Cacao production and exports drive growth in Honduras and Ecuador

Honduras is strengthening its position as a producer of fine aroma cacao. The country maintains an annual production of between 1,700 and 2,000 tons, with 915 tons exported in 2025. Production is spread across nine departments, with the northwestern zone playing a vital role. Approximately 80% of production is destined for Central American markets, primarily Guatemala and El Salvador, while 20% is exported to Switzerland. The transformation sector is also growing, with roughly 70 companies involved in adding value to the product.

In Ecuador, cacao remains a historically significant pillar of the economy. After being the world's largest exporter in the late 19th century, the sector faced challenges from diseases and international competition. However, the development of the CCN-51 variety helped sustain productivity. While Ecuador's export profile has diversified significantly over the decades—moving from cacao to bananas, oil, and now shrimp—cacao continues to be a relevant component of its international trade landscape.