Journal of Agricultural Science and Technology A 6 (2016) 1-10 doi: 10.17265/2161-6256/2016.01.001 The Application of BBCH Scale for Codification and Illustrations of the Floral Stages of Caribbean Fine Cacao Theobroma cacao L. Puran Bridgemohan 1 , Musa El Sharief Mohamed 1 , Majeed Mohammed 2 , Kimberly Singh 1 and Ronell Shamir Hemsley Bridgemohan 3 1. Centre for Biosciences, Agriculture and Food Technology, University of Trinidad and Tobago, ECIAF Campus, Centeno, Trinidad 2. Faculty of Agriculture, University of the West Indies, St. Augustine Campus, Trinidad 3. Georgia College and State University, Milledgeville, GA 31061, Georgia, USA Abstract: Cocoa (Theobroma cacao L.) is the major input into the chocolate manufacturing industry, particularly the fine or flavor of the indigenous variety Trinitario, which is the hybrid of Crillo and Forastero. One key problem encountered by researchers is the inability to differentiate the various phenological stages of the cocoa reproductive cycle and to assess or predict the yield. This study sets out to map the various stages of the reproductive biology of cacao and to develop a set of photographic illustrations that appropriately describe the floral biology and development stages of Caribbean fine cocoa as a tool for agronomist and farmers. It used a modified version of the codification of the “extended BBCH” scale (Biologische Bundesantalt, Bundessortenamt and Chemische Industrie, Germany), which is a numerical system that differentiates between principal, secondary and tertiary growth stages. The phases and all floral stages to fruit development are described and illustrated in a set of photographs, which can now be used for training and referencing purposes. This is the first attempt to undertake and document this study. Key words: Cacao, flavor, extended BBCH, fine cocoa, growth stages. 1. Introduction Cacao, one of the world’s most important perennial crops, is almost exclusively explored for chocolate manufacturing. Most cacao varieties belong to three groups that vary according to morphology, genetic and geographical origins [1]. The Caribbean cocoa industry is based on the breeding improvements of the indigenous variety Trinitario, which is the hybrid of Crillo and Forastero [2]. Both Crillo and Forastero are characterized as “fine or flavor” cocoa beans and are the premium flavor cocoa in Europe [3]. The fine flavors are heritable characteristics and are expressed based on a combination of agronomic and ecological conditions as evidenced by the yield and quality of the Trinidad selected hybrids (TSH) [2-5]. Corresponding author: Puran Bridgemohan, associate professor, research field: crop science. Previous studies were undertaken to examine the phenotypic relationships in a diverse cacao accessions [6]. It was found that there is a paucity of cacao phenological information when floral phenological studies in commercial cocoa plantations were conducted over a two-year period in three Caribbean islands. A major problem encountered was the inability by researchers to differentiate the various phenological stages of the cocoa reproductive cycle. This became more complex, as it was difficult to assess or predict the yield at any time due to the deficiency of this information. This was manifested in the assessment of yield potentials after agronomic interventions made or the likely effects of climatic stress of extreme dry spells or tropical storms, or disease or pest outbreak. Growth and development of cacao are highly dependent on temperature, which mainly affects D DAVID PUBLISHING