Black Pod disease of cocoa

This presentation describe the incidence of black pod disease of cocoa caused by Phytophthora

1. FUNGAL PLANT DISEASES Case Study Of PHYTOPHTHORA POD OF CHOCOLATE TREE ( Theobroma cacao ) RUFUS J. AKINRINLOLA Grad Student, Plant Pathology Department, University of Nebraska Lincol n, November 23 rd , 2015

2. OUTLINE What is Theobroma cacao Importance of Theobroma cacao Fungal diseases of Theobroma cacao Black pod disease ( Phytophthora pod rot) Disease Cycle and Mode of Dissemination Signs and Symptoms Dsease Managements Managements Limitations Summary References

3. Theobroma cacao Cocoa Tree Cocoa is a tree plant growing upto the height of 10metres. Is an understory plants –grows under larger tropical forests  trees. Cocoa pod may contains upto 30 to 40 cocoa beans Cocoa starts fruiting after 4 to 5 years of Planting. Cocoa tree is a perennial crop Image source: http ://www.santabarbarachocolate.com/

4. Theobroma cacao http://www.worldwatch.org/photo http://www.technoserve.org /

5. Theobroma cacao History and Origin The cocoa plant is indigenous to the tropical rain forests of South and Central America First discovered by Olmecs ( 1500-400 BC )- first major civilization in Mexico Named by Swedish natural scientist Carl Linnaeus, as Theobroma cacao Theobroma is a L atinized G reek word : “ theo ” means “god”, and “ broma ” means “nectar” or “food”.

6. Theobroma cacao Historical relevance First consumed by the Olmecs as chocolate drinks Used as monetary and measurement units Used in religious rituals as a dedication to Quetzalcoatl, the god of cocoa Used as offerings at the funeral of noblemen Cocoa drink was only available for the privileged and the soldiers during battle

7. Theobroma cacao Cocoa worldwide growth --regions and environmental factors Cocoa grows best in tropical regions, between approximately 20° north and 20° south of the equator Most cocoa is grown at an altitude of about 1,200 feet above sea level The Ideal temperatures are between 65°F to 90°F (18°C and 32°C ). Annual rainfall range, between 1,000 and 3,000 mm (400 to 1,100 inches) per year. Usually requires protection from direct intense sunlight and excessive winds .

8. Theobroma cacao Source: http://beannco.com/ 4 2 1 8 7 6 5 3 9 10 Worldwide cocoa production

9. Economic Importance of Theobroma cacao Social and economic impact Employment Income source Improved quality of life Cash crops to many nations Export earnings from cocoa Cocoa bean Semi-finished (Cocoa powder, cocoa butter) Finished products (chocolate ) Global trade of cocoa bean worth $9 billion dollars

10. Diseases and Pests of Theobroma cacao --Fungal diseases Black pod or Phytophthora pod rot:- Phytophthora spp Monilia or Frosty pod rot :- Moniliophthora roreri Witches’ broom :- Crinipellis perniciosa Vascular streak dieback:- Orcobasidium theobromae -- Pests Cocoa swollen shoot virus Cocoa stem borer Cocoa mirid :- Distantiella Theobroma , Sahlbergella singularis , Helopeltis   spp , Monalonion  spp . Cocoa mealybugs:- Planococcus   spp. Pseudococus  spp. 1 4 2 3

11. PHYTOPHTHORA POD ROT DISEASE Also called Black pod disease of cocoa or PPR Caused by the Omycetes Phytophthora P . palmivora:- causes global yield loss, covering Africa, Asia and America P. megakarya:- Central and West Africa; most aggressive of the Pod Rot pathogens . P. capsici:- Central and South America,  P. cithrophora:- Central and South America, P. tropicalis Responsible for the 70 % of cocoa pod loss worldwide Main causes of worldwide coca yield loss Can infect the roots, stems, leaves, flowers and pods of cocoa

12. PHYTOPHTHORA LIFE CYCLE http://forestphytophthoras.org/

13. DISEASE CYCLE AND SYMPTOMS Infection process Initial contact Adhesion and encystment Spore germination and penetration Colonization and nutrient acquisition Sporulation Hardham , A. R. (2001). The cell biology behind Phytophthora pathogenicity. Australasian Plant Pathology ,  30 (2), 91-98.

14. DISEASE CYCLE AND SYMPTOMS Disease symptoms Necrotic lesion on pods Discolored spot Brown or black lesion Whole pod blackens and shrivels Rot; Pod tissue , pulps and beans Chirelle (developing fruit) wilt Canker on stems McMahon et al, 2004

15. DISEASE CYCLE AND SYMPTOMS Disease Cycle Healthy fruit become infected Brown spots appear and develop 5d after infection Brown spots cover the entire pod at 8 days after infection At 11 days mycelia cover the entire pod Water, ants and insects disperse the spores Hyphae become survival spores in soil and mummified pods 1 3 4 2 Wilbert phlilips – Mora, Rolando Cerda, cacao diseases in Central America. Tropical Agricultural research and Higher education Center (CATIE), Turrialba, Costa Rica, 2009.

16. MODE OF DISSEMINATION Inoculum Survival material Oospores Mycelia Chlamydospores Primary inoculum Sporangia Zoospores Secondary inoculum Hypha Cyst Sources of inoculum Infected soil and roots Infected flowers and leaves Infected pods and stems Mummified pods Contaminated implements Mode of dissemination :- Ants Insects Direct contact Rain or water splash Wind Bats Guest, 2007

17. MODE OF DISSEMINATION Conditions that favor Black pod dissemination High rainfall High humidity Poor drainage Heavy canopy Low hanging branches

18. BLACK POD MANAGEMENT Resistant varieties :- Through breeding Chemical control Copper based fungicides Cuprous oxide Metalaxyl Potassium phosphonate Phytosanitation Pruning Removal of lowered branches Regular weeding Regular harvesting of ripe and any infected pods. Burying of infected pods and pod husks Addition of manure Biological control Natural antagonists of Phytophthora Bacillus cereus B. sutilis Penicillium spp Botryodiplodia theobromae Plant extracts

19. BLACK POD MANAGEMENT LIMITATIONS Chemical control Fungicides spraying is laborious Fungicides are not cost effective Chemicals are not ecofriendly Phytosanitation Laborious Strategy is not enough to curb the disease loss Biological control Biocontrol agents react differently in different environments Resistant varieties Breeding cocoa varieties takes years Integrated management Combining all methods has been the only effective recommended strategy that is able to reduce cocoa yield loss to a bare minimum of about 5-10%, depending on commitment of the cocoa farmer to the stress involved

20. SUMMARY AND RECOMMENDATION Black pod disease affects world wide cocoa production and responsible for 70% of global cocoa bean loss Black pod is caused by various species of Phytophthora (Plant destroyer) Phytophthora palmivora has worldwide distribution while megakarya the most aggressive specie is found in Africa and P. capsici and cithrophora is virulent in south America Wet weather and high humidity favor the disease incidence Various control strategies including fungicides, biocontrol agents and use of resistant varieties are engaged against the disease. Each control strategy alone is inadequate to curb the disease incidence and often comes with one limitation or another. Further research is required to discover a more effective and more environment friendly approach to manage the disease

21. REFRENCES Acebo -Guerrero, Y., Hernández-Rodríguez, A., Heydrich -Pérez, M., El Jaziri , M., & Hernández- Lauzardo , A. N. (2012). Management of black pod rot in cacao (Theobroma cacao L.): a review.  Fruits ,  67 (01), 41-48. Cocoa (cacao) | Diseases and Pests, Description, Uses and propagation, https:// www.plantvillage.com/en/topics/cocoa-cacao/infos/diseases_and_pests_description_uses_propagation Guest, D. (2007). Black pod: Diverse pathogens with a global impact on cocoa yield.  Phytopathology ,  97 (12), 1650-1653. History of cocoa, http:// worldagroforestry.org/treesandmarkets/inaforesta/index.htm Hardham , A. R. (2001). The cell biology behind Phytophthora pathogenicity. Australasian Plant Pathology ,  30 (2), 91-98 . McMahon , P., Purwantara , A., Drenth , A., & Guest, D. I. (2004). Phytophthora on cocoa.  Diversity and management of Phytophthora in Southeast Asia , 104-115. Pests and diseaeses of cocoa, international cocoa organization, http://www.Icco.Org/about-cocoa/pest-a-diseases.Html Tondje , P. R., Roberts, D. P., Bon, M. C., Widmer , T., Samuels, G. J., Ismaiel , A., ... & Hebbar , K. P. (2007). Isolation and identification of mycoparasitic isolates of Trichoderma asperellum with potential for suppression of black pod disease of cacao in Cameroon.  Biological Control ,  43 (2), 202-212 .