The cocoa and chocolate chain and prospects for sustainable tourism in Peru
16-08-24
Peru is considered one of the main producers and suppliers of fine cocoa and the second largest producer of organic cocoa in the world; it is also considered the center of origin of cocoa; it is home to 7 of the 11 cocoa genetic clusters in Latin America.
The national production of cocoa beans has evolved increasingly. In 2000, it was 25 thousand tons, by 2010 it increased to 46.6 thousand tons, and by 2023 it will reach 166 thousand tons. It should be noted that cocoa cultivation is mainly linked to smallholder families.
Cocoa production is concentrated in the departments of the Peruvian Amazon. Five departments account for 87% of production: San Martín, Junín, Ucayali, Cusco and Cajamarca. An interesting organizational dynamic has developed in these departments, where cooperatives are betting on cocoa production under sustainable production practices, trying to generate resilient production systems, adapting to climate change and promoting the use of clean energy. The involvement of native communities in this chain is also noteworthy, as in recent years they have been working to preserve and make better use of the biodiversity of cocoa qualified as fine aroma cocoa.
Constitucion City - Pasco
Although Peru has been characterized as an exporter of raw materials, it is worth highlighting the development of the chocolate sector in recent years. In 2023, Peru's chocolate exports accounted for 20% of FOB value, compared to 9% in 2018. Along the same lines, the number of chocolate exporting companies increased from 171 companies in 2018 to 290 in 2023, including some producer cooperatives. The cocoa and chocolate show, which has been held in Lima for fifteen years and has the membership of the Salon du Chocolat de Paris, has contributed to the growth of this sector.
This growth in the cocoa and chocolate sector presents great opportunities for linking tourism to this chain. As is well known, Peru is an interesting tourist destination for many. Before the Covid 19 pandemic, Peru received 4.4 million international tourists. Currently, this sector, hit by the pandemic, is once again in the process of recovery and, according to projections of the Ministry of Foreign Trade and Tourism, an estimated 3.5 million tourists are expected to arrive by 2024.
In addition to the rich gastronomy and cultural attractions, the trends of experiential tourism, sustainable tourism, nature and wildlife tours are being added. This represents a great opportunity for the cocoa and cocoa derivatives sector, as the main cocoa-producing regions have a rich and varied gastronomy, cultural attractions, cooperatives and companies that process and export very high quality products and, above all, conditions to accommodate visitors. In all these regions it is possible to establish cocoa and cocoa derivative routes that complement the cultural experience with that of sustainable and environmentally friendly production; also considering that there are producer cooperatives that currently work cocoa derivatives, under the approach of circular economy and regenerative tourism.
Author: Augusto Nicolás Aponte Martínez
National Coordinator - Peru of the World Cocoa and Cocoa Derivatives Tourist Destinations Network
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