Thai Cacao Distribution is an entrepreneurial operation sourcing from a network of 40 growers in Chanthaburi in southern Thailand. Post-harvest processing is managed at family-run fermentation and drying stations, with the largest at Suriya Farm and Boom Farm.

There are 5 "gathering groups" who purchase cacao pods from the producer network every 15 days. The growers in Thailand sell the cacao as whole pods into these gathering groups, who also buy other crops from the farmers. This market structure is driven by cultural practices of how to sell fruit, especially durian, which is the primary crop produced in the Chanthaburi region. Thai Cacao Distribution was founded eight years ago (in 2016) by chef, chocolate maker, and entrepreneur Ryan Berk (Parliament Chocolate). His culinary connections led him to an interest in sourcing cacao from Thailand. Over the last eight years, he and his growing team have developed the largest cacao export operation in the country. They have developed expertise in fermentation and drying practices and closely manage quality to ensure consistent flavor.

TERROIR

Cacao arrived in Thailand via the Philippines about 117 years ago. In 1952, the Thai government began investing in cacao cultivation, and the industry went through a series of ups and downs, and recently cacao growing has become popular among Thai farmers as a secondary crop among their other produce. Thailand produces only several hundred tons of cacao per year, and there are many bean-to-bar makers now in Thailand, so having access to this unique cacao is an incredibly special opportunity!

While cacao in Thailand typically grows in diverse agroforestry plots dominated by durian and mangosteen, there are only two varieties of cacao itself that have been planted in Chanthaburi: Chumphon 1, a hybrid of PA7 and NA32 varietals from Trinidad, and Chumphon 2. August until November is the monsoon season, and special adjustments have to made in drying during this time.