Introduction Theobroma cacao L. is economically speaking
the most important species of the genus Theobroma. Cacao is cultured in
tropical regions and its yield is affected by several diseases, such as black pod.
Black pod rot in cacao. Cacao black pod, particularly, is an economically
serious problem in all areas of the world where cacao is grown, causing significant pod
losses of up to 30% and killing up to 10% of the trees annually. The disease is caused by
different species of the stramenopile genus Phytophthora and, once it has
infected a cacao field, its control is fairly difficult. Black pod rot control
strategies. Several approaches are used to manage black pod: chemical control,
phytosanitary and cultural methods, genetic resistance, and biological control. Losses in
yield due to black pod could be reduced through integrated management practices, although
the results may vary for each cacao-growing region. Main challenges and new
approaches Black pod control could be achieved if an integrated management
strategy is established, with the combination of biological and chemical methods, genetic
control, and adequate cultural methods in an integrated program.