By Kenneth Marcos 
In many parts of Mindanao, the smell of roasted cacao beans signals more than just chocolate. For farmers and small processors, it means added income, local jobs, and pride in Filipino-made products.
The Agricultural Training Institute (ATI) is encouraging agriculture stakeholders to watch or rewatch the February 7 episode of its AgriAsenso program, which featured a discussion on cacao processors and artisan chocolates. The episode is available on ATI’s official Facebook page for those who missed the live broadcast.
The program highlighted the growing potential of value-adding in the cacao industry, particularly through small-scale processing and artisan chocolate production. Guest speaker Joycedel Macias, owner of AKoni Chocolates in Davao City, shared her experience in turning locally sourced cacao into premium handmade chocolates.
Davao Region is known as one of the country’s top cacao-producing areas. According to industry data from the Department of Agriculture, the Philippines continues to promote cacao as a high-value crop due to strong domestic and global demand for chocolate products. However, many farmers still sell dried beans at lower prices instead of processing them into finished goods.
During the episode, Macias explained the step-by-step process of making artisan chocolates. This includes sourcing quality fermented and dried beans, roasting, cracking and winnowing, grinding into cocoa liquor, tempering, and molding. She emphasized that proper fermentation and drying are crucial in achieving good flavor and quality.
She also discussed the importance of investing in appropriate technology. Small-scale machines for roasting and grinding can improve efficiency and consistency. At the same time, she noted that maintaining quality control and food safety standards is essential to gain consumer trust.
One key message from the discussion was the economic advantage of value-adding. Instead of selling raw cacao beans at farm-gate prices, farmers and cooperatives can increase income by processing beans into tablea, cocoa powder, or artisan chocolate bars. This approach creates more jobs in rural communities and strengthens local agri-based enterprises.
Macias encouraged farmers to explore partnerships with processors and to undergo training programs offered by government agencies and industry groups. She stressed that knowledge-sharing and collaboration are vital in building a sustainable cacao industry.
ATI’s AgriAsenso program aims to provide practical information and real-life success stories to inspire farmers, processors, and agri-entrepreneurs. By featuring innovators like Macias, the program highlights how agriculture can move beyond production and into profitable agribusiness.
For those interested in cacao processing and artisan chocolate making, the February 7 episode remains accessible online. ATI continues to promote skills development, technology adoption, and market-oriented farming as part of efforts to achieve a more competitive and resilient agricultural sector.
As global demand for quality chocolate continues to grow, opportunities for Filipino cacao farmers and processors may also expand. With the right training, technology, and support, local cacao can become not just an export product, but a source of pride and sustainable livelihood.
Pwersa Balita – Your Trusted Source in Agri News