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Control cultural de Moniliophthora roreri en plantaciones de cacao (Theobroma cacao L.), en la zona de Catarama
| dc.contributor.advisor | Goyes Cabezas, Miguel Ángel | |
| dc.contributor.author | Espinoza Castillo, Jason Manuel | |
| dc.date.accessioned | 2020-09-29T08:03:03Z | |
| dc.date.available | 2020-09-29T08:03:03Z | |
| dc.date.issued | 2020 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/8376 | |
| dc.description | This research project records a fieldwork study that must be made in cocoa (Theobroma cacao L.) to control the moniliasis. For this research, it was collected a bibliographic information as a basis. It was gathered date from books, thesis, scientific articles, blogs or websites, handbooks and journals. All this information prior this final manuscript was synthesized through analysis, characterization, summary and valuation according to content and relevance to make it comprehensive for the lector in order to inform the correct cultural management of cacao monilia. This analysis allows to know the illness better, which is the causal agent, the symptoms and then, factors that contribute to this illness present aggressively. In the cocoa farms, the monilial control (Moniliophthora roreri), whether cultural or chemical, is made in a regular basis with the vision to control and have in good state the cocoa pods, then, it is important to use everything in our scope, due those threats are always close. The cultural control consists in work field frequently executed in the cocoa crop, as pruning, shadow regulation, undergrowth control, fertilization, irrigation, sick fruits’ removal, sanitation and sick pods destruction. In Ecuador, currently it is cropped several types of cocoa, but the national type is most wanted among chocolate manufacturers, that is because the almond quality and aroma fineness. Ecuador is, due to its geographical conditions and biological resources richness, the excellency producer of fine aroma cocoa whose flavor has been recognized during centuries in the international market. | es_ES |
| dc.description | This research project records a fieldwork study that must be made in cocoa (Theobroma cacao L.) to control the moniliasis. For this research, it was collected a bibliographic information as a basis. It was gathered date from books, thesis, scientific articles, blogs or websites, handbooks and journals. All this information prior this final manuscript was synthesized through analysis, characterization, summary and valuation according to content and relevance to make it comprehensive for the lector in order to inform the correct cultural management of cacao monilia. This analysis allows to know the illness better, which is the causal agent, the symptoms and then, factors that contribute to this illness present aggressively. In the cocoa farms, the monilial control (Moniliophthora roreri), whether cultural or chemical, is made in a regular basis with the vision to control and have in good state the cocoa pods, then, it is important to use everything in our scope, due those threats are always close. The cultural control consists in work field frequently executed in the cocoa crop, as pruning, shadow regulation, undergrowth control, fertilization, irrigation, sick fruits’ removal, sanitation and sick pods destruction. In Ecuador, currently it is cropped several types of cocoa, but the national type is most wanted among chocolate manufacturers, that is because the almond quality and aroma fineness. Ecuador is, due to its geographical conditions and biological resources richness, the excellency producer of fine aroma cocoa whose flavor has been recognized during centuries in the international market. | es_ES |
| dc.description.abstract | El presente trabajo investigativo registra un estudio de las labores que se deben realizar en cacao (Theobroma cacao L.) para el control de moniliasis. Para la respectiva investigación se tomó como base la recopilación de información bibliográfica. Se recogió datos de libros, tesis, artículos científicos, blogs o páginas web, manuales y revistas. Toda esta información antes de ser plasmada fue efectuada mediante la técnica del análisis, síntesis, caracterización, resumen y valoración por su contenido e importancia para que sea lo más comprensiva posible ante el manifiesto del lector, con el fin de que conozca como llevar un correcto manejo cultural de monilia en cacao. Este análisis permitirá conocer muy bien la enfermedad, cual es el agente causal, cuáles son sus síntomas y por ende todos los factores que contribuyen a que esta enfermedad se presente con mayor agresividad. En las fincas cacaoteras el manejo fitosanitario, en especial el control de monilia (Moniliophthora roreri) ya sea cultural o químico se realiza en forma regular con la visión de controlar y tener en buen estado las mazorcas y para ello tenemos que valernos de todo lo que esté a nuestro alcance, ya que amenazas como estas siempre estas al asecho. El control cultural, consiste en la realizar las labores que se ejecutan frecuentemente en el cultivo de cacao, como; poda, regulación de sombra, control de malezas, fertilización, riego, remoción de frutos enfermos, saneamiento y destrucción de mazorcas enfermas, entre otras. En el Ecuador, actualmente se cultivan algunos tipos de cacao, pero la variedad conocida como Nacional es la más buscada entre los fabricantes de chocolate, por la calidad de sus almendras y la finura de su aroma. Ecuador, por sus condiciones geográficas y su riqueza en recursos biológicos, es el productor por excelencia de Cacao fino de aroma cuyo sabor ha sido reconocido durante siglos en el mercado internacional. | es_ES |
| dc.format.extent | 33 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO:UTB,2020 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Cacao ecuatoriano, | es_ES |
| dc.subject | Análisis de labores | es_ES |
| dc.subject | Control cultural | es_ES |
| dc.subject | Monilia | es_ES |
| dc.title | Control cultural de Moniliophthora roreri en plantaciones de cacao (Theobroma cacao L.), en la zona de Catarama | es_ES |
| dc.type | bachelorThesis | es_ES |
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