BAGUIO CITY – Dulche Chocolate is a local chocolate brand in the Cordillera that has joined the WHY’s DOST Philippine Council for Industry, Energy and Emerging Technology Research and Development (PCIEERD) under the Department of Science and Technology CAR (DOST-CAR) to promote, help, and train local cacao farmers and processors all over Cordillera. The impact of the project has resulted in Tablea processors processing their chocolate. The owner, Ms. Eva Ritchelle Padua, stated, ” Cacao processors lang natin sa cordillera, we only have forty, but then nung ginather ko yung data, meron na tayong fifty-nine cacao processor, hindi lang ang tablea.”
Through a 4.7 million grant from DOST- CAR for their project, Ms. Padua proudly says, “Actually yung target natin sa project is makapag training tayo ng two hundred farmers but then na hit na po natin yung target, mas mataas pa po, nasa five hundred plus Five-twenty (520) yung na-train nating cacao farmers. Supposedly, Benguet lang yung target pero dahil may budget pa po tayo nag expand sa Cordillera”.
When asked about the future of Cacao in Cordillera and its capabilities compared to other competitors, Ms. Padua mentioned that they won the top 5 best in the 2019 National Competition in 70% dark chocolate representing cacao of Benguet with a special cacao bean Criollo, which is known finest variations for making Chocolate. The Criollo is grown and nurtured in the region’s Cordillera and other exquisite cacao flavors.
With the growing number of four hundred thousand planted cacao trees and one thousand nine hundred twenty-two cacao farmers, as of 2023 to 2024 in the Cordillera, the goal is to standardize the process of making cacao, from planting to maintaining and further processes in growing the plant, additionally the newly established protocol of this year.
Despite many competitors, Cordillera has a friendly and growing community of cacao farmers and processors. Cordillera is steadily carving its place as the next thriving chocolate region. As more farmers adopt standardized practices and explore and learn more about cacao and its many varieties. The future of Cordillera chocolate looks promising. It will not only strengthen the local livelihood but also contribute to enhancing the quality and taste of chocolate for Filipinos. By Meann Henderson
