Cacao, the tropical crop famously known for being the base of chocolate, is now creating waves in an entirely different form—cacao wine. What began as a backyard hobby in Region IV-A has now grown into a thriving industry, empowering Filipino farmers and showcasing the versatility of the cacao fruit on a global culinary stage.
“Cacao used to be casually grown in home gardens and wasn’t seen as a formal agricultural venture,” shared a senior specialist from the Department of Agriculture’s Quezon Agricultural Research and Experiment Station (QARES). That changed significantly in 2007 when structured government programs began encouraging cacao cultivation as a viable agribusiness, marking the beginning of its transformation into a full-fledged industry.
To address the country’s limited cocoa bean production and rising local demand, QARES launched an agribusiness development initiative under a national technology commercialization effort. This project aimed to promote cacao propagation, provide technical support to local farmers, and explore value-added products to generate new income streams.
Following its early success, the program evolved into a broader endeavor dubbed “Cacao Commercialization in Quezon Province”. The initiative focused on four key goals: expanding cacao cultivation areas, delivering farmer training on best production practices, developing innovative cacao-based products, and establishing formal market linkages.
Among the standout achievements of this program is the creation of cacao wine—a product born from necessity and innovation. With the market for common cacao items like tablea and soap nearing saturation, the research team sought new ways to maximize the fruit’s potential. By fermenting the usually discarded pulp of the cacao pod, they created a light, fruity, and aromatic wine.
Once the initial formulation was complete, the cacao wine underwent packaging and laboratory analysis. It was later introduced to various farmers’ associations, including groups in San Antonio, Quezon and Laguna, who adopted the technology and began producing cacao wine themselves.
Cacao Wine Takes Center Stage at Madrid Fusión Manila
In 2017, cacao wine took the spotlight during Madrid Fusión Manila (MFM), one of the most prestigious international culinary events. Held annually in Spain and once in the Philippines, MFM gathers world-renowned chefs and food innovators to celebrate culinary creativity and tradition.
During a special Regional Lunch hosted by the Department of Agriculture, chocolatier Pamela Lim Cinco of Risa Chocolates presented a dessert course titled “A Toast to Chocolate.” The feature included the now-celebrated cacao wine, topped with a white chocolate disc infused with cacao nibs and served alongside a white chocolate truffle with dark chocolate ganache and carabao milk butter.
Cinco emphasized that cacao wine represents a sustainable approach to cacao processing. “The wine uses the fruit pulp, which is often discarded or left to dry in the sun,” she explained. “It’s a refreshing, slightly sparkling drink with flavor notes that remind me of young champagne with hints of cacao fruit and vanilla.”
She added that its potential as a dessert wine lies not only in its taste but also in its unique identity: made from cacao pulp, developed by Filipino farmers, and possibly the first of its kind in the world. “Grape growers have their wine—now our cacao farmers have theirs, too. That’s something to be proud of,” Cinco declared.
Empowering Local Farmers Through Innovation
Cinco first discovered the cacao wine during a visit to veteran farmer Mang Fred, a resident of Nagcarlan, Laguna. He had learned the production techniques through QARES training sessions. At the time, Mang Fred was president of the Laguna Cacao Farmers’ Association (LACAFA), one of the early adopters of the cacao wine technology.
Today, he continues producing cacao wine as part of the Samahan ng Magsasaka ng Barangay Banilad and the Cacao Farmers’ Association of Nagcarlan. Their success has encouraged others to join the movement toward sustainable cacao agribusiness.
In San Antonio, Quezon, farmer groups have since scaled up their operations. The locally bottled cacao wines, now available in 375ml bottles priced at PHP 350, can be purchased at Quezon’s Best and local tourism hubs in Tiaong. These products are also featured in TienDA, a Department of Agriculture initiative that connects farmers directly with consumers.
Conclusion
What once grew in overlooked corners of Filipino backyards is now being poured into elegant glasses and showcased at world-class culinary events. Through research, innovation, and community empowerment, cacao wine is proving to be more than a novelty—it’s a symbol of how local farming can evolve into globally competitive, value-added industries.