Globally, chocolate consumption has boomed over the course of the last decade. Ranked 8 on the scale of largest cocoa producers, Peru is the 2nd largest organic cocoa producer and the number one fair-trade organic cocoa producer worldwide. The country is also one of the 17 high quality fine flavour cocoa producers. To reach the fine flavour chocolate market, the quality of cocoa produced by CAC Pangoa needs to be improved, and its business capacities improved.
As of 2008, cocoa production has been a booming business in Peru, but some important challenges remain to be tackled:
CAC Pangoa has been a close partner of Rikolto since 2011 and a pioneer in including women and youth in the country's cocoa and coffee sector. The cooperative’s principal business used to be coffee, but as a result of the coffee rust crisis and with the purpose of diversifying risk, it has chosen to develop strategies focused on expanding and developing its fine flavour cocoa business, which is specific to the region.
The cooperative established itself at a national level because of its model which strikes a balance between business profitability and social needs to improve the life quality of its members, i.e. the producers. Since 2010, its leader training centre has trained staff to increase the participation of women and youth and support the cooperative’s management staff throughout their careers. The field innovation process is geared principally to the development of sustainable cocoa production through agroforestry systems, supplementing cocoa with food crops, native fruit and lumber, and secondly, developing data systems that improve the cooperative’s management and decision making.
Rikolto wants to enhance both the professionalism of the fine flavour cocoa producers and the quality of the cocoa they produce so that it can be used by fine chocolate makers. We do this by working closely with rural youth, fostering inclusive commercial links with cocoa buyers, and by working together with strategic partners in order to have greater clout in the Peruvian cocoa sector.
1. Professionalising farmer organisations
2. Improving the quality of fine flavour cocoa
3. Promoting inclusive commercial relationships
4. Creating impact