From Bean to Bar: Diogo Vaz, an AVPA Laureate in the Spotlight

On January 30, 2025, during TF1’s 8 p.m. news, a captivating report took viewers on a journey to the island of São Tomé and Príncipe and its renowned Diogo Vaz chocolate factory, which has received multiple awards from AVPA through its international competitions for origin-crafted chocolates.

On this volcanic island off the coast of Gabon, once the world’s leading cocoa producer, Jean-Rémi Martin, founder of Diogo Vaz, chose to do much more than cultivate cacao. He made the bold decision to process it locally, working hand-in-hand with regional growers and drawing value from the island’s unique terroir. For over eight years now, Diogo Vaz has been producing premium chocolate bars from beans that are grown, fermented, dried, and then transformed on-site.

A bold move in a sector still dominated by an imbalanced model: the Global South grows the cocoa, while the Global North processes it. It’s a reality that Jean-Rémi Martin questions with a powerful comparison:

“It’s strange, really, that nobody finds it odd we grow cocoa in Africa and make chocolate in Europe. Imagine doing that with wine... Growing grapes in France and making the wine in Africa. It would be unthinkable.”

This awareness is one that AVPA strongly shares. Through its International Contest for Origin-Crafted Chocolates, the association promotes agricultural products that are processed in their countries of origin, highlighting local expertise, rich terroirs, and artisanal craftsmanship. Its mission is clear: to recognize, support, and promote those who, like Jean-Rémi Martin and his team, are building a fairer, more autonomous, and value-driven agricultural model.

Despite technical challenges (power outages, logistical constraints, and limited access to training) Diogo Vaz has developed a resilient and inspiring system. Master chocolatier Jérémie Saillard, who leads the production onsite, explains:

“Working with the fruit all the way to the final chocolate bar is a complete journey of discovery. Jean-Rémi gives us total creative freedom, which lets us innovate and try things no one has ever done before.”

That commitment has clearly paid off: 13 awards from recent AVPA competitions highlight not only the exceptional quality of Diogo Vaz’s chocolate, but also the meaning and integrity behind the project.

By showcasing this exemplary chocolate factory, the report echoes a message AVPA has championed for years: products of excellence are born in producing countries, and their transformation at origin is a resource to be valued, not exported.

Link to the video : Sao Tomé-et-Principe : la mystérieuse île de chocolat | TF1 INFO