Philippines

Mindanao-centred origin with a rising artisan sector

Cacao has a long history in the Philippines, introduced during the Spanish colonial period and embedded in the local 'tablea' drinking-chocolate tradition. Modern commercial production is modest in global terms and concentrated overwhelmingly on the island of Mindanao, with the Davao Region the principal cacao zone and the Calinan area of Davao City a recognised hub.

Plantings are introduced Trinitario-type hybrid and selected clonal material — including UF 18, BR 25 and PBC 123 — an admixture under the modern genetic-cluster framing of Motamayor et al. (2008). Cacao is grown by smallholders and cooperatives, with the main harvest around October to January and a secondary mid-year crop.

Davao cacao is associated with fruity, floral, caramel and nutty notes, and the region has developed an active fine-flavour and bean-to-bar scene; Philippine beans were placed among the Cocoa of Excellence Best 50 in 2017. National programmes have set targets to expand planted area and output, positioning the Philippines as a growing, quality-oriented origin in Southeast Asia.

Origins in Philippines (1)

Asia & Pacific ph-davao Davao Philippines · Davao Region (Mindanao) admixture fruity · floral · caramel · nutty

Sources

  • The Cocoa Post, 'Spotlight on Philippines Emerging Artisan Chocolate Industry in Davao'
  • Cocoa of Excellence Programme 2017 — International Cocoa Awards
  • Wikipedia, 'Chocolate industry in the Philippines'
  • Motamayor et al. 2008, PLoS ONE 3(10):e3311 (genetic clusters)