Bacterial Microbiome of Cacao Fruit

Cacao (Theobroma cacao) cultivation in Latin American countries contribute 16% to the global production, employing around 2 millions of people, generating profits of around $100 million/yr to chocolate manufacturers. Cacao production is challenged by several fungal diseases that lead to decreased crop yield causing farmers to abandon the cacao business and cultivate other crops that generate a higher profit. One of the most serious disease that attacks the cacao fruits is frosty pod rot (FPR) caused by the fungal pathogen Moniliophthora roreri. One of the challenges is the induction of the disease under laboratory controlled conditions. Environmental conditions such as temperature and humidity are not well established and need to be studied to understand the infection and the spread of the fungus. TO BE CONT’D

Faculty Supervisor:

Suha Jabaji

Student:

Partner:

Colegio de Postgraduados

Discipline:

Life Sciences

Sector:

Agriculture and Food; Biotechnology; Forestry

University:

McGill University

Program: