Across the sun-drenched landscapes of Southern Italy and other olive-growing regions in Europe, a deadly bacterium is wreaking havoc on olive trees, with devastating consequences for local economies and the global olive oil market. Xylella fastidiosa, a microscopic pathogen, has been silently causing the destruction of millions of olive trees since its discovery in Italy in 2013. This bacterial disease not only threatens the future of olive oil production but also raises questions about how agricultural sectors worldwide can better protect their crops from emerging diseases.
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