Stay connected and updated on important events on cocoa and chocolate.
Properly fermented, dried, roasted and conched, Saint Lucian beans produce chocolate with a dazzling array of tasting notes, ranging from classically rich cocoa to black tea and ripe yellow fruit, grassy olive oil and dry red Burgundy.
Number of farmers: 150
Size of area of cocoa cultivation: 250 acres
Hotel Chocolat (International Cocoa Awards winner 2015)
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Hotel Chocolat (its Saint Lucia chocolate is in 82 shops across the UK and Scandinavia.)
Australia Aid Agency –funded a cocoa project for rehabilitation of river banks and degraded slopes after the destruction of Hurricane Tomas. Cocoa was chosen for privately owned lands for its economic value. This project ended in 2014. This was meant for farmers to transition into trees crops.
Propel: In 2009 -2011 this NGO (managed by Andre George) implemented a Cocoa rehabilitation program. This was geared at supplying farmers with young plants, pruning and fertilizing of existing trees. The NGO funds both individual and community projects in cocoa production.
Global Environmental Facility heads a project called the Small grounds project in Babonneau. Currently it supplies young cocoa plants to farmer who are willing to transition parts of their farm lands into tree crops. The Propagation department of the Ministry of Agriculture produces cocoa plants at their nursery in Union to supply to farmers at a cost of ten dollars a plant.
*Thanks to intern Venercia for curating the St. Lucia profile