ILOILO — Cacao growers from San Joaquin and Barotac Viejo have completed a two‑day training program designed to elevate the quality of their harvests. Organized by the Department of Trade and Industry Iloilo Provincial Office on July 28–29, 2026, the sessions tackled everything from farm practices to post‑harvest processing.
A Two‑Day Bootcamp for Better Beans
The training, conducted under the Cacao Industry Cluster Enhancement (ICE) Program, aimed to transform ordinary backyard growers into quality‑focused producers. Partner agencies including the Department of Agriculture‑HVCDP and the Provincial Environment and Natural Resources Office lent their expertise to make the event comprehensive. The collaboration ensured that farmers received both scientific knowledge and practical field exposure.
Sessions covered Good Agricultural Practices such as proper tree spacing, canopy management, and soil nutrition. Trainers also drilled participants on Integrated Pest, Disease, and Nutrient Management, teaching them to protect crops without heavy reliance on chemicals. The message was clear: quality cacao begins long before the first bean is picked.
Hands‑On Grafting and Bean Cut Tests
Beyond the classroom, farmers got their hands dirty with cacao grafting demonstrations. This technique, which joins a high‑yielding scion to a sturdy rootstock, promises faster fruiting and disease resistance. Participants practiced making clean cuts and securing grafts, skills they can immediately apply in their own fields.
The bean cut test was another highlight. Farmers learned to slice dried beans lengthwise, inspecting them for proper fermentation, mold, and insect damage. This simple yet powerful evaluation method is the same one used by commercial buyers to determine bean quality and market price. Armed with this knowledge, growers can now self‑assess and negotiate better deals.
From Backyard Plots to Market‑Ready Harvests
Fermentation and post‑harvest handling took center stage, addressing a long‑standing gap in local cacao production. Farmers discovered how controlled fermentation and proper drying dramatically improve flavor and shelf life. These steps, once overlooked, are now understood as essential for producing beans that meet industry standards.
The training was facilitated by Mr. Relvin B. Paragua, the DA’s Cacao Focal Person, along with specialists Mr. Carlo A. Biton and Mr. Jannsen Compliza. They walked participants through the entire value chain, from planting to processing, and emphasized that consistent quality opens doors to premium markets. The farmers left not just with new skills but with a renewed sense of pride in their craft.
Stronger Clusters for a Growing Industry
The Cacao ICE Program continues to build clusters of capable producers across the province. By linking farmers to government processing equipment, credit programs, and commercial buyers, DTI Iloilo is laying the groundwork for a sustainable local chocolate industry. The training in San Joaquin and Barotac Viejo is one more step in that direction, ensuring that Iloilo cacao is known not just for quantity but for quality.
