such as "Introduction", "Conclusion"..etc
June 2006 -- Chocolate lovers, beware. Each year 20 percent of the cacao beans that
are used to make chocolate are lost to plant diseases, but even greater
losses would occur if important diseases spread.
diseases are the most important constraints to cacao production and the
continued viability of the world's confectionary trades," said Randy
Ploetz, plant pathology professor at the University of Florida,
Homestead, FL. Currently, 4 million metric tons of beans worth more
than $4 billion are produced each year. The global chocolate market is
worth $75 billion annually.
According to Ploetz, the three most important and damaging cacao
diseases are black pod, frosty pod, and witches' broom. Black pod
occurs worldwide and has the largest impact, while frosty pod and
witches' broom are restricted to tropical America.
and witches' broom would devastate cacao production in West Africa,
where almost 70 percent of all production occurs," said Ploetz. "In
this region, either disease could reduce yields by an additional one
million more metric tons per year," he said.
New insights and
current research on cacao diseases, as well as resistance to and
management of the diseases, will be addressed during the Cacao
Diseases: Important Threats to Chocolate Production Worldwide symposium
held July 30 from 1:30-5 p.m., during the joint annual meeting of The
American Phytopathological Society, Canadian Phytopathological Society,
and the Mycological Society of America. The joint meeting will be held
July 29—August 2, 2006, at the Centre des Congr�®s de Québec, Québec
City, Québec, Canada.Source : American Phytopathological Society
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