Cacao pod protected by Trichoderma fungi

Cacao's New Best Friend: How a Tiny Fungus Could Save Chocolate

Lena Kashyap in Science & Nature September 2025 • 4 min read.

"Scientists discover a strain of Trichoderma that could combat devastating fungal diseases in cacao plants."

Imagine a world without chocolate. For many, it's a chilling thought. But the reality is, cacao crops – the source of our beloved chocolate – are under constant attack from devastating fungal diseases. These diseases, like witches' broom and frosty pod rot, can wipe out entire plantations, threatening the livelihoods of farmers and the global supply of chocolate.

For years, farmers have relied on fungicides and disease-resistant cacao varieties to combat these threats. However, these methods aren't always effective, and the search for more sustainable and comprehensive solutions continues. That's where a fascinating discovery comes into play: a specific strain of a common fungus called Trichoderma viridescens, identified as ITV43.

This tiny fungus, isolated from cacao pods in Tabasco, Mexico, has shown remarkable potential in fighting off the very diseases that plague cacao crops. But how does it work, and could this be the answer to securing the future of chocolate? Let's dive into the science and explore the promising possibilities of this natural solution.

What Makes Trichoderma viridescens ITV43 a Cacao Champion?

Cacao pod protected by Trichoderma fungi

Trichoderma is not new to the world of agriculture. Many species of this fungus are known for their ability to act as natural biocontrol agents, essentially defending plants against harmful pathogens. They're like tiny bodyguards for the plant kingdom. But the ITV43 strain is special because it was isolated directly from cacao plants, suggesting a natural adaptation to this specific environment.

Researchers tested ITV43 against three major threats to cacao: Moniliophthora roreri (the cause of frosty pod rot), Phytophthora megasperma, and Phytophthora capsici (both responsible for black pod disease). The results were impressive. In laboratory settings, ITV43 effectively inhibited the growth of these pathogens. The level of biocontrol was measured using a biocontrol index (BCI).

Initial Impact: After seven days, ITV43 showed a BCI ranging from 78.28-81.63% against Moniliophthora roreri, 63.04-69.95% against Phytophthora megasperma, and 69.77-76.31% against Phytophthora capsici.
Long-Term Control: After 31 days, the BCI values increased significantly, reaching 81.52-86.50% for Moniliophthora roreri and a complete 100% inhibition of the Phytophthora strains.

But the story doesn't end with just numbers. Scientists used microscopes to observe the interaction between ITV43 and the pathogens. What they saw was a direct attack: ITV43 caused morphological deformations and disorganization in the cell wall structures of both Moniliophthora roreri and Phytophthora. It was essentially dismantling the pathogens at a cellular level.

What Does This Mean for the Future of Chocolate?

The discovery of Trichoderma viridescens ITV43 is a beacon of hope in the fight against cacao diseases. It offers a promising, natural alternative to traditional fungicides, with the potential to protect cacao crops and ensure a stable supply of chocolate for years to come. While further research is needed to fully understand the potential of ITV43 in real-world agricultural settings, these initial findings are incredibly encouraging. This tiny fungus could be a key player in safeguarding the future of one of the world's most beloved treats.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.5897/ajmr2013.6279, Alternate LINK

Title: Hypocrea/Trichoderma Viridescens Itv43 With Potential For Biocontrol Of Moniliophthora Roreri Cif Par, Phytophthora Megasperma And Phytophthora Capsici

Subject: Infectious Diseases

Journal: African Journal of Microbiology Research

Publisher: Academic Journals

Authors: A. Cuervo-Parra J., Snchez-Lpez V., Romero-Cortes T., Ramrez-Lepe M.

Published: 2014-04-16

Everything You Need To Know

What is Trichoderma viridescens ITV43, and why is it significant for cacao farming?

Trichoderma viridescens ITV43 is a specific strain of a common fungus that has shown remarkable potential in combating fungal diseases that affect cacao crops. It was isolated from cacao pods in Tabasco, Mexico. Its significance lies in its ability to act as a natural biocontrol agent against pathogens like Moniliophthora roreri, Phytophthora megasperma, and Phytophthora capsici. This offers a promising, natural alternative to traditional fungicides, which could safeguard the future of chocolate production.

How does Trichoderma viridescens ITV43 work to protect cacao plants from diseases?

Trichoderma viridescens ITV43 acts as a natural biocontrol agent. It directly attacks the pathogens that cause diseases in cacao plants. Studies showed that ITV43 caused morphological deformations and disorganization in the cell wall structures of both Moniliophthora roreri and Phytophthora, essentially dismantling the pathogens at a cellular level. This direct interaction is how ITV43 protects cacao plants.

What are the main fungal diseases threatening cacao crops, and what impact do they have?

The main fungal diseases threatening cacao crops, according to the text, are Moniliophthora roreri (frosty pod rot) and Phytophthora megasperma and Phytophthora capsici (black pod disease). These diseases can devastate cacao plantations, leading to significant crop loss. The impact is severe, threatening the livelihoods of farmers and the global supply of chocolate, potentially leading to a world without chocolate.

What were the initial results of the Trichoderma viridescens ITV43 tests against cacao pathogens?

In laboratory tests, Trichoderma viridescens ITV43 showed promising results. After seven days, the biocontrol index (BCI) ranged from 78.28-81.63% against Moniliophthora roreri, 63.04-69.95% against Phytophthora megasperma, and 69.77-76.31% against Phytophthora capsici. After 31 days, the BCI values increased significantly, reaching 81.52-86.50% for Moniliophthora roreri and a complete 100% inhibition of the Phytophthora strains. These results indicate that Trichoderma viridescens ITV43 is highly effective in controlling these pathogens.

Besides Trichoderma viridescens ITV43, what other methods have been used to protect cacao crops, and why are new solutions needed?

Traditionally, farmers have relied on fungicides and disease-resistant cacao varieties to combat fungal diseases. However, the text indicates that these methods are not always effective. The search for more sustainable and comprehensive solutions, like Trichoderma viridescens ITV43, is needed because traditional methods may not fully protect cacao crops. Additionally, the use of fungicides raises environmental concerns, making the natural biocontrol approach of ITV43 particularly appealing. The existing methods alone have not been sufficient to prevent crop loss and ensure a stable chocolate supply.