Cacao beans

Technical sheet

A high-value bean used in chocolate, beverages, confectionery, cosmetics and other products, produced in Bocas del Toro, Ngäbe-Buglé and Costa Arriba de Colón.

Varieties: Criollo, with a fine aromatic profile, and Forastero types.

Export quality: healthy, fermented, dry, clean and traceable beans; Panama produces organic and fine-flavor cacao.

Innovation: National Cacao Plan, training, genetic improvement, sustainable management, fermentation, traceability and use of by-products.