Effect of the Degree of Maturity of Cocoa Pods (Theobroma cacao L.) on the Germination Capacity of the Beans and the Growth of Seedlings in the Nursery in Kisangani

In order to evaluate the effect of the degree of maturity of cocoa pods on germination capacity and growth in the nursery, a study was conducted using a randomized complete block design with three replications of three treatments each. The treatments were defined according to the degree of maturity of the pods as follows: pod beans at the beginning of maturity (T1), moderately ripe (T2) and fully ripe (T3). After germination and emergence, the weight growth of seedlings of the different treatments was evaluated at 5 months. The results obtained were as follows: - The emergence rate was respectively 83.33% for T1; 93.33% for T2 and 100% for T; - The average diameter at the neck was 5.63 ± 0.5 cm for T3, 5.43 ± 0.5 cm for T1 and 5.3 ± 0.6 cm for T2; - The mean seedling height was: 36.50 ± 4.7 cm for T3; 38.87 ± 3cm for T1 and 40.80 ± 4.7 cm for T2; - The average number of leaves was for T1 13±0.75 leaves and for T3 and T2 15±3 leaves; - The average leaf area at 5 m