Nutritional Characterization of Cocoa Soils in Mexico

Abstract

<p><strong>Background:</strong> Cocoa in Mexico is produced mainly in the states of Tabasco and Chiapas, where among other factors, agroecological characteristics of the region allow its cultivation. The limitation in the production of this crop is often due to the low fertility of the soil. However, only a few studies have characterized the physical and chemical properties of the soils where cocoa is produced. <strong>Objective:</strong> To characterize the physicochemical properties of the soil under cocoa plantations in Chiapas and Tabasco, Mexico. <strong>Methodology:</strong> One hundred and seven (107) soil samples distributed in different municipalities of the states of Chiapas and Tabasco were collected for the analysis of their physical and chemical properties. A multivariate analysis was performed to observe the distribution of the samples. Finally, they were grouped using a hierarchical cluster analysis to compare the grouping based on their physical and chemical properties. <strong>Results:</strong> The grouping of the soil samples was presented based on their origin rather than due to altitude or nutrient content. According to the hierarchical cluster analysis, three groups and eight subgroups were obtained. The pH between the subgroups ranged between 5.3 and 7.3. The IIIc subgroup of Tuxtla Chico and Cacahoatán (Chiapas) presented the most significant amount of organic matter. <strong>Implications:</strong> It was a challenge to explain the physical and chemical characteristics of 107 different soils; achieving correlations required a lot of statistical analysis. <strong>Conclusion:</strong> From the soils studied, it was possible to identify the nutritional ranges and group them according to location, finding that it is variable between the subgroups, however, despite the variability they managed to meet the nutrient requirements for cocoa cultivation.</p>