Cocoa
A fine, fermented cocoa, already turned into bean-to-bar chocolate in Haiti.
Nord · Grand'Anse·High confidence
The most advanced sector: Haiti already makes chocolate in Haiti (e.g. Askanya) from fermented cocoa (FECCANO). The opportunity: more volume, without overpromising.
From the land to the finished product
The real value chain, showing what's already done in Haiti and what remains to be developed.
7/9 steps
already done in Haiti
The missing steps are done elsewhere — that's where value and jobs are created.
3. Fermentation
Exists in Haiti💰 High value / jobsProcess more in Haiti
Better local processing can create more jobs, increase producers' income and develop higher value-added products.
In the field
The people who grow, process and add value to this resource in Haiti.
Where is it produced?
Identified production areas:
Value chain players
Producers, cooperatives, businesses and processing units linked to this resource.
Opportunities to develop
The missing links in the value chain: development ideas, not existing infrastructure.
Moving from craft scale to a larger scale. Missing.
Fine beans or branded chocolate exported. Partial (beans); potential in chocolate.
Reference model: Model: Ecuador & Ghana (fine cocoa, local processing).
Sources: AVSF · Taza (PISA) · VOA · FECCANO · Askanya
Illustrative, sourced content — not contractual. A “missing” step is a processing opportunity, not existing infrastructure. Local volumes to be confirmed (last agricultural census: 2009).