Some of the world's most celebrated cacao exists because communities chose to work together.
90% of cacao farms are small—averaging between 1-5 hectares. Alone, a farmer may not have access to fermentation infrastructure, quality labs, export markets, or specialty buyers.
Together, communities can build something much bigger than any one farm.
Farmers deliver fresh beans or dried cacao to a central collection point.
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ferment
Trained teams guide fermentation to develop flavor and consistency.
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dry
Beans are dried carefully to protect quality and prevent mold.
sort
Defective beans are removed so buyers receive a cleaner, more consistent lot.
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export
The cooperative prepares, stores, and ships cacao for specialty buyers.
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train farmers
Farmers learn practices that improve tree health, yield, and quality.
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Co-ops tend to return value to the community. While some farmers ferment and dry their own cacao, others sell fresh ("wet") beans to cooperatives that centralize post-harvesting processing. Better cacao can create jobs, stronger demand, and more local opportunity.
why co-ops exist
A cooperative can be very appealing.
too much for one farm alone
one farmer
✕ Drying equipment
✕ Export logistics
✕ Quality labs
✕ Access to buyers
✕ Agronomic training
|
a community
✔ Shared infrastructure
✔ Shared Knowledge
✔ Shared Reputation
✔ Shared Investment
✔ Shared Opportunity
from many farms to one reputation
before
100 farms
100 fermentation styles
100 drying techniques
100 quality standards
buyers: 🤔
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after
Shared standards
Shared knowledge
Shared infrastructure
Shared reputation
buyers: 😍
90%+
of cacao is grown by smallholder farmers—averaging 1-5 hectares.
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Jobs
Co-ops often create jobs beyond farming:
managers
nursery workers
warehouse staff
technicians
agronomists
logistics teams
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Quality
Better quality can create:
stronger demand
buyer interest
new opportunities
turnaround stories
In these communities, great cacao was always there.
What changed was the support, partnerships, and belief that helped the world see it too.
piura blanco, peru
The rare cacao the world almost lost.
THE CHALLENGE
A rare white cacao was overlooked and sold in ordinary markets. Old trees, low yields, and limited support put its future at risk.
THE CATALYST
In an effort to save this rare bean— Peruvian cooperative, Norandina, partnered with Valrhona who in turn invested in better farming, fermentation centers, and a long-term partnership with growers.
TODAY
Piura Blanco is an award-winning cacao sought by chocolate makers around the world—giving farmers pride, recognition, and a better future.
THE IMPACT
A unique cacao saved. A heritage preserved. A future renewed.
Extraordinary cacao and ideal growing conditions, but limited infrastructure, inconsistent quality, and few connections to specialty markets.
THE CATALYST
Bertil Åkesson invested in fermentation systems, quality standards, and direct relationships with chocolate makers—working alongside ~1,000 smallholder farms.
TODAY
Sambirano cacao is now one of the world's most recognizable origins, known for its bright, complex flavors and trusted by chocolate makers worldwide.
THE IMPACT
A region's potential realized. A reputation earned. Generations uplifted.
Poverty and limited opportunities led many families to rely on coca (cocaine) cultivation as legal options offered little hope.
THE CATALYST
The farming community chose a different future and partnered with local cooperatives, governments, NGO's, and local leaders who rallied and built processing centers, improved quality, and created export markets.
TODAY
San Martín is now one of Peru's leading cacao regions and a model for organic and fair-trade production.
THE IMPACT
Stronger communities. New opportunities. A brighter future.
