Good Earth Chocolate: A Beacon of Sustainability and Quality in El Nido
Tucked near the entrance of the Lio Beach neighborhood, the rich aromas of chocolate, toasted nuts, and roasted coffee envelop visitors as they step into Good Earth Chocolate. This boutique bean-to-bar chocolate shop, founded by the visionary Reiza Rodriguez, is a testament to the fusion of tradition, innovation, and sustainability.
Collaborative Efforts for Sustainable Farming
Reiza’s love for coffee led her to work at Isla Makinas in El Nido. This experience ignited her passion for sustainable farming and artisanal production. Now, as she embarks on her business journey, she aims to collaborate with L.I.CK. in its mission to support local farmers and cooperatives.
However, the cacao industry, while promising, is not without its challenges. Despite its potential, the Philippines faces hurdles in production, post-harvest processing, and market access. Many of the country’s cacao trees are aging and yield much less than the expected 2 kilograms per tree. Inadequate post-harvest facilities often result in beans of lower quality. Additionally, smallholder farmers, who constitute 90% of cacao producers, often find themselves disadvantaged, lacking direct market access and receiving lower prices for their produce.
At the Rodriguez Integrated Farm, a family-owned and operated venture in Aborlan, cacao planting is underway. This initiative, combined with plans to source from other farmers further south of Palawan, focuses on capacity-building. From saving the seeds of highly productive trees to training farmers in best practices, Reiza ensures the production of high-quality beans.
Chocolate in Palawan
Reiza’s dedication to sustainability and quality is deeply personal. Her maternal side is of Palaw’an descent, while her father hails from the Cuyonon lineage, another indigenous group of Palawan known for their maritime heritage. These connections, combined with her academic background in agribusiness and marketing, position her uniquely to lead Good Earth Chocolate. Articulating her vision Reiza comments, Good Earth Chocolate’s mission is to produce fine-tasting chocolate that is mindfully crafted and sustainably sourced.” She further explains, “I’d like Good Earth to symbolize quality and commitment to the environment and the people.”
Challenges Faced by Palawan’s Smallholder Cacao Farmers
In the verdant landscapes of Palawan, renowned for its biodiversity and optimal climate, the promise of thriving cacao cultivation looms large. Yet, the region’s smallholder farmers grapple with a myriad of challenges:
- Production Issues: Palawan’s cacao trees, many reaching the end of their productive years, often fall short of yield expectations. While the ideal yield is pegged at 2 kilograms per tree, the reality for many hovers around 600 grams, underscoring the pressing need for tree rehabilitation and replanting.
- Post-Harvest and Processing: Quality cacao demands meticulous post-harvest care. However, insufficient facilities and expertise often lead to compromised bean quality. Essential processes like drying, fermenting, and storage need more attention and resources.
- Marketing and Market Access: Navigating the market maze is daunting for many smallholder farmers. They’re often compelled to engage with intermediaries, lacking direct market pathways, settling for less than their produce’s value.
- Support Services: The call for robust support resonates across Palawan. From advanced cultivation methods to market trend insights, the farmers’ need for comprehensive training, research, and extension services is undeniable.
**Note: This was originally published in ESTEL Issue 16 (Q4 2023)
