Improving cocoa processing and chocolate production in Peru

San Martín, a fertile region in the Peruvian Amazon, is home to hundreds of small-scale cocoa farmers. At the heart of this community stands Aparmash, an association of small agricultural producers working to improve production chains and the well-being of their members and their families. With over 22 members producing 45 tons of dried cocoa beans annually, and a modest chocolate line yielding 2 tons per year, Aparmash plays a key role in adding local value and promoting sustainability.

In collaboration with PUM expert Henk Dekker, Aparmash has been working to improve post-harvest techniques, standardize processing, and develop innovative chocolate products. These efforts aim to strengthen the cocoa value chain while advancing ecological resilience, social inclusion, and economic growth.

Sustainable farming and ecological impact
Organic production lies at the heart of the association. All member farms are organic, using compost and natural inputs. This ecological approach supports biodiversity and healthy soils. However, Henk noted that the presence of multiple cocoa varieties on each farm, though helpful in preventing disease, complicates fermentation, leading to inconsistent bean quality. Promoting variety separation and better farm planning could significantly improve processing outcomes.

Building skills and capacity
Henk provided hands-on training to members of the association in fermentation, drying, and chocolate-making, laying the groundwork for long-term quality improvement. Continued education in Good Manufacturing Practices (GMP) and food hygiene is essential, as is access to professional chocolate training in Peru or abroad. Henk: “The dedication of the farmers in the San Martín region is remarkable. With targeted improvements in fermentation, hygiene, and product development, they have everything needed to produce world-class chocolate and build a thriving, local value chain.”

Product development and economic diversification
A key recommendation was to build a product portfolio rooted in local flavors and market demand. Aparmash is encouraged to co-develop a 5-year marketing and investment plan to scale operations and attract funding. Improved packaging, facility upgrades, and equipment modernization are also needed to meet national and international standards.

This project marks a turning point for cocoa in San Martín. With a strong ecological foundation, a growing knowledge base, and a clear strategy for innovation, the region is well-positioned to become a model for sustainable chocolate production in Latin America. Empowering local communities will be key to reducing rural outmigration and building a resilient, inclusive cocoa economy.