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#cacao

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A brief #Introduction or actually, re-introduction post.

I'm Sarah. I'm an entomologist. I work at Niab in the UK, studying insects important in fruit crop production. This includes #Pollinators like bees and hoverflies, as well as natural enemies of pests, and the pests themselves.

Most of my work is on UK crops like #Apples and #Strawberries but I also have an area of work on entomology in #Cocoa (there are a lot of parallels with orchards really!).

I'm always happy to infodump enthusiastically about #SolitaryBees, #Forcipomyia, #Cacao cultivation, #Strawberry varieties, and also about hamsters.

A genomic analysis of fine aroma cocoa from northern Peru revealed genetic divergence and evolutionary patterns within Theobroma cacao.

The study identified 3 distinct genetic groups and estimated divergence times, suggesting that fine aroma cocoa diversified during the Pleistocene. The findings offer insights into cacao's genetic structure and could aid in breeding and conservation efforts.

globalplantcouncil.org/mapping #PlantScience #Cacao #Agriculture #PlantGenetics #Science

'...[B]etween 2015 and 2024, climate change increased the number of days each country experiences temperature ranges above the ideal for cacao growth by an average of two to four weeks annually...when the plants bloom and produce beans.' #foodhistory #cacao #climatechange gizmodo.com/why-chocolate-is-s

Gizmodo · Why Chocolate Is Suddenly So ExpensiveRising temperatures, erratic rainfall, and other climate impacts are throttling cocoa production and driving up chocolate prices.

El cambio climático amenaza la producción de cacao en África Occidental, causando temperaturas extremas y sequías que afectan las cosechas y elevan los precios del chocolate.

Investigaciones destacan el impacto del calentamiento global en la sostenibilidad de este cultivo. #CambioClimático #Cacao #Chocolate
ift.tt/DLWCuEj

Telegram ift.tt/STbgi5L

Deutsche Welle · El cambio climático amenaza con dejarte sin chocolateBy Deutsche Welle