The Fine Flavor Cacao Project

 

promoting genetic diversity and enhancing farmer livelihood in Peru’s native cacao

 

 

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Our Work

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. 

ECOSYSTEM SERVICES

 

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

What’s the story about native fine & flavor cacao in Peru?

Special Events

May 2020

The Chuncho Pulp Competition

Local cacao lovers will gather in Quillabamba to present their favorite tradtional & modern treats derived from Chuncho cacao pulp. 

Thank You to Our Donors