Moniliasis: The disease that threatens cocoa.

Moniliasis or Monilla, is a fungal disease that affects cocoa, caused by fungi of the genus Moniliophthora. This problem occurs in warm and humid climates, ideal conditions for the development of the fungus. 

Symptoms of moniliasis in cocoa include lesions on the pods and young shoots. These lesions are usually covered by a white or gray powder, which are the spores of the fungus. As the disease progresses, the infected pods rot and the seeds become unsuitable for processing. 

Moniliasis reduces the quality and quantity of cocoa beans, resulting in significant economic losses for farmers and decreased income.

Methods to control moniliasis, practice proper pruning and remove infected pods to reduce the spread of the fungus.

With increasing temperatures and climate variability, the management of moniliasis is becoming more complex. However, research continues to look for more resistant cocoa varieties and more sustainable control methods to protect crops.

Moniliasis is an ongoing challenge to cocoa production, but with continued efforts in research and sustainable agricultural practices, we can mitigate its impact and ensure a stable supply of quality cocoa.