Cacao (Theobroma cacao) is globally recognized as the primary raw material for chocolate production and serves as a vital source of income for millions of smallholder farmers worldwide. Although Kenya has not traditionally been a major cocoa producer like West African nations such as Côte d’Ivoire and Ghana, interest in cacao cultivation is steadily increasing, particularly in the coastal and western regions where agro-climatic conditions are favorable.
Cocoa has been identified as a promising crop in parts of the Coast, Western, and Nyanza regions due to these conducive environmental factors. Beyond its use in food products for its rich flavou,r such as in chocolate and baked goods, cocoa is also valued for its medicinal properties, including potential benefits for heart health, blood circulation, and mood enhancement. Additionally, it is widely used in the cosmetic industry as a key ingredient in moisturizers, lotions, and other skincare products.
