Control cultural de Moniliophthora roreri en plantaciones de cacao (Theobroma cacao L.), en la zona de Catarama

This research project records a fieldwork study that must be made in cocoa (Theobroma cacao L.) to control the moniliasis. For this research, it was collected a bibliographic information as a basis. It was gathered date from books, thesis, scientific articles, blogs or websites, handbooks and journals. All this information prior this final manuscript was synthesized through analysis, characterization, summary and valuation according to content and relevance to make it comprehensive for the lector in order to inform the correct cultural management of cacao monilia. This analysis allows to know the illness better, which is the causal agent, the symptoms and then, factors that contribute to this illness present aggressively. In the cocoa farms, the monilial control (Moniliophthora roreri), whether cultural or chemical, is made in a regular basis with the vision to control and have in good state the cocoa pods, then, it is important to use everything in our scope, due those threats are always close. The cultural control consists in work field frequently executed in the cocoa crop, as pruning, shadow regulation, undergrowth control, fertilization, irrigation, sick fruits’ removal, sanitation and sick pods destruction. In Ecuador, currently it is cropped several types of cocoa, but the national type is most wanted among chocolate manufacturers, that is because the almond quality and aroma fineness. Ecuador is, due to its geographical conditions and biological resources richness, the excellency producer of fine aroma cocoa whose flavor has been recognized during centuries in the international market.

• Autor principal: Espinoza Castillo, Jason Manuel (author)
• Format: bachelorThesis
• Publicat: 2020
• Matèries: Cacao ecuatoriano,; Análisis de labores; Control cultural; Monilia
• Accés en línia: http://dspace.utb.edu.ec/handle/49000/8376