FOR THE NTH time, the Philippines earned its place in the global map, this time for landing a spot in the list of the world’s finest chocolate-producing nations after securing a coveted Silver Award at the 2024–2025 Cacao Excellence Awards, the global competition widely regarded as “the Oscars of the cacao industry.”
For a country whose cacao heritage dates back centuries, this recognition is far more than an accolade—it is a resounding affirmation of Filipino craftsmanship, resilience, and agricultural innovation.
MINDANAO’S RICH SOIL
This year’s Philippine entry, harvested from the fertile lands of Davao Region, impressed judges with its complex sensory character. The winning beans showcased precision fermentation, deep genetic quality, and distinct Mindanao terroir, revealing flavor notes that combined classic chocolate richness with hints of tropical fruit acidity.
The Cacao Excellence Awards, organized by the Alliance of Bioversity International and CIAT, follow a meticulous evaluation process. Samples from around the world undergo a blind sensory analysis conducted by expert chocolatiers and flavor specialists.
Out of more than 200 entries from over 50 countries, the Philippine beans emerged as one of the finest—proof that Filipino producers now compete neck-and-neck with cacao giants in Africa and Latin America.
FINE FLAVOR CHAMPION
The Silver Award signals a remarkable evolution in the country’s cacao industry.
For decades, the Philippines was seen largely as a small-scale bulk producer. Today, however, it is recognized as a fine flavor cacao destination, thanks largely to sustained improvements in post-harvest processing.
Filipino farmers and local processors have mastered the delicate steps of controlled fermentation, precise drying, and quality sorting—practices essential to producing bean-to-bar cacao worthy of global acclaim.
This shift has allowed the Philippines to gain traction in the fast-growing craft chocolate market, where traceability, terroir-driven profiles, and ethical sourcing matter as much as flavor.
BOOM FOR PH FARMERS
Beyond prestige, this international recognition brings tangible benefits to the local agriculture sector. Premium-grade cacao commands higher prices, and award-winning beans attract global bean-to-bar makers seeking unique origins.
For the country’s 20,000-plus cacao farmers, this win is a shining testament that Philippine agriculture can excel on the world stage.
Such a distinction also strengthens the reputation of Davao, the official Cacao Capital of the Philippines, as a hub of world-class cacao production.
HERITAGE TO INNOVATION
The country’s rising global profile in cacao rests on a deep historical foundation. The Philippines was the first nation in Asia to cultivate cacao, introduced during the Manila-Acapulco Galleon Trade of the 1600s. This long heritage allowed rare and highly sought-after cacao varieties, such as Criollo, to flourish in Philippine soil.
Today, modern science blends with this heritage. The Philippine Cacao Industry Roadmap has provided the structure needed to raise production standards while preserving the “boutique quality” that makes Filipino cacao stand out.
The collaboration among the government, research institutions, and private stakeholders ensures that local cacao remains both competitive and sustainably grown.
BEACON OF EXCELLENCE
The Silver Award brings renewed hope and motivation to cacao communities across the archipelago. In an industry often dominated by global titans, the Philippines’ recognition as a top-quality producer reinforces a powerful narrative: Filipino farmers can compete with—and surpass—established cacao regions through skill, dedication, and innovation.
As the country looks ahead, the goal is clear: to continue elevating quality, investing in farmer training and infrastructure, and strengthening research to unlock the full potential of Philippine cacao.
With the momentum now firmly on its side, the Philippines is well-poised to aim for Gold in future competitions. More importantly, this milestone honors the hands that make it all possible—the farmers who nurture every cacao pod from seed to harvest, turning Filipino soil and sweat into world-class chocolate.
A global win. National pride. And a reminder that Filipino excellence continues to shine—one cacao bean at a time.