In the present study, biodegradable plates were made based on pituca starch with partial replacement by cocoa shell flour. The plates were processed using different formulations of cocoa shell (0%-15%, w/w) then their physical-mechanical characteristics (humidity, color, density, water absorption capacity and mechanical resistance) and degradation were evaluated. The substitution of pituca starch for cocoa shell generated a brown color with less luminosity, and water absorption capacity, compared to the control. It was found that, by adding more fiber, the density and humidity decreased. In addition, the formulation with 10% substitution presented higher mechanical resistance. Finally, the plates presented a low rate of degradation by microorganisms and fungi in a period of 40 days, however, using the substitution treatments, an increase of up to 9% in the percentage of degradation was obtained. It is recommended to apply the plates to make trays and study their application in the storage of fruits and/or vegetables.