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.
Cacao necrosis virus translucent veinal necrosis of leaves, necrotic or chlorotic spots of leaves, defoliation, and dieback of shoots that rarely leads to seedling death if infected by the Ghanaian isolate. A following recovery phase of live plants shows limited leaf symptoms. The virus has been transmitted to numerous diagnostically susceptible host species including "Beta vulgaris", "Chenopodium amaranticolor", "Chenopodium quinoa", "Cucumis sativus", "Glycine max", "Gomphrena globosa", "Nicotiana clevelandii", "Nicotiana glutinosa", "Nicotiana tabacum", "Petunia × hybrida", "Phaseolus vulgaris", "Tetragonia tetragonioides", "Theobroma cacao", and "Vigna unguiculata", but these plants are not infected in nature. The strain used to infect these species was the Ghanian isolate.