The Chocolate and Cocoa industry in Mexico has a deep-rooted history, as the country is considered the birthplace of cacao cultivation. Ancient Mesoamerican civilizations, such as the Aztecs and Mayans, valued cacao for its ceremonial significance, nutritional properties, and use as currency. However, despite its historical importance, Mexico’s modern chocolate and cocoa industry faced significant challenges, ultimately leading to its decline and the acquisition of larger companies by international food firms.
One major factor in the industry’s collapse was the lack of innovation and investment in cacao production. Mexico’s cacao yields remained relatively low compared to other top producers like the Ivory Coast and Indonesia. Outdated farming practices, insufficient government support, and susceptibility to crop diseases such as frosty pod rot and black pod disease reduced productivity and competitiveness in the global market. Mexican cacao farmers struggled to keep up with demand and often faced financial hardships.
Additionally, the rise of industrial chocolate production by multinational corporations undermined local producers. These companies sourced cacao from countries with higher yields and lower production costs, bypassing Mexico’s relatively expensive and inefficient supply chain. As consumer preferences shifted towards cheaper, mass-produced chocolate, artisanal and traditional Mexican chocolate makers found it difficult to sustain their businesses.
Economic pressures also played a role. The globalization of the food industry and trade liberalization opened Mexican markets to foreign chocolate brands, which often dominated local shelves due to competitive pricing and marketing strategies. Mexican companies lacked the resources to compete with these international giants, resulting in financial instability and eventual buyouts.
By the late 20th and early 21st centuries, several prominent Mexican chocolate companies were acquired by multinational food firms. This consolidation allowed international corporations to leverage Mexico’s cultural association with chocolate for branding while sourcing cacao globally. As a result, Mexico’s role in the Chocolate and Cocoa industry shifted from being a key producer to a consumer and importer.
Despite the industry’s decline, efforts have been made to revitalize Mexican cacao farming and chocolate production. Initiatives promoting sustainable practices, fair trade, and the appreciation of artisanal chocolate aim to preserve the country’s rich heritage and empower local producers. However, reclaiming a significant share in the global market remains challenging, as Mexico continues to contend with historical disadvantages and fierce competition.
Tabasco is the state with the largest cocoa production in Mexico. Chiapas and Guerrero also stand out as important producers.
In 2023, Tabasco produced approximately 17,319 metric tons of cocoa. Together, these three states account for 99% of Mexico’s cocoa production.
Sources: Expansion / Logistics World / Forbes Mexico
