The Impact of Plant Diseases on World Chocolate Production

Fig. 17. Infected pod sprayed with biocontrol agents (left) reduce spore dispersal by parasitizing the pathogen mycelium and spores (note the cream-colored, parasitized spores). The pod on the right was not sprayed (courtesy W. Soberanis and H. Gomez, SENASA, Peru).



Image from Plant Health Progress article:
The Impact of Plant Diseases on World Chocolate Production