Youth-Led Initiative Confronts Davao Cacao Industry Challenges
The world-famous flavor of Davao chocolate stands as a source of national pride, yet the cacao industry behind it faces significant threats. Climate change, pest infestations, and diminishing farm resources are putting production at risk, with many people remaining unaware or indifferent to these pressing issues.
"Cacao Futures" Fellowship Empowers Young Creatives
To bridge this awareness gap, a three-day youth-focused fellowship titled "Cacao Futures: A Youth Co-Creation Fellowship" was conducted in Davao City from January 23 to January 25, 2026. Organized by young director Breech Asher Harani and supported by the Pulitzer Center's Impact Initiative, the program gathered young creatives, storytellers, journalists, and community members to collaboratively develop narratives centered on Davao cacao, sustainability, cultural heritage, and future livelihoods.
"We created this initiative to utilize the skills and talents of these young fellows while showcasing their work to international audiences," Harani explained. "This provides another platform to demonstrate that Davao's cacao and chocolate industry is thriving with tremendous global potential."
Documentary Screening Highlights Industry History and Struggles
The fellowship commenced with the screening of Chocolates Melting Away, a short documentary directed by Harani that traces cacao's deep historical roots in Davao while highlighting the fight to preserve Filipino chocolate. Introduced during the Spanish era through the galleon trade, cacao found ideal growing conditions in Davao's fertile soil and humid climate.
By 2024, Davao City had earned the title of Chocolate Capital of the Philippines, with nearly 80,000 farmers depending on cacao for their livelihood. Mindanao accounts for 90 percent of the country's cacao production, with 78 percent specifically originating from the Davao region.
Despite this success, the industry confronts serious obstacles:
- Climate change causing unpredictable water availability with alternating drought and intense rainfall cycles
- Heavy rains during harvest season disrupting drying processes and leading to moldy beans
- High humidity encouraging diseases like pod rot and pests such as the cacao pod borer
- Declining production reducing farmer income and limiting resources for farm maintenance
Sustainable Solutions and Innovative Techniques
Despite these challenges, sustainable approaches are emerging. Cacao trees function as carbon sinks, absorbing carbon dioxide and helping mitigate climate change impacts. Agroforestry and diversified farming systems allow cacao to grow alongside other crops, promoting ecological balance.
The documentary highlighted the Department of Agriculture's Adaptation and Mitigation Initiative in Agriculture (AMIA) program, which enhances climate resilience among farmers through climate-based information and farming calendars. Some farms have transitioned to organic practices, replacing herbicides with biofertilizers made from fermented biological waste collected across Davao City.
Innovative techniques further strengthen the industry:
- Pyrolysis converts cacao pods into biochar, improving soil fertility while storing carbon
- Banana pseudo-stems attract midges, the natural pollinators of cacao
- Drip-line irrigation systems using repurposed plastic bottles ensure water supply during droughts
These efforts contribute to Davao cacao's premium flavor profile, characterized by fruity, nutty, and floral notes. The industry operates on the principle that "rising tides lift all boats," ensuring progress benefits everyone from farmers to retailers.
Storytelling as Preservation Tool
Harani emphasized the critical role of storytelling in industry preservation. "Every time we screen Chocolates Melting Away, international audiences are surprised to learn about the Philippine chocolate and cacao industry," he noted. "Since Davao is the cacao capital, it's ideal to start here and promote what we have."
Fellows were divided into five teams to co-create creative outputs and campaigns promoting Davao's cacao and chocolate industry, with results to be amplified across various platforms to demonstrate creativity's crucial role in advocacy.
Industry Experts Share Insights
The fellowship featured a panel discussion with cacao industry experts. Wit Holganza, CEO of Lilamaya Inc. and president of Cacao City, revealed that while Davao chocolates are known across Europe, their value often goes unappreciated due to unfamiliarity with their origin stories.
"When we shift focus from commodity to cultural identity—where it came from, the livelihoods of those who planted and harvested it—we create deeper appreciation," Holganza explained. She stressed that cacao should be viewed not merely as a commodity but as cultural identity, noting that while originally from South America, Filipinos have cultivated it for 300 years and rightfully claim it as part of their culture.
Holganza highlighted circular economy principles, criticizing the carbon footprint of exporting cacao only to import it back as value-added products. "Keeping it local and taking cultural pride in our cacao requires experiencing cacao farming firsthand," she asserted.
Orlando Samson Jr., nurse and regenerative farming advocate who manages Cacao Culture farm, shared that Davao's geography and climate make it ideal for cacao cultivation. "We're converting to organic, sustainable cacao farming—not hastily—because we want recognition not just as producers but for how we grow our cacao," he stated.
Samson promoted low-input, high-output sustainable and regenerative farming techniques that have earned national recognition, including a climate-focused farming award. Fe Oguio, Davao City Agriculturist Office representative, confirmed the local government's readiness to provide technical support through training and seminars for cacao farmers.
While speakers agreed sustainable cacao farming helps protect nature and address climate change, they acknowledged that substantial work remains to secure the future of Davao's cacao and chocolate industry.
