Critical evaluation of the agro-ecological system of the Republic of South Africa (30°S) in response to unclassified claims of cocoa farming beyond 20°S of the equator.

Cocoa is a climate sensitive species that has never been reported to grow or survive outside its natural climate belt (20°N-20°S of the equator). Recent reports claimed that cocoa is currently cultivated in Eswatini (26°S), Botswana (22°S), Namibia (22°S), Lesotho (29°S), and the Republic of South Africa "RSA" (30°S). How true are these reports? Climatological and epidemiological investigations were setup to debunk or support these claims. The clime of RSA was investigated since it was the farthest from the cocoa production clime. A review of the climate data of RSA showed 12.4 and 6.1% increase in night-time and day-time temperatures, respectively i.e., from 9.7 and 24.4°C (1901-1930) to 10.9 and 25.9°C (1991-2020), affirming the influence of global warming. The consistent increase in the moving average from 1901-2021 with a fluctuation in the seasonal variation, validates this research. A global connection was established between climate suitability for cocoa production and cocoa disease/pathogen establishment (r = -0.39, P-value = 0.089) at P<0.05. Further analysis showed that the annual temperature (10.8°C≥Temp≥25.8°C), humidity (62%) and sunshine distribution (8.4hours/month) of RSA was suitable for cocoa farming, even though water availability was below the recommended level (rainfall≥463.6mm and rainy_days≤5days/month), farm irrigation systems are currently in use. Other findings showed that KwaZulu-Natal was 100% suitable for cocoa farming, followed by Gauteng, Mpumalanga (86%), Eastern Cape, Limpopo, Northwest (71%), Free State, Northern Cape, and Western Cape (57%). The estimated black pod disease status of KwaZulu-Natal (8.6%) and Eastern Cape (6.6%) affirmed the conduciveness of RSA for cocoa farming.

Virtual system for early detection of COVID-19 infection "Etaware-CDT-2020 prototype design" (corroborated by rRT-PCR data).

The 2nd phase of COVID-19 infection outbreak experienced worldwide is an attestation to the decline in the efficiency of COVID-19 detection kits available worldwide. rRT-PCR still remains the best confirmatory test for COVID-19 infection. Sadly, most medical professionals are not conversant with the rRT-PCR protocols. Therefore, more easy-to-use alternatives are required as backup, to compensate for these lapses. "Etaware-CDT-2020" is a virtual system designed for early detection of COVID-19 infection. A comparative COVID-19 diagnosis was conducted using Etaware-CDT-2020, corroborated by rRT-PCR-confirmed COVID-19 results obtained from China (Latitude 35.8617oN and Longitude 104.1954oE), which was the epicentre for COVID-19 infection outbreak. A cross-comparison of results showed that there was a positive correlation between the output result from Etaware-CDT-2020 and rRT-PCR diagnosis from Wuhan (r = 0.92) and Hubei (r = 0.97). Furthermore, there was no significant difference between the diagnostic results of "Etaware-CDT-2020" and rRT-PCR, when compared by T-test (P(t = 0) > 0.05) and Pearson's Chi-Square test (0.04 ≥ P ≤ 0.12). Etaware-CDT-2020 is unique and can be used anywhere, anytime and by anyone. It is accessible, affordable, easy to install, simple to understand and user friendly.

The effects of the phytochemistry of cocoa on the food chemistry of chocolate(s) and how disease resistance in cocoa can be improved using CRISPR/Cas9 technology.

Consumers' rating of "chocolate brands" are majorly based on texture and taste rather than packaging. The texture/taste of a chocolate bar is largely influenced by the cocoa variety used for its production, whereas, its bioactive constituent is directly affected by the seed processing/chocolate manufacturing technique(s) adopted, and the additives used. Cacao is the key ingredient for chocolate production; therefore, the choicest varieties must be used to protect consumers' interest. Currently, the availability of the African variety is the only reason why it is globally sought-after for chocolate production rather than its taste. Therefore, a transfer of genetic materials from quality cocoa breeds into the high-yielding and resilient African variety or vice versa, would inferably increase the availability of quality cocoa beans all-year-round, and also increase the chances of obtaining sumptuous and palatable chocolates anywhere in the world.