Davao City cacao producers and entrepreneurs have expressed confidence that locally grown cacao will boost the city's identity, tourism potential, and export competitiveness.

"With this collaboration, we are pushing the idea that cacao is not just simply cacao. There are still so many things that can be done with it, and there are many more possible collaborations not only here but even with other countries," Ethan Kyle Lim, chief operating officer of Cacao de Davao, said.

Lim said Davao cacao's quality is now being recognized in high-end dining spaces, opening the door to wider applications such as skincare, soap, and butter-based products, as well as other emerging value-added industries.

He emphasized the broader economic and tourism impacts of showcasing local products through culinary events and collaborations, saying these initiatives help position Davao City as an open, innovation-driven city for investors.

The cacao producer noted that Davao is expanding its identity beyond its traditional association with fruits. "Davao is already known as the cacao capital of the Philippines, not only durian and mangosteen and other fruits here," he added.

Lim emphasized that collaborations with local restaurants have become key to sustaining cacao's visibility in the city, citing partnerships with establishments such as Lamano, Ikao, and Siempre.

"The growing collaboration among local businesses and farmers is helping establish a unified cacao movement in Davao City," he said. "If we unite and work together, we can showcase the best of our products and help tourism thrive even more."

Lim added that the initiative aims to encourage more farmers and businesses to participate in strengthening Davao's cacao industry, positioning it as a key driver of economic and tourism growth.

For Gastro Club Corp. and Siempre owner Jaru Chua, the initiative underscores the importance of working directly with local farmers and producers to strengthen supply chains and support local livelihoods.

Chua said their Filipino-Mexican cuisine concept is rooted in showcasing Davao's agricultural strength. He added that Davao City and the Davao region remain major hubs for fresh produce in Mindanao.

The local entrepreneur described the collaboration with Cacao de Davao as a continuation of earlier partnerships, noting that such efforts prove local businesses can scale impact when working together.

"I don't know if everybody is familiar with authentic Mexican food, but many of its dishes, desserts, and drinks truly use cacao. This time, localized using cacao from Davao City," Eric Patrick Dulay, entrepreneur and co-owner of Siempre.

Chua also said such initiatives have the potential to attract both domestic and international tourists to visit Davao City, as it always has something to offer, especially with cacao tourism in Davao continuing to grow and gain wider recognition.

Chef Mark Delumban explained that integrating cacao into savory and fusion dishes helps broaden Davao's culinary identity. He added that their approach combines familiarity with innovation.

Delumban said cacao naturally fits into Filipino-Mexican fusion cuisine due to shared culinary influences, citing dishes like mole in Mexican cuisine and traditional Davao tablea-based recipes. "We do not want the flavors to be too far from the local palate."

Lim shared insights from his benchmarking trips to Vietnam and Thailand last year, which he said helped identify opportunities to improve local cacao production systems and packaging.

He confirmed that Cacao de Davao products are already exported to markets including China, Europe, Singapore, Taiwan, and Japan, with plans to expand further through airport kiosks and additional Asian markets.

Lim noted that Southeast Asian countries have advanced chocolate industries with strong export presence. Despite this, he emphasized that Davao's competitive advantage lies in taste and quality.