This approach intertwines cocoa cultivation with tropical forest preservation, ensuring that chocolate is produced in harmony with both nature and local communities.
Sustainable Cocoa Farming Through Agroforestry
In cocoa agroforestry systems, cocoa trees grow under the shade of taller trees in a diverse, forest-like environment rather than in clear-cut monoculture plantations. On Príncipe Island, this method has proven invaluable for both environmental and social sustainability. Thanks to HBD’s agroforestry initiatives, cocoa trees now flourish within the rainforest, helping to sequester carbon, prevent deforestation, and support biodiversity far beyond what monocrop farms can achieve. The island of Príncipe was designated a UNESCO Biosphere Reserve in 2012, reflecting its rich ecology and guiding a sustainable cocoa revival.
Crucially, the cocoa grown here is naturally organic—the land has never been exposed to chemical fertilisers or pesticides. Once-abandoned plantations have been reborn through eco-friendly practices that ensure the long-term health of the environment and the people who farm it.
Equally important, this farming model strengthens local communities. Cocoa has been part of Príncipe’s heritage for generations, and many farming families carry a deep knowledge of cacao cultivation. Agroforestry builds on that legacy while introducing modern ethical farming practices—such as proper pruning and organic composting—that improve yields without exploiting people or the land. By blending time-honoured techniques with new sustainable methods, farmers are revitalising their *Chocolate Island* in a way that respects both their ancestors and the environment. The result is cocoa that thrives in a healthy ecosystem while forming the backbone of a fair, community-centred economy.
Yet, sustainable farming is only part of the story. The next crucial step is transforming these organically grown cacao beans into chocolate locally, ensuring that more of the final product’s value stays within the community. Historically, São Tomé and Príncipe primarily exported raw beans, with almost all processing—and profit—happening overseas. Today, that narrative is changing. A growing *bean-to-bar* movement on Príncipe is empowering local people to produce high-quality chocolate at the source, linking agroforestry directly to artisanal chocolate production. This not only increases farmers’ incomes but also creates jobs in manufacturing, tourism, and sales—truly closing the loop for a sustainable chocolate supply chain on the island.
From Beans to Bars: Training and Local Chocolate Production
A pivotal moment in Príncipe’s cacao renaissance was the establishment of an artisanal chocolate factory at Roça Sundy—a historic cocoa plantation now rejuvenated as a boutique hotel and agro-production centre.
To ensure the factory’s success, HBD (the eco-tourism and development group on Príncipe) invited me to help set up the facility and train a local team in the art of chocolate making.
For the first time, chocolate was being crafted on Príncipe itself, with the goal of keeping as much of the product’s value on the island as possible.
In an intensive two-week *tree-to-bar* training programme, I led an immersive course covering every step of bean-to-bar production—from harvesting and fermenting the cacao beans to refining and tempering the chocolate. Over eight training days, I guided the local chocolatiers in evaluating and tasting chocolate using all their senses, as well as installing and operating the necessary equipment. By the end of the programme, the small factory was fully operational, and the team had successfully produced Príncipe’s first batches of chocolate.
Training the local staff to master each stage of chocolate production was key to improving quality. They learned how to:
- Select and sort high-quality cacao beans.
- Roast them to perfection to unlock their full flavour potential.
- Winnow the shells to obtain pure cocoa nibs.
- Grind and refine the nibs into cocoa liquor.
- Press cocoa butter and create by-products such as natural cocoa powder and cocoa vinegar.
- Temper chocolate to achieve the glossy finish and satisfying snap of a well-made bar.
By the end of the training, the team had gained full control over the bean-to-bar process. They were no longer just cacao growers but skilled chocolate makers capable of overseeing every step of production.
This knowledge transfer had an immediate impact on chocolate quality. With expert coaching, the team unlocked the unique flavours hidden in Príncipe’s heritage cacao.
The island’s volcanic soil and mix of old cacao varieties yield an exceptionally complex flavour profile when processed correctly. Early taste tests of the locally made chocolate revealed rich, layered notes of fruits and spices—hints of apricot, red berries, citrus, and even subtle notes of tea and coffee. Such depth rivals some of the world’s finest single-origin chocolates, proving that Príncipe’s cocoa, nurtured through agroforestry, can produce a world-class product.
Beyond improving taste, refining fermentation techniques, roast profiles, and conching times elevated Príncipe’s chocolate to *fine flavour* status.
This premium quality not only delights consumers and visiting guests but also increases the market value of the island’s chocolate bars.
A Sweet Model of Sustainability and Empowerment
Perhaps most importantly, this initiative has empowered the local chocolatiers. They no longer just follow recipes—they understand the chocolate-making process deeply, allowing them to innovate and problem-solve.
With newfound confidence, they have begun experimenting with new recipes, such as a 75% dark chocolate and flavoured bars. Their ability to maintain consistent quality control is crucial for sustaining the project long after external experts depart.
At the conclusion of the training, the President of Príncipe Island visited the new chocolate atelier to congratulate the team and award certificates—recognition of the significance of this achievement for the community.
The small factory has since become a hub of local pride, producing *Paciência* organic chocolate bars (named after one of the former plantations) that are enjoyed at nearby hotels and sold to visitors.
Tourists can now take guided tours to see the chocolate-making process in action and taste the results, further integrating the enterprise into the island’s cultural and economic life.
The cacao agroforestry and bean-to-bar initiative on Príncipe is a powerful model of sustainable development. By combining eco-friendly farming with local value addition, it creates a virtuous cycle:
- Farmers protect and regenerate the rainforest while cultivating cacao, ensuring the long-term productivity of the land.
- The cacao they harvest is processed locally, where skilled chocolatiers transform it into high-value chocolate products.
- More profit stays within the community, raising incomes and creating new jobs in chocolate production and eco-tourism.
- Visitors enjoy an immersive *tree-to-bar* experience, further supporting the island’s economy.
Crucially, this model is rooted in dignity and respect. Rather than exporting raw beans and importing finished chocolate, the people of Príncipe are developing the expertise to create their own products—shifting the balance of power in the supply chain. It’s a step beyond fair trade to what some call *raise trade*—keeping the value and skills uplift on the island. Women and young people, in particular, now have new opportunities as chocolatiers, entrepreneurs, and guides, broadening the impact of local empowerment.
By integrating agroforestry with community-led chocolate production, São Tomé and Príncipe is reclaiming its *Chocolate Islands* identity—not through sheer volume, but through values of sustainability, fairness, and craftsmanship. It’s a win-win scenario: the rainforest is protected, local farmers and artisans prosper, and chocolate lovers enjoy an extraordinary product that is as ethical as it is flavourful.
In the lush tropics of Príncipe, cacao agroforestry has truly become the root of a sweeter, more equitable future—one handcrafted chocolate bar at a time.