Dominican Chocolate Festival concludes sixth edition in Santiago

The sixth edition of the Dominican Chocolate Festival concluded in Santiago at the Ágora Santiago Center on October 17 and 18. The event featured approximately 20 national brands showcasing artisanal chocolates, cocoa-based beverages, and other derivatives.

Organized by the Consorcio Ambiental Dominicano (CAD), the festival aims to promote the industrialization of Dominican cacao. By encouraging the transformation of raw cacao into finished products, organizers seek to add value to national production, increase income for the supply chain, and expand commercial opportunities. Sésar Rodríguez, director of CAD, noted that while the country has been transforming cacao for 15 years, there is a growing trend of exporting finished chocolate bars.

Participants included family-owned and artisanal businesses, some of which have received international recognition. The event also highlighted the role of the Asociación Dominicana de Chocolaterías (ADOCHOCO) in positioning the local industry. Industry representatives emphasized the need for increased investment and specialized credit lines, such as those from the Banco Agrícola, to help micro-enterprises scale production and access new markets.