VALCACO : Développement de la filière cacao en Martinique

The association of cocoa producers in Martinique, VALCACO, was created in 2015 with the aim of reviving the excellent cocoa industry of the island. It brings together producers, processors and stakeholders. 

Heritage culture, it was, until a few years ago, as it’s become almost forgotten and has disappeared gradually from the Martinique landscape. It is an opportunity today to give back the letters of nobility to cocoa, which were famous in the 17th century and very appreciated by the nobles of the European courts. For years, Martinique has produced thousands of tons of cocoa, which were then exported to Europe.

We wish to revive this culture by integrating every parameter from the nursery to the fermented-dried beans in order to make our local cocoa something unique.

Relaunch in 2 phases:

In order to relaunch the sector, the association needed to know, first of all, if a development opportunity was possible. To answer this question, 4 main objectives were set:

 - To locate the old cocoa farms on the island 

- To identify the varieties and phenotypes of the cocoa trees listed 

- To analyze the physico-chemical and sensory characteristics of the beans

- To train the producers

 Then, currently, a second phase, to answer the question: how ? Two projects are underway, a study of the sector and the MADIN'CACO project, in order to develop a quality label, such as "AOC".

Who are we ?

The association was born from the will of several parties to see the emergence of the cocoa sector in Martinique. Ten farmers, two technical institutes (LE PARM & the Chamber of Agriculture of Martinique) and two processors (Frères LAUZEAT & Chocolat ELOT) were at the basis of the creation.

Currently, about forty member producers are spread all over the island, from North to South. 

Our shared values  

The majority of our members are small farms, each occupying a few hectares (1 to 5 ha). All members are committed to respecting an agriculture based on the principles of agroecology and agroforestry, without the use of synthetic inputs.

What is agroecology & agroforestry?

"Agroecology" aims to promote sustainable food systems that respect people and their environment. These systems involve agricultural production methods and sectors that enhance the ecological, economic and social potential of a territory.

"Agroforestry" encompasses production systems that integrate both trees into agricultural practices and spaces, and agricultural production into forestry practices and tree spaces." (Source: https://dicoagroecologie.fr/ (2021)).

The member farmers plant cocoa trees, fruit trees, antan lontan plants, and forest species in association with each other, in order to diversify crops and sources of income. The soil is systematically covered by a vegetation cover, or the leaves of the trees. All the cocoa plants come from the island, in order to keep the local biodiversity. The integration of leguminous plants, such as glyceria, allows the soil to be enriched with nitrogen naturally. No synthetic phytosanitary products are authorized within the association. Harvesting is done manually. The cocoa is produced and processed entirely on the island, for a 100% Martinican cocoa. 

The work of our farmers: the cultivation of cocoa trees, in Martinique.

The cocoa tree is a tropical tree, originally from Mexico, adapted to the Martinique climate. It grows naturally under the canopy of rainforests. It becomes productive 3-5 years after planting. The flowers fertilized by insects produce cocoa pods, the fruit of the cocoa tree. Each pod contains about forty beans that will become the commercial cocoa, after post-harvest stages of fermentation and drying. 

The farmer's work begins at the nursery, with the production of cocoa plants, until the harvest of the pods. They are responsible for the good development of the cocoa trees, their health and the general maintenance of their plot. VALCACO proposes to carry out the post-harvest transformation (fermentation & drying of the beans) within a shared workshop, to be developed.  

What happens to Martinique's merchant cocoa ?

 Currently, the majority of the production is sold to the local artisanal chocolate factory of the Lauzea brothers. A small part is sent to the French Embassy in London and promoted by the chef, who is keen to promote French local products.   

We would like to be able to develop quickly in order to be able to answer the various requests. 

What will the collection be used for?

Your participation will allow us to improve the post-harvest conditions by financing, for the association :

• First level at : 3 000 €

- Analytical equipment to guarantee a quality finished product.

• Second level at : 10 000 €

- Storage material for the merchant cocoa, to facilitate management.

A contribution by check is also possible to

 VALCACO

c/o PARM, 375 impasse petit morne

 97232 Le Lamentin

We thank you in advance for your involvement and support.

Thank you from the bottom of our hearts to all those who will share this project, who will contribute to allow us to develop this sector.

We take this opportunity to thank all our friends, family and partners, all the chefs & chocolatiers with whom we work, for their support and help.