Mucilage of Theobroma Cacao L. as a base for a bioantimicrobial mixed with two weak acids: ecological alternatives

Abstract

The environmental and economic impact generated by the indiscriminate use of chemical products to control pests and diseases of crops, has generated concern among farmers in general, due to the high cost of these chemicals and damage produced to the environment. Based on this situation and in order to control some pests and diseases of crops of high interest in our country, an investigation was carried out to prepare a useful bio product that could improve the conditions of crops affected by this problem. The main component of the product is cocoa mucilage (Theobroma cacao L.) which, despite being a waste, can be used to make fermented mixtures containing weak acids such as citric and acetic acids, which are efficient to fight some phytopathogens. It was found that some cocoa crops from two cantons belonging to the province of Guayas benefited from the application of the product (at 80% v / v), since it was efficient protecting them from insects and improving their general appearance probably because it has antifungal action against the Moniliophthora roreri fungus, which is common in this type of plantation; taking into account that this disease attacks cocoa crops throughout the country and generates innumerable losses for farmers; This proposal represents an ecological alternative to reduce costs and environmental impacts, using a bio-antimicrobial of low production cost that is effective to control pests and diseases, without visible damage to the treated plantations.