Summary
ST. PAUL, Minn., June 5 /U.S. Newswire/ -- 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.
"Plant 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, Fla. 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.See the full content of this document
Extract
Plant Diseases Threaten Chocolate Production Worldwide
According to Ploetz, the three most important and damaging cacao diseases are black pod, frosty pod and...
See the full content of this document
Sponsored links
