The project originated from concerns about the increasing deforestation occurring in an area of great importance for biodiversity conservation, where tropical evergreen rainforest is being progressively replaced by extensive cattle ranching in the Chinantla region of Oaxaca. This process has been driven by a land-leasing scheme for the establishment of pastures, promoted by meat-producing and packing companies that pay small-scale landowners a predetermined fee for each head of cattle raised on their land.

Over the past decade, this model has expanded from the flat lands of the coastal plain into the higher elevations of the region, which are characterized by steep slopes and soils that are highly vulnerable to erosion. The abundant rainfall in the area—exceeding 4,000 mm annually in particularly wet years—accelerates soil loss once forest cover is removed. As a result, deforestation has led to severe erosion and environmental degradation. The loss of tree cover affects not only the primary rainforest but also secondary forests (acahuales) and agricultural lands.

It is estimated that more than 14,000 hectares of forested land have been lost during the last twenty years in the municipalities of Valle Nacional and Santiago Comaltepec, where the project is currently being implemented.

A pilot project launched in 2014 with a group of women revealed that cocoa production linked to artisanal chocolate making could become an environmentally and socially sustainable livelihood alternative. The results were encouraging, and since then approximately 20 hectares have been reforested each year. Although this area is modest compared to the extent of ongoing forest loss, the initiative also seeks to reduce pressure on forests by creating viable economic opportunities for local families.

To consolidate this alternative, it is essential to continue strengthening the sustainable cocoa production system. Prior to the project, producers already maintained diverse home gardens containing native cocoa varieties mixed with Forastero and Trinitario types, as well as a wide range of fruit trees. The project seeks to preserve and enhance this diversified agroforestry model, which significantly reduces the need for agrochemical inputs while increasing the resilience of production systems.

At the same time, improvements in cocoa quality are needed through the gradual replacement of lower-quality varieties with materials capable of producing fine-flavor and aromatic cocoa beans. Productivity must also be increased through appropriate management practices, including regular pruning and measures aimed at improving soil fertility. The project will enable the implementation of these activities for the benefit of 80 Chinantec producers, both women and men.

The initiative involves small-scale cocoa producers from Indigenous Chinantec communities located in the municipalities of Valle Nacional and Santiago Comaltepec. Recently, these producers organized themselves into a cooperative, which enabled them to triple the selling price of their cocoa during 2025. Previously, their production was purchased by regional intermediaries at prices that were below production costs.

Each producer manages, on average, one hectare of land containing approximately 500 cocoa trees, along with around 100 trees and plants of other species, including fruit trees and aromatic crops such as cinnamon and vanilla.

The significance of this proposal lies in the active participation of Indigenous Chinantec women and men of different ages who are committed to the sustainable production of high-quality cocoa, primarily for the Oaxacan market. Oaxaca is one of the leading cocoa-consuming regions in Mexico due to its extensive use of cocoa in the preparation of chocolate, tejate, tezcalate, chocolate-atole, and more than twenty traditional beverages that are central to the state's rich gastronomic heritage.

Currently, much of Oaxaca’s cocoa demand is supplied by beans imported from the neighboring states of Chiapas and Tabasco. This dependence highlights an unmet demand for locally produced cocoa, representing an important market opportunity for Oaxacan producers and providing favorable conditions for the commercialization of their product.