Haiti - Agribusiness : Haitian cocoa at the World Chocolate Fair in Paris
From October 29 to November 2nd, 2025, Haitian cocoa will be proudly represented at the 30th edition of the Salon Mondial du Chocolat (World Chocolate Fair) held at the Porte de Versailles in Paris. With the support of the International Labour Organization (ILO) through the Project for Strengthening Agricultural Opportunities through Training and Technological Investment (P.R.O.F.I.T.), funded by the Norwegian Ministry of Foreign Affairs, key players in the southern Haitian cocoa sector, including Ayitika, Kaleos S.A., Kaûna, Ralph Leroy, the Ddaga Departmental Directorate of Agriculture, and Geonova, will travel to Haiti to exhibit and sell cocoa products and derivatives, and to showcase the wealth and opportunities associated with this crop.
The companies Kaleos, Kaûna, and Leroy Chocolat will present, showcase, and offer tastings of cacao (through derivative products such as chocolate bars, cacao powder and butter, hot chocolate, and, in a world premiere, the gluten-free "Choucoune" biscuit made with breadfruit flour and cacao) sourced from Haiti's rich and unique terroir, which, once processed, yields the most exotic and refined flavors.
Haitian cacao, whose main cultivated varieties are Criollo and Trinitario, is among the leading unique primary products exported to international markets. Criollo (Creole in Spanish) is the most sought-after variety in the world for its sweet flavor and irresistible aroma. The purity of Haitian Criollo exceeds 90%. The origins of these two varieties date back to the pre-Columbian period, when cacao was still considered a sacred beverage. It was introduced to Haiti by the Taíno people, originally from South and Central America.
These varieties of Haitian cacao are particularly renowned and appreciated by fine pastry shops and top European chocolatiers for their delicate flavor and intoxicating aromas. Cacao ranked second among Haiti's primary exports in 2023; 5,000 tons of cacao were produced annually, generating an estimated $8 million in revenue. However, less than 10% of Haiti's total production is exported as fermented cacao.
