By Kenneth Marcos 
In the humid fields of Davao City, rows of cacao trees sway gently under the sun. Behind the scenes, women farmers carefully monitor the fermentation and drying of cacao beans—critical steps that shape the chocolate’s final taste.
According to a recent study by Aranas et al. (2025), proper fermentation usually takes five days, with two “turnings” to release the beans’ aroma, reduce bitterness, and develop the distinct flavor that makes Filipino cacao sought after worldwide. While men often handle farm operations and initial post-harvest tasks, women play a decisive role in fermentation, drying, marketing, and administration, ensuring the beans meet high-quality standards.
This hands-on involvement of women highlights their crucial contribution to the cacao value chain in the Philippines. Their expertise directly impacts the quality of beans, making local chocolate competitive in international markets. Beyond production, women’s leadership in marketing and post-production strengthens the entire supply chain, providing both economic opportunities and recognition for female farmers.
The study reflects the theme of the 96th anniversary of the Bureau of Plant Industry (BPI), which celebrates the active role of women in agriculture and their contributions to growing the cacao industry nationwide. By combining traditional knowledge with scientific methods, women farmers in Davao are helping the Philippines produce world-class cacao while promoting sustainable and inclusive farming practices.
As demand for high-quality chocolate grows, recognizing and supporting the efforts of women in the cacao industry becomes essential. Their dedication ensures that every Filipino chocolate product carries both flavor and the story of the farmers behind it.
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