The oomycete pathogen Phytophthora palmivora, which causes black pod rot (BPR) on
cacao (Theobroma cacao L.), is responsible for devastating yield losses worldwide. Genetic …

Frosty pod rot is the most significant disease of cacao (Theobroma cacao L.) in Tropical
America, enormously decreasing cacao production in these regions. The introduction of the …

As part of a long-term study aiming to isolate and identify yeast species that inhabit the
surface of leaves and fruits of native fine-aroma cacao in the department of Amazonas, Peru …

Microbial fermentation is crucial to the development of flavors in cacao-based products, but
how the abiotic environment and pod surface microbiomes can contribute to these different …

Theobroma cacao (cacau), uma fruta amplamente cultivada no Brasil, é um componente
essencial da bioeconomia amazônica. Uma etapa crucial na produção de cacau é a …