With favorable climate conditions, Vietnamese cacao is steadily establishing its place on the world cacao map.
Cacao has been grown in Vietnam since the early 20th century and is thriving in the Central Highlands, the Southeast and the Mekong Delta. The tropical climate and fertile soil give the beans a distinctive flavor that many chocolate makers around the world appreciate.
As demand for quality chocolate keeps growing, Vietnamese cacao has many opportunities to develop if cultivation, fermentation and primary processing follow proper standards.
