From the growing demand of the international market for high quality cocoa, it is necessary to identify native clones. In fact, these varieties present the organoleptic characteristics that the market requires. At the same time, it is necessary to ensure varieties tolerant to diseases that affect productive capacity. The cocoa producers normally do not manage the crop; no cultural practices are implemented such as: pruning for the formation of trees, and the creation of production forks to give sufficient income of light and humidity, management and selection of productive outbreaks and elimination of diseased ears. The lack of cultural management affects quality and productivity. The post-harvest process, especially the fermentation phase, is another critical point that determines the final cocoa quality. It is necessary to improve the post-harvest management by establishing processing protocols and collection centers. The associativity among the small cocoa producers has been recently starting, consequently they are missing organizational capacity. Otherwise, there is no national entity that links the different actors of the cocoa chain.
Improving the processes of commercialization of cacao, by strengthening the capacities of producers and their organization to meet the demand for high-quality cacao and the national and international level.