Transmission of cocoa swollen shoot virus by seeds.

Early signs of infection in Cacao swollen shoot virus (CSSV) inoculated cocoa seeds and the discovery of the cotyledons of the resultant plants as rich sources of CSSV

Despite the huge efforts and funds expended to try and bring Cacao swollen shoot virus (CSSV) disease under control, the disease has remained largely intractable. Inspired by the need to inject new ideas into the current breeding programmes for CSSV resistance, the interactions between cocoa and the virus in CSSV-infected plants from 3 days post inoculation (dpi) to about 30 dpi were studied us...

The effectiveness of somatic embryogenesis in eliminating the cocoa swollen shoot virus from infected cocoa trees.

Investigations were undertaken on the use of somatic embryogenesis to generate cocoa swollen shoot virus (CSSV) disease free clonal propagules from infected trees. Polymerase chain reaction (PCR) capillary electrophoresis revealed the presence of CSSV in all the callus tissues induced from the CSSV-infected Amelonado cocoa trees (T1, T2 and T4). The virus was transmitted to primary somatic embr...

Investigation on Cacao swollen shoot virus (CSSV) pollen transmission through cross-pollination

- Forum - Control of Plant Virus Diseases in Sub-saharan Africa: the Possibility and Feasibility of an Integrated Approach

Plant viruses and virus diseases have been studied for more than 100 years and much attention has been given to their control. However, this has been difficult to achieve because of the lack of any effective means of curing virus-infected plants. Chemotherapy, thermotherapy and meristem-tip culture can be successful, but they cannot be used on a large scale. Consequently, the main approach has ...

Role of Roasting on the Sensory and Physicochemical Properties of Cocoa Fudge

Cocoa seeds were roasted at 120oC for 10 and 20 minutes were ground to a fine paste to obtain cocoa liquor. Cocoa fudge samples were prepared using the prepared liquor cocoa butter, sugar and lecithin. The two samples were analyzed for their physicochemical and sensory properties. The results of the study reveal that the roasting duration has a significant influence on both the properties. An i...