Artisanal cacao and community training initiatives in Colombia and Ecuador

In Colombia, Mercedes Gil Pérez has developed ‘Cacao Silvestre de Fogaril Cimarrón’, an artisanal cacao project in the Combeima Canyon. The initiative focuses on organic, progressive cultivation and traditional processing methods, such as roasting beans in clay pots. The product is marketed in Ibagué with support from local agricultural authorities.

In Ecuador, community-focused initiatives are promoting local heritage and economic autonomy. The National Cocoa Museum in Guayaquil organized a ‘Cocoa Planting’ activity for 40 children to teach the history and production of fine aroma cacao.

Additionally, 800 residents of Guayaquil completed community learning workshops designed to foster entrepreneurship. Participants received training in various trades, including the production of aromatic candles, artisanal soaps, and eternal roses, as well as business skills like pricing and social media marketing to support local income generation.