Philippine chocolate manufacturer PhilChoco has forged a strategic partnership with Cheng Shiu University of Kaohsiung, Taiwan to bring food technology, research, and product innovation to Cebu’s cacao industry, aiming to improve farmers’ incomes and strengthen the country’s bean-to-bar value chain.
The collaboration was formalized through a Memorandum of Understanding (MOU) signed on June 26 during the “Bean-to-Bar Convergence” held at Golden Prince Hotel & Suites in Cebu City. The event gathered representatives from government agencies, academia, agricultural experts, chefs, and private industry to showcase innovations in cacao processing and product development.
The partnership is expected to accelerate technology transfer from Taiwan to the Philippines, enabling local farmers and processors to produce higher-value cacao products while improving product quality and market competitiveness.
PhilChoco General Manager Aaron Que said the company continues to build its business around locally sourced cacao by directly purchasing beans from farmers across the country and transforming them into premium chocolate products.
“We are a bean-to-bar chocolate maker. We source cacao beans from local farmers and convert them into finished chocolate products. We believe cacao is gold because of the economic value it creates for farming communities and the opportunities it brings to the local chocolate industry,” Que said.
PhilChoco President Rey Calooy said the collaboration was the result of a benchmarking mission to Taiwan in February 2026, where the company’s delegation visited Cheng Shiu University’s research laboratories and food innovation facilities.
The visit led to the development of new cacao-based products, including coffee cookies and other food applications using PhilChoco’s locally produced chocolate.
“We saw how Taiwan integrates technology into agriculture and food processing. We want to replicate that model in the Philippines by combining our local raw materials with research and innovation to create products with greater market value,” Calooy said.
Beyond product development, the agreement seeks to raise the quality of Philippine cacao through research, technology adoption, and skills development that can directly benefit farmers in Cebu and the rest of Central Visayas.
The long-term objective is to help local communities develop value-added products aligned with the government’s One Town, One Product (OTOP) program while expanding opportunities for small cacao growers to participate in higher segments of the chocolate value chain.
“Cacao is no longer just an agricultural commodity. Through innovation and technology, farmers can become producers of premium products that command higher prices and open new market opportunities,” Calooy added.
PhilChoco’s expansion efforts are also supported by government institutions. Que disclosed that the company has received research funding from the Department of Science and Technology (DOST)-Region 7, while the Department of Agriculture (DA) and the Department of Trade and Industry (DTI) have partnered with the company on various initiatives aimed at strengthening the Philippine cacao sector.
The Bean-to-Bar Convergence concluded with technology transfer workshops conducted by Taiwanese experts, live product demonstrations, and presentations showcasing newly developed cacao products, underscoring the growing collaboration between industry, government, and academia in advancing the Philippine chocolate industry.
With global demand for premium and origin-based chocolates continuing to rise, stakeholders see the PhilChoco-Cheng Shiu University partnership as a significant step toward positioning Cebu and the Philippines as producers of innovative, high-value cacao products in both domestic and international markets.
