Theobroma Theobroma Theobroma is a genus of flowering plants in the mallow family, Malvaceae, that is sometimes classified as a member of Sterculiaceae. It contains roughly 20 species of small understory trees native to the tropical forests of Central and South America. The generic name is derived from the Greek words θεός ("theos"), meaning "god," and βρῶμα ("broma"), meaning "food". It translates to "food of the gods." "Theobroma cacao", the best known species of the genus, is used for making chocolate. Several species of "Theobroma" produce edible seeds, notably cacao, cupuaçu, and mocambo. Cacao is commercially valued as the source of
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