San Martin (Peru): cocoa and tourism as catalysts for local tourism with international support

30-07-24

• Amora Carbajal, director general of the World Cocoa and Derivatives Tourism Destinations Network, spoke at the Chocolate Fair held in Lima from July 18 to 21.

Cocoa is a resource of great economic and cultural importance in the San Martin region of Peru. This region, with its tropical climate and fertile soils, provides ideal conditions for cocoa cultivation, which has led to increased production and growing demand in domestic and international markets.

San Martin's economy has experienced a significant boost from cocoa cultivation. Local producers have improved their farming techniques, adopting more sustainable and efficient methods. This has not only increased production but also the quality of cocoa, positioning Sint Maarten as a strong competitor in the global market.

In addition, cocoa production has contributed to the diversification of the local economy. Farming families have seen an increase in their incomes, which has improved their quality of life. The development of cooperatives and producer associations has been fundamental, as these organizations facilitate access to larger markets and fair prices, strengthening the regional economy.

Cocoa has a deep cultural connection to San Martin. Since ancient times, the crop has been part of local identity and traditions. Festivities and community events often revolve around cocoa, celebrating its importance in the daily lives of the inhabitants.

Traditional knowledge about cocoa cultivation and processing has been passed down from generation to generation. This ancestral knowledge is not only vital for sustainable production, but is also a cultural attraction that can draw tourists interested in local history and traditions.

Cocoa is not only an agricultural product; it also has immense potential as a tourist attraction. Cocoa-based tourism offers visitors the opportunity to learn about the cultivation and production process up close. Plantation tours allow tourists to participate in activities such as harvesting cocoa, fermenting and drying the beans, and making cocoa products such as artisanal chocolate.

The World Cocoa and Derivatives Tourism Destinations Network plays a crucial role in this development. This global initiative promotes cocoa-focused tourism destinations, providing a platform for sharing experiences and best practices among producing regions. The importance of this network was highlighted during the Chocolate Fair held in Lima from July 18 to 21, where Switzerland was the guest country and several Peruvian regions participated. Amora Carbajal, underscored the network's role in promoting sustainable tourism and empowering local communities.

Several initiatives and projects have emerged in San Martin to promote cocoa cultivation and its tourism potential. Non-governmental organizations, in collaboration with local government and private companies, have implemented training programs for farmers, improving their skills and technical knowledge. These programs not only focus on increasing production, but also on promoting sustainable agricultural practices that protect the environment.

In addition, tourism projects have been developed that integrate cocoa into their itineraries. These projects seek to offer authentic and educational experiences, highlighting the importance of cocoa in the local economy and culture. The creation of cocoa tourism routes, which include visits to plantations, factories and cocoa stores, is an effective strategy to attract visitors and generate a positive economic impact in the region.

Despite the success and potential of cocoa in San Martin, there are challenges that need to be addressed. Fluctuations in the global cocoa market can affect farmers' incomes. In addition, climate change poses a significant threat, as alterations in weather conditions can negatively impact production.

To overcome these challenges, it is crucial to implement adaptation and resilience strategies. Research and development of disease-resistant and climate-adapted cocoa varieties, along with the promotion of sustainable agricultural practices, are essential steps to ensure the long-term sustainability of cocoa cultivation in the region.