Theobroma Cacao and its Fungal Endophytes: Understanding the Infection Rates within the Mutualism

Abstract

Theobroma cacao is known to be susceptible to pathogens. Studies have shown the benefits that fungal endophytes, a group of organisms that are associated with plants and have many uses, can provide to T. cacao. By obtaining cacao pods from a farm in Bocas del Toro, some insightful comparisons were made with the cacao fruit pods and the fruit pods of Herrania from Gamboa. The fungal endophytes were separated according to morphospecies. Results showed that there were significant differences in the rates of infection between the unattended fruit pods from Gamboa and the fruit pods from a cacao farm in Bocas del Toro. Additional studies can be done in regards to the taxonomy of the actual fungal endophytes employed in cacao cultivation to further understand the benefits that the endophytes can actuate concerning the T. cacao immunity.