cacao en peru

7/28/2019 Cacao en Peru

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Ca cao in P eru

a Rising Star



Cacao’s Andean origin

Peru and cacao share an age old intimate relationship. Although the debate is stillopen about the origin o the ubiquitous cacao tree, the strongest palebotanic andphytogenetic thesis holds the shrub originated in the tropical Andes oothills, in theAmazon and Orinoco rivers’ watersheds. Once domesticated, it was introduced bythe Maya in Central America and Mexico who included it as a undamental element o

their rituals and symbols. The Andean origin o cacao should come as no surprise iregarded against the background o the huge contribution made to the modern worldby the plants that were domesticated in Ancient Peru.

Growing

regions

Though still anincipient agricultural export, 10 Peruvianregions already

grow cacao:Tumbes and Piura onthe coast; Amazonas,San Martín and Ucayali in the Amazon region;and the rainforest areasin Cajamarca, Huánuco,Junín, Ayacucho and Cusco.

Main

growingareas

Peru grows around 40,000 cacao hectaresmainly in La Convenciónand Lares, Huallaga,Apurímac-Ene and Alto Marañón, all in theEastern Andes.

The avors of a megadiverse country

Peru ranks among the world’s countries with the greatest biological diversity and theourth as regards diversity o plant species. This is a key piece in understanding not

just the world boom o Peruvian cuisine where chocolate lls a privileged niche, but alsothe great potential and quality o Peruvian chocolate. Good favour, made possible bya combination o taste and scent, o drinking, bar and other chocolate presentations,

is the result o the combined eect o the diversity o species, soils and climates orcacao. That is why Peruvian chocolate and more generally Peruvian cacao are gainingincreasing world acceptance.

CHILE

AltoMarañón

HuallagaCentral

Apurímac-Ene

La Convencióny Lares

ECUADOR COLOMBIA

B O L

I V I A

BRAZIL

P A C I F I C O C E A N

Piura

Tumbes

Amazonas

Ayacucho

Cajamarca

San Martín

Huánuco

Junín

Ucayali

Cusco

Main growing valleys

Cacao growing regions

S o u r c e : M I N A G

H e i n z P l e n g e

Cover photos: Olaf Hammelburg, Thomas J. Müller, Heinz Plenge, PDRS-GTZ. Translation: ESIT.



A rising export star

Peru is now the world’s thirteenth largest exporter o cacao and its by-productand although only one percent o the cacao the world markets consume comerom Peru, the country’s share o world markets is growing dramatically. Onlbetween 2001 and 2007 exports rom Peruvian cacao growing valleys rose 424rom 8.5 to 44.6 million dollars annually. Cacao beans exports rose 500% rom0.2 million to 11 million dollars per year. Such explosive growth ollows the boomin Peruvian exports that have grown uninterruptedly or 25 quarters so that nowover 40 Peruvian products rank among the six most sold products worldwidePeruvian cacao is undoubtedly on the way to become a star export in the step

o dozens o Peruvian agricultural products like asparagus which in less than 1years rose to the top o the international charts.

Exquisite creole avor

Peru grows Trinitary, Amazon oreign and Creole cacao varieties. The Creole variety iexpanding rapidly because o its higher quality resulting rom greater at content. ExquisitPeruvian aromatic cacao is also a valuable resource because it adapts well to agroorestrsystems where organic cacao is increasingly grown to meet expanding demand.

Peruvian Cacao Exports*

2001-2007

20010

10

20

30

40

50

2002 2003 2004 2005 2006 2007

8.5

14.7

21.3

26.528.9

31.9

44.6

M i l l i o n

U S D o l l a r s

Cacao Beans Exports2001-2007

2001 2002 2003 2004 2005 2006 2007

11.44

4.30

2.011.71

1.341.160.21

12

10

8

6

4

2

0

M i l l i o n U S D o l l a r s

* Including butter, beans, cocoa, liquor and paste and husks.

Source: Customs. Prepared by Promperú. A n t o n i o M a r t í n e z / A D P - U S A I D

A n t o n i o M a r t í n e z / A D P - U S A I D



From the Andes to the world

As they grow, Peruvian cacao exports also vigorously add new destination markets. Peru presently exports cacato 20 countries in Europe, the Americas, Asia and Oceania. The main destination markets o Peruvian cacao arSwitzerland (16.9%), France (14.7%), Holland (11.9%), Venezuela (10.7%) and the UK (10.6%). Some Europeacountries process and re-export Peruvian cacao.

Peruvian Cacao Destination Markets, 2007

Others

(10.64)

UnitedKingdom

VenezuelaHolland

France

Switzerlan(35.26)

(16.90)

(14.67)

(11.87)(10.67)

Source: Customs. Prepared by Promperú.



By-products and other uses

Though cacao butter is the main cacao export by-product (62.31% o total export value or a total 27.million dollars) most spectacular growth was experienced by exports o cacao beans that rose rom 0.million to 11.4 million dollars. Cacao liquor, butter and paste are used in chocolate making. Cocoa iused or desserts, ice cream, dressings, beverages and cookies. Butter is used in the cosmetics an

pharmaceutical industries. Cacao placenta and husks are used as inputs or eed and ertilizers, anashes are also used as an input or ertilizer making.

Peruvian Cacao Exports, 2007

By-products Million US$ % US$ / Ton MT %

Beans 27.81 62.31 5,325 5,222 42.27

Butter 11.44 25.63 2,692 4,247 34.38

Liquor and paste 4.14 9.27 1,626 2,545 20.60

Cocoa 1.23 2.76 3,916 315 2.55

Husks 0.01 0.03 656 23 0.20

Total 44.63 100.00 3,613 12,352 100.00


Heinz Plen

T h o m a s J

. M ü l l e r



Booming organic cacao

Peruvian organic cacao has also experienced dramatic growth. Just between 2005 and 2007 total organic cacaexports rose 239% rom 3.3 million to 11.2 million dollars. Peru is at present the world’s second largest organcacao exporter, mostly as beans (68.2%) and butter (21.5%). Our main buyers include Switzerland (53.2%Holland (13.7%), Italy (10.5%), the United States (9.41%) and Germany (9.07%).

By-product Million US$ % US$/Ton MT %

Beans 7.67 68.21 2,908 2,637 78.78

Butter 2.41 21.46 6,733 359 10.70

Liquor and paste 0.70 6.22 4,034 173 5.18

Cocoa 0.45 3.98 2,867 156 4.67

Husks 0.01 0.13 656 22 0.67

Total 11.24 100 3,358 3,348 100


Organic Cacao Exports, 2007

Growing appreciation for organic cacao

While one ton o conventional cacao beans sold or 2,340 dollars oaverage in 2007, organic beans were traded at 2,908 dollars per ton, o24% higher. Moreover, both quotations were above the 2,000 dollar pricin the New York utures market, which was already the highest quotatioreached in the last quarter century. Likewise, conventional butter sold o5,223 dollars a ton while a ton o organic butter etched 6,733 dollarsor 29% more. Conventional cocoa sold or 1,545 dollars a ton, whilorganic cocoa reached 2,867 dollars per ton, a whopping 86% steeper

Better prices for growers

Rising world cacao quotations in recent years ater a long period o stagnating and even declining prices havadded momentum to Peruvian cacao growing. In 2007 growing recognition o Peruvian cacao’s quality by leadinworld chocolate manuacturers and high prices o Venezuelan and Ecuadorian competitors have made the worldchocolate manuacturing industry turn its eyes to Peruvian cacao or their preparations, thereby earning Peruviagrowers higher prices, in particular or cacao’s organic by-products and air trade growers.

Destination Markets or PeruvianOrganic Cacao, 2007

Switzerland(53.24)

Others GermanyUnitedStates

Ital

Holland(13.66)

(10.4

(9.41)

(9.07)(4.17)


A n t o n i o M a r t í n e z / A

D P - U S A I D

P e r ú F o t o S t o c k



From coca to cacao

As in all cacao growing areas around the world, most o Peru’sorganic cacao is grown by small holders who rely on cacao’sweekly or biweekly harvest as their main source o regularrevenue. Now the largest international chocolate makers haveturned their eyes to Peru. And one o them has even becomethe new buyer o organic cacao or 236 growers in San Martinwho chose to join the voluntary illicit coca leave eradicationprogram and are now starting a certication program andcreating marketing committees in several towns in that region.

An environmentally friendly crop

A shade crop, cacao can be grown in orests and agroorestrysystems, thus helping to enrich soils and protect them againsterosion. O

l a f H a m m e l b u r g



Porcelain ne

High quality o inputs is o utmost importance or manuacturing. Because o itinsuperable aroma and high at content, which make it a highly priced product iinternational markets, Peruvian cacao should become a product o choice among rsworld consumers. Fine cacao accounts or 10% o the world’s cacao harvest. Porcelacacao grown in northern Peru ranks at the top o the chocolate quality scale.

New consumers from the Orient

Present world cacao output is estimated at 3.7 million metric tons and is expected texceed 4.0 million toward the end o 2010. Although demand will come mostly romdeveloped countries, greater consumption is also expected rom emerging and newindustrial markets in Eastern Europe, India, China and Russia, as their populationincrease their purchasing power and daily lives become more rened. The world clearly moving towards the consumption o premium chocolate and, in particular, darkhigh at content chocolate. This trend opens large growth opportunities or Peruviacacao, in the race to compete on an equal ooting with cacao rom major traditiona

producing countries.

The time for Andean cacao

Falling production in the world’s our largest cacao growers, as well as growinexpectations o consumer countries or Andean cacao have opened Peruvian cacaa window o opportunity that Peru is eciently tapping. Peruvian government ociasupported by international cooperation agencies like GTZ rom Germany and USAIas well as producer organizations represented by APPCACAO have launched a vasprogram to standardize Peruvian cacao by identiying quality beans rom various cacagrowing areas, and to homogenize and improve production processes, in particular

the post-harvest stage when the ruit’s aroma and taste develops. Peru is also payinmuch attention to increasing hectare yields. Encouraging results to so ar are refectein spectacular exports growth in recent years. Nevertheless, the most spectaculaprogress has been accomplished in the transition rom traditional to organic cacacrops, to meet increasing world demand.

The sweet taste of Peru’s promise to the world

Peru is a country on the rise. In the last ve years it has experienced the higheseconomic growth and the lowest infation in the Americas. Economic reorminvestment fows and greater connection to the world economy place Peru on th

path o economic development and progress, as evidenced by among other actthe sustained agro-exports boom. Peru has signed a ree trade agreement with thUnited States, the world’s largest market, as well as with Canada, Singapore anThailand. In addition, ree trade agreements are in the pipeline with the EuropeaUnion, the world’s largest cacao importer and consumer, and with China, thdriving engine o the world’s economy. Peru has created the internal conditions tcontinue expanding output o insuperable cacao, and the best conditions to expanthis product’s international presence. Peruvian cacao is a promise that will soosweeten the world’s taste and contribute to create better living conditions or morPeruvians. P

e r ú F o t o S t o c k



E U R O P E A N U N I O N

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