Vietnam's cacao industry is relatively new, with full-scale cultivation beginning in the 2000s. Annual production is small, at about 3,000\u20135,000 tonnes of cacao beans, but it is internationally regarded as high-quality fine-flavor cacao. Amid the \"bean-to-bar\" chocolate boom, recognition of Vietnamese cacao is rising rapidly.<\/p>\n
The main cacao-growing areas are Dong Nai province<\/a>\u3001Ben Tre province<\/a>\u3001Ba Ria\u2013Vung Tau province<\/a>\u3001Dak Lak province<\/a>. The hot, humid climate of the south suits cacao cultivation, and it is intercropped with coconut and cashew.<\/p>\n Cacao's harvest season is mainly twice a year, from October to December and from May to July. It first fruits three years after planting and reaches full harvest volume in five years. Because the post-harvest fermentation process greatly affects quality, spreading appropriate fermentation techniques is regarded as important. Vietnamese craft-chocolate makers such as Marou and Pheva partner with farmers to drive quality improvement.<\/p>\n Though small in volume, Vietnamese cacao is bought directly by craft-chocolate makers in Europe and the US for its high quality. The price per kg sometimes trades at two to three times that of ordinary cacao. Domestic chocolate manufacturing is also growing, and Marou Chocolate has won numerous awards at international competitions.<\/p>\n Among Japanese bean-to-bar chocolate makers, the reputation of Vietnamese cacao is rising. Small volumes of high-quality cacao beans are imported to Japan and used as a raw material for premium chocolate. A cacao-cultivation technical-guidance project through Japanese ODA support was also carried out in the past.<\/p>\nCultivation methods and harvest season<\/h2>\n
Exports and market trends<\/h2>\n
Connections with Japan<\/h2>\n
Reference information<\/h2>\n
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