THE Department of Trade and Industry (DTI)-Ilocos Region office is moving to strengthen La Union’s cacao sector as demand for locally made chocolate and tablea continues to rise across the province.
DTI officials said expanding local cacao production is now a priority to close a gap in the value chain as La Union-based processors and retailers rely heavily on beans sourced outside the province.
By increasing local supply and helping farmers move into processing, the agency aims to make the province’s artisan chocolate industry more sustainable and profitable for farming communities.
The effort is anchored on the proposed “Tsokolate de La Union” initiative, a three-year development plan being finalized by the DTI La Union office together with national government agencies, local governments, and private partners.
Addressing the gap
La Union’s specialty chocolate market has grown in recent years, with more enterprises producing bars, drinks, and tablea for locals and tourists. However, most of the cacao used by these businesses still comes from other provinces.
DTI Ilocos Regional Director Merlie Membrere said the imbalance limits the economic benefits of La Union’s chocolate industry.
“Our artisan chocolate industry is active, but we lack sufficient local raw materials,” Membrere said. “We need to develop cacao farming here so that the tablea used in households, businesses, and even in school feeding programs can be sourced from La Union.”
She added that building up local production will also give farmers a stable crop that can complement existing livelihoods and provide income over the long term. Cacao trees typically start bearing fruit after three years, which means support systems must be in place to help growers sustain production until harvest.
Multi-agency support
Under the draft plan for “Tsokolate de La Union,” several agencies will provide targeted assistance to farmers and processors.
The Department of Agriculture (DA) will lead technical support on cacao cultivation, including good agricultural practices suited to La Union’s climate and soil. The Technical Education and Skills Development Authority (Tesda) and the Department of Science and Technology (DOST) will handle skills training on post-harvest handling, fermentation, drying, and product development to help farmers produce higher-quality beans and value-added goods.
To address capital needs, the Small Business Corp. will extend financing to qualified growers and micro-enterprises that want to expand cacao farms or put up small processing facilities.
DTI La Union Acting Provincial Director Victoria Ordoño said the collaboration also involves local government units (LGUs) and private organizations to ensure that training, financing, and market access are delivered at the community level.
“The objective is for farmers to participate not only in growing cacao but also in processing, branding, and selling finished products,” Ordoño said. “That is where the higher returns are.”
Officials said a stronger local cacao industry can create jobs and keep more income within La Union. By enabling farmers to process beans into tablea and artisan chocolate, communities can capture more value instead of selling raw materials at farmgate prices.
Membrere said consumer support for locally made products is also crucial.
“When we choose local chocolate and tablea, we help our neighbors sustain their farms and businesses,” she said.
The initiative is expected to benefit areas with potential for cacao, including upland villages where farmers are looking for alternative crops with market demand.
Model for other communities
DTI said the La Union approach could serve as a template for other provinces seeking to develop agriculture-based industries. The focus is on linking production to processing and marketing, rather than limiting farmers to primary production.
With the chocolate market in the province continuing to expand, officials believe that investing in local cacao will help ensure supply security for processors while improving incomes for growers.
The three-year plan is now undergoing finalization with partner agencies. Implementation will prioritize training, access to equipment, market linkages, and financing to help farmers transition into the full cacao value chain.
As La Union positions itself as a growing hub for artisan chocolate, government and industry stakeholders said the next phase will be to turn that market growth into tangible gains for farmers through a stronger, locally rooted cacao industry.
Recently, the DTI La Union office, in partnership with the municipal government of Rosario, the Barangay Nagtagaan Council, and private groups including the Lorma Community Development Foundation, planted 150 cacao seedlings at the Queen of Peace Priory.
Officials said the activity is the first step toward developing a locally sourced cacao industry that can support tablea and chocolate makers in the province.
