Siquijor's small enterprises looking to enter the chocolate-making industry are receiving a much-needed boost from the Department of Science and Technology (DOST).
The government is tapping small and medium-sized businesses (MSMEs) in the island province to start producing chocolate to grow the nation's cacao industry and build a new or additional source of revenue.
According to the provincial authorities, the island province is home to a premium variety of cacao trees that are ideal for creating chocolate bars.
Creating ‘Siqcolate’
Last year, training in chocolate-making was completed by sixteen MSMEs under the instruction of Vina Antopina, a Belgian-trained chocolatier who is currently the provincial director of DOST for Bohol.
The initial brand name for the Siquijor chocolate candy bar, Siqcolate, was also created during the training.
Those working in the cake and pastry industry and "tablea," or chocolate drink processors, were among the attendees at the training.
The DOST has also identified Siquijorian cacao farmers who will receive production support under the Comprehensive Agricultural Productivity Extension Program, guaranteeing a steady supply of high-quality cacao for chocolate manufacturers.
Replicating locals’ success
Using locally sourced or single-origin cacao beans has proven profitable for local chocolate manufacturers nationwide.
They have blended chocolate with fruit flavors such as mango, pineapple, and citrus. Others, meanwhile, utilize ginger, cashew, pili nuts, and even chilis to increase the attractiveness of their products.
Like Siquijor, other local productions have worked to produce chocolates grounded in sustainable farming practices and fair trade, in addition to offering cocoa producers assistance and training.
Philippines’ cacao production
Around five million tons of cocoa are produced annually by cocoa producers worldwide. Ghana and the Ivory Coast are the leading nations in cocoa production, producing over 60% of the world's total.
Indonesia is the biggest producer nation in Asia, with three percent of the world's total. On the other hand, only 10 to 12 metric tons of cacao are produced in the Philippines each year, yet more is needed to meet local demand.
Due to the insufficiency, the nation is still forced to import chocolates from other countries.
Davao is the country's cacao production hub, producing more than 70% of all Filipino chocolate
