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

The productivity, quality, and economic feasibility of native cacao depends on its scalability and diveristy.

SCALING – UP 

Co-developing, with stakeholders from within and outside of the value chain, a strategy for scaling the production and marketing of native FFC in Peru

GENDER & YOUTH

The participatory approach to identify gender- and age – differentiated opportunities for women & youth into the cacao value chain.

From the Blog

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

Special Events

24 july 2020

Virtual Conversation with young

A team of international and local Local young entrepreneurs and cacao lovers speakers will talk about how to be successful through entrepreneurship using local diversity of cacao chuncho …

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