Whey: a sustainable alternative for germination and development of cocoa seedlings var. Criolla

Chanta-Portocarrero L.; Vilchez-Chero Y.; Peña-Castillo R.; Chanduví-García R.; Montero-Salazar A.; Calero-Merino M.; Galecio-Julca M.; Quiroz-Calderón M.; Martín-Zapata C.S.; Morales-Pizarro A. · Idesia (2026) · DOI: 10.4067/0718-3429-idesia-2026-44-e01

Resumen

Cacao is essential for Piura’s socioeconomic development. Its high quality and excellent organoleptic characteristics position it strongly in the international market. On the other hand, whey, a dairy industry byproduct, is a source of environmental pollution. However, its proper use fosters a circular economy and sustainable agriculture. This study aimed to evaluate the effect of dosage and imbibition times on the germination and initial development of cacao seedlings. Bovine whey (BW) was used in the treatments: T1 (Control): T2 (BW 10%): T3 (BW 30%): and T4 (BW 50%) for 6h and 12 h of imbibition. Variables evaluated included germination percentage (GP): germination velocity (GV): and germination index (GI): as well as radicle morphometry (emerged radicle length [ERL] and diameter [ERD]). At 45 days after sowing (DAS): plant height (PH): number of leaves (NL): stem diameter (SD): root length (RL): and biomass (fresh root weight [FRW], dry root weight [DRW], fresh aerial part weight [FAPW], and dry aerial part weight [DAPW]) were determined. Statistical analyses (ANOVA and multivariate analysis) indicated that T2 (BW 10%) during 6h and 12h imbibition improved germination, morphometry, and biomass variables. Nevertheless, at higher doses and imbibition times, these values decreased. Therefore, BW is proposed as an ecological and promising alternative for cacao propagation.

Instituciones: Universidad Nacional de Piura