The Dominican Republic is ranked among the top ten cocoa exporters in the world and the main producer of organically farmed cocoa. Both the organic and conventional cocoa are of the highest quality. ICAM has contributed significantly in developing this area and since the 1980s has been a steadfast point of reference for the cooperatives. Since 1988, ICAM has been working alongside the Conacado Cooperative, the main local cooperative for small farmers, to implement and develop cocoa fermentation. As a result, a premium quality, local resource has been enhanced with the successful development of the quality of the cocoa. The quality has improved so much that it has been added to the “Fine of Flavour” list by the International Cocoa Organisation (I.C.C.O.) and has obtained a series of organic certifications.
ICAM has selected the finest cocoa, the “Hispaniola” variety, from some of the most exclusive plantations in the province of Duarte.
In the Dominican Republic ICAM has established direct relationships with local cooperatives in order to develop the fermentation of a top-class cocoa.