Natural emulsion manages to stop fungus that threatens up to 80% of cocoa production

An innovative formulation based on natural compounds could become a sustainable alternative for controlling moniliasis, one of the most devastating diseases affecting cocoa in Latin America. A new study shows that emulsions combining fengycin—a lipopeptide produced by bacteria of the genus Bacillus—with essential oils can significantly inhibit the growth of the fungus Moniliophthora roreri, responsible for losses that can exceed 70–80% of the harvest.