Cacao requires consistent and ample watering, especially during dry periods, to maintain high soil moisture without waterlogging. Ensure the soil remains evenly moist but never soggy.

High atmospheric humidity is also critical for healthy growth, so misting or a humidifier may be beneficial in drier environments. Reduce watering slightly during cooler, less active growth phases.

Prune cacao trees to maintain a manageable size, encourage branching, and improve air circulation, which helps prevent fungal diseases. Remove dead, diseased, or crossing branches.

For cultivated trees, a single trunk system with a jorquette (branching point) at 1-1. 5 meters is often established. Light pruning can be done annually after harvest to shape the tree and remove suckers.

Cacao is primarily propagated by seed, though grafting and rooting cuttings are also common for maintaining desirable traits. Seeds should be planted fresh, as viability decreases rapidly.

Plant seeds in well-draining, fertile potting mix, keeping them warm and humid. Grafting onto disease-resistant rootstock is a popular method for commercial cultivation to ensure genetic consistency and faster fruiting.

Young cacao plants grown in pots should be repotted every 1-2 years into a slightly larger container with fresh, rich, well-draining potting mix.

Choose a pot that allows for root growth but isn't excessively large, as this can lead to waterlogging.

Once mature, container-grown cacao may only need top-dressing with fresh compost annually rather than full repotting, unless root-bound.