This technology involves the provision by industry partners of mature cocoa trees over five years old that have already reached mass production, along with fermentation techniques. We conduct field evaluations of individual cocoa trees for yield traits and the content of active compounds in dried beans, and establishes analytical methods for determining the antioxidant content in dried cocoa beans as well as orchard renewal techniques. These efforts help enhance the overall yield and quality of cocoa plantations. The technical package includes: methods for investigating cocoa yield traits, analytical methods for determining antioxidant compounds (total phenolics and total flavonoids), and cocoa grafting techniques.