Cocoa bean grow a variety of fruit-bearing shade trees to supplement their income to help cope with the volatile cocoa prices. Although cocoa has been adapted to grow under a dense rainforest canopy, agroforestry does not significantly further enhance cocoa productivity. Cocoa bean The cocoa bean or simply cocoa (), which is also called the cacao bean or cacao (), is the dried and fully fermented seed of "Theobroma cacao", from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of the sweet food preparation called chocolate, and of such
Cacao necrosis virus an effective cultural control method. This does not prevent new spread although spread is greatly reduced due to the limited dispersal of the nematode vector and subsequent monocyclic cycle of disease No resistant strains have been produced, though a resistant cacao tree may be the best possible management option looking forward. A similar transgenic approach taken to combat papaya ringspot virus could work for cacao based on the type of vector transmission. Seed transmission is estimated to be up to 24% depending on the plant species so cacao plantations should be planted from clean seed stock. This disease is currently