# Native cacao variety matches commercial types in yield Research in Peru reveals the high yield potential of a native cacao variety. - **Source:** [Phys.org - latest science and technology news stories](https://brifing.si/source/8b0f98da-d179-4c93-871f-7ac460bf9c61) - **Published:** 2026-07-24 - **Topic:** [Business](https://brifing.si/c/business) - **Original article:** - **On Brifing:** https://brifing.si/s/e19dad93-fa22-4655-8177-3d5de96c35d2 ## Potential of native cacao A study conducted on small farms in northern Peru shows that Blanco de Piura, a native cacao variety, can compete in yield with commercial varieties widely grown in Latin America. This variety is renowned for its exceptional flavor and aroma. ## Details of the research The research was led by Bioversity International and CIAT in collaboration with the University of Göttingen and Cooperativa Agraria Norandino. Blanco de Piura was found to produce 1,200 to 1,500 kilograms of dry cocoa per hectare. ## Key factor in yield Achieving high yield depends on good tree management. Practices such as proper pruning, fertilization, and disease control are essential to fully realize Blanco de Piura's potential. ## Comparison with commercial varieties The yield of Blanco de Piura is comparable to commercial varieties like CCN-51, widely grown in Latin America. This demonstrates that native varieties can also be commercially competitive. ## Opportunity for farmers These findings could open new income opportunities for small farmers. Native cacao varieties offer both high-quality products and good yields, potentially improving farmers' economic conditions. ## Importance of sustainable agriculture Using native cacao varieties supports sustainable agricultural practices. These varieties, grown in harmony with the ecosystem, can minimize environmental impacts and enhance long-term agricultural productivity. ## Sources covering this story - https://phys.org/news/2026-07-native-fine-flavor-cacao-commercial.html — --- _Summary written by Brifing from the original reporting. Copyright in the original article belongs to its publisher; read the full piece at the link above._