• Infection appears as chocolate brown spot, which spreads rapidly and soon occupies the entire surface of the pod.
• As the disease advances, a whitish growth of fungus consisting of fungal sporangia is produced over the affected pod surface. Ultimately, the affected pods turn brown to black.
• The internal tissues as well as the beans become discolored as a result of infection.

Management

• Periodically remove the infected pods.
• Spray 1 per cent Bordeaux mixture with on set of monsoon and also frequent intervals.
• Provide frequent drainage and regulate shade to increases aeration.
• Pseudomonas fluorescens (Pf1) liquid formulations @ 0.5% as soil and foliar spray (3 times per year- June, October & February) was found to be effective in reducing the Cocoa Pod rot and Stem canker.

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