Forty-six fungal strains, isolated from soil and samples of cacao (Theobroma cacao L.) jelly, were screened for pectinase production. All the strains were positive for pectinase activity in a cup-plate assay, as evidenced by clear hydrolysation halos. Twenty-eight percentages presented considerable pectinolytic activity. The cultivation of the best strain (Peacilomyces clavisporus 2A.UMIDA.1) by submerged and semi-solid fermentation, resulted in high quantities of endopolygalacturonase enzyme. The optimal temperature for fungal growth and endopolygalacturonase production by P. clavisporus 2A.UMIDA.1 in submerged culture was 30 degreesC. Formulations containing cara-roxo (Dioscorea alata) were also employed as substrates for endopolygalacturonase production, but results were poor. Solid state fermentation proved to be a better process than submerged fermentation for endopolygalacturonase production, giving the highest enzyme production rate in 96 h. An attempt to scale up the solid state fermentation resulted in a decrease in enzyme production. (C) 2003 Elsevier Science Ltd. All rights reserved.