INSIDE the minimalist, upscale interior of Ikao Restaurant in Davao City, a spread of avant-garde desserts serves as a manifesto for the future of Mindanao’s “black gold.”
On the table sat a Chocolate Cheesecake Frappe, a “Wabad de Davao” mocktail and a Choco Matcha Jelly — a fusion of imported Japanese green tea and locally grown cacao. At the center of this culinary display is 24-year-old Ethan Kyle Lim, the CEO of Cacao de Davao, who is on a mission to move the city’s signature crop from simple farm sacks to the world’s most sophisticated menus.
The collaboration between Ikao and Cacao de Davao is part of a strategic series of “kitchen partnerships” Lim is spearheading to increase the visibility and volume of Davao-sourced chocolate.
“Tungod sa mga ing-ani nga culinary collaborations, daghang farmers matabangan because of the volume that our partners will be ordering from us. These partnerships will not just open a lot of things in Davao but mas makilala pa ating cacao industry (Because of these culinary collaborations, we are able to help many farmers. The volume our partners order doesn’t just open doors in Davao; it makes our entire cacao industry more recognizable),” Lim said.
From farm gates to flight cabins
Lim’s vision extends far beyond local restaurant tables. He recently announced a landmark deal to supply tsokolate (chocolate) to Cebu Pacific Air for its in-flight champorado (chocolate rice porridge). The partnership includes a feature in the airline’s in-flight magazine, effectively turning every seat on a Cebu Pacific flight into a marketing platform for Davao’s farmers.
Cacao de Davao has also secured a massive contract with the multinational coffee chain UCC, supplying powdered chocolate to branches across the country.
“People like Davao chocolate because of the quality,” Lim explained. “Our process is not ordinary. We follow strict procedures starting from the farm gate.”
The surge in high-profile orders is already having a tangible impact, helping drive up farm-gate prices for the raw beans — a direct win for the growers in the hinterlands.
The stakes for Lim’s success are high for the region. The Davao Region produces between 70 percent and 80 percent of the Philippines’ total cacao, with Davao City alone accounting for 60 percent of that regional output.
Much of this production happens in the 1,500 hectares of farms in Calinan, but the city is aggressively expanding into the Paquibato district. In a unique twist of agricultural policy, cacao farming has become a cornerstone of “PEACE 911,” a local government anti-insurgency program. By developing former rebel strongholds into productive cacao farms, the city is using chocolate to quite literally cultivate peace.
Redefining the global standard
Founded in 2013 by Lim’s grandfather, Cacao de Davao began as a modest tablea business. Under the younger Lim’s leadership, it has evolved into a powerhouse with nearly 50 products, including adventurous infusions like durian, chili and mint.
The company is currently preparing to open a 600-square-meter showroom in Davao City, supported by the Department of Trade and Industry.
“My grandfather always reminded us: without farmers, there is no chocolate,” Lim said, affirming his commitment to direct-purchase models despite rising production costs. “Filipino chocolate deserves a seat at the global table. We aren’t just exporting a product — we’re sharing the story of Davao’s dedication.”
As Lim looks toward international exports and airport shelves, his goal remains anchored in his hometown’s reputation.
“I want people, whether here or abroad, to experience the ‘Cacao Capital’ in every bite,” he said. “Through this, they will see that Davao offers the best the world has to offer.” PIA
The Chocolate Capital’s
sweet ascent
Davao City’s identity is permanently forged in chocolate. As the designated “Cacao Capital of the Philippines,” the region produces an impressive 70 percent to 80 percent of the nation’s total output, with Davao City alone responsible for 60 percent of that volume. With approximately 1,500 hectares of farmland — centered in Calinan and rapidly expanding into the Paquibato district — the industry is poised to become a cornerstone of the Philippine agricultural export economy.
Cultivating peace through cacao
The growth of the Davao cacao industry is uniquely intertwined with socio-political stability. Through the city’s “PEACE 911” initiative, cacao farming has been transformed into a powerful tool for development. By converting former conflict-prone hinterland areas into productive agricultural hubs, the local government has provided sustainable livelihoods to formerly marginalized communities. This strategy does more than yield crops; it fosters long-term regional peace by ensuring that economic growth reaches the most remote farming families.
Global competitiveness
The future of Davao cacao hinges on moving up the value chain — from selling raw beans to exporting high-end, processed artisanal products. Industry leaders like Cacao de Davao are currently spearheading this shift, partnering with major retail brands and airlines to elevate the status of Davao-grown chocolate.
Government support remains a critical catalyst. Collaborations with the Department of Trade and Industry are focusing on digital transformation, international marketing and infrastructure improvements, such as the upcoming 600-square-meter cacao showroom in Davao City. These initiatives aim to standardize quality control and enhance the global branding of “Davao Cacao.”
As international demand for high-quality, ethically sourced and sustainable dark chocolate rises, Davao is uniquely positioned to capture a larger share of the global market. By bridging the gap between small-scale farmers and high-end international buyers, the industry is not just selling chocolate — it is showcasing the Philippines as a serious contender on the global culinary stage.