Piura cacao producers reach 450 metric tons of annual production

More than 3,500 small and medium-sized cacao producers are integrated into the value chain in the Piura region of Peru. According to the Regional Directorate of Foreign Trade and Tourism (Dircetur), these producers are located primarily in the provinces of Morropón, Ayabaca, Huancabamba, and Piura.

The region maintains over 1,200 hectares of cacao, generating approximately 450 metric tons of fine aroma cacao annually. About 90% of this production is exported to international markets, specifically to chocolate makers in Switzerland, Belgium, France, and the United States. The remaining 10% is used for local processing, which can produce up to 45 tons of artisanal chocolate and other cacao derivatives.