“…This increase in temperature will have negative consequences for the vanilla crop, since it has been observed that prolonged exposure to 32 °C (an increase of 7 °C above the optimum) reduces the production of roots and shoots, while exposure to 35 °C (an increase of up to 10 °C) is inhibited (Barreda-Castillo et al, 2023a); furthermore, it has been observed that exposure to temperatures equal to or greater than 32 °C affects the viability of pollen, as well as the formation and maintenance of fruits (Hernández-Hernández, 2018;Iftikhar et al, 2023;Menchaca-García, 2018). The susceptibility of vanilla culture may not be limited to temperature or just to Mexico, since another vulnerability scenarios have been observed, like in Puerto Rico (Bayman, 2018), or Indonesia (Pinaria et al, 2010), where the root-stem rot disease caused by Fusarium oxysporum f. sp. vanillae significantly reduced the vanilla production.…”