Abstract

Cacao frosty pod rot is an exclusive disease of the fruit that is considered one of the main causes of low yields of the crop in Central and South America. Its control is based on the timely removal of critical sources of infection, especially fruits in a state of recent sporulation (one to three weeks after the process begins) and with symptoms of brown spot, which are the ones that generate the main epidemic outbreaks and, as a consequence, significantly decreasing production and the quality of the grain.

Keywords

fungus disease, sources of infection, control