A Plackett-Burman design and statistical screening was employed to optimize medium components for jasmonic acid production byLasiodiplodia theobromae. The seven medium components malt extract, sucrose, NaNO3, yeast extract, FeSO4 7H2O, MnSO4 H2O, and MgSO47H2O were screened using a Plackett-Burman design to optimize medium component for jasmonic acid production using L. theobromae.When sucrose was used alone as a carbon source with these medium components, the jasmonic acid production was found to be 80 mg/l. Increasein jasmonic acid production (225.3 mg/l) was observed with augmentation of malt extract andchanging other medium components concentration based on statistical screening. It was found that malt extract, sucrose, NaNO3,MnSO4 7H2O, and MgSO4 7H2O were significant components influencing jasmonic acid production. Yeast extract and FeSO4 7H2O alsoshowed significantly negative effect on the jasmonic acid production. Therefore significantly positive factors could be increased andsignificantly negative factors could be decreased for higher jasmonic acid production.