Reactivation of the cacao industry
By Eproint
Salvadoran couple Juan Carlos Valle and Glendy Fernández look to expand their small chocolate business by improving the promotion of their brand Tetonalli. Their path has been similar to that of other Salvadoran chocolate producers that try to introduce their 100% artisan products in the local and international markets.Organizations such as the Alianza Cacao project -a member of the Central American and Dominican Republic Cocoa Committee (Sicacao)- is contributing to the guidelines of a regional cacao strategy which aims to improve access of artisan products for final consumers.
Through technical assistance, the Alliance helps to build better quality products grown by families so that they can reach more demanding markets of greater value and better prices, positioning El Salvador as a net producer and exporter of high quality fine aroma cacao.
By training producers, supporting a national policy framework and building institutional capacity in the cacao value chain, organizations look to reactivate cacao production, increase farmers incomes and food security, generate jobs in the cacao value chain (farm production, distribution and processing), and increase biodiversity by restoring forests and generating resilience to global climate change.