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Transcript

CHOCOLATE SPOT! · Cereal Killers

• 0:00
  Music.
• 0:25
  Hi and welcome back to serial killers the podcast all about
• 0:28
  the pest diseases and weeds of arable crops hi
• 0:31
  josie hello what's on our agenda
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  today chocolate spot i love chocolate do you yeah i do love chocolate i googled
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  chocolate spots and the first thing that comes up is the chocolate spot in brighton
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  oh right yeah it's not i don't think it's as good as chucky wucky doodah do
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  you remember that no chucky wucky doodah was a cafe in brighton that made all
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  these amazing cakes and then it went bust oh okay so
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  yeah i do like that what's it called chocolate
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  tony's chocolate only yes yeah i
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  went to the headquarters i know last week yeah i
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  saw that chocolate is lovely my wife said we've
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  got to go to the chuck tony's chuckle only experience and
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  we turned up and this there was scaffolding around and
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  this really amateur science saying that chuck tony's
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  chuckle only warehouse and it's like this looks absolutely rubbish and went
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  inside there was people queuing up for half an hour to get in really
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  did you queue we had to queue yeah and it was
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  rubbish was it did you get any
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  freebies with no freebies you had to pay full price for it's like the m&m shop
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  in london anyway it's not chocolate spot chocolate spots in beans it's not tasty
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  it's a fungal disorder it is yes botrytis febe or sometimes botrytis cinerea yes but not always.
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  So, botrytis fabiae, most commonly in beans, and then the other type of botrytis
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  cinerea can affect beans, but not so often, and that's more like the grey mold.
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  So, grey mold in strawberries is botrytis cinerea, whereas fabiae is just related to beans.
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  Field beans and broad beans. And why is it called chocolate spot? What?
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  Because it leaves these brown lesions over the pods and the leaves and the stems.
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  Yeah. Do you know what causes those? Why they relieve them?
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  Isn't it fungal? No. So the brown lesions, the spots, are caused by the plant itself.
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  Oh, right. And so when the plant detects the pathogen, it suddenly decides it's
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  going to kill off all the cells around it. Okay. And stop the spread of the fungus.
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  Self-defense mode. Self-defence mode, but also a bit Stalinistic in a sort of
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  scorched earth tactic that Stalin used against the Germans in the Second World War.
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  You deprive the fungus of all resources in its spread as it tries to conquer your plant.
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  Right, okay. The problem with that is that if you get a really bad infestation
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  of chocolate spots, you can just lose all your photosynthetic area.
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  The flowers, pods will rot, defoliation and early death of the plant.
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  Yeah, so you reduce yields because you're not going to photosynthesis.
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  You reduce quality because all your beans are stained with these brown chocolate spots. Right, right.
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  And it's sapro-necrotrophic sort of fungus.
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  It feeds off dead decaying matter and then punches its way in, produces spores.
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  So any dead plant material residues are an issue.
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  That's right. So one of your major control things is to clean up any debris
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  or anything that's left on the ground. Yeah. And I suppose rotation.
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  If you've gone three years without planting beans, then you're not going to
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  have any residues of this particular bean-specific pathogen around.
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  The fungus does overwinter in the soil so that's
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  why crop rotation is really important with that one yeah
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  they they overwinter and then they produce those things we talked about sclerotia
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  that's right macroscopic big bodies that produce canidia spores that then float
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  around and they like wet conditions so yeah we've had quite a lot of wet conditions
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  lately so yeah i think above 80 relative humidity the spores start popping out
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  warm temperatures the spores start popping out.
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  And then it could be an issue
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  because of this rotation if you if you've got a cover crop that
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  contains a bean or pea or any sort of
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  legume then you're potentially opening yourself
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  up for chocolate spot in a subsequent crop so that's
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  something to consider there's a lot of hype around legume cover crops
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  at the moment well fava beans not
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  broad beans fava beans are being inhaled as
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  the new crop it's a
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  miracle crop it can replace lots
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  of different foodstuffs so they're making
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  foodstuffs out of it it has really good
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  benefits for you the body so there's going
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  to be a lot more demand for fiber beans with all
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  of these things that they're making especially so many people being vegan vegetarian
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  they're making a lot of foodstuffs out of it and the The UK government are spending
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  a lot of money on pea and bean research to replace imports of soya,
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  particularly for animal food.
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  That's right. Because the carbon footprint of soya imports is massive.
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  That's right. And fava beans are found to be better than soya.
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  So that's the latest food crop.
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  It's been a food crop that's been around since the Egyptian times, if not before.
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  Yeah. So it's always been cultivated. activated
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  is it on a hieroglyphic somewhere is that yeah i
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  think so i think they actually found a pot with some fava beans in
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  it there you go yeah did they germinate
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  i don't know but they probably smelled a fart yeah maybe
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  that's what the curse of tooting carmoon one of the side effects of broad beans
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  and fava beans is that you always have to bring it down you always have to tie
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  the duvet down after you've eaten them because they do have this effect in fact
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  a lot of people People can't tolerate them,
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  mainly Mediterranean and Asian.
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  Out that way it's a condition called
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  farvism where people can't digest the
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  enzyme oh no and they have they do end up in hospital
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  with some sort of anemia so i'm sat opposite an
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  italian here well my dad had it so yeah
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  there you go and it's genetic i don't know i personally
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  don't like them they taste like far right well we're
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  not having any bean based foods here at utrema
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  hq you so yeah we said rotation maximum beans
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  one one in every five years it's supposed to be
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  linked to soil phosphorus levels that's right if you
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  if you're having trouble releasing your phosphorus then
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  you can use utrema's unique phosphorus liberator product
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  to release the phosphorus in your beans and help control
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  chocolate spots avoid high density plantings
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  as well and obviously it's a fungus so applying
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  a fungicide would be a good option if you start to
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  see signs of chocolate spot and the usual usual
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  suspects of amistar so as oxystrobilin and
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  switch would be good ways
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  of controlling it plant health yeah
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  oh and obviously you treat them as chitosan biofungicide
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  oh absolutely i'm a terrible salesman i always forget my
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  own products there you go um do you supply anything
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  that provides magnesium yeah we
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  can do yeah okay because the addition of epsom salts or
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  magnesium is a really good way of
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  boosting the plant's health there you go.
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  Brilliant and then the other thing to look.
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  At is don't confuse it with another fungus called didymella which is my favorite
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  scientific name in the because it's i feel like it's a punchline to a joke and.
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  Dad died yeah well didymella did neil mella die as well yeah no daddy all right
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  there you go did you're He's supposed to say Diddy, and I'm supposed to say Doddy.
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  I don't care. I'm talking about Diddy Mellor.
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  Diddy Mellor is a fungal disease that produces similar-looking lesions,
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  but they're much bigger. They're not circular.
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  And the good thing about Diddy Mellor is that it's not as big an issue for yield
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  and quality, so it doesn't affect it.
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  Well, yield losses of up to 50% in bad years can be expected, and commonly 25%.
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  Yeah. So it is an issue. This is a massive issue. She actually feels absolutely
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  ravaged with chocolate spot.
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  And I've forgotten the main reason we're talking about chocolate spot is that
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  a lot of my customers buy potassium bicarbonate for control of chocolate spot.
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  That seems to work really well. And so we have pallets and pallets of chocolate
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  spot for control of, well, we sell them to farmers, but they can do whatever
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  they want with them. We don't put on it controls chocolate spots.
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  But it seems to be that this addition of this potassium and bicarbonate for
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  some reason is really good on beans.
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  So yeah, potassium bicarbonate. I think it's a cheap and effective non-residual.
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  It's not going to harm you. It's food grade material.
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  Which is what we're looking at. Something that's quite friendly to the soil.
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  Yeah. Yeah, and for the human applying it as well. Exactly, and for the humans eating it. Yeah.
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  Well, yeah. Brilliant. Okay, so chocolate spot. Yes. It's not a cafe in Brighton.
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  No. It is a serious disease.
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  Yeah. You can control it with conventional fungicides. My favourite chocolate
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  spot is Tony's Chocolonely Salted Caramel. Yeah, I like them.
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  Yeah. I'm just trying to do a summary of chocolate spot there, Josie. Oh, okay. Sorry.
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  So, important disease. disease the chocolate spots
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  themselves are caused by hypersensitivity response in the
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  plant as they try to control it but that then affects yield produces sclerotinia
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  on dead plant materials you need to control that control it with a conventional
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  fungicide or a biofungicide like chitosan or start looking at things like potassium
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  bicarbonate don't confuse it with didymella and,
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  And just have fun out there, guys, with your bean crops.
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  I know what to get you for Christmas. What are you going to get me?
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  Tony's Chocolone. There you go. What would you like, Josie?
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  Definitely not fava beans. No? What's your favourite chocolate bar?
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  I like all of them. You can't like all of them. I do. You like a Lion bar?
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  Oh, no, no. A double-decker? No bits. Oh, no bits. I'm going to get you one
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  of those really crappy selection boxes.
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  No, it's got to be something like Cadbury's. Cadbury's like a
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  big bar of Cadbury's that's been in the fridge or freezer I
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  really like cold chocolate yeah yeah so you can crunch it we'll have to stick
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  that in the Ryobi cool box that we're getting for our next trade show okay there
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  you go goes down to minus 20 apparently bought it yesterday I'm super excited
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  I'm sure you are yeah you need to get some chocolate,
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  choccoloni in there we need to get Ryobi and Trudy's choccoloni sponsoring
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  the podcast yeah i like right ab right until
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  next time what we're going to do next time we've got choice
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  of flea beetle or rye grass
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  or cooch grass or cooch
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  grass yeah let's do cooch grass we'll do cooch we're going to try and make cooch
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  grass the most exciting podcast we can good luck with that one yeah do you not
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  think we can do it you love grass weeds yeah let's try all right until next
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  time are amazingly exciting podcasts about cooch crest thanks josey thank you.