Journal of Scientific Research and Reports

The present investigation was conducted during 2025–26 at the Department of Plantation, Spices, Medicinal and Aromatic Crops, Research-cum-Instructional Processing Unit, Krantikari Debridhur College of Horticulture and Research Station, Jagdalpur, Chhattisgarh, to characterise the physical properties of cocoa (Theobroma cacao L.) pods and beans cultivated under Bastar Plateau conditions.  Three traditionally recognised cocoa types, Forastero, Criollo and Trinitario, were evaluated using 20 mature pods from each type. Pods were assessed for length, width, weight, surface area, pod size, bulk density, true density, porosity, volume, moisture content, shell weight, mucilage weight, number of seeds per pod and seed weight per pod. Twenty beans from each type were evaluated for bean length, bean width, individual bean weight and moisture content. Forastero recorded the highest mean pod length (18.78 cm), pod width (9.29 cm), pod weight (523.83 g), pod volume (513.51 cm³), shell weight (393.40 g), mucilage weight (46.56 g), seed number (42.90 pod⁻¹) and seed weight (83.88 g pod⁻¹). Criollo recorded the highest surface area (369.07 cm²), true density (1.04 g cm⁻³), bean width (13.31 mm), individual bean weight (1.34 g) and bean moisture content (7.15%). Based on the tabulated data, Forastero recorded the highest bean length (22.31 mm), followed by Trinitario (21.62 mm) and Criollo (20.92   mm).   Trinitario   recorded   the   highest   porosity   (53.06%).   The   results demonstrate distinct phenotypic and physical variation among the evaluated cocoa types and provide baseline information for germplasm characterisation, grading, post-harvest handling and preliminary processing system development in the Bastar Plateau.