Grenada’s chocolate boom is underpinned by an ethical, single-origin production model with an organic and sustainable approach that strengthens the local economy while preserving agricultural traditions. According to government data, the island boasts one of the highest concentrations of chocolate factories per capita in the world, with brands like L’Esterre Chocolate adding to its growing international reputation.
Official promotion of this identity is spearheaded by Prime Minister Dickon Mitchell, who has reinforced the “Chocolate Isle” brand as part of the national strategy to integrate agriculture and tourism. The goal is to position cacao not only as an export product but also as a cultural experience capable of attracting visitors year-round.
One of the key events in this agenda is the Grenada Chocolate Festival, which brings together producers, chefs, artisans, and travelers in a celebration that includes tastings, workshops, themed dinners, and plantation activities. The festival has become one of the most anticipated dates on the island’s tourism calendar.
The hospitality sector has also embraced chocolate as a differentiating element in its offerings. The Six Senses La Sagesse resort, inaugurated last year on one of the island’s most acclaimed beaches, has developed exclusive cacao-centered experiences. The “Reggae Fields Journey” connects guests with local farmers who explain cultivation techniques and guide them through the preparation of cacao tea balls. The “Time Travel: Rum and Chocolate” experience takes visitors to historic sites such as the old Pearls Airport, the Belmont Estate plantation, and the River Antoine Distillery, where they participate in tastings and bottling. Rates at the resort start at $630 per night.
Beyond gastronomic tourism, cacao development in Grenada has significant social impact. The growing demand for cacao-related experiences has created jobs in rural areas, increased opportunities for young entrepreneurs, and strengthened cooperation between farmers and tourism businesses. Furthermore, the emphasis on organic production and traceability has helped Grenadian cacao gain recognition in specialized international markets.
With a combination of tropical landscapes, agricultural heritage, and production excellence, Grenada is steadily positioning itself as a unique destination for chocolate lovers. Its strategy blends tradition with innovation, ensuring that each visitor not only enjoys a quality product but also understands the history and effort behind every bar.
Experts agree that this approach not only diversifies the island’s tourism offerings but also helps consolidate a strong national brand with high potential for export growth and visitor loyalty. In the words of local producers, “Grenada doesn’t just sell chocolate—it offers a story you can taste.”
The “Chocolate Isle” is no longer just a promotional concept: it is a reality found in plantations, markets, hotels, and festivals. It is a destination where cacao is more than a product—it is part of the island’s soul and a compelling reason to visit the Caribbean.
