A Legacy of Fine Cocoa: Historical and Current Production Trends
Trinidad and Tobago’s cocoa industry has long been associated with high-quality Trinitario cocoa, a hybrid of Criollo and Forastero varieties. This unique genetic blend is renowned for its distinctive flavor profile, making it highly sought after by premium chocolate manufacturers. Historically, cocoa was a dominant export commodity in the 19th and early 20th centuries, but production has significantly declined due to factors such as labor shortages, aging farms, and competition from other agricultural activities.
According to the Cocoa Research Centre at the University of the West Indies (UWI), Trinidad and Tobago produces approximately 500 to 600 metric tonnes of cocoa annually. This figure is a fraction of the output during the industry’s peak in the early 1900s when production exceeded 30,000 metric tonnes. Despite this decline, the country remains a leader in fine or flavored cocoa, a niche market that commands premium prices. The International Cocoa Organization (ICCO) has classified 100% of the country’s cocoa as fine or flavored, a prestigious distinction shared by only a handful of countries worldwide.
Key Cocoa Plantations in Trinidad and Tobago
Several cocoa plantations in Trinidad and Tobago continue to uphold the country’s legacy in cocoa production. Notable estates include:
- Ortinola Estate: Located in the Maracas Valley, Ortinola has been operational for over a century. It serves as a working cocoa estate and a hub for agro-tourism, offering educational tours and chocolate-making experiences.
- La Reunion Estate: Managed by the Ministry of Agriculture, this estate functions as a research station dedicated to cocoa development. It focuses on improving cocoa breeding techniques and promoting best farming practices.
- Roxborough Cocoa Estate: Situated in Tobago, this estate has been integral to sustaining the island’s cocoa sector, producing high-quality beans for both local processing and export.
- Tamana Chocolate Estate: A relatively newer establishment, Tamana has successfully integrated cocoa farming with artisanal chocolate production, controlling the entire production chain from bean to bar.
Economic Contributions: Employment and Livelihoods
The cocoa industry provides employment for approximately 3,500 farmers, particularly in rural areas. While large-scale cocoa estates have diminished, smallholder farmers continue to sustain the sector, relying on cocoa as their primary or supplementary source of income. In addition, the industry supports jobs in cocoa processing, logistics, and export, with an estimated 7,000 people involved in the entire value chain.
The Cocoa Development Company of Trinidad and Tobago Limited (CDCTTL) has reported that efforts to modernize cocoa farming, including the introduction of improved agronomic practices and access to funding, have contributed to a gradual increase in farmer participation. Additionally, the expansion of cocoa agro-processing has created employment opportunities in chocolate production, value-added product development, and tourism-related activities.
Cocoa as a Foreign Exchange Earner
Cocoa exports contribute to Trinidad and Tobago’s foreign exchange earnings, albeit on a smaller scale compared to petroleum and natural gas. The country’s fine or flavored cocoa is exported to markets in Europe, North America, and Asia, where it is used in the production of high-end chocolates.
In 2022, Trinidad and Tobago exported $559,000 worth of cocoa beans, making it the 57th largest exporter of cocoa beans globally. The primary destinations for these exports were Switzerland ($271,000), Germany ($108,000), the United States ($65,100), the Netherlands ($63,700), and Belgium ($40,300). Additionally, exports of cocoa and cocoa preparations from Trinidad and Tobago amounted to $22.67 million in 2022. These figures underscore the economic significance of the cocoa industry despite its relatively small contribution to the nation’s GDP.
Challenges Facing the Industry
Despite its high value, the cocoa industry in Trinidad and Tobago faces numerous challenges:
- Aging Farming Population: Many cocoa farmers are over 50 years old, and there is limited interest among younger generations in pursuing careers in agriculture, threatening the long-term sustainability of cocoa production.
- Climate Change: Unpredictable rainfall patterns and increased pest incidence have led to reduced yields and higher production costs.
- Low Productivity: The industry is characterized by small-scale farming with low productivity, aging tree stock with reduced yields, and limited investment in technology and infrastructure.
- Market Access: While Trinidad and Tobago’s fine cocoa commands a high price, many farmers struggle to access premium markets due to inadequate support systems, processing limitations, and financial constraints.
Government and Private Sector Initiatives
In response to these challenges, both the government and private sector have implemented several initiatives to revitalize the cocoa industry:
- One Country One Priority Product (OCOP) Initiative: Supported by the Food and Agriculture Organization (FAO), the Ministry of Agriculture, Land and Fisheries, and the Cocoa Research Centre of the University of the West Indies, this initiative seeks to revitalize Trinidad and Tobago’s cocoa industry by improving processing techniques, increasing market access, and supporting smallholder farmers.
- Public-Private Partnerships: The Trinidad and Tobago Fine Cocoa Company (TTFCC) is a pioneering public-private partnership aimed at rehabilitating the cocoa industry by improving the quality and yield of bean production and developing value-added products for local, regional, and international markets.
- International Collaboration: The FAO Sub-Regional Cocoa Project ‘Strengthening the Foundations for a Specialty Cocoa Sector in the Caribbean 2023-2025’ aims to support Caribbean nations, including Trinidad and Tobago, in positioning fine-flavor cocoa in global markets and increasing farmer incomes by engaging governments and the private sector.
- Financial and Technical Support: The Inter-American Development Bank (IDB) has provided funding to cocoa projects in the Caribbean, including initiatives aimed at improving supply chains, enhancing processing capabilities, and strengthening the branding of regional cocoa as a luxury product.
- Agro-Tourism Development: The government has promoted cocoa agro-tourism as part of its economic diversification strategy. Cocoa estate tours, chocolate-making workshops, and specialty cocoa festivals have been introduced to attract both local and international visitors. This has not only increased awareness of the industry but also provided additional revenue streams for cocoa farmers and processors.
Case Study: The Success of The Trinidad and Tobago Fine Cocoa Company
Established to bridge the gap between farmers and high-end chocolate markets, the TTFCC has successfully positioned local cocoa on the global stage. By implementing a farm-to-bar model, the company ensures that farmers receive fair compensation for their beans while maintaining strict quality control measures. The company has secured partnerships with international chocolate manufacturers, increasing market demand for Trinidad and Tobago’s cocoa. This business approach has garnered international recognition and contributed to the economic viability of cocoa farming in the country.
Conclusion: The Economic Significance of Cocoa in Trinidad and Tobago
While the cocoa industry in Trinidad and Tobago has faced numerous challenges, it remains an integral part of the country’s agricultural economy. The production of fine or flavored cocoa provides employment, foreign exchange earnings, and opportunities for sustainable development. With continued investment in modernization, farmer support, and value-added production, the sector has the potential to experience a revival that benefits both local stakeholders and the international market. Strengthening the cocoa value chain through research, technological advancements, and expanded global marketing efforts will ensure that Trinidad and Tobago remains a premier producer of fine-flavor cocoa for years to come.
