The complexity of growing and producing cacao beans and Tablea processing urges the Department of Agriculture (DA) thru Bureau of Agriculture and Fisheries Standards (BAFS) and as requested by the cacao growers to develop a Code of Practice for Philippine Cacao Beans + Tablea + Good Agricultural Practices. This code reflects the recent technology developments of cacao production and processing, harmonized with the codex requirements for heavy metals, microbial contamination, pesticide residues and hygiene. Further, the Code also provides general recommendations to allow flexible and uniform adoption even when production practices and environmental conditions are diverse. With this code of practice already in place, the Regional Training Center of ATI in the Cordillera Administrative Region conducted a Training of Trainers on Philippine National Standard: Code of Cacao Bean Production with Value Addition for AEWs of Ifugao on June 13-16, 2023 at Ifugao State University, Nayon, Lamut, Ifugao.
The training aimed to enhance knowledge of AEWs on cacao production employing GAP principles and to efficiently assist their farmer clients in their compliance with the GAP standards and on their application for GAP certification.
Dr. Cristine B. Esnara, the Sr. Agriculturist and at the same time the project officer of the training presented the training overview showing that the Philippines can be a potential producer of Cacao. It has the capacity to produce good quality cacao beans due to its climatic conditions and soil characteristics that are conducive to growing cacao. At present, there is an increasing interest in local farmers due to the increasing local and international demand for cacao products, which is beyond the production capacity of the country with the world price that is constantly favorable. With a positive attitude towards sustainable cacao production in the country, the Philippines can compete globally in the world’s supply of cocoa products.
She said, however, that “there is a concerns on food quality and safety, environmental and social sustainability issues for cacao products have always been the challenge for growers. Microbial, biological and physical hazards are concomitant with all the stages of cacao production, from primary production to transport or shipment. All these have to be considered as these affect the quality and safety of cacao beans. Also, particular attention has to be given to minimizing Ochratoxin, a contamination that is normally encountered during the fermentation process.
Topics discussed were focused on the Crop Production Planting materials Plant Nursery; Production of biological control, Pest and disease diagnosis; Pest surveillance, Biology & Ecology, Identification & Damage; Status of Cacao Industry, PNS on Cacao, Control of Operation on Cacao, Fermentation and Drying Establishment; Cacao Food Processing particularly on Tablea making and Cacao drink.
Special topic on Home Gardening, Farm Record Keeping, Soil Fertility, Composting, Concoction and Transformational Leadership and Values Orientation (Work Values, Ethics and Leadership) was also discussed during the training.
During the closing ceremony, Mr. Timothy Guimbatan of Lamut, Ifugao challenged himself to plant cacao. He exclaimed, "I have little knowledge towards cacao production. Because in our nursery we have cacao seedlings but we are just disregarding it. But during the training I have learned a lot and I was challenged to plant cacao in my farm for me to apply what I have learned in the training and also for me to share to our farmers."
A total of 30 AEW participants from the province of Ifugao attended the training. The training is in partnership with the DA RFO, BPI, PAENRO, MLGUs, LSAs and Dulche Chocolate – known as the first “bean to bar” chocolate in the Cordillera. (/with reports from PASS)
