Cacao production and processing in Peru

Cacao production in Peru is seeing developments in both value-added processing and export capacity across different regions.

In San Martín, producers are working to maximize the utility of the cacao fruit. While traditionally only 20% of the fruit—the seed—has been used for commercial products, local organizations are now transforming the peel, mucilage, and husk into gastronomic and cosmetic items such as distillates, jellies, and ice creams. Supported by the European Union and German development cooperation (GIZ), this initiative aims to diversify farmer income and connect innovations with the tourism and hospitality sectors.

In the Piura region, more than 3,500 small and medium-sized producers are integrated into the cacao value chain. The region produces approximately 450 metric tons of fine aroma cacao annually from over 1,200 hectares. Approximately 90% of this production is exported to international markets, including Switzerland, Belgium, France, and the United States, while the remaining 10% is utilized for local artisanal chocolate and derivative production.