Los micronutrientes y su importancia en el cultivo de cacao (Theobroma cacao L.).

Micronutrients are the nutritional elements required in smaller quantities by the cocoa crop, taking into account the importance of macroelements; they have the power to carry out important functions for the proper growth and development of plants, and any deficiency can cause a decrease in the productivity of the cocoa crop. The importance of micronutrients in the cocoa plant lies in the fact that without the presence of sulfur, proteins could not be formed. For the structuring of cell partitions, calcium is the main constituent. Zinc, manganese and molybdenum are actively involved in the enzyme manufacturing process and are necessary to accelerate important chemical and biochemical tactics in the functioning of the vegetation. For the formation of the chlorophyll molecule, magnesium is very critical for the utilization of light energy, which is the engine of photosynthesis. In the pollination and fertilization of vegetation, boron allows the growth of the pollen tube for the fertilization of the ovule and the formation of cocoa beans. The information obtained was carried out through the technique of analysis, synthesis and summary, so that the reader knows about micronutrients and their importance in the cultivation of cocoa. From the above, it was determined that the most important micronutrients for cocoa cultivation are iron (Fe), manganese (Mn), copper (Cu), zinc (Zn), boron (B) and molybdenum (Mo). Micronutrients are related to small amounts, being important in the growth and production of the cocoa crop.

• Auteur principal: Macias Cepeda, Davis Jhon (author)
• Format: bachelorThesis
• Publié: 2022
• Sujets: Micronutrientes; Cultivo de cacao; Crecimiento; Producción.
• Accès en ligne: http://dspace.utb.edu.ec/handle/49000/11363