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The DAR and DTI held a chocolate-making workshop in La Purisima, Quipayo, Calabanga, empowering ARBs from Alianza, San Fernando, Camarines Sur to transform their abundant cacao into value-added products and enhance their income.

Calabanga, Camarines Sur – Agrarian Reform Beneficiaries (ARBs) in Camarines Sur are now a step closer to turning their cacao harvests into high-value chocolate products, thanks to the successful workshop led by the Department of Agrarian Reform (DAR) and the Department of Trade and Industry (DTI).

Held in La Purisima, Quipayo, the training brought together ARBs from the ALIAR Cooperative from Alianza, San Fernando, Camarines Sur — an area known for its rich cacao production. The initiative aims to enhance the income potential of ARBs by teaching them how to transform raw cacao into premium chocolate products.

This collaborative effort, supported by DAR Camarines Sur I Comprehensive Agrarian Reform Program-Trade Industry Development Specialist (CARP-TIDS) point person James Jardiolin Paulo, and Crave Cacao Orchard, focused on advanced chocolate-making techniques. Participants learned how to craft chili-infused dark chocolate and coconut truffles — products designed to appeal to niche markets and increase profitability.

The DAR and DTI held a chocolate-making workshop in La Purisima, Quipayo, Calabanga, empowering ARBs from Alianza, San Fernando, Camarines Sur to transform their abundant cacao into value-added products and enhance their income.

“The goal is to help our local farmers move up the value chain,” said Paulo. “By equipping them with these skills, we are opening new market opportunities and supporting local economic development,” he added.

Florella Raphaelle E. Ourdanik, owner of Crave Cacao Orchard, served as the resource person, and guided participants through hands-on training. Her expertise ensured that the ARBs learned key processes such as proper blending, quality control and creative flavor development.

The workshop not only introduced innovative recipes like 64% chili dark chocolate but also emphasized the importance of precision and consistency in chocolate production – crucial elements in producing market-ready, artisanal confections.

This initiative forms part of DAR and DTI’s broader commitment to help agrarian reform communities (ARCs) become more self-sustaining by promoting value-adding enterprises and agribusiness ventures. (By: Resurreccion Arcaina with contributions from DAR Camarines Sur)

DAR, DTI Nagbigay ng Pagsasanay sa Paggawa ng Tsokolate para sa mga ARB ng Camarines Sur

Calabanga, Camrines Sur – Napapalapit na ang paggawa ng de-kalidad na produktong tsokolate ng Agrarian Reform Beneficiaries (ARBs) sa Camarines Sur mula sa kanilang produktong kakaw, sa tulong ng matagumpay na workshop na isinagawa ng Department of Agrarian Reform (DAR) at Department of Trade and Industry (DTI).

Idinaos ang pagsasanay sa La Purisima, Quipayo, na dinaluhan ng mga kasapi ng ALIAR Cooperative mula sa Alianza, San Fernando, Camarines Sur — isang lugar na kilala sa masaganang ani ng kakaw. Layunin ng proyekto na madagdagan ang kita ng mga ARB sa pamamagitan ng pagtuturo kung paano gawing mas mahalagang produkto ang hilaw na kakaw.

Sa tulong ng DAR Camarines Sur I Comprehensive Agrarian Reform Program-Trade Industry Development Specialist (CARP-TIDS) representative na si James Jardiolin Paulo, at Crave Cacao Orchard, tinutukan ng workshop ang mas mataas na antas ng paggawa ng tsokolate. Natutunan ng mga kalahok kung paano gumawa ng chili-infused dark chocolate at coconut truffles — mga produktong patok sa piling merkado at may mataas na kita.

“Layunin naming matulungan ang mga lokal na magsasaka na makaangat sa paggawa ng mas mahalagang produkto,” ani Paulo. “Sa pamamagitan ng pagbibigay ng mga bagong kaalaman, binubuksan natin ang mas maraming oportunidad sa merkado at pinapalago ang lokal na ekonomiya,” dagdag niya.

Si Florella Raphaelle E. Ourdanik, may-ari ng Crave Cacao Orchard, ang nagsilbing tagapagturo, at gumabay sa mga kalahok sa aktwal na paggawa ng tsokolate. Ibinahagi niya ang kanyang kaalaman sa tamang paghahalo, kontrol sa kalidad at paglikha ng kakaibang lasa.

Ipinakilala rin sa workshop ang paggawa ng 64% chili dark chocolate, at binigyang-diin ang kahalagahan ng eksaktong sukat at pare-parehong kalidad — mahahalagang aspeto sa paggawa ng tsokolateng handang ibenta sa merkado.

Bahagi ang proyektong ito ng mas malawak na layunin ng DAR at DTI na matulungan ang agrarian reform communities (ARCs) na makapagsarili sa pamamagitan ng pagpapalago ng mga negosyo at produktong may dagdag na halaga.