Overview

Our long-term goal in the communities where we work is a locally developed and implemented management plan for ecologically sustainable economic development. With local residents and international partners, we are simultaneously moving forward on three complementary approaches to achieve this goal:  sustainable cacao production, reforestation for carbon credits, and ecotourism.  Here, we provide a brief overview of each of these initiatives.

Reforestation for carbon credits

As the political community becomes more aware of the threat posed by global warming, reforestation of watersheds and agricultural landscapes for carbon credits is becoming an increasingly likely route to conservation. We are working with Erica Courtney to develop a conservation credit scheme for area in northwest Ecuador where we work. At the same time, we are actively reforesting watersheds in 15 communities through our environmental education project. To date, we have worked with school children and adults to plant 2,000 seedlings of hardwood species along waterways.

Ecotourism

The Chocó is a paradise for tourists interested in cultural and biological themes. We are working with Amado Cabrera and Fundacion Kaiman to develop a market for ecotourism in the area, with attractions including rainforest trekking, caverns, and an internationally recognized wetlands area.

Sustainable cacao production

Building upon our strong ties with local communities, we are currently seeking to develop sustainable cacao production as an economically viable alternative to harmful practices such as deforestation and hunting. This project is still in its early stages, yet we view it as fundamental to lasting conservation in the area. Cacao is a common crop in the area but provides little income because it is sold to intermediaries for very low rates. Our goal is a cooperative of growers who follow environmentally and socially responsible production methods and gain access to international markets. Because the Nacional variety of cacao grown in our area is of the highest quality, there are excellent opportunities to access botique chocolate markets and raise income without increasing the amount of land under production. We work with Mr. Vicente Anzules, a university trained agricultural engineer with substantial experience in cacao production methods, who provides regular workshops and community visits. An improved production method that he introduced in 2007 involving grafting a superior stock of cacao has helped local growers make an important step toward increasing yield.

The second component of the project is to find the most attractive market possible for cacao produced in the region – without the market the cooperative stands little chance of success. We have formed a working relationship with the Guittard Chocolate company of San Jose, California to assess opportunities for exportation to the United States. Guittard has a proven track record of producing boutique chocolates and working in a just manner with local residents, and we are hopeful that this will develop into an attractive market for the fledgling cacao cooperative.