Our mission is to improve the livelihoods and income of cacao growers through promoting fair and sustainable cacao production. We achieved this by applying practical and scientific knowledge on cacao farming; Innovative and environment-friendly input packages such as fertilizers and crop protection products; good managing and structure that promotes affirmative action, state of the art facilities and direct access to the Cacao World Trade Scheme.

Our vision is to make the Cacao Industry more viable by increasing cacao yields by producing and earning better returns on the world market. We envision an inclusive, equal and progressive community of cacao farmers that highly promotes gender equality among the members.

2.      Introduction

Cacao has a rich and interesting history as a food and its usage dating back thousands of years. At one point in Central America, cacao was so ubiquitous that it was used as a form of currency.

Cacao differs greatly from what most have experienced in the form of processed chocolate. Cacao is a very interesting in that it has the most complex make up of any known natural food source. It is an excellent source of magnesium and very high levels of antioxidants. While these components are broken down slightly processing, there are low temperature processed raw cacao powders which attempt to render a high quality product that remains nutrient rich. These raw powders are an easy way to get started enjoying the wonderful properties of cacao. Nibs and beans have even higher concentrations of antioxidants and can be fun to have around and can be put to good use making granola and other goodies (use them as a replacement for chocolate chips).

3.      Methodology

Strength –20 fruit-bearing trees and increase volume of production

Weaknesses – High Production Expenses and Marketing Dilemma

Opportunities – Several Market Outlets and High Employment Rate

Threat – Typhoon 

4.      Expected outcomes

Cacao growers’ advantage is that cacao products are highly in demand in the market, where several market outlets presented their price and condition for the growers to sell their products. The growers are stable in taking care of their trees, where they have a volume of thousands in their production. This is merely because they are in a geographic location where climate and other environmental factors that can contribute to the good grow of the fruits are good and results to a high quality cacao. Good service personnel can also be the reason why they can produce a high quality and volume production. 

5.      Risk Assessment

6.      Conclusion

 

To supply the demands of Cocoa in the market (both local and international buyers) and provide quality products. and to promote young agripreneurship.

Mission:

Improving livelihoods and ensuring a long-term supply of cocoa by providing farmers with the resources they need and helping them to manage their farms professionally and sustainably and employ agriculture students. 

Introduction: 

The Theobroma cacao (Cacao)   differs greatly from what most have experienced in the form of processed chocolate. Cacao is a very interesting in that it has the most complex make up of any known natural food source. It is an excellent source of magnesium and very high levels of antioxidants. There is presently an increasing interest from local farmers because local and international demand for cocoa products is way beyond the production capacity of the country and world prices have been constantly favorable. 

Objective:

To compete in providing high quality cacao products in the market and to help the younger generation engaging in agribusiness industry.

Methodology:

Farm development follows training in our sequential approach to helping farmers thrive. With support from us and our partners, thousands of farmers are making better use of crop protection, planting higher quality seedlings, and using fertilizers well.

Strengths: The Cacao trees is favorable to tropical places. The  Cacao is highly demand in US and Europe in which the Philippines is one of the supplier of those big time buyers.

Weakness: Lack of sufficient supply of Cacao seedlings.

Opportinities: Local employment and local international investors.

Threats: Typhoon is the major threat in Cacao  in which it reduced its fruits production more than 25%. The anothet threat is the lack of support of government. 

 

To contribute highly in Regional Commitment to the 2022 Cacao Challenge  given by the Cacao Industry of the Phillipines specifically in Western Visayas in which to produce 100,000(MT) Production Volume by 2020. The business also expect to employ local farmers and increase the salary.

The major coping strategies adopted by the farmers of the cocoa agroforest include diversification of production system by growing substitute crops (47.5%), and involving in non-farm business to generate additional income (35.0%). In other to reduce risks faced by the farmers, there is need for government intervention especially in creating policy and setting legal frameworks targeted at the cocoa sector. In addition, government should put in place a marketing scheme as well as price regulation targeted at assisting cocoa farmers.

 

Mission: This cocoa business aims to stabilize the daily needs of local farmers by providing them a designated job and producing local grown cocoa crops.

 

Introduction: Theobroma cacao, or called the chocolate tree, cacao tree and the cocoa tree, is a small (4–8 m (13–26 ft) tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of Mesoamerica. Its seeds, cocoa beans, are used to make cocoa solids, chocolate liquor, chocolate and cocoa butter. In 2016, cocoa beans were cultivated on roughly 10,196,725 hectares (25,196,660 acres) worldwide. Cocoa beans are grown by large agro-industrial plantations and small producers, the bulk of production coming from millions of farmers with small plots. A tree begins to bear when it is four or five years old. A mature tree may have 6,000 flowers in a year, yet only about 20 pods. About 1,200 seeds (40 pods) are required to produce 1 kg (2.2 lb) of cocoa paste. Historically, chocolate makers have recognized three main cultivar groups of cacao beans used to make cocoa and chocolate: Forastero, Criollo and Trinitario. The most prized, rare, and expensive is the Criollo group, the cocoa bean used by the Maya. Only 10% of chocolate is made from Criollo, which is arguably less bitter and more aromatic than any other bean. In November 2000, the cacao beans coming from Chuao were awarded an appellation of origin under the title "Cacao de Chuao" (from Spanish-cacao of Chuao). Major cocoa bean processors include Hershey's, Nestlé and Mars, all of which purchase cocoa beans via various sources. Chocolate can be made from T. cacao through a process of steps that involve harvesting, fermenting of T. cacao pulp, drying, harvesting, and then extraction. Roasting T. cacao by using superheated steam was found to be better than conventional roasting (use of ovens) because it resulted in same quality of cocoa beans in a shorter amount of time.

 

Objective: To promote cacao industry and agribusiness to local farmers and trigger the potential of the Philippines toward cocoa production.

 

Methodology: Farm development follows training in our sequential approach to helping farmers thrive. With support from us and our partners, thousands of farmers are making better use of crop protection, planting higher quality seedlings, and using fertilizers well. 

 

Strengths: The Cacao trees is favorable to tropical places. The Cacao is highly demand in US and Europe in which the Philippines is one of the supplier of those big time buyers.

Weakness: Lack of sufficient supply of Cacao seedlings.\

Opportunities: Local employment and local international investors.

Threats: Typhoon is the major threat in Cacao in which it reduced its fruits production more than 25%. The anothet threat is the lack of support of government.

 

Expected outcomes: To be one of the best suppliers of cacao in the country and to be able to support the farmers to grow local cacao.

 

Risk assessment: This may give a risk of losses in the spoilage after the transporting of the cacao.

 

Conclusion: Good production of cacao can be reach by having proper planning and preparation. It avoid waste of money and time.