Theobroma cacao by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, "Forcipomyia" midges in the subfamily Forcipomyiinae. Having the natural pollinator "Forcipomyia" midges for "Theobroma cacao" was shown to have more fruit production than using artificial pollinators. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange, and weighs about when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare refreshing juice, smoothies, jelly, and nata. Usually discarded
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