Cocoa pod diseases represent a major constraint to cacao sustainability, affecting yield, fruit integrity, fermentation efficiency, quality and food safety. Black pod rot caused by Phytophthora spp. and frosty pod rot caused by Moniliophthora roreri remain the most significant worldwide. This review synthesizes studies on endophytic fungi associated with Theobroma cacao and their potential as biological control agents, with emphasis on cocoa quality, fermentation dynamics, and postharvest safety. Evidence is integrated on endophyte diversity, ecological interactions, antagonistic mechanisms, relationships between pod sanitary status and fermentation performance, and mycotoxin risks. Species of Trichoderma, Clonostachys, and related genera exhibit complementary biocontrol modes, including competition, antibiosis, mycoparasitism, and induction of host defenses. Although field studies demonstrate reduced disease incidence, direct effects on fermentation kinetics, sensory attributes, and cocoa safety remain poorly characterized. Critical research gaps highlight the need for integrated pre- and postharvest frameworks to support responsible implementation of endophytic biocontrol strategies.
Regalado et al. (Thu,) studied this question.