Patrick Edward McGovern ca. 7000-6600 B.C. It was a mixed fermented beverage of rice, honey, and grape and/or hawthorn ("Crataegus pinnatifida" and "C. cuneata") fruit. The laboratory and collaborators began studying some of the most ancient chocolate from ancient Mesoamerica (ca. 1400-1100 B.C.) in 2004 Jars from Puerto Escondido in Honduras were in the shape of the cacao ("Theobroma cacao") pod or fruit, as if to advertise the contents as being a chocolate beverage. The fruit's sweet pulp contains about 15% sugar, which naturally ferments to a 5 to 7% alcoholic beverage. This beverage might have led to the domestication of the tree.
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