IS THE PHILIPPINES EXPORTING RAW CACAO BEANS?
IS THE PHILIPPINES EXPORTING RAW CACAO BEANS?
Yes, the Philippines is exporting cacao beans and cocoa products, but the numbers tell a sobering story. In 2024, our exports of cocoa and cocoa preparations amounted to about US$33.37 million—a respectable figure at first glance, but modest when placed beside the billions earned by global cacao giants like Ivory Coast and Ghana. More importantly, a significant portion of what we export remains raw or minimally processed.
And that is where the problem lies.
Switzerland has no cacao farms, yet it produces some of the best—and most expensive—chocolate products in the world. We, on the other hand, grow cacao in Mindanao and other regions, yet we produce very few globally recognized chocolate brands. The difference can be summed up in two words: value added.
Exporting raw cacao beans is no different from exporting copra. Prices are low, margins are thin, and farmers remain vulnerable to global price swings. The real money is not in beans; it is in chocolate bars, couverture, cocoa butter, powders, and branded specialty products. Every step of processing multiplies value, creates jobs, and keeps more income within the country.
The government is clearly aware of this gap. A Five-Year Cacao Development Plan (2026–2030) has been launched, aiming to expand planting areas, improve post-harvest practices, strengthen supply chains, and position Philippine cacao as a premium, fine-flavor origin. This is encouraging, especially since our cacao is already finding niche markets among artisanal chocolate makers abroad.
But I think we are still thinking too cautiously.
Here is an idea that is not revolutionary, but may sound controversial: support existing cacao processors and chocolate manufacturers aggressively—even if they already appear “successful.” Give them grants or soft loans. Help them scale. If the law allows it, the government should even consider taking equity stakes in strategic cacao-processing firms, the same way other countries nurture national champions in key industries.
Why wait for small processors to struggle their way up when we can help them leap forward?
At the same time, the Department of Foreign Affairs should actively scout for foreign chocolate-processing technologies—especially from countries like Switzerland, Belgium, and France—for technology transfer or licensing. We do this for defense and infrastructure; why not for food processing where the risks are lower and the returns are inclusive?
In coordination with the DTI, the DOST should double down on what it does best: product development, shelf-life improvement, packaging design, quality testing, and branding. Philippine cacao products should not look “local” in a bad way; they should look world-class.
Finally, the government must practice what it preaches. Locally manufactured chocolate products should be front and center in all “Buy Filipino” campaigns, in government cafeterias, gift packs, trade fairs, and official events. If we don’t consume and promote our own products, why should the world take them seriously?
So yes, we are exporting cacao. But the more important question is this: why are we still exporting so much of it in raw form? Until we decisively move from beans to bars, from farms to factories, and from commodities to brands, we will remain suppliers to other countries’ success stories—rather than authors of our own.
BY RAMON IKE V. SENERES
www.facebook.com/ike.seneres iseneres@yahoo.com senseneres.blogspot.com 09088877282/11-02-2026
