From October 29 to November 2, 2025, Haitian cocoa will be prominently featured at the 30th edition of the World Chocolate Fair (Salon Mondial du Chocolat) in Paris. This prestigious event, held at the Porte de Versailles, will showcase the unique flavors and rich heritage of Haitian cocoa, supported by the International Labour Organization (ILO) through the Project for Strengthening Agricultural Opportunities through Training and Technological Investment (P.R.O.F.I.T.), funded by the Norwegian Ministry of Foreign Affairs. Key stakeholders from Haiti’s southern cocoa sector, including Ayitika, Kaleos S.A., Kaûna, Ralph Leroy, the Ddaga Departmental Directorate of Agriculture, and Geonova, will participate to exhibit and sell cocoa products and derivatives, highlighting the economic potential of this crop. Companies like Kaleos, Kaûna, and Leroy Chocolat will present a range of cocoa-based products, including chocolate bars, cocoa powder, cocoa butter, hot chocolate, and the world premiere of the gluten-free ‘Choucoune’ biscuit made with breadfruit flour and cocoa. Haitian cocoa, primarily the Criollo and Trinitario varieties, is celebrated for its exceptional quality and historical significance. Criollo, known for its sweet flavor and aromatic richness, boasts a purity exceeding 90%. These varieties, introduced to Haiti by the Taíno people during the pre-Columbian era, are highly prized by European chocolatiers and fine pastry chefs. In 2023, cocoa ranked as Haiti’s second-largest primary export, with annual production of 5,000 tons generating approximately $8 million in revenue. However, less than 10% of Haiti’s total cocoa production is exported as fermented cocoa, underscoring the untapped potential of this industry.