History of chocolate in Spain In modern Spain, traces of the history of the drink can be seen in the chocolate companies, the chocolate shops and museums. The [Mesoamerican] origin of the cacao tree (to which Linnaeus gave the scientific name Theobroma cacao in 1753) is disputed by modern botanical historians since there are different hypotheses about the region from which it comes. Thus, some theories point to the Amazon region; however, it is estimated that the plant also grew in the wild in other parts of Americas, including the plains of the Orinoco Basin. It is very likely that the Olmecs knew the cacao
Theobroma cacao aim to combat cacao diseases and preserve genetic diversity. Phytopathogens (parasitic organisms) cause much damage to "Theobroma cacao" plantations around the world. Many of those phytopathogens, which include many of the pests named above, were analyzed using mass spectrometry and allow for guiding on the correct approaches to get rid of the specific phytopathogens. This method was found to be quick, reproducible, and accurate showing promising results in the future to prevent damage to "Theobroma cacao" by various phytopathogens. A specific type of bacteria "Streptomyces camerooniansis" was found to be beneficial for "T. cacao" by helping plant growth by accelerating