Cacao

Cacao forms part of the productive and cultural history of different territories across Ecuador. In the Amazon, Indigenous communities have grown it for generations within diverse systems that combine food crops, trees, and other forest species. In the Ecuadorian Chocó, Chachi Indigenous families also maintain a close relationship with cacao and with one of the most biodiverse ecosystems on the planet.

The fine Ecuadorian bean is recognized for its quality and distinctive aromatic profiles. When grown within agroforestry systems, cacao can coexist with native trees and other crops, strengthening biodiversity, soil health, and farm resilience.

For the organizations ALIADOS works with, cacao represents much more than a raw material. It is an opportunity to add value at the product’s origin, strengthen farming-family incomes, and build value chains that recognize both product quality and provenance.

ALIADOS supports producer organizations in transitioning toward regenerative practices, strengthening technical and business capacities, exchanging knowledge, and improving production processes.

From the Amazon to the Chocó, this work seeks to demonstrate that cacao can create new opportunities while helping keep the forests and territories where it is grown alive.