TAPPING THE GLOBAL CHOCOLATES MARKET

TAPPING THE GLOBAL CHOCOLATES MARKET It is an old story that has been told repeatedly: Switzerland does not grow cacao, yet it is the leading manufacturer and exporter of chocolate products. Some might argue that Switzerland is a major producer of cow’s milk, making it easy for them to import cacao and mix it with their own milk production. But by that logic, the Philippines—being a major producer of cacao—could have simply imported milk to manufacture its own globally competitive chocolate products. Yet, we have not. The truth is, we have been importing most of our milk over the years—about 99% of it, according to data. In other words, the Philippines has access to both cacao and milk, but it is still not a major player in chocolate production. Why is that? To be fair, the local chocolate industry is small but growing. Perhaps it is not yet big enough to be globally competitive, but the growth is promising. So, where do we go from here? I believe I know the direction we should take. Two Filipino farmer-entrepreneurs, Chris Fadriga and Filipa Madora, have passionately cultivated the Criollo cacao variety, a premium strain said to have been brought to the Philippines through the galleon trade. Without their efforts, this valuable strain might have disappeared entirely. The global chocolate market is worth approximately $120 billion. How much of that market can the Philippines tap into? The United States alone generates about $24 billion in domestic chocolate sales. Furthermore, the U.S. imports around $8.25 billion worth of cacao and cocoa preparations per year. Yet, out of this massive volume, the Philippines only exports about $22 million in cacao and cocoa preparations to the U.S.—a mere drop in the bucket. Can we increase our cacao or chocolate exports to the United States? The answer is a resounding yes. But ideally, we should focus on exporting finished chocolate products rather than just raw cacao. That should be our goal. The key to the Philippines’ success in the global chocolate market lies in the Criollo cacao strain. It is not just an ordinary cacao crop—it is the premium, top-tier variety. Currently, private businessmen like Ramon Uy Sr. of Bacolod City are actively promoting the cultivation of the Criollo strain. However, it is time for the government to step in and support this initiative. Mr. Uy supports the idea of planting cacao trees in forests as part of reforestation, a concept I have previously advocated for coffee trees. Imagine thousands of coffee and cacao trees thriving in our forests. Such an initiative would not only contribute to food security but also promote environmental sustainability. Among its many benefits, it could prevent soil erosion and provide livelihood opportunities for Indigenous Tribal Peoples (ITPs), as Mr. Uy has already demonstrated in Negros Island. Which government agencies should take part in this endeavor? I propose forming a task force or a Technical Working Group (TWG) composed of the Department of Agriculture (DA), Department of Environment and Natural Resources (DENR), Department of Agrarian Reform (DAR), National Commission on Indigenous Peoples (NCIP), Forest Products Research and Development Institute (FPRDI), Department of Science and Technology (DOST), Department of Trade and Industry (DTI), and the University of the Philippines Los Baños (UPLB). Switzerland may have perfected the art of chocolate-making, but there is no reason why the Philippines cannot carve out its own niche in the global chocolate market. We have the raw materials, the expertise, and the passion. With the right support and strategic direction, Filipino-made chocolates could soon become a global sensation. Ramon Ike V. Seneres, www.facebook.com/ike.seneres iseneres@yahoo.com, 09088877282, senseneres.blogspot.com 05-28-2025