Queen Letizia, with the cocoa SMEs that take care of their environment
“My mother always said that chocolate was more than a sweet, it was an opportunity,” says Marlon Ferreira, who at 29 years old is the founder of Maluwa, an internationally awarded company whose chocolate bars are sold in Colombia, USA. and, perhaps soon, in Spain. His success would not have been possible without the cocoa he buys from local farmers who, in many cases, replaced their coca leaf plantations for this which they call “fruit of peace.”
Marlon’s story is one of three examples of Latin American entrepreneurs who have transformed their lives through cocoafor which they received the support of the BBVA Microfinance Foundation (BBVAMF) in their respective countries. Thanks to this, they were able to prosper and generate a positive social, economic and environmental impact on their environment, as highlighted by the entity during the “Seeds for a sustainable future” event, attended by the Queen Letizia this Wednesday.
«At this moment there is 3 million small entrepreneurs “who live in the five Latin American countries where this Foundation operates, and who get ahead every day because someone trusted them,” said His Majesty, who chaired the event, during his opening speech. “These people in vulnerable situations,” he continued, “progress and manage to train, and their daughters and sons also have the opportunity to study, thanks to BBVAMF microcredits.”
Ana Rodríguez, cocoa cooperative worker. Dominican RepublicL.R.
The one of Ana Rodriguez is another of the stories linked to this fruit, which landed in Spain – the first European country to receive it – in 1524. From a cocoa-growing family, the Dominican woman leads Las Productivas, a cooperative created after Hurricane Georgein 1998: “We wives came together to survive, but we soon realized that we could do much more,” she highlighted during the colloquium. Now they make chocolates and cocoa jams and have changed the future prospects of young women in an impoverished area.
«The cooperative has had a positive impact on the community. Thanks to the credits we have machinery, we have regenerated old trees, We have trained in technology, financial education and digital marketing; We sell our product in Chef Tita’s haute cuisine restaurants and, now, we are here, in Spain, setting an example for the world,” he celebrates.
Constantino Blandford, cocoa farmer. PanamaL.R.
For the Panamanian Constantine Blandfordcocoa is also “more than a crop; “It is a way of life that has been passed down from parents to children.” He belongs to the Ngäbe Buglé ethnic group and uses ancestral techniques to produce organic cocoa, which contributes to preserving biodiversity and caring for the environment.
In total, cocoa production in Colombia, the Dominican Republic and Panama employs more than 200,000 people directly. «MSMEs (micro, small and medium-sized companies) are an essential pillar in Latin America, where they constitute 99% of the business fabric. “Its role is key to combating poverty and inequality,” said Javier M. Flores, general director of the BBVAMF.
However, they face challenges such as the digital divide, the need for financing and adaptation to climate change. The BBVAMF provides them with the support they need, accompanied by monitoring and training programs. The entity’s event culminated with the intervention of pastry chef Jordi Roca, co-owner of the El Celler de Can Roca Restaurant, who announced that he will travel to the Constantino plantation again to use his cocoa in his workshop.
Marlon Ferreira, chocolatier. ColombiaL.R.
The lives that chocolate changes
In Latin America, cocoa cultivation is closely linked to small producers such as Marlon Ferreira, Constantino Blandford and Ana Rodríguez. The BBVA Microfinance Foundation has supported their progress, facilitating the purchase of supplies or machinery that improves their lives and their environment. «For us it is a fundamental support; because entrepreneurship is complex, but without resources it is even more so,” says Ferreira, who also appreciates the training received. With this support, Blandford has managed to produce cocoa produced with 100% sustainable techniques and Rodríguez will be able to renew part of the plants on the 24 hectares they cultivate to improve the quality of the cocoa.