By Herbert Musoke
Job Chemutai, a researcher at the National Coffee Resources Research Institute in Kituuza, Mukono district, says one of the diseases affecting cocoa is black pod, caused by the fungus Phytopythora palmivora.
This fungus infects pods, flower cushions, young vegetative shoots, stems and roots, particularly during the rainy season.
“To prevent the disease, farmers should regularly prune their crops and remove all affected pods promptly. Leaving affected pods can lead to the spread of the disease from one pod to another. While chemicals can be used as a last resort, farmers should opt for systemic pesticides and fungicides to combat pests that may develop resistance,” he advises.
Chemutai adds that the vascular verticillium wilt disease, caused by the soil-borne fungus Verticillium dahliae, is another recent threat to cocoa.
This disease causes significant losses, especially in western Uganda.
“Unfortunately, there is no cure for verticillium wilt. Farmers are advised to uproot the infected plant and burn it outside the farm. They should then replant with healthy seedlings in the subsequent season,” Chemutai adds.
Henry Lwanga, a retired agricultural officer and respected cocoa farmer from Mindi in Kasawo, Mukono district says while cocoa is not typically affected by wilt diseases, it faces challenges from parasitic organisms.
One common issue is a blanket-like coating that covers the cocoa cushion where fruits sprout.
“We use riddle meal and the juice from cocoa fermentation, which we pour onto the affected trees to dissolve the coating,” he explains.
