The Food and Agriculture Organization of the United Nations (FAO) recently concluded a comprehensive mission across four Caribbean nations—Dominica, Saint Lucia, Saint Vincent and the Grenadines, and Grenada—from August 6 to August 26, 2025. The initiative, led by FAO’s Cocoa Market Analysis Specialist, Mr. Gustavo Ferro, aimed to assess the current state of the region’s cocoa industry and identify pathways for sustainable development and enhanced global market positioning. Funded through FAO’s Regular Programme Funds, the project aligns with the broader goal of strengthening the specialty cocoa sector in the Caribbean. Cocoa is recognized as a key driver for bolstering local economies, supporting rural communities, and accessing premium fine-flavor markets. During the mission, FAO explored strategies to improve productivity and competitiveness, emphasizing sustainable growth for the Eastern Caribbean’s cocoa industry. Initial findings revealed that, despite variations among the four nations, the region’s network of smallholder farmers could become more competitive through improved coordination, group aggregation, and efficient logistics. The revival of the sector, driven by initiatives like bean-to-bar chocolate production, artisanal cocoa products, and traditional cocoa tea, coupled with the region’s thriving tourism industry, highlights significant prospects for origin branding, agro-tourism connections, and niche markets. Mr. Ferro engaged with various stakeholders, including Ministries of Agriculture, producer associations, cooperatives, exporters, chambers of commerce, and private processing firms. He also visited farms and processing sites to evaluate production practices, post-harvest handling, and quality control systems. Discussions with Permanent Secretaries and technical staff provided comprehensive insights into each country’s cocoa sector. The mission is expected to produce detailed situational analyses for each nation, identifying strengths, gaps, and opportunities along the cocoa value chain. These reports will contribute to a regional roadmap aimed at elevating the Caribbean’s positioning in the fine and flavor cocoa markets. A comprehensive report and presentation will be shared at the upcoming Subregional Dialogue and Validation Workshop in Trinidad and Tobago in November 2025. Mr. Ferro expressed optimism about the feedback received, particularly highlighting Dominica’s potential for specialized marketing due to its rich biodiversity and agroforestry systems. He also praised Saint Lucia’s modest production base, Grenada’s distinctive fine-flavor cocoa, and Saint Vincent and the Grenadines’ resilience in preserving its cocoa heritage. Jennifer Pascal, President of the North East Cocoa Producers Cooperative in Dominica, shared her enthusiasm for the renewed energy and strong potential of the industry. Looking ahead, FAO will collaborate with the Cocoa Research Centre at the University of the West Indies to host a Subregional Dialogue on the Specialty Cocoa Sector, bringing together stakeholders to validate findings, exchange best practices, and develop a strategic roadmap for sustainable growth and improved global competitiveness.
UN’s Food and Agriculture Organization wraps-up cocoa mission to Dominica, St Lucia, St Vincent-Grenadines, and Grendada
