Comalcalco, Tabasco, in the south of Mexico – November 2024. Over three enriching days, I had the privilege of training a group of 30 small, artisanal cacao and chocolate entrepreneurs, mostly women, many of whom are second and third-generation cacao producers. This opportunity came after my invitation to the Tabasco Chocolate Festival on November 23, where I immersed myself in the creativity and heritage of the region’s cacao and chocolate culture.
As I explored the various products presented at the festival, I quickly noticed a pattern: many of the offerings were quite similar in terms of product type, packaging, merchandising, quality, and even the tempering process, which was often less than ideal. This struck me, and I immediately shared my thoughts with many of the producers, offering some suggestions for improvement. To my delight, I discovered that most of them were eager to learn and open to new ideas. Recognizing this enthusiasm, we quickly organized a small, free tempering workshop in Comalcalco for six women, which Maria F di Giacobbe delivered.
Among those who attended, Reyna Flores from Siji Chocolates convinced me to return for a more formal class, and she made it possible. It became evident that there was a large group of talented entrepreneurs who had not been included in government-sponsored training programs. This insight led to the creation of a training program specifically targeting this underserved group, with an affordable cost that was made possible due to exceptional support from the community.
The three-day course covered several key areas: how to assess the quality of cacao and chocolate, the latest international trends in the chocolate industry, and the nuances of the bean-to-bar movement (which, importantly, differs from the broader term “artisanal chocolate”). We also delved into topics such as the importance of marketing, packaging, ingredient storage, hygiene, legal requirements, traceability, transparency, and the key criteria necessary to achieve the best possible quality in chocolate production.
Throughout the training, we worked together to create a batch of very good chocolate, tasted their cacao and chocolate samples, and engaged in thoughtful debates about the challenges and opportunities they face. We exchanged ideas, shared tips, and laughed together. The tempering session, kindly led by Iván Arce Santana, was a valuable addition, and Isai captured the moments through beautiful photos.
I am confident that the course sparked new inspiration, creativity, and business insight for many of the participants. In time, I believe we will see remarkable improvements in the quality, presentation, and innovation of their products. But more importantly, we have now formed a community, united in our commitment to sharing knowledge and supporting one another’s growth.
While there was a lot of information packed into a short period, every journey begins with the first step forward. I would like to express my deep gratitude to “mis alumnos” for their kindness, enthusiasm, and trust. Muchas gracias to Instituto Tecnológico de Comalcalco and Reyna Flores for making this experience possible!
Regards
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