Imagine a World Without Chocolate

The United States leads the world in exporting chocolate products, and U.S. consumption accounted for more than $50 billion in sales in 2023.
Chocolate is made from beans of the cacao tree, which thrives in warm, humid climates. Unfortunately, research shows that up to 40% of the world's cacao beans are lost due to diseases affecting cacao trees.
One disease in particular, black pod rot, can be found in every region where cacao is commercially grown. The disease is caused by several species of fungal-like organisms called oomycetes that spread rapidly on cacao pods under humid conditions. Within days of being infected, cacao pods turn black and rotten, rendering them useless for harvesting. Black pod rot is responsible for the greatest production losses in cacao. However, there are also several viruses that affect cacao plants, such as the cacao mild mosaic virus, which can cause a mosaic pattern on infected pods that leads to the production of abnormally small pods, as well as the loss of entire branches.
Because of these devasting diseases and the global sweet tooth for chocolate, ARS researchers at the Tropical Crops and Germplasm Research Station in Mayaguez, PR, are studying ways to protect cacao from harmful viruses and diseases. See how in this video.