The fungus Epicoccum sp., isolate CAFTBO, was obtained from the stem bark and leaves of Theobroma cacao (Sterculiaceae) collected from Mount Kala, near Yaounde, Centre Province, Republic of Cameroon, in September 2008. For large-scale fermentation, the producing strain (Epicoccum sp. CAFTBO) was cultured on YMG agar (2 g/L yeast extract, 5 g/L malt extract, 5 g/L glucose, 15 g/L agar) at 25 °C for 6 d. Agar plugs were used to inoculate five P-flasks, each containing 300 g of rice and 350 mL of distilled water. The cultures were incubated at room temperature for 6 weeks.