Diplodia cacaoicola

Diplodia cacaoicola is a species of fungus in the family Botryosphaeriaceae. It is a plant pathogen that primarily affects the cacao tree (Theobroma cacao), the plant species from which chocolate is produced.

Taxonomy

The species was first described in 1922 by the mycologist Hansford C.G.. The genus Diplodia is characterized by its pycnidial conidiomata and brown, aseptate conidia. The specific epithet cacaoicola refers to its host plant, the cacao tree.

Description

Diplodia cacaoicola is a fungus that produces pycnidia, which are flask-shaped structures that produce conidia. The conidia of D. cacaoicola are brown and aseptate, meaning they do not have any cross-walls. The fungus is known to produce a mycotoxin, which can cause damage to the host plant.

Distribution and habitat

Diplodia cacaoicola is found in regions where cacao trees are cultivated, including parts of South America, Central America, and West Africa. It thrives in warm, humid conditions, which are typical of the environments where cacao trees are grown.

Pathogenicity

As a plant pathogen, Diplodia cacaoicola primarily affects the cacao tree. It can cause a disease known as black pod rot, which can lead to significant losses in cacao production. The fungus infects the pods of the cacao tree, causing them to rot and turn black. This not only reduces the yield of cacao beans, but can also affect the quality of the beans that are produced.

Management

Management of Diplodia cacaoicola involves a combination of cultural practices and chemical control. Cultural practices include the removal and destruction of infected pods to prevent the spread of the fungus. Chemical control involves the use of fungicides, although the effectiveness of this method can be limited due to the development of resistance in the fungus.

See also

• List of cacao diseases
• Theobroma cacao