© Helvetas / Simon B. Opladen
Bolivia

Protecting the Primeval Forest with Cacao

© Helvetas / Simon B. Opladen

Thanks to Helvetas, families that produce and harvest wild cacao in the Bolivian Amazon have improved their income livelihood and life quality as a result of the incorporation of integral management practices and the application of good cacao gathering habits, managing to care and to restore the forests and biodiversity conservation.

  • Project Name
    Quality cocoa from a national park
  • Project Phase
    2016 to 2020
  • Funding
    Donations, contributions, SDC programme contribution
  • Thematic focus
    Private Sector Development

Cocoa, for once not bitter

Madidi National Park, one of the five most biodiverse nature reserves in the world, is under pressure. Gold mining, the exporting of exotic wood and rice growing endanger the ecosystem in the Amazon Basin north of La Paz. The pressure on the ecosystem is increased by landless smallholders struggling to secure a modest livelihood in the seemingly inexhaustible forest. In the area around the park, a Helvetas cocoa project now provides them with a supplementary income without their having to clear any more land.

© Helvetas
The cocoa collectors are looking for the wild cocoa in the tropical forest. © Helvetas
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© Helvetas | Simon Opladen
The farming families have learned from Helvetas how to ferment and dry the beans professionally. © Helvetas | Simon Opladen
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© Helvetas
The farming families have learned from Helvetas how to ferment and dry the beans professionally. © Helvetas
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© Helvetas
The farming families have learned from Helvetas how to ferment and dry the beans professionally. © Helvetas
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© Helvetas
The careful processing brings out the diverse aromas that are present in the supposedly bitter bean. © Helvetas
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Small farmers in the catchment area of the Beni River had already begun gathering wild cocoa and drying it without any further processing. But they obtained low market prices for the cocoa. In the first step of the Helvetas cocoa project, they then learned to ferment the beans carefully before drying, which enables the cocoa to develop its full spectrum of aromas. The farmers did a very good job: only three years after the project started, their Bolivian cocoa was rated one of the world’s best at the Salon du Chocolat in Paris.

As part of the project, 500 farming families have begun planting home-grown cocoa trees in the forest. The object is to create 500 hectares of ecologically sound agroforestry and produce 100 tons of high-quality cocoa.

Helvetas is effectively networking Bolivian cocoa farmers with distributors and state agencies. Various growers in La Paz and Sucre are already obtaining good prices for wild cocoa from the Beni River basin and processing it into grand cru chocolate. So banking on quality and low-impact farming has paid off. As long as market prices are high enough for the farmers to secure a livelihood, this ecologically sound approach eases pressure on the rainforest.

«Wild cocoa comes at an ideal time for us. The pods are ripe when no other work has to be done. And the proceeds come when the school fees are due for our children.»

Armando Yarari (left), cocoa collector, president of the Association of Cocoa Producers of Carmen del Emero, which won the prestigious Cocoa of Excellence International Cocoa Award at the Salon du Chocolat in Paris, France.

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