Endophytic fungi living inside cacao (Theobroma cacao) pods can suppress major diseases like black pod rot and frosty pod rot through competition, antibiosis, mycoparasitism, and activation of plant defenses, helping protect bean quality before harvest. Researchers reviewed 67 studies and identified fungi such as Trichoderma and Clonostachys as leading biocontrol candidates, with field trials showing reduced disease incidence and healthier pods entering fermentation. Better pod health could lead to more consistent fermentation, improved flavor development, and lower mycotoxin risk, although direct studies linking endophyte treatments to chocolate quality are still largely missing.