In 2016, the Grijalva Denomination of Origin was announced as the salvation of Tabasco cocoa.
With this certification, the bean produced in Tabasco could position itself in international markets as a product of guaranteed quality and origin.
But, eight years after its implementation, the impact is almost invisible to producers. What promised to be a tool for empowerment has become a bureaucratic burden.
The lack of effective promotion and a defined market are the main reasons for the failure of the Grijalva Denomination of Origin.
“They told us that this would increase the price of cocoa, but they never explained to us how to use the certification,” says Mr. José Luis García, a producer from the Chontalpa Plan.
Without training to understand the benefits or access to international buyers, Tabasco bean continues to be sold at standard prices.
JUST A NICE TITLE
Rubén Jiménez, an agricultural engineer, adds that the certification process is so cumbersome that many producers preferred to ignore it.
“It is not feasible to pay fees or comply with rules that do not reflect our realities. In addition, there are no clear channels for export. The denomination has become a nice title without functionality,” he says.
Another key factor is the lack of infrastructure to process exportable quality cocoa. Although Tabasco is the national leader in production, most of the grain does not meet the requirements of premium markets.
Vicente Gutiérrez Cacep, an industrializer in the sector, believes that “without machinery or training, Tabasco cocoa will never be able to compete with Ecuadorian or Peruvian cocoa.”
LACK OF SUPPORT AND INFRASTRUCTURE
The Grijalva Denomination of Origin also lacks a solid organization that guarantees its promotion. “In other countries, the denominations are managed by councils that defend the interests of the producers. There is no such thing here. We are alone,” laments Rubén Jiménez.
The government has also failed. Although programs such as Sembrando Vida have encouraged the planting of cocoa, they are not aligned with the use of the denomination.
THE NÚÑEZ GOVERNMENT SWEETENED COCOA FARMERS
With ‘fanfare’ the Denomination of Origin of Grijalva Cocoa was published in the Official Journal of the Federation, but after 8 years, there are no positive results.
The denomination “Grijalva Cocoa” covers green or roasted/ground cocoa of the Theobroma Cacao species grown in the Grijalva Region of the state of Tabasco.
Driven by the government of Arturo Núñez Jiménez, on August 30, 2016, the Ministry of Economy of the federal government published in the Official Gazette of the Federation (DOF) the new Denomination of Origin for Grijalva Cocoa produced in the Grijalva Region of Tabasco, made up of three subregions that group 11 municipalities.
These are La Chontalpa, which includes producers from Cárdenas, Comalcalco, Cunduacán, Huimanguillo and Paraíso; Centro, where the municipality of the same name appears, in addition to Jalpa de Méndez and Nacajuca.
The third subregion is Sierra, with Jalapa, Tacotalpa and Teapa.
THE ARGUMENT
The document indicates that one of the characteristics that grant the identity and quality of “Grijalva Cocoa” is that it is produced in what are called domesticated forests.
It is a type of vegetation created by man in a technological way, in which its structure and composition resembles the humid tropical forest.
… AND TABASCAN COCOA FAILS IN THE GREAT INTERNATIONAL MARKET
Tabasco, a land where cocoa took root millennia ago, faces a contradictory panorama. While the international price of the grain reaches historic figures, exports of Tabasco cocoa are stagnant.
In 2024, only 15 percent of the state’s total production was sent abroad, an alarming figure compared to projections from a decade ago.
Alejandro Campos, director of Chocolates Wolter, reveals that in the first half of 2024 they were unable to export a single kilo of Tabasco chocolate to France.
“The demand exists, but our production and certification capacity is insufficient to meet European standards,” he admits.
This reflects a lack of infrastructure and organization that limits the potential of local grain in international markets.
Tabasco cocoa is recognized for its quality, but it faces tough global competition.
Countries like Ecuador and Peru have invested heavily in training and technology, which allows them to offer a bean with high traceability standards.
In contrast, Tabasco producers continue to fight against pests, droughts and limited industrialization.
WITHOUT CLEAR STRATEGIES
One of the biggest obstacles is the lack of effective commercial strategies.
Don Rubén Jiménez, producer of C25 from Huimanguillo, says that “without access to international fairs or sales platforms, it is impossible to compete.”
CHALLENGES OF TABASQUEÑO COCOA
Diseases: Moniliasis affects up to 90% of the crops in neglected plantations.
Lack of infrastructure: Producers lack equipment to process premium quality cocoa.
International competition: Countries such as Ecuador and Peru lead global markets with advanced technology and certified cocoa.
Insecurity: Thefts in plots and vandalism affect agricultural operations.

Source: tabascohoy