Tuesday 14 July 2020

The Cacao Show Must Go On

Written by Sublime Team

The Cacao Show Must Go On

The Peruvian Association of Cacao Producers, hand in hand with PROMPERÚ are pleased to announce that the 11th edition of the Cacao and Chocolate Show, which will be virtual this year, will start on July 16 until the end of the year.

To access the different activities of this meeting, those interested must register here. In this innovative bilingual online platform (in Spanish and English), products and services from the cacao and chocolate industry will be shown, exhibitors, visitors and buyers can interact at the same time and from any part of the world.

The business conference, promoted by PROMPERÚ, will be held from September 1 to 11, where buyers of cacao and derivatives from different parts of the world will hold business appointments with Peruvian producers who are located in different regions of Peru. The commercial expectation is to exceed US $ 3 million, as in 2019.

Entrepreneurs who are interested to participate in the business conference can contact the nearest PROMPERÚ Commercial Office Abroad.



Peru is considered the ‘center of primary origin of cacao’ for having 60% of the total genetic varieties of cacao in the world. Currently, it is the second producer of cacao with organic certification worldwide and, according to the last meeting of the special panel of the International Cacao Organization, held in September 2015; Peru is the third largest exporter of fine aroma cacao.

Cacao production is concentrated in the following regions: Amazonas, Ayacucho, Cusco, Junín, San Martín and Piura, most of them located in the Peruvian Amazon. It should be noted that the cultivation of cacao has played a very important role in improving the quality of life of farmers in Amazonian areas, since it represented at the time an alternative crop to the coca leaf, becoming a unique opportunity to change their history.

On the other hand, in the coastal region of Piura, ‘white cacao’ is considered the best fine aroma cacao that exists, which is highly appreciated in fine chocolate manufacturing.

Peruvian cacao has gained many followers in the world. One of them is Jordi Roca, pastry chef at Celler de Can Roca, considered one of the best restaurants in the world, who has repeatedly praised the quality of Peruvian cacao; in fact, he visited several of the producing areas. Other famous chocolatiers and fine chocolate production companies that use Peruvian cacao include Philippe Bernachon, Pierre Marcolini, Pierrick Chouard and Valrhona.

You can find more information about Peruvian cocoa here.


During 2019, Peruvian cacao exports reached a total FOB value of US $ 294'998,628, showing a growth of 10% compared to 2018. These exports were divided into two main groups: 53% in cacao with added value (butter, powder, paste and chocolate) and 47% cacao without added value (whole or broken raw beans). The main destination markets in 2019 were the Netherlands, United States, Indonesia, Germany, Italy and Belgium.


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