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How a Women-Led Cacao Enterprise Is Building a Sustainable Chocolate Industry
Chocolate has evolved far beyond being a simple sweet treat. Today, consumers are looking for premium chocolate made with traceable ingredients, ethical sourcing, and sustainable farming practices. As the sustainable cacao business movement gains momentum worldwide, inspiring stories are emerging from local communities that prove small-scale producers can make a big impact.
One such story comes from Pejalin Village in North Kalimantan, Indonesia, where a women-led enterprise is transforming locally grown cacao into premium chocolate while helping protect forests, water sources, and rural livelihoods. Their journey also offers valuable lessons for the Philippines, which is actively strengthening its own cacao industry through long-term sustainability initiatives.
The Growing Opportunity for Sustainable Cacao in the Philippines
Chocolate demand continues to rise around the world. Premium artisanal chocolate, single-origin products, and even social media-driven trends have renewed global interest in cacao.
For the Philippines, this presents an exciting opportunity.
Cacao has been part of Filipino culture since the Spanish colonial period, with traditional favorites like tablea and tsokolate de batirol remaining household staples. Today, however, locally grown cacao is increasingly recognized as a premium agricultural product capable of competing on the international stage.
Industry projections estimate that the Philippine chocolate confectionery market could reach USD 707.52 million by 2030. Supporting that growth is the Philippine Cacao Industry Roadmap 2026–2030, an initiative designed to create a more productive, profitable, resilient, and globally competitive cacao sector.
The country's recognition as one of the world's Top 50 Cacao of Excellence producers further highlights the potential for Filipino farmers to succeed in the premium chocolate market.
As local stakeholders continue investing in quality and sustainability, neighboring Indonesia offers an inspiring example of how communities can add even more value to cacao production.
A Village That Chose Cacao Over Oil Palm
In Pejalin Village, located in Indonesia's Bulungan Regency, cacao represents much more than an agricultural crop.
For residents, cacao plays an important role in protecting nearby water springs and preserving the surrounding environment. This has become increasingly important as oil palm plantations continue to expand across approximately 5,000 hectares, compared to roughly 1,000 hectares devoted to cacao.
Rather than allowing cacao farming to disappear, local women decided to build a business around it.
Their solution was the creation of Kita Merong Joint Business Group (KUBE), a women-led enterprise headed by 38-year-old Mardiatin, affectionately known as Ibu Yen.
The group officially shifted toward cacao processing in late 2023 after Pejalin Village received support through Indonesia's Ecological-Based District Budget Transfer (TAKE) program, which encourages environmentally responsible economic development.
Reflecting on their motivation, Mardiatin explained:
"At that time, cacao existed in the village, but it was mostly taken by outsiders at low prices. Farmers were losing their spirit. We thought, if we could process it right here in the village, the value would be entirely different."
That simple decision marked the beginning of a business that now benefits both local farmers and the environment.
Turning Local Cacao Into Premium Chocolate
Instead of selling raw cacao beans at low prices, the women process the harvest themselves under their own brand, Kayan Koa.
Since March 2024, the group has operated cacao-processing equipment that transforms approximately 10 kilograms of dried cacao beans each day, or roughly 300 kilograms every month, into finished products.
Their product lineup includes:
- Dark chocolate bars
- Milk chocolate bars
- Cocoa powder
- 3-in-1 ready-to-brew chocolate drinks
By handling everything from bean selection and roasting to grinding and cocoa butter extraction, the group controls nearly the entire value chain.
As Mardiatin explained:
"What differentiates us is that we process all the cacao ourselves until it is finished, not just the chocolate bars. The powder and the butter are also from here in Bulungan, so the taste is consistently authentic."
Their approach allows more income to stay within the community instead of leaving with middlemen.
Why Quality Starts With Proper Fermentation
One of the biggest challenges facing many cacao-producing communities is fermentation.
Although fermented beans produce richer flavors and higher-quality chocolate, the process requires additional time before farmers receive payment. As a result, many growers prefer selling unfermented beans immediately.
For Kayan Koa, maintaining quality means refusing to compromise.
Mardiatin emphasized:
"We do not dare take unfermented cacao because it greatly affects the taste and quality. Therefore, we must also provide education and insights to farmers so that the processing is correct."
To help improve production standards, KUBE Kita Merong works closely with Indonesia's National Research and Innovation Agency (BRIN), which provides fermentation training and field trials.
Meanwhile, students from Universitas Kaltara (UNIKALTARA) are exploring new product innovations such as white chocolate and cacao husk tea, helping diversify future revenue streams.
More Than Chocolate: Creating Jobs and Protecting Nature
The impact of the enterprise extends well beyond chocolate production.
Kayan Koa purchases cacao beans directly from local farmers at stable prices ranging from 80,000 to 90,000 Indonesian rupiah per kilogram, providing more predictable income for growers.
Business growth has also been impressive.
Monthly turnover increased from around 3 to 5 million rupiah during its early operations to approximately 16 million rupiah today.
The enterprise now provides employment opportunities for local women and young people, particularly during periods of high demand.
Its products are available in souvenir shops, local minimarkets, and national exhibitions through support from regional government agencies and Bank Indonesia.
For Mardiatin, however, the business represents something even more meaningful.
"Women in the village now have a role, an income, and are involved in development. My hope is that our production house can soon be fully established and that we can deepen our processing training so the quality remains consistent."
A Model That Other Cacao Communities Can Learn From
Organizations like PINUS continue to share the story of KUBE Kita Merong through national conferences and digital platforms, highlighting how locally driven enterprises can support both economic development and environmental conservation.
Their experience demonstrates that building a sustainable cacao business isn't simply about producing better chocolate. It's about creating a value chain where farmers earn more, women become community leaders, young people find meaningful work, and natural resources are protected for future generations.
For countries like the Philippines that are investing in the future of cacao, Pejalin Village offers a practical reminder that long-term success starts at the community level. When local producers have the tools, knowledge, and opportunity to add value to their harvests, the benefits extend far beyond the farm and into the wider economy.
