23/08/2026
CACAO INNOVATE: AWAKENING INNOVATION, CREATING MORE VALUE FROM CACAO 🍫💡
SAN FRANCISCO, AGUSAN DEL SUR | August 18, 2026 — From producing cacao tableya to thinking beyond the usual—15 Agrarian Reform Beneficiaries (ARBs) of NGPI MPC are strengthening their skills and awakening their innovative mindset through CACAO INNOVATE: Product Innovation Training for Chocolate and Other Cacao Products, held today at the NGPI MPC Cacao Processing Center.
The Department of Trade and Industry (DTI) Agusan del Sur, through the Comprehensive Agrarian Reform Program (CARP), in partnership with DAR Agusan del Sur, conducts the activity as part of its continuing support to the Farm Business School (FBS) and Village-Level Farm-Focused Enterprise Development (VLFED) programs.
The 15 participants are ARB-members of NGPI MPC and among this year's graduating FBS students. As a beneficiary of both the FBS and VLFED programs, the cooperative is being equipped not only to strengthen its farm enterprise operations but also to transform its cacao resources into innovative, value-added, competitive, and market-ready products.
Under the existing DTI–DAR partnership, DTI-CARP complements the two programs by providing interventions in product development and market access—helping ensure that the knowledge gained by ARBs can translate into improved products and greater market opportunities.
🍫 FROM TABLEYA TO INNOVATION
The training is facilitated by Ms. Rosanna Jose Lisbos, R&D Head and Manager of Lisbos Cacao Trading, together with Mr. Tirso Lisbos, who bring industry experience, technical expertise, and practical insights on cacao processing and product innovation.
Through hands-on learning, participants are exploring ways to enhance NGPI MPC's existing DIWATA Chocolate, improve product quality and processing techniques, and develop new or improved cacao-based products with stronger market potential.
DTI Agusan del Sur Provincial Director Marson Jan S. Dolendo also joined the activity and encouraged the participants to embrace an innovative mindset—challenging them to continuously explore new ideas, improve their products, and create chocolate offerings that can compete in a changing market.
More than improving a chocolate product, CACAO INNOVATE seeks to cultivate a culture of innovation among ARBs—encouraging them to look beyond traditional cacao tableya production and recognize the potential of cacao as a raw material for developing higher-value products and creating new market opportunities.
Because innovation begins when producers start asking: “What else can we create from what we already have?” 🍫✨
Through the continuing convergence of DTI, DAR, and NGPI MPC, the journey moves from cacao production → tableya → product innovation → value-adding → market readiness—creating more opportunities and more value for AgSurnon agrarian reform communities.