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- Strong focus on conserving and exploiting genetic resources for breeding improved varieties
- Detailed review of specific diseases such as witches broom as well as insect pests and nematodes
- Covers key aspects of sustainability such as agro-forestry, organic cultivation and measures to support smallholders
Part 1 Genetic resources and breeding
1.Taxonomy and classification of cacao: Ranjana Bhattacharjee, International Institute of Tropical Agriculture (IITA), Nigeria; and Malachy Akoroda, Cocoa Research Institute of Nigeria, Nigeria;
2.Conserving and exploiting cocoa genetic resources: the key challenges: Brigitte Laliberté, Bioversity International, Italy; Michelle End, INGENIC (The International Group for Genetic Improvement of Cocoa), UK; Nicholas Cryer, Mondelez International, UK; Andrew Daymond, University of Reading, UK; Jan Engels, Bioversity International, Italy; Albertus Bernardus Eskes, formerly CIRAD and Bioversity International, France; Martin Gilmour, Barry Callebaut, USA; Philippe Lachenaud, Centre de coopération internationale en recherche agronomique pour le développement, France; Wilbert Phillips-Mora, Center for Tropical Agriculture Research and Education, Costa Rica; Chris Turnbull, Cocoa Research Association Ltd., UK; Pathmanathan Umaharan, Cocoa Research Centre, The University of the West Indies, Trinidad and Tobago; Dapeng Zhang, USDA-ARS, USA; and Stephan Weise, Bioversity International, Italy;
3.The role of gene banks in preserving the genetic diversity of cacao: Lambert A. Motilal, The University of the West Indies, Trinidad and Tobago;
4.Safe handling and movement of cocoa germplasm for breeding: Andrew Daymond, University of Reading, UK;
5.Developments in cacao breeding programmes in Africa and the Americas: Dário Ahnert, Universidade Estadual de Santa Cruz, Brazil; and Albertus Bernardus Eskes, formerly CIRAD and Bioversity International, France;
Part 2 Cultivation techniques
6.Cocoa plant propagation techniques to supply farmers with improved planting materials: Michelle End, INGENIC (The International Group for Genetic Improvement of Cocoa), UK; Brigitte Laliberté, Bioversity International, Italy; Rob Lockwood, Consultant, UK; Augusto Roberto Sena Gomes, Consultant, Brazil; George Andrade Sodré, CEPLAC/CEPEC, Brazil; and Mark Guiltinan and Siela Maximova, The Pennsylvania State University, USA;
7.The potential of somatic embryogenesis for commercial-scale propagation of elite cacao varieties: Siela N. Maximova and Mark J. Guiltinan, The Pennsylvania State University, USA;
8.Good agronomic practices in cocoa cultivation: rehabilitating cocoa farms: Richard Asare, International Institute of Tropical Agriculture (IITA), Ghana; Victor Afari-Sefa, World Vegetable Center, Benin; Sander Muilerman, Wageningen University, The Netherlands; and Gilbert J. Anim-Kwapong, Cocoa Research Institute of Ghana, Ghana;
9.Improving soil and nutrient management for cacao cultivation: Didier Snoeck and Bernard Dubos, CIRAD, UR Systèmes de pérennes, France;
Part 3 Diseases and pests
10.Cocoa diseases: witches' broom: Jorge Teodoro De Souza, Federal University of Lavras, Brazil; Fernando Pereira Monteiro, Federal University of Lavras and UNIVAG Centro Universitário, Brazil; Maria Alves Ferreira, Federal University of Lavras, Brazil; and Karina Peres Gramacho and Edna Dora Martins Newman Luz, Comissão Executiva do Plano da Lavoura Cacaueira (CEPLAC), Brazil;
11.Frosty pod rot, caused by Moniliophthora roreri: Ulrike Krauss, Palm Integrated Services and Solutions (PISS) Ltd., Saint Lucia;
12.Cocoa diseases: vascular-streak dieback: David I. Guest, University of Sydney, Australia; and Philip J. Keane, LaTrobe University, Australia;
13.Insect pests affecting cacao: Leïla Bagny Beilhe, Régis Babin and Martijn ten Hoopen, CIRAD, France;
14.Nematode pests of cocoa: Samuel Orisajo, Cocoa Research Institute of Nigeria, Nigeria;
15.Advances in pest- and disease-resistant cocoa varieties: Christian Cilas and Olivier Sounigo, CIRAD, France; Bruno Efombagn and Salomon Nyassé, Institute of Agricultural Research for Development (IRAD), Cameroon; Mathias Tahi, CNRA, Côte d’Ivoire; and Sarah M. Bharath, Meridian Cacao, USA;
Part 4 Safety and sensory quality
16.Improving best practice with regard to pesticide use in cocoa: M. A. Rutherford, J. Crozier and J. Flood, CABI, UK; and S. Sastroutomo, CABI-SEA, Malaysia
17.Mycotoxins in cocoa: causes, detection and control: Mary A. Egbuta, Southern Cross University, Australia;
18.Analysing sensory and processing quality of cocoa: Darin A. Sukha and Naailah A. Ali, The University of the West Indies, Trinidad and Tobago;
Part 5 Sustainability
19.Climate change and cocoa cultivation: Christian Bunn, Fabio Castro and Mark Lundy, International Center for Tropical Agriculture (CIAT), Colombia; and Peter Läderach, International Center for Tropical Agriculture (CIAT), Vietnam;
20.Analysis and design of the shade canopy of cocoa-based agroforestry systems:Eduardo Somarriba, CATIE, Costa Rica; Luis Orozco-Aguilar, University of Melbourne, Australia; Rolando Cerda, CATIE, Costa Rica; and Arlene López-Sampson, James Cook University, Australia;
21.Organic cocoa cultivation: Amanda Berlan, De Montfort University, UK;
22.Cocoa sustainability initiatives: the impacts of cocoa sustainability initiatives in West Africa: Verina Ingram, Yuca Waarts and Fedes van Rijn, Wageningen University, The Netherlands;
23.Supporting smallholders in achieving more sustainable cocoa cultivation: the case of West Africa: Paul Macek, World Cocoa Foundation, USA; Upoma Husain and Krystal Werner, Georgetown University, USA;