Every year on July 7th, chocolate lovers all around the world celebrate World Chocolate Day. This wonderful celebration recognizes the well-loved treat’s rich history, cultural importance, and irresistible taste. The global annual event also explores the delight of cacao farming–where chocolate production starts.
Lea Dariano, a passionate farmer and chocolate maker for eight years, has forged her own route in the world of cacao cultivation, following in her father’s footsteps. Dariano has a strong awareness of the importance of their farm, effectively channeling her creativity to develop distinctive varieties of chocolate while contributing to the thriving agricultural tourism business.
Dariano highlighted that her father, a farmer for over eight decades, was the motivating cause behind her desire to delve into cacao farming. She was encouraged to continue her father’s heritage after witnessing his enthusiasm for cacao processing and chocolate production.
Dariano was grateful for her father’s constant support, and she set out on an adventure beyond her dreams. People’s acknowledgment and admiration for the worth of their farm and the multiple economic options it provided surprised her father, who eventually saw their farm’s potential.
When asked why she chose to produce cacao, Dariano cites the crop’s high value and the endless options it provides. She can experiment with different tastes and design her own unique chocolates using her imagination as her ally.
Furthermore, cacao farming has grown in popularity as a form of farm tourism, allowing tourists to witness the entire process firsthand. Dariano’s farm has a wide range of crops, including coconut, banana, durian, coffee, guyabano, papaya, pineapple, and a variety of fruit-bearing trees, all of which she says contribute to the flavor of her cacao beans.
Dariano freely offers her cacao-farming knowledge, providing valuable advice to aspiring chocolate makers. She suggested starting with huge beans from cacao pods and growing your seedlings. The variety is not necessary because the chocolate-making process can improve the flavor.
“Try to plant cacao trees for your satisfaction first. There are lot of information we can learn from the internet. Do some research about cacao farming, cacao processing, and chocolate making. Then the farming and business side will follow next. Because you can see how many business opportunities are waiting for you while you’re enjoying your passion for cacao and chocolate making,” she said.
She recommends selecting seedlings with more than eight leaves and planting them straight in the soil, with a gap of 3×3 meters between each cacao tree.
It is critical to remain alert and eliminate grass vines that may hinder cocoa plant growth.
Finally, the cacao trees will blossom after around two years, and the cocoa pods can yield fruit within six months. It is feasible to prune the cacao trees to a desired height as long as it provides simple access to the branches during harvesting. Dariano, on the other hand, warned that exceptionally tall trees may offer difficulties during harvest.
Dariano’s path from farmer to chocolate maker exemplifies the power of passion and the importance of family legacy. Her father inspired her to successfully establish herself in the chocolate farming sector because of her devotion to inventiveness, rigorous agricultural procedures, and steadfast dedication. Dariano’s story reminds everyone that pursuing passion may result in unexpected business possibilities, making the journey more gratifying.
