Chocolate is produced from beans of the cocoa tree (Theobroma cacao), which is grown in tropical areas of Africa, Asia, and the Americas. Although demand for cocoa products is increasing worldwide, the cocoa tree can be damaged by several pathogens that may threaten the sustainability of this crop. The main cocoa pathogens are fungi, Oomycetes, and viruses. Some of these pathogens are restricted to certain producing areas, whereas others occur in all growing regions. In this Research Topic, we intend to review established information and disseminate new knowledge on cocoa diseases and their management in different producing areas of the world.
Approximately 40% of the annual cocoa harvest is lost to pathogens. Among the cocoa diseases, black pod caused by several species of the Oomycete Phytophthora, is the most damaging and it is the only disease that occurs in every growing region of the world. In West Africa, where approximately 70% of the world's cocoa beans are produced, P. palmivora and P. megakarya are the species causing this disease. In Brazil, four species were reported in association with black pod, including P. palmivora, P. capsici, P. citrophthora and P. heveae, whereas in most of the other areas of the world, P. palmivora is the main species. The second most damaging disease of cocoa is witches' broom, caused by Basidiomycete fungus Moniliophthora perniciosa. This pathogen is restricted to South and Central America, where it co-evolved with cocoa in its center of origin. The phylogenetically related fungus M. roreri, also restricted to the Americas is also a damaging pathogen, which is spreading through the Americas. Other fungal pathogens are vascular streak die-back (VSD) caused by Oncobasidium theobromae in South East Asia, Ceratocystis cacaofunesta and Botryodiplodia theobromae mainly in South America. The most important viral diseases include the cocoa swollen shoot disease (CSSD) in West Africa, caused by several species of badnavirus.
We invite manuscripts (reviews and original research) on the following topics:
• Studies on fundamental and applied research on cocoa pathogens such as taxonomy, diversity, physiology, genetics, and interactions with cocoa plants
• Any aspect of cocoa disease management, including chemical, genetic, biological, and integrated control of cocoa pathogens
• Innovative and traditional strategies to control cocoa diseases including transgenesis and breeding.
• Diagnosis of cocoa pathogens, including but not limited to DNA, RNA, and protein-based methods
• Epidemiology of cocoa diseases
• Effects of soil, nutrition, environmental variables, and climate change on cocoa diseases
• Regulatory, legal, and quarantine aspects of cocoa diseases.
Chocolate is produced from beans of the cocoa tree (Theobroma cacao), which is grown in tropical areas of Africa, Asia, and the Americas. Although demand for cocoa products is increasing worldwide, the cocoa tree can be damaged by several pathogens that may threaten the sustainability of this crop. The main cocoa pathogens are fungi, Oomycetes, and viruses. Some of these pathogens are restricted to certain producing areas, whereas others occur in all growing regions. In this Research Topic, we intend to review established information and disseminate new knowledge on cocoa diseases and their management in different producing areas of the world.
Approximately 40% of the annual cocoa harvest is lost to pathogens. Among the cocoa diseases, black pod caused by several species of the Oomycete Phytophthora, is the most damaging and it is the only disease that occurs in every growing region of the world. In West Africa, where approximately 70% of the world's cocoa beans are produced, P. palmivora and P. megakarya are the species causing this disease. In Brazil, four species were reported in association with black pod, including P. palmivora, P. capsici, P. citrophthora and P. heveae, whereas in most of the other areas of the world, P. palmivora is the main species. The second most damaging disease of cocoa is witches' broom, caused by Basidiomycete fungus Moniliophthora perniciosa. This pathogen is restricted to South and Central America, where it co-evolved with cocoa in its center of origin. The phylogenetically related fungus M. roreri, also restricted to the Americas is also a damaging pathogen, which is spreading through the Americas. Other fungal pathogens are vascular streak die-back (VSD) caused by Oncobasidium theobromae in South East Asia, Ceratocystis cacaofunesta and Botryodiplodia theobromae mainly in South America. The most important viral diseases include the cocoa swollen shoot disease (CSSD) in West Africa, caused by several species of badnavirus.
We invite manuscripts (reviews and original research) on the following topics:
• Studies on fundamental and applied research on cocoa pathogens such as taxonomy, diversity, physiology, genetics, and interactions with cocoa plants
• Any aspect of cocoa disease management, including chemical, genetic, biological, and integrated control of cocoa pathogens
• Innovative and traditional strategies to control cocoa diseases including transgenesis and breeding.
• Diagnosis of cocoa pathogens, including but not limited to DNA, RNA, and protein-based methods
• Epidemiology of cocoa diseases
• Effects of soil, nutrition, environmental variables, and climate change on cocoa diseases
• Regulatory, legal, and quarantine aspects of cocoa diseases.
