Abstract
The 1940s marked a milestone in the history of cacao science in Colombia. It was the first time that different local and foreign scientists evaluated the relevance of which cacao variety to cultivate. Discussions were put on the table between the choice of cacao varieties that would impact the quantity and quality of cacao produced in the country. Not only did it matter which cacao to grow, but also how to grow it; experts began to consider the environmental aspects of plantations while incorporating “technological packages” familiar to those known in the green revolutions in Latin America, which in addition to selected seeds included pesticides, fungicides, and fertilizers, practices that were spreading among growers through agricultural promotion and extension programs. In the 21st-century criteria of forest conservation in agroforestry systems that consider environmental and social sustainability criteria are beginning to be evaluated, as well as organic crops that replace the “modern” techniques of the mid-twentieth century by minimizing the use of fertilizers and pesticides. In addition, the problem of high levels of cadmium in cacao and chocolate has generated new networks of scientists and growers who are increasingly interested in human and soil health. Analyzing the two periods makes it possible to identify continuities and transformations in the relationship between agriculture and industry and how knowledge-making is co-produced.
Presenters
Carolina Bonilla LeónStudent, Doctorado en Ciencias Biomédicas y Biológicas, Universidad del Rosario, Colombia
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Food Production and Sustainability
KEYWORDS
Cacao, Plant Breeding, Botanical Variants, Experts, Knowledge Production, Seed Selection
