Yes, the country has the potential of producing one, being endowed with the two major components of chocolate candy: cacao and sugar from sugarcane.
"It is about time that our food scientists, technologists, and home economists worked together and produced the best chocolate candy that can compete in the world market," stressed an external program management review (EPMR) team assessing the research projects being funded by the Department of Agriculture-Bureau of Agricultural Research (DA-BAR).
Initial report to BAR headed by Director William C. Medrano, the team led by noted scientist Dr. Feliciano Calora said that biochemists must work on the chemistry of chocolate as well as flavor chemistry of the locally produced cacao bean.
"We have the talents. We need to establish a food science laboratory, put together scientists and provide them with enough funds for the next five years and require the laboratory to produce chocolate candy that can compete in the world market."
Now conducting a DA-BAR-funded research on cacao are Dr. Ruben Cabangbang (project leader), Dr. Romulo Cena, and Rhodina Cena of the University of Southern Mindanao (USM), in Kabacan, North Cotabato.
The search focuses on Criollo, one of three populations of cacao with superior quality known to thrive in the country.
Cacao seeds are the source of commercial cocoa, chocolate and cocoa butter. Fermented seeds are roasted, cracked, and ground to give a powdery mass from which fat is expressed.
In the preparation of chocolate, this mass is mixed with sugar, flavoring and extra cocoa.
It is said that the most prized chocolate comes from Criollo cacao trees, grown mainly in Central and South America. (Cacao was introduced in the Philippines by a Spanish mariner in 1670.)
In the BAR-funded USM research project, 77 accessions of Criollo and Criollo-related clones from 16 areas in the Visayas and Mindanao have been gathered and propagated into cacao seedlings.
A cacao nursery and scion grove in Kabacan, visited recently by the EPMR team, have been established as source of the multiplication and propagation of experimental materials for use in setting up a cacao clones in Luzon.
And sugar?
Reports have it that the local sugar industry again is in for much better times, with surplus projected starting this year.
So, with enough sugar and the bright prospects of Criollo production, the stage is set for a globally competitive Philippine chocolate industry.
Will the government or the private sector take the challenge?
Reason: "moron" and "binagol" can now be brought to their doorsteps, thanks to the government’s technological intervention through the Department of Science and Technology (DOST) and its units.
"Moron" is a native Leyte delicacy made from ground glutinous ("malagkit") rice flavored with high-grade chocolate. "Binagol" is made from choice ground taro ("gabi") and a mixture of coconut milk, egg, butter, sugar, milk, and seasoning.
With the products’ increasing popularity outside of Leyte, Ricardo Antonio Collantes, proprietor of Kookai’s Delicacies in Tacloban City, sought DOST’s assistance to improve the product and its production process.
DOST’s flagship activity, the Small Enterprise Technology Upgrading Program (SETUP), provided funds for the procurement of equipment and operation of a production unit built in Pasig City to accommodate increased markets for the products in Luzon and in Canada.
DOST-Region 8 also collaborated with the Development Center (ITDI-PRDCP) in upgrading Kookai’s production efficiency.
The DOST experts retained the products’ distinct packaging in blanched banana leaves but introduced blast freezing to lengthen their shelf life.
Following DOST’s support Kookai’s production of "moron" and "binagol" has increased considerably.
DOST-Region 1, which is implementing the government-assisted project "Improvement of Production Process of Ice Cream", reported that Kristel’s product had gained popularity in Candon because it was cheaper and more nutritious than some ice cream sold in large supermarkets.
However, owing to lack to modern ice cream production facility, the firm’s product could not penetrate larger markets.
DOST-Region 1 headed by Director Edgar Padilla and DOST-ITDI-PRDCP assisted Kristel’s in acquiring and installing production equipment, sourcing out of the technology on drumstick production, designing labels, acquiring Bureau of Food and Drugs (BFAD) permit and bar codes, and analyzing the products.
Now Kristel’s has five product lines (from the original two) and its sales have increased significantly, reported its owner/manager Nenita Disu. It also now employs 20 people from the original eight before DOST’s intervention .