Cacao and Arbuscular Mycorrhizal Funghi: Breeding Prospects

My PhD research looked at cacao and their mycorrhizal partners in Panama—what kinds of cacao trees farmers are growing, how they propagate them, the relationship with mycorrhizal fungi and if these beneficial for growth. For cacao, I found that each studied region has very different types of cacao, with more mixed varieties in Bocas del Toro and more traditional types in Herrera. I also found that farmers use different practices, like growing trees from seeds or grafting, which shapes this diversity.
For mycorrhizal fungi, which help plants take up nutrients and grow better, I found that both the type of cacao tree and the soil conditions influence which fungi are present. And that some mycorrhizal fungal communities provide more benefits than others when considering growth.
This research shows that Panama has valuable cacao diversity to improve crops and highlights how working with natural soil microbes can help farmers grow healthier plants in a more sustainable way.