The potential of the use of endophytic microorganisms as disease control agents in cocoa (Theobroma cacao L.)

Abstract

Millions of microorganisms are positively and negatively associated with plants. Cacao trees (Theobroma cacao L.) are no exception. Some economically important pathogens decrease their production annually, such as: Moniliophthora roreri and M. perniciosa, while many others are associated with plants without causing harm and even some of them positively associated such as endophytic, which are those microorganisms that can inhabit the plant tissues taking nutrients made by them and in turn contributing to the development of the plant, providing protection against diseases, stimulating development and increasing production. The first advantage of them is of vital importance when looking for environmentally friendly alternatives to control crop diseases, allowing better harvests without affecting the environment, farmers or consumers.