Cacao Diseases A History of Old Enemies and New Encounters
This book reviews the current state of knowledge concerning cacao pathogens and methods for their management. Topics discussed include the history, biology and genetic diversity of Moniliophthora (which causes witches’ broom and frosty pod rot) and Phytop
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o Diseases
A History of Old Enemies and New Encounters
Cacao Diseases
ThiS is a FM Blank Page
Bryan A. Bailey • Lyndel W. Meinhardt Editors
Cacao Diseases A History of Old Enemies and New Encounters
Editors Bryan A. Bailey Sustainable Perennial Crops Laboratory USDA/ARS Beltsville, MD USA
Lyndel W. Meinhardt Sustainable Perennial Crops Laboratory USDA/ARS Beltsville, MD USA
ISBN 978-3-319-24787-8 ISBN 978-3-319-24789-2 DOI 10.1007/978-3-319-24789-2
(eBook)
Library of Congress Control Number: 2016930555 Springer Cham Heidelberg New York Dordrecht London © Springer International Publishing Switzerland 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer International Publishing AG Switzerland is part of Springer Science+Business Media (www.springer.com)
Preface
Chocolate! My first memories of chocolate have nothing to do with science, but rather the simple pleasure of eating sweet milk chocolate. It seems chocolate and holidays in the United States have gone hand in hand for many years and I cannot remember a holiday passing in which chocolate was not included. Chocolate cake was a standard for my birthday, chocolate eggs and rabbits were a staple at Easter, chocolate combined with nuts and/or caramel were highly sought on Halloween, and chocolate in just about every form was fair game at Christmas. To be sure, it did not take a holiday to encourage my consumption of chocolate, as I was and still am willing to eat chocolate any day of the year. My love of milk chocolate has not diminished with age. Fortunately my wife, Susan, in whom I always depend, is almost always willing to aid this pseudo dependency by providing me chocolate in some form, chocolate pie, chocolate ice cream, and chocolate delight being my personal favorites. Although the interaction between man and the cacao tree has continued for at least 3000 years, it is in relatively recent times that chocolate as we generally know it, a sweet/semisweet dessert, has become
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