A food manufacturer and pastry chef in Shizuoka Prefecture, central Japan, held a launch event on Wednesday (June 19) for chocolate products made entirely from locally grown cacao. The event took place against a backdrop of difficulties in the supply of imported cacao beans due to climate change and rising prices.
The demonstration was carried out by local food company Shizuoka Chocolates and renowned pastry chef Yoshihiro Takahashi. They used cacao beans harvested from trial farms on the Izu Peninsula, where the warm climate is suitable for cacao cultivation.
According to a company representative, the development of domestic cacao is aimed at reducing dependence on imports, which have been heavily affected by extreme weather and disease in major producing countries such as Ghana and Côte d'Ivoire. Global cacao prices have risen by more than 200% over the past two years, putting significant pressure on Japan's confectionery industry.
The new chocolate samples have a rich flavor with subtle fruity notes, distinct from traditional imported chocolate. Chef Takahashi noted that domestic cacao offers an opportunity to create new flavors for the premium market.
Currently, domestic cacao output remains very small, but the project team aims to expand the cultivation area to 20 hectares within the next five years, meeting part of the demand from high-end pastry shops and restaurants in the country.
