Summary Theobroma cacao—The Food of the Gods, provides the raw material for the
multibillion dollar chocolate industry and is also the main source of income for about 6 …

Perennial crops are vital contributors to global food production and nutrition. However, the
breeding of new perennial crops is an expensive and time-consuming process due to the …

Abstract The West African cocoa belt, reaching from Sierra Leone to southern Cameroon, is
the origin of about 70% of the world's cocoa (Theobroma cacao), which in turn is the basis of …

Summary Taxonomy: Moniliophthora roreri (Cif.) HC Evans et al.; Phylum Basidiomycota;
Class Agaricomycetes; Order Agaricales; Family Marasmiaceae; Genus Moniliophthora …

In the Mediterranean region, land systems have been shaped gradually through centuries.
They provide services to a large and growing population in a region that is among the most …

Cacao (Theobroma cacao L.) is the basis of the lucrative confectionery industry with “fine or
flavour” cocoa attracting higher prices due to desired sensory and quality profiles. The …

Phytophthora megakarya (Pmeg) and Phytophthora palmivora (Ppal) are closely related
species causing cacao black pod rot. Although Ppal is a cosmopolitan pathogen, cacao is …

In the tropics, combining food security with biodiversity conservation remains a major
challenge. Tropical agroforestry systems are among the most biodiversity‐friendly and …

It is well known that the development of chocolate flavor is initiated during cocoa bean
fermentation. Storage proteins undergo the most intensive breakdown yielding peptides and …

Black pod disease, caused by Phytophthora species, is among the main limiting factors of
cacao (Theobroma cacao L.) production. High incidence levels of black pod disease have …