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
Cacao necrosis virus an effective cultural control method. This does not prevent new spread although spread is greatly reduced due to the limited dispersal of the nematode vector and subsequent monocyclic cycle of disease No resistant strains have been produced, though a resistant cacao tree may be the best possible management option looking forward. A similar transgenic approach taken to combat papaya ringspot virus could work for cacao based on the type of vector transmission. Seed transmission is estimated to be up to 24% depending on the plant species so cacao plantations should be planted from clean seed stock. This disease is currently