When did Davao become the Chocolate Capital of the Philippines?

Cacao isn’t new to the Philippines. Spanish colonizers introduced the plant in the 1600s and it quickly became part of Filipino food culture. But in Davao? It was something much bigger and more significant.

On May 27, 2021, former President Rodrigo Duterte, a Davaoeño himself, signed Republic Act No. 11547 into law, giving his hometown of Davao City the official title of Chocolate Capital of the Philippines.

It also declared the entire Davao Region, including Davao del Norte, Davao del Sur, Davao Occidental, Davao Oriental, and Davao de Oro, as the Cacao Capital of the Philippines.

This isn’t some sort of bias or PR stunt; the region has consistently produced over 70% of the country’s cacao supply. It’s practically the backbone of Philippine cacao.

How did Davao earn this title?

Davao’s recognition of this title has a full story.

First, Davao is located approximately 7 degrees north of the equator. Yes, very close. This position gives exactly what a cocoa tree needs to grow beautifully: a hot and humid climate, consistent rainfall, and the right amount of sunlight. Not only that, but its fertile volcanic soil and years of agricultural expertise allow for an environment where world-class cacao grows. It’s not a surprise that they produce the best chocolate in the Philippines.

Second: Farmers. Davao’s chocolate revolution wouldn’t be possible without its farmers. Most of the cacao in the region is grown on farms that are less than five hectares in size. And these are not massive plantations; these are households, communities, and cooperatives that have boldly bet on cacao as their future.

After all, being more than an export commodity, cacao can also be a way out of poverty for many farmers due to its high demand and good pricing. It can offer a stable income especially when paired with training and support. And unsurprisingly, many farmers have undergone rigorous training to learn post-harvest techniques that improve bean quality with the help of agricultural programs and local NGOs.

Internationally Awarded Davao Chocolates

Davao-based brands like Malagos and Auro have earned international awards, proving that Philippine chocolate isn’t only considered best in the Philippines, but worldwide.

Malagos has been racking up international awards for years, more than 50 and counting, to be more specific. Its place at the Academy of Chocolate and International Chocolate Awards is almost permanent. Not only that, it’s also named an Heirloom Cacao farm, a title only a select few farms in the world hold. It’s like the chocolate world’s version of a Michelin star, and Davao got one. Huge Pinoy pride indeed.

That isn’t surprising, however. If you've ever tasted their dark chocolate, you know it hits differently. Smooth, creamy, and oddly earthy in a way that feels just like the soil it came from. Not literally, but you know what that means.

Auro Chocolate, on the other hand, is a younger brand that’s been gaining quite the attention since launch. It has won several gold and silver awards at the International Chocolate Awards for consecutive years.

Their bars, especially the plain origin ones, stand out not just because they’re well-made, but more so because you can taste the intentionality: the focus on quality beans, and hours spent in the making.

In 2019, Auro Chocolate and Jose Saguban were hailed as having one of the world’s best cacao beans by the Cocoa of Excellence. They have made history for the Philippines as they won the first-ever Top 20 Best Cacao Beans Award during the prestigious International Cocoa Awards (ICA) held in Salon du Chocolat Paris.

Beyond flavor, many people are drawn to the health benefits of dark chocolate, another reason Davao’s cacao is continuously high in demand.

The Center of Philippine Cacao Research and Development

Being very widely known as the greatest producer of chocolates in the country would not be attainable if only through massive production of cacao. It needs to reach high-quality standards from fermentation to packaging. Davao, having this naturally superior cacao, has made it the center of Philippine cacao research and development, which makes their products all the more exceptional.

Farmer groups, private players, and government agencies often turn to the region to test ideas, run trainings, and push a higher standard of quality. It’s here where farmers are taught how to properly ferment and dry cocoa beans, where new techniques are introduced to reduce waste and improve flavor, and where systems like bean grading are taken seriously.

Organizations like the Philippine Cacao Industry Association (PCIA) focus on professionalizing and supporting the cacao supply chain across the country, but Davao continues to be a core area in their programs. Many of their strategies on quality control, farm productivity, and industry growth are tested and refined in Davao, where the climate, soil, and farmer communities are ideal for cacao development.

The Cacao Industry Development Association of Mindanao, Inc. (CIDAMI) is also based in Davao and works closely with farmers across Mindanao. Farmers get access to better planting materials, hands-on training, and post-harvest techniques that directly affect bean quality. Davao farms are commonly first in line for these innovations, which helps maintain the region’s reputation for producing the best beans in the country.

On the government side, the Department of Agriculture’s High Value Crops Development Program (DA-HVCDP) has invested in cacao as a key crop. Their cacao initiatives, such as standardized fermentation methods, grading systems, and farmer capacity building, frequently focus on Davao’s growing zones. The region’s consistent output and strong farmer networks make it a logical base for cacao R&D.

Chocolate-Making Workshop

The best cacao may grow in Davao, but there is no place for having the passion to make great chocolate.

Christian Valdes of CMV Txokolat, a Metro Manila-based brand known for its premium chocolate creations, is heading down south for a Build-A-Bar: Chocolate-Making Workshop this June 21, 2025, at BuyersLink Distribution Inc. in Davao City, in collaboration with Our Market.

This workshop is open to business owners and chocolate lovers who are curious about how to make chocolates. It’s a hands-on session that will teach everything from tempering and molding to getting the right flavors. It’s a great chance to improve and meet fellow enthusiasts, and maybe even discover new ideas for local chocolate businesses.

The audience for this workshop consists of various individuals, business owners, and chocolate enthusiasts in the region for knowledge sharing and potential future collaborations. This is also to acknowledge that Davao is the place where the best chocolate is grown, serving as the center of the country's cacao industry at the same time.

Interested in learning how to make premium chocolates? Check out Our Market on Facebook to join our future classes!