San Martín producers aim to utilize 100% of cacao fruit

Producers in the San Martín region of Peru are working to maximize the utility of the cacao fruit. Currently, only about 20% of the fruit—the seed—is used for commercial products like chocolate, cocoa, and cocoa butter, while the remaining 80% is typically discarded.

Local organizations are now transforming the peel, mucilage, and husk into various gastronomic and cosmetic products, including distillates, jellies, jams, and ice creams. This shift aims to increase productivity and competitiveness while diversifying income for farmers, many of whom have transitioned from coca cultivation to cacao.

The initiative seeks to connect these innovative products with the regional tourism, gastronomy, and hospitality sectors. The process is being supported by the European Union and German development cooperation (GIZ) to help connect these innovations with new markets and strengthen business opportunities for producer associations.