The Fine Flavor Cacao (FFC) project focuses on Cacao Blanco from Piura and Chuncho from Cusco. Our interdisciplinary team of scientists, economists, and development specialists work in the following areas:
CLIMATE CHANGE MODELING
The long-term sustainability of native cacao in Peru depends on a strong understanding of future climatic conditions.
Pollinators, birds, bats, ants, and anthropods! Who’s hanging around native cacao agroforests and what ecosystem services are they providing?
PLANTATION DESIGN & GENETIC RESOURCE MANAGEMENT
The productivity, quality, and economic feasibility of native cacao depends on its scalability and diveristy.
SOCIOECONOMIC ANALYSIS, MARKET DEVELOPMENT & CAPACITY BUILDING
Working towards an equitable future for Peru’s native cacao farmers.
From the Blog
The FFC project’s gender reserach and women-focused trainings were feature in the Alliance’s International Woman’s Day campaign.
dedicación y polinización con Justine Vansynghel
Dedication & Polination with Justine Vansynghel
What’s the story about native fine & flavor cacao in Peru?
The Chuncho Pulp Competition
Local cacao lovers will gather in Quillabamba to present their favorite tradtional & modern treats derived from Chuncho cacao pulp.