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Abstract

Cocoa (Theobroma cacao) is a crop of ancient cultivation in central America and was introduced to the Caribbean, West Africa, South-East Asia and the Pacific overhe 16-19th centuries (Purseglove, 1977). Although grown over a wide latitudinal range (from the equator to as far as 18°S in Brazil) cocoa requires rather exacting climatic conditions to thrive (Williams et al. 1987), including suitable ranges for temperature and rainfall, and availability of shade.

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Jeger, M.J., Ollenu, L.A., Hagen, L.S., Jecquemond, M. (2003). Cocoa. In: Loebenstein, G., Thottappilly, G. (eds) Virus and Virus-like Diseases of Major Crops in Developing Countries. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-0791-7_21

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