The Pacific Islands are not the first place that comes to mind when we think of cacao, but it has been grown across the Pacific for more than 130 years and has been a crucial crop for generations of farming families. In Samoa, cacao was not only cultivated for export, but it became central to Samoan society, an integral part of its food culture. This is very rare, as most countries that cultivate Cacao only do so for export (to make chocolate). Samoa holds a unique place as a cacao-growing country, incorporating it into the local cuisine most famously Koko Samoa (Samoan Chocolate).
The Pacific Cacao & Chocolate 22 Show was the first Pacific event dedicated to the evolution of cacao: from commodity and family affair to luxurious branding and world-class flavor profiling. The goal was to stimulate new markets, niches, and educational and research opportunities within the world of Cacao in Aotearoa New Zealand.
At the heart of the show was the farmer – increasing their prosperity and improving livelihoods in the Pacific. Making sure the people who grow the cacao get a fair return and partnering with them to enhance the quality and value of what they grow.More