Cacao is a cash crop that creates the cocoa which produces chocolate and is grown in tropical areas close to the Equator. The world’s largest cacao bean-producing areas remains in Africa, with the second major producing areas being in South America, while the Asia–Pacific regions represent 10%.
Some of the world’s best cacao is grown in the Pacific Islands. The cacao industry in the Pacific has experienced decades of both successes and challenges, including natural disasters, under-investment and more recently, trade route disruption due to COVID-19.
Cocoa continues to be an integral export earner for many Pacific countries, including Vanuatu, where 25% of rural households are involved in cocoa production. Additionally, cocoa is one of the Solomon Islands’ biggest agricultural export earners, generating around US$15 million per year. In the 1960s, cocoa was Samoa’s second-largest export earner and in recent years the industry has seen a revitalisation due to overseas interest, as well as government and private sector investment.
Chocolate makers in New Zealand and Australia are increasingly choosing Samoa, Fiji, Papua New Guinea, Vanuatu and the Solomon Islands for ethical, sustainable and bespoke production of the cacao bean.
As the global cocoa and chocolate market continues to grow steadily, despite the global pandemic and corresponding economic crisis, there is increasing opportunity for smaller producing countries to capture market share and better develop their cocoa industries.
Chocolate sales in Australia spiked towards the end of 2020, according to a report from the National Confectioners Association. Premium chocolate saw the largest growth of 12.5%, and non-premium chocolate saw a sales increase of 5.5%.
Pacific countries are positioned perfectly to service the fastest-growing markets for chocolate, such as China, India and Japan, as they experience major progress and rising incomes and are increasingly consuming affordable luxury goods.
The Asia–Pacific chocolate market was valued at more than US$24 billion in 2019 and is forecast to reach a value of US$37 billion by 2027, growing at 5% compound annual growth rate according to a report published by Coherent Market Insights.
Luke Spencer, Director of Spencer Cocoa, said his family business recognises the value of cacao grown in the Pacific Islands. They import harvested, fermented and dried cocoa directly from Malekula, ready for roasting, grinding, conching and tempering in Mudgee, New South Wales.
“The high quality of Spencer Cocoa chocolate is much attributed to the cacao growers we work closely with in Malekula, Vanuatu, who produce great cocoa. As buyers and chocolate makers we understand that the success of our business benefits from and is due to the many people along the supply chain who help create our final product. We feel very fortunate to be working with people in Vanuatu, because great people make great cocoa – and that makes great chocolate.”
PTI Australia works with a range of cacao producers throughout the Pacific. If you’d like to learn more, get in touch with Jeremy Grennell, General Manager – Export.
(Photo - Tetiana Bykovets on Unsplash)
