Design a strategy to integrate the bases, strengthen partner commitments, and strengthen the gender approach.
Develop a strategy for resource management.
Formulate proposals of a political and technical nature.
Improve the efficiency of technical and administrative management instruments of APPCACAO.
Improve APPCACAO equipment.
Prepare, manage and implement a training plan for executive members and administrative teams of APPCACAO and its bases.
Develop, manage and implement a training plan for executive members and administrative teams of APPCACAO and its bases.
Prepare, manage and implement a training and services plan for technical teams and producers of APPCACAO partner bases.
Implement national and regional workshops on research and development in organic cacao for its bases.
Develop strategies to improve the image of Peruvian cacao.
Promote the creation of Peruvian cacao regulations.
Comprehensive strategy for dissemination of organoleptic qualities.
We offer training and evaluation opportunities for certain skill sets. We are an entity accredited by the National System of Evaluation, Accreditation, and Certification of Educational Quality (SINEACE) to certify participants as professionals in the following areas: the Production of Cacao Saplings, Specialist of Post Harvest of Cacao, and Professional Taster of Paste or Cacao Liqueur.
This certification guarantees that the producer knows and applies good agricultural practices in the management of cacao seeds and seedlings. In turn, this certification contributes to the resulting quality of the cacao beans, ensuring that producers are able to meet the demands of the international market.
The Cacao Seedlings Production certification process stems from the recognition of the production of cacao as an alternative development pathway for small producers in diverse regions of Peru. The trainings and certifications are defined and developed using international standards; this ensures that all participants have the necessary skill sets to be certified as professional Producers of Cacao Seedlings.
The objective of this certification is to promote a culture of quality among stakeholders involved in the post-harvest processing of cacao. This certification responds to a need in the sector to identify experts in cacao fermentation and drying as well as other activities associated with post-harvest processing. When experts are available to guarantee product quality, this supports the growth of the industry as a whole.
This certification is recognized in both industry and at the government level within Peru. Graduates of the program may benefit through improved incomes and access to educational opportunities.
The certification for professional tasters of cacao paste or liquor seeks to recognize the skill sets of experts in assessing the sensory quality of fine flavor cacao, whose characteristics are determined through tastings, so that producers can continue to improve flavor characteristics according to the demand in international markets.