NextGen Day

DAVAO CITY, Philippines – The Davao Region Department of Trade and Business (DTI-11) has teamed up with industry partners to resurrect the regional cacao council.

“We are working with the Department of Agriculture (DA) to reactivate our cacao council in order to further develop the industry and encourage inclusive growth among value chain participants,” DTI-11 Director Maria Belenda Ambi stated on Tuesday.

The Davao Regional Cacao Industry Council (DRCIC), a private-sector-led organization, was established to improve private-sector participation in formulating government programs, activities, and initiatives that satisfy the interests and requirements of value-chain participants.

During the Cacao Industry Strategic Planning Workshop on May 12-13, 2022, a total of 53 DRCIC stakeholders signed a memorandum of commitment with government authorities.

“We are pleased that the strategic plan included 53 members from government organizations, provincial cacao councils, cacao industry specialists, producers, processors, and dealers throughout the region.” “This was the council’s first strategic planning workshop since its formation in 2015,” Ambi explained.

Since its inception, the council has aided in the recognition of Davao City as the Philippines’ Chocolate Capital and the Davao Region as the Philippines’ Cacao Capital, as required in Republic Act No. 115471.

“Cacao producers in the region have also received an international reputation for producing the highest grade cacao beans. Indeed, two farmers from the region won gold and silver honors at the Worldwide Cocoa Awards (ICA) 2021, a famous international competition attended by over 50 cacao-producing countries “Ambi said.

DTI-11 Assistant Regional Director Delia Ayano stated that the DRCIC will serve as the principal coordinating vehicle for all Philippine government policies, programs, and activities aimed at developing the industry in collaboration with the private sector.

“By the end of 2027, the council’s goal is to produce 40,000 metric tons of dried fermented cacao beans with a production level of two kilograms per tree per year,” said Ayano, who is also the cacao industry cluster’s concurrent DTI national coordinator.

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