This month’s CFA Briefer highlights the Philippine cacao industry, a sector with growing potential in domestic and global markets. Known for its diverse flavors and versatility, cacao is processed into cocoa, tablea, nibs, and other value-added products. The Criollo, Forastero, and Trinitario varieties offer distinct qualities, supporting opportunities for fine-flavor cacao and premium market development.
By Cy P. Reyes, Research Assistant, Center for Food and Agri Business, UA&P
CHOCOLATE IS ONE OF THE MOST POPULAR FOODS AND FLAVOURS IN THE WORLD. At the heart of this global industry is cacao (Theobroma cacao L.), a perennial tree crop cultivated for its beans, which are fermented, dried, roasted, and processed into cocoa and various chocolate products. Cacao beans are also used to produce cocoa liquor, cocoa butter, cocoa cake, cocoa powder, tablea, cacao nibs, and other value-added products, with applications extending beyond food and beverages to the cosmetics and pharmaceutical industries.
Cacao in the Philippines is generally classified into three major cultivar groups: Criollo, Forastero, and Trinitario. Criollo is considered the most prized, rare, and expensive variety, known for its superior quality, fine flavor, and aroma, but it is highly susceptible to pests and diseases and is difficult to cultivate. Forastero is known for its hardiness, disease resistance, and high yield, while Trinitario, a cross between Criollo and Forastero, combines the hardiness and high-yielding traits of Forastero with the refined taste of Criollo. Trinitario is the predominant fine-flavor cacao and is found in Southeast Asia, including the Philippines, where it accounts for about 70 percent of cacao production (Department of Agriculture – High Value Crops Development Program (DA – HVCDP), 2022).
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