Environmental effects of cocoa production populations and habitats to flourish. Finally, shade can be extremely helpful in keeping and lengthening the productivity of old growth Cacao plants. Environmental effects of cocoa production The environmental effects of cocoa production Cocoa Beans are a high demand consumer item all over the world. They are used in products such as chocolate, candy bars, drinks and cocoa powder. However, cocoa farming and the production of cocoa beans are extremely fragile and labour-intensive processes. The process begins with a Cacao plant, or Theobroma cacao, in which the beans are extracted from pods that grow directly on the cocoa trees branches.
Moniliophthora perniciosa cacao beans annually. "T. cacao" L. is an understorey tropical plant, and the understorey growth of cacao helps to preserve habitat for numerous animal and bird species in these regions. With the production losses associated with WBD, tropical landowners are forced to convert their land to other production systems that usually require the destruction of the forest cover. WBD does not only affect the supply of cacao, but also largely impacts the conservation of tropical environment where cacao is grown. Moniliophthora perniciosa Moniliophthora perniciosa (previously "Crinipellis perniciosa") is a fungus that causes "witches' broom disease" (WBD) of the cocoa tree