DE 
EN Originally, the kola nut and its many subspecies are found in almost all countries of West and Central Africa, where the tropical conditions favorable to it prevail. Cola nitida (the economically most important subspecies) is native to Ghana, Sierra Leone,Côte d’Ivoire, Nigeria, and Liberia. Today, kola is also found on the Asian and American continents and has been cultivated in Angola, Brazil, Chad, Congo, Dem. Rep. Congo, Equatorial Guinea, Ethiopia, Gabon, Guinea, India, Jamaica, Kenya, Mali, Mozambique, Senegal, Somalia, Sudan, Tanzania, Togo, Uganda, USA, and Zimbabwe.
Climate
Fundamentally, it requires (sub-)tropical climate with average temperatures of 26°C – 35°C and grows in the lowlands up to a maximum altitude of 300m. It prefers an annual rainfall of 1200mm to 1800mm but is also capable of surviving a longer dry period, as is climatically typical in its West African homeland. It grows on both sandy and loamy soils and occasionally in marshier areas, although it normally prefers well-drained soil. Interestingly, the kola develops a significantly more expansive crown and bears more fruit when it can stand freely, even though it is a lowland forest tree and naturally grows there.
Distribution
Several factors contributed to its spread. On the one hand, the energizing and healing properties of the kola nut were and are valued. On the other hand, it gained increased attention through its use in the original recipe of the now world-famous Coca-Cola, and although the flavor and caffeine in this beverage come from other sources today, there are still soft drink manufacturers who value the kola nut as an important ingredient in their cola. Lastly, the kola nut is also excellently suited to be cultivated together with cocoa. Since cocoa naturally needs a lot of shade and the kola nut provides this in abundance, the two related plants make an excellent team.
Cultivation
The cultivation of kola (Cola nitida) can be done both in plantations and in agroforestry systems and permaculture, with each method offering its own advantages and challenges.
Cultivation on Plantations
For commercial use, kola is often cultivated on plantations as a monoculture, which increases yield in the short term. This method allows for efficient management and maximum control over growing conditions. However, monoculture can have long-term disadvantages, such as soil depletion and increased susceptibility to pests and diseases.
Agroforestry Systems and Permaculture
Traditionally, kola is part of a mixed culture, a natural ecosystem significant for organic farming. In agroforestry systems, cocoa and kola can be cultivated together. Kola provides shade for the sensitive cocoa plants and contributes to soil improvement. The leaves and organic residues of both plants can be used as mulch to close the nutrient cycle and maintain soil fertility. During the harvest of kola and cocoa, the fruit shells remain directly at the tree, further promoting the nutrient content of the soil.
By planting them together, natural enemies of pests can be promoted, making the use of pesticides less necessary. This method offers farmers the opportunity to diversify their income sources and thus become economically more stable.
By integrating kola into cocoa plantations and permacultures, farmers can develop sustainable and productive cultivation methods that are both ecologically and economically beneficial. These approaches promote biodiversity, improve soil health, and contribute to sustainable agriculture.