By Kenneth Marcos 
In cacao farms across Davao Region, farmers carefully harvest pods that will soon become chocolate enjoyed by Filipinos and consumers abroad. But behind every cacao bean is a growing concern that many farmers may not see—food safety risks linked to cadmium, a heavy metal that can affect market access and consumer health if left unmanaged.
The Department of Agriculture–Bureau of Agriculture and Fisheries Standards (DA-BAFS) has released key findings from its 2024 study on cacao production practices in the Davao Region. The study examined how current farming, handling, and transport methods align with the international Codex Code of Practice for the Prevention and Reduction of Cadmium in Cocoa Beans, also known as CXC 81-2022.
The technical bulletin highlights existing practices, gaps, and areas for improvement across the cacao value chain, from planting and soil management to harvesting, drying, storage, and transport. The findings are expected to guide efforts to strengthen food safety and support the development of a Philippine National Standard for cacao.
Cadmium is a naturally occurring element found in soil. In cacao, it can be absorbed by the plant and accumulate in the beans. While small amounts may occur naturally, high cadmium levels can lead to food safety concerns and stricter regulations, especially in export markets such as Europe.
DA-BAFS said the Davao Region was selected for the study because it is one of the country’s major cacao-producing areas. The region supplies both local processors and exporters, making compliance with international standards increasingly important.
The study found that many farmers already follow good agricultural practices, such as proper pod harvesting and basic post-harvest handling. However, it also identified gaps in soil testing, fertilizer use, farm record-keeping, and awareness of cadmium-related risks. These gaps can increase the chance of cadmium contamination if not addressed early.
Post-harvest practices were also reviewed. Improper drying, storage, and transport can affect bean quality and safety. The bulletin noted opportunities to improve drying facilities, reduce contamination during handling, and ensure cleaner transport conditions from farm to buyer.
DA-BAFS emphasized that addressing cadmium risks is not about blaming farmers, but about providing them with the right knowledge, tools, and support. Many small-scale cacao growers lack access to soil analysis, technical training, and updated information on international food safety requirements.
The study’s findings will help inform policy makers, local government units, researchers, and industry players as they work toward establishing a Philippine National Standard for cacao. A clear national standard can help protect consumers, improve product quality, and make Philippine cacao more competitive in both local and global markets.
Cacao production has been growing steadily in the Philippines, driven by strong demand from local chocolate makers and export buyers. Industry groups have long pushed for clearer standards to help farmers meet market requirements and avoid rejection due to quality or safety issues.
DA-BAFS said the technical bulletin is part of a broader effort to align Philippine agriculture with international food safety standards while keeping them practical for Filipino farmers. The agency stressed that improving standards should go hand in hand with capacity-building, training, and support at the farm level.
For cacao farmers in Davao and other regions, the message is clear: food safety is becoming as important as yield and quality. With the right guidance and cooperation, the cacao industry can grow sustainably while protecting both farmers’ livelihoods and consumers’ health.
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