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Cocoa
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The Dominican Republic’s participation in the global cocoa market dates back to a very long time. In fact, transactions with Spain and Mexico have been documented many centuries ago. However, it was in 1864 that cocoa began to be considered as a major component of dominican exports.
Climate in the Dominican Republic has always been favorable to us and to date, we have not been plagued by any serious threats such as the feared “witches’ broom disease” (Crinipellis perniciosa) which has severely damaged many other countries’ crops.
We work with three varieties of cocoa like “Criollo”, “Forastero” and particularly “Trinitario ”. Nearly 89 percent of exported Dominican cocoa is designated for commercial purposes like Sánchez cocoa (unfermented cocoa). The other 11 percent of Hispaniola cocoa (fermented cocoa) is considered the finest quality and is mostly successful in European markets. 8 % of this type is organically certified.
Since the damages caused by hurricane Georges in 1998, our country has recovered its normal production rate. See fig 3 During the period 2006-2007, the Dominican Republic was the third American cocoa producer and exporter and the tenth worldwide, with a production of 47,000 metric tons (See fig 4) and exports of 42,340 metric tons (fig 5), of which 74 percent were destined to the US market.
In the Dominican Republic, within traditionally cultivated exports, cocoa occupies the third place, and contributes two percent to the GDP. From a social standpoint over 40,000 dominican households depend directly on cocoa and over 350,000 individuals depend indirectly on it’s cultivation and commercialization. The cocoa industry generates rural employment and reduces migration from rural areas to cities. With 346,000 acres of sown fields, it is generating what is an average of US$ 40,000,000 annually.
CONACADO contributed to make Dominican Republic the fisrt organic cocoa exporter of the world. In 2004-2005, the exports totaled 5, 000 tons (ICCO 2006). |
