José Antonio Briceño, president of Corpoturismo Monagas, emphasized that these initiatives are vital for connecting the region’s agro-food potential with tourism promotion, creating synergies between producers, entrepreneurs, and tourism operators. “Monagas has exceptional conditions for growing cacao, especially in areas like Caripe. We must harness this potential to tell stories, create authentic tourism products, and strengthen our regional identity,” Briceño stated during his speech.
Yelitza Fiorentino, president of the Monagas State Legislative Council (CLEM), reiterated the institutional commitment to promoting tourism as a driver of economic development. “We are working to make Monagas known both nationally and internationally not only for its natural landscapes but also for its culture, its people, and its flavors. Cacao is part of the narrative we want to build and share,” the legislator affirmed.
The event also featured a showcase of products made from cacao, including artisanal bonbons, gourmet chocolate bars, traditional drinks, and innovative culinary creations blending this ancestral ingredient with modern cooking techniques. Attendees had the chance to taste and learn about the work of local entrepreneurs, who shared their experiences in turning cacao into high-value products.
Beyond tasting, the event fostered a rich dialogue among the various actors involved in the cacao and tourism value chains. Proposals were made to develop tourism circuits that include cacao farms, chocolate workshops, cacao museums, and cultural activities centered on the planting, harvesting, and processing of the fruit. These routes would diversify the state’s tourism offerings and create opportunities for training, employment, and entrepreneurship in rural communities.
The cacao forum is part of a broader agenda of actions led by Corpoturismo Monagas to position the state as an emerging destination on the national tourism map. In this context, gastronomy is recognized as a key element that connects heritage, sustainability, and innovation—core values in 21st-century tourism.
Cacao, renowned worldwide for its quality and flavor, represents one of Venezuela’s greatest assets. Promoting it through tourism contributes not only to its commercial value but also to preserving traditions, knowledge, and territories. With its geographic and cultural diversity, Monagas stands out as an ideal location to foster identity-based gastronomic tourism, offering experiences that blend nature, history, flavor, and hospitality.
In conclusion, this forum marks a significant step toward building a comprehensive tourism strategy in Monagas, where cacao becomes the guiding thread of authentic and sustainable experiences. The focus on gastronomic tourism—with cacao at its heart—not only strengthens the local economy but also reinforces pride and a deep sense of belonging.
