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Chocolate spot of faba bean

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Chocolate spot of faba bean

Fungus

What is an opportunist?

An "opportunist" is a population (fungi, bacteria, insects…) that takes advantage of a favourable environment to settle in, multiply and feed on it. It often develops when the natural defences of the affected organism are weakened — for genetic reasons or linked to context (water stress, deficiencies, nutritional imbalances, overcrowding…). This is typically the case in monocultures, where a single host plant, uniform and present in large numbers, offers ideal ground for it to spread.

Identification key : Leaf spots and scabs (fungi) (Damage and symptoms on the host)

Scientific name : Botrytis fabae

Other names : Chocolate spot

Fungus specific to faba bean. It forms small reddish-brown, chocolate-coloured spots on leaves, stems and flowers which spread in wet weather and blacken the foliage; flowers drop and pod set falls. It survives as sclerotia in soil and crop residues and can be seed-borne.

Crops affected : Fava bean

Source : Botrytis fabae (BOTRFA)[Overview] — EPPO Global Database — EPPO

This page lists the bio-preparations in the collection that other references associate with this opportunist: Chocolate spot of faba bean.

Warning: the associations between recipes and opportunists come from other references (traditional practices, publications, user feedback). They are neither a recommendation nor a claim of effectiveness. There is no certainty regarding the preparation, application and use of these bio-preparations. See the regulations

No published recipe is associated with this opportunist yet.

See also

Crops

Fava bean

Opportunists of the same crops

Aphid Rust Botrytis (grey mould) Bean weevil Pea leaf weevil Tomato spotted wilt virus

← Referenced opportunists

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