Description about Tajawil Ta Kakaw:
Tajawil Ta Kakaw offers fermented cocoa with a minimum 70% fruity aroma, as raw material for making fine chocolates and high confectionery.
Relevant sustainable practices in Tajawil Ta Kakaw:
Work on 30 hectares of cocoa cultivation in agroforestry system, each plot with different conditions and arrangements but all with sustainable and responsible practices.
Development of agroecological tourism in order to show the entire value chain behind a cup of chocolate.
Capacity building of the partners on agroecological management of the plots and reproduction of plant material, establishment and management of pompona vanilla, as well as on the protocol of cocoa fermentation. This improves resilience and the family economy.
Soil conservation through the use of mulch and the non-use of chemical inputs.
Conservation of flora and fauna, maintaining reserved areas within the plots to provide habitat for wildlife species.
