IMPACT OF CHOCOLATE SPOT (Botrytis fabae SARD) ON PRODUCTION OF FABA BEAN (Vicia faba L.) AND ITS MANAGEMENT OF IN ETHIOPIA: A REVIEW

Faba bean (Vicia faba L.) is a crucial protein source leguminous crop and produced globally. Chocolate spot is the most serious necrotrophic fungal disease caused by Botrytis fabae Sard that hampering Faba bean production in Ethiopia and all over the planet. This review paper aims to show the study’s findings, especially on management aspects which have been conducted in Ethiopia and worldwide It is a highly prevalent and destructive disease that invades Vicia spp. especially Vicia faba. The pathogen is present in nearly all Faba bean cultivation areas, causing yield loss up to 61% on susceptible and 34% on tolerant Faba bean genotypes in the central highlands of Ethiopia. However, it has been reported as high as 60-90% on susceptible varieties globally other than Ethiopia. The fungus can spread via seeds, wind, and rain splash and can survive on plant debris or in the soil. It is aggressive at medium temperature (15-23°C) and high relative humidity (70-100%). Chocolate spot is importantly managed by cultural strategies viz deep plowing, early sowing, and mixed cropping. Moreover, host plant resistance, use of Obse, Tumsa, and Degaga varieties reduce the epidemics of the disease. At to effective bioagents, Bacillus, Pseudomonas and trichoderma spices can be used. Chlorothalonil, benomyl +mancozeb, Dithane M45, Galben mancozeb, and copper oxychloride Fungicides were also effective to manage it. Therefore, integrated disease management, effective, economically feasible, and environmentally sound is highly valuable and suggested to manage a chocolate spot in Ethiopia.