Germinating Cacao

[kapps]

I was down at the Fruit and Spice Park a few weeks ago and picked up a cacao fruit from Robert Is Here. I planted all the seeds in my normal peat moss and perlite blend that I use for jabo’s but nothing has popped up. The squirrels have been digging so I dug out everything that was left to combine into less pots and bring inside for the cold front. Not a single seed had started germinating. Is there a trick to germinating cacao or do they just take a long time? Some of the seeds seemed a bit waterlogged so it may be too late.

[endemic2earth]

Maturity of the pod at harvest can greatly influence germination rates. Was the interior full and juicy (good), or more dry with space between the seed mass & pod? Cacao seeds are very sensitive to dying from drying out, and can lose viability, or even sprout, inside an unopened pod. That said, I'm guessing that at 3 weeks you're still within the possible time window for germination success. Sounds like your mix is good, just don't overwater or plant the seeds too deep. If you have enough seeds left, you could sacrifice one or two by cutting them in half and judging the health of the seed under its coat. Is it still a healthy color and firmness? Dead seeds will have interiors that are turning brown or grey, smell bad, and become mush when squeezed.

[kapps]

I did sacrifice a few and there is still some healthy looking tissue but they were a bit soft and I could pretty easily crush them. I have around 15 left so I put them in a few group pots and will bring them inside for the cold front.

The pods looked pretty good when I harvested the seeds but this is my first time trying cacao so I could be off:

[endemic2earth]

Looks like a healthy mature pod & seeds. Good luck!

[Daintree]

It may be too late for this batch, but how I have always done mine, and I get literally 100% germination, is first I suck as much pulp off the seeds as I can.
Then I put them all in a container of water (I use rain water, not tap water but I don't know if it make a difference). Then every day I rinse them off gently to continue removing the pulp. If you leave too much pulp they can ferment, which kills the seed, but you don't have to get it ALL off.
They just sprout a root (starts out as a thick white bump) right in the water in less than a week, then once they have done that, plant them.  You lay the seed right on the surface, and maybe push them in just a tiny bit, with the root pointing down. 
I use regular potting mix with 50% perlite, give them bottom heat and don't let them dry out but don't let the soil get mushy or they will rot.
Here are some. Planted very shallow...

[Lumi-Ukko]

I did about 25 seeds last fall in Large-cell seed trays (5x10s) using a mix of peat, perlite, coco coir, and a little fine pine bark and mycorrhizae. Covered the seeds and kept moist in a bright location (and warm, but that's standard for me). Got 24 of 25 to germinate successfully. Pod was as mentioned above, very fresh and juicy flesh around the seeds.

[Finca La Isla]

I don’t think it’s really necessary to clean the pulp off the seeds.  I’ve never done that and always get good germination.  When you intentionally ferment a batch of cacao the seeds are killed because of the high temperature that occurs, but they won’t really ferment sitting on top of the medium.
Cacao pods are not going to drop ripe from the tree.  They need to be harvested as soon as they turn yellow.  If they are left for a month they will appear to be good but will actually be passed. 
Peter

[Kada]

I too wash my seeds.  Difference in my preference is I germinate them first in sphagnum moss then transplant.  Usually near 100%.  I use sphagnum for most seeds like these, rambutan, durian, mangosteen etc.