Black pod disease

Black pod disease is a serious fungal infection affecting cacao trees, which produce cocoa beans used for chocolate. It’s caused by a pathogen called Phytophthora, creating black, rotting patches on the pods. This disease can rapidly spread, causing large portions of the pods to decay, reducing harvest and quality. It thrives in wet, humid conditions and can be managed through proper farm hygiene, fungicide application, and resistant varieties. If not controlled, Black pod disease significantly impacts cocoa production, affecting farmers’ livelihoods and global chocolate supply.