International Cocoa and Chocolate Show 2025: Lima becomes the capital of fl

International Cocoa and Chocolate Show 2025: Lima becomes the capital of flavor and innovation

17-07-25

The city of Lima becomes, from today, July 17 through July 20, the Latin American epicenter of fine cocoa and high-quality chocolate. With the official opening of the 2025 International Cocoa and Chocolate Show at the San Borja Convention Center, more than 200 national and international exhibitors bring to life one of the most important fairs in the sector in the region. The exhibition, which runs through Sunday, July 20, expects to welcome over 28,000 visitors and generate business deals exceeding S/ 60 million, positioning Peru as a cocoa and chocolate powerhouse in the eyes of the world.

The show brings together producers, chocolatiers, researchers, chefs, cooperatives, exporters, public institutions, and visitors from Peru and abroad, all united by a shared passion for one of the most emblematic and versatile products of our biodiversity: cocoa. This gathering merges flavors, knowledge, and technological advancements to showcase the best of a thriving industry rooted in innovation, sustainability, and added value.

The opening ceremony, scheduled for midday, features the participation of top government authorities, international organization representatives, regional leaders, and producer associations. Their presence reflects the strong institutional support and the recognition of cocoa and chocolate not only as flagship products but also as engines of rural development, economic inclusion, and global outreach.

One of the standout stars of this year’s edition is subincanum, a wild cocoa variety also known as "jungle cocoa." It is gaining prominence thanks to the efforts of producers like Reynaldo Huamán in Satipo. Cultivated across nine hectares of Amazonian forest, this cocoa has already been transformed into 70% dark chocolate under the brand “Jholep” and successfully exported to Canada and the United States. Its beans and mucilage are also featured in creations by the world-renowned Central Restaurante, underscoring its exceptional quality and gastronomic potential.

The diversity and richness of Peruvian flavors are also expressed through innovative chocolates made with theobroma majambo and copoazú, two lesser-known relatives of traditional cocoa, sourced from regions like Madre de Dios and the Peruvian Amazon. These seeds, rarely seen outside their native habitat, are being reimagined by avant-garde chocolatiers like Renato Gordillo, who has included subincanum in his gourmet bonbon line “Renacer,” exploring flavor notes reminiscent of hazelnuts, walnuts, and peanuts with a remarkably creamy texture.

The International Cocoa and Chocolate Show 2025 is not just a product showcase; it is a space for exchange, education, and cultural promotion. Over the four-day event, the public will enjoy a diverse program featuring more than 16 parallel activities, including fashion shows with chocolate-made outfits, culinary demonstrations, tasting workshops, chocolate sculpture competitions, artisanal gelato championships, and international forums on fair trade, cocoa quality, and sustainability across the supply chain.

Among the most anticipated experiences are the guided tastings of chocolates made with subincanum, led by expert chocolatiers, and the live demonstrations by baker Luis Estrada, who will show how to incorporate Amazonian ingredients such as copoazú, macambo, and cocoa into sourdough bread. These experiences aim to bring consumers closer to the full journey of cocoa—from its natural origin to its gourmet transformation.

This year’s edition also benefits from the support and collaboration of the prestigious Salon du Chocolat in Paris, which raises the event’s international standards and opens up new visibility in European markets. This partnership marks a qualitative leap for the Peruvian chocolate industry, which increasingly prioritizes differentiation, traceability, and direct connection between producers and consumers.

The event is organized by the Peruvian Association of Cocoa Producers (APPCACAO), in coordination with DEVIDA, MIDAGRI, PROMPERÚ, MINCETUR, PRODUCE, the Ministry of Foreign Affairs, Agromercado, and the Regional Government of Ucayali. This public-private collaboration is a key strength of the Peruvian model, aimed at building a more equitable, sustainable, and competitive cocoa ecosystem.

The International Cocoa and Chocolate Show 2025 celebrates not just an ancestral food, but a story of effort, diversity, and a vision for the future. From the jungle to the city, from small farms to gourmet showcases, Peruvian cocoa proves today that it is far more than a raw material—it is identity, opportunity, and national pride.

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