\n

Buchanan, R.L. 1979. Toxicity of spices containing methylenedioxybenzene derivatives: A review. J. Food Safety 1:275.
\nC.S.I.R. (Council of Scientific and Industrial Research). 1948\u20131976. The wealth of India. 11 vols. New Delhi.
\nDuke, J.A. 1978. The quest for tolerant germplasm. p. 1\u201361. In: ASA Special Symposium 32, Crop tolerance to suboptimal land conditions. Am. Soc. Agron. Madison, WI.
\nDuke, J.A. and Wain, K.K. 1981. Medicinal plants of the world. Computer index with more than 85,000 entries. 3 vols.
\nJenkins, B.M. and Ebeling, J.M. 1985. Thermochemical properties of biomass fuels. Calif. Agric. 39(5\/6):14\u201316.
\nLeung, A.Y. 1980. Encyclopedia of common natural ingredients used in food, drugs, and cosmetics. John Wiley & Sons. New York.
\nPalotti, G. 1977. The ‘time for a Coca Cola’ may not be right. Industrie Alimentairi 16(12):146\u2013148.
\nPerdue, R.E., Jr. and Hartwell, J.L. (eds.). 1976. Plants and cancer. Proc. 16th Annual Meeting Soc. Econ. Bot. Cancer Treatment Reports 60(8):973\u20131215.
\nPurseglove, J.W. 1968\u20131972. Tropical crops. 4 vols. Longman Group Ltd., London.
\nReed, C.F. 1976. Information summaries on 1000 economic plants. Typescripts submitted to the USDA.
\nSutton, R.H. 1981. Cocoa poisoning in a dog. Veterinary Record 109(25\/26):563\u20134.
\nTyler, V.E. 1982. The honest herbal. George F. Stickley Co., Philadelphia, PA.<\/p>\n

**** en.wikipedia.org\/wiki\/Theobroma_cacao<\/a><\/p>\n

**** www.ucs.louisiana.edu\/~khh6430\/cacao.html<\/a><\/p>\n

**** plants.usda.gov\/java\/profile?symbol=thca<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Some cool cylindrical grinding China images: UK – London – Tube – Way Out Image by wallyg The London Underground is an all-electric metro railway system that covers much of the conurbation of Greater London and some neighbouring areas. It is the world’s oldest underground system, and is the largest in terms of route length. 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