DERIVED from its scientific name Theobroma cacao, which literally means “food of the gods,” chocolate has long been regarded as a sweet treat that offers an out-of-this-world experience.
Today marks World Chocolate Day, an observance that commemorates chocolate’s traditional introduction to Europe in 1550, a milestone often associated with the beginning of its rise to global popularity.
Cacao was originally cultivated in present-day Mexico and parts of Central America. The Olmec civilization is widely regarded as the first to cultivate and use the cacao tree. The practice was later adopted by the Maya and the Aztecs, who considered cacao a sacred and highly valuable commodity. Historical accounts suggest that cacao was reserved for special occasions, religious ceremonies, and elite members of society, where it was commonly consumed as a ceremonial beverage rather than the sweet confection known today.
Christopher Columbus first brought cacao beans to Spain after his fourth voyage in 1502. However, the beans attracted little interest at the time. It was only years later, after Spanish conquistador Hernán Cortés encountered the cacao drink in the court of Aztec emperor Moctezuma II, that chocolate began to gain recognition. Initially introduced as a luxury for the European elite and the Church, chocolate remained an exclusive delicacy before gradually becoming popular across Europe.
The Philippine tsokolate
Chocolate reached the Philippines through the Manila-Acapulco Galleon Trade, which connected the Spanish colonies in Asia and the Americas for more than two centuries. During this period, Criollo cacao which is considered as one of the rarest and most prized cacao varieties, was introduced and cultivated in Philippine soil, laying the foundation for the country’s local chocolate tradition.
The Philippines’ geographical location and climate condition makes it a suitable place for growing cacao. Cacao trees heavily rely on good soil conditions and humid weather for optimal growth. Situated within the “cacao belt”, the region around the equator with ideal climatic conditions for growing cacao, the Philippines is slowly emerging as one of the world’s leading producers and exporters of chocolate.
Composed primarily of small-scale farmers and producers, the Philippine chocolate industry faces challenges in expanding production at scale. Despite these constraints, key industry stakeholders continue to drive its growth and development. Filipino farmers and chocolatiers are elevating homegrown cacao products by showcasing the country’s finest craftsmanship, quality and innovation on the global stage.
Earlier this year, a cacao farm from Samar province was awarded the silver award at the prestigious Cacao of Excellence Awards in Amsterdam. Apoy Benit’s Cacao Agricultural Farming based in Sitio Calbayog City, Samar, was ranked among the best in Asia & the Pacific category for the cacao quality and farming practices.
According to the Philippine Statistics Authority, the country produces about 10,000 metric tons of cacao annually, with more than half of the total harvest coming from the Davao Region. The Philippines exports an estimated 2,700 to 3,000 metric tons of cacao beans each year, with exports valued at approximately P 406.97 million.
Facing the choco problem
Global cacao production ranges from approximately 4.4 million to 5.8 million metric tons of cocoa beans annually.
West Africa accounts for about 70% of the world’s supply, with Ivory Coast producing the largest share, followed by Ghana.
Amid a volatile global market and the growing impacts of climate change, the global cacao industry faces rising production costs and an increasing risk of supply shortages. In response to these challenges, the United Nations Development Programme (UNDP) underscores the importance of promoting sustainable cacao production through ethical farming practices and stronger collaboration between the public and private sectors.