Cocoa or Cacao(Theobroma cacao) is an important source of income for hundreds of thousands of small-holder farmers in East Asia, and it has been cultivated in the Philippines since the 17th century. During the 1970s, the government encouraged cocoa production but industry growth ceased when the Comprehensive Agrarian Reform Program took effect in 1988 and cocoa estates were divided among plantation workers as part of the land reform act. In addition, the outbreak of the cocoa pod borer pest was unchecked these factors resulted in the degradation of the cocoa estates and a serious decline in the cocoa industry.
Statistics from the Department of Agriculture reveal that in 1990, the area of cocoa planted was about 18,377 hectares (ha), with most of this growing in Davao, Zamboanga Peninsula, Western Visayas, North Mindanao, ARMM, and Caraga. By 2006, this area had declined to less than 10,000 ha. During the same period, reported production fell from 9,990 tons to about 5,400 tons, with two thirds of the production coming from Davao region alone.
As of 2008, the estimated volume of production is 6,000 to 7,000 tons, with more than 95 percent used in the local market. In fact, the country has to import more than 20,000 tons of cocoa bean equivalent (main as powder and also as butter and liquor) to supply domestic confectionery, baking, beverage, and chocolate manufacturing needs.
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Posted on October 18th, 2008 under Other Crops. Comments: None
