The existence of the CVCDC will be greatly enhanced by the presence of the state-of-the- art cacao processing center cum conference/training hall. It must be noted that the various cacao products already developed at the Center have made the University as recognized processing center in Cagayan Valley and it is worthwhile to mention, that most of the cacao products garnered the Certificate of Registration, Utility Model awarded by the Intellectual Property Office, Taguig City.
Furthermore, the CVCDC is committed to promote excellence through the development of cacao related technologies from propagation and production to processing and marketing that are socially, environmentally and culturally feasible both at the local, national and world markets.
Produce quality cacao processed products and by-products through innovative and effective technologies, resources and services.
To successfully attain its vision and mission, the Center will conduct R&D capacity building on cacao, provides viable information and undertakes information dissemination or technology transfer activities as well as technical assistance to cacao stakeholders to ensure increase in supply on a sustainable manner.
- To undertake R & D considering related problems on cacao from production, processing and utilization
- To provide cacao growers/farmers package of scientific-based agricultural technologies on cacao to achieve optimal yield and higher return of investment (ROI) without putting risks on the environment.
- To establish strong collaborative R & D linkages with the partners and stakeholders towards developing champions for cacao industry in the region.
- To assist and promote networking among all cacao stakeholders both at the regional level and across boundaries.
1. Tablea Tops
2. Tablea Based Dark Chocolate bars 13. Tablea kisses
3. 90% Dark Chocolate 14. Tablea Mango Tart
4. 80% Dark Chocolate Yema Filling 15. Caramelized Nibs
5. 80% Dark Chocolate Raisins Filling 16. Suman Filled with Choco
6. Pastillas de Cacao 17. Cocoa Nibs Cream Cheeze Cookies
7. Polvoron de Cacao 18. Natural Vinegar (Cacao Beans Sweatings)
8. Choco-Nut Crispy Cookies 19. 3-1 Choco Mix
9. Choco-Nut Custard 20. Cacao Shell Tea
11. Choco-Nut Cream Pie
12. Choco Coated Polvoron
B. Non Food
1. Colored Fossilized Cacao Leaves 2. Organic Fertilizer
- Soil Media for Production of Cacao Seedlings
- Size of Polybags for Cacao Seedlings
- Appropriate distance of planting
- Appropriate Time and Amount of Fertilizer (Before planting and During fruiting Stage)
- Appropriate Method and Time of Pruning
- Appropriate Method of Harvesting
- Appropriate Cacao Pod Breaking
- Appropriate Days and Temperature of Fermentation Cacao Beans
- Drying (appropriate MC%)
- Roasting (appropriate time and temperature)
- Tablea making
- 80% & 90% dark chocolates
- Choconut Crispy Cookies
- DA – Bureau of Agricultural Research (BAR)
- DA – Agricultural Training Institute (ATI)
- Department of Trade and Industry (DTI)
- Phil. Cocoa Foundation
- Dela Salle University
- DA Region 02
- DTI Region 02
- NGOs (Cacao Growers Association & Cooperatives)
Conference room of the Cagayan Valley Cacao Processing Center Building
Cacao pod husk mill machine
Cacao bean roaster
Oven for cooking choco-nut crispy cookies
Dehydrator for making cacao pod husk flour & powder
- Perlita P. Raymundo, Ph.D.
- Myleen R. Corpuz, Ph.D.
- Crisel C. Domingo, MS
- Sherwin Hidalgo, MS
- Christine D. Flores, MS
- Jennifer B. Fabro, MS
- Arcelie Lorenzo, MS.
- Jimson Ramirez, MS