INTEGRATED PEST MANAGEMENT IN CONILON COFFEE Author Fornazier, M. J. Author Martins, D. S. Author Fanton, C. J. Author Benassi, V. L. R. M. text 2019 2019-05-28 Incaper - Capixaba Institute for Research, Technical Assistance and Rural Extension Vitória, ES, Brasil Editor FERRÃO, R. G. Editor FONSECA, A. F. A. da. Editor FERRÃO, M. A. G. Editor DE MUNER, L. H. Conilon coffee - The Coffea canephora produced in Brazil 493 533 https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3514/1/book-conilon-coffee-3rd-edition-2019-Incaper.pdf book chapter 275275 10.5281/zenodo.10072573 f2fb95b4-c217-4690-b8f6-f3d494c1d4c0 978-85-89-274-31-9 10072573 Xylosandrus compactus (Eichhoff, 1875) ( Coleoptera : Curculionidae ) Known in the English-speaking countries as black ambrosia beetle ( Figure 15 ), it is a polyphagous pest originating in Asia and attacks more than 200 shrub and tree species, cultivated and wild, and is one of the few ambrosia beetles infesting healthy plants (COGNATO, 2005). Figure 15 . Adult stem borer of the coffee tree. Its worldwide distribution was reported by Tenbrink and Hara (2006). It is widespread in all areas of coffee cultivation worldwide, being considered a serious pest in French Guiana. It is also widely distributed in tropical areas of West and East Africa, Fiji, India, Java, Madagascar, Malaysia and Sumatra ( DAVIS, 1963 , NELSON; DAVIS, 1972), including Brazil and Cuba (DIXON; WOODRUFF,1982).The main hosts are avocado, anthurium, cocoa, arabica coffee, citrus,cypress, eucalyptus, guava, hibiscus, lychee, macadamia, mango, mahogany and orchids (TENBRINK; HARA, 2006). In Brazil, X. compactus is reported among the main species of Scolytinae in primary forest in the State of Amazonas (ABREU; FONSECA; MARQUES, 1997). It is reported to occur in robusta coffee trees in the southern state of Bahia (MATIELLO; NEVES; SILVA, 1999) and conilon coffee in the northern region of Espírito Santo (DARÉ; FORNAZIER, 2005 ; MATIELLO; FREITAS, 2005). In conilon coffee, this pest attacks the branches and lead them to dry ( Figure 16 ).