Diversifying beyond raw cacao beans can multiply your farm’s revenue streams. On-site processing to create cocoa nibs, cocoa butter, or finished chocolate bars can increase profits by 3-5 times compared to selling raw beans. Agritourism experiences—including farm tours, chocolate-making workshops, and tasting events—appeal to travelers seeking authentic experiences and typically command $20-50 per visitor. By-products like cacao pulp can be transformed into juices, jams, or fermented beverages, turning what was once waste into profitable products while creating year-round income opportunities beyond harvest seasons.
Tropical Cacao – Sustainable Chocolate
Cultivating Quality Cacao, Empowering Communities, and Crafting Excellence in Chocolate