SANTA CRUZ DE TENERIFE, 5th April. (EUROPA PRESS) –
The Government of the Canary Islands, in collaboration with the Canarian Institute of Agricultural Research (ICIA), is leading a project funded by the Autonomous Community to study the viability of growing cocoa and coffee on the islands. The project involves analysing the current status of these crops in the archipelago and initiatives taken by local producer associations to enhance their production.
The Minister of Agriculture, Livestock, Fisheries and Food Sovereignty of the regional Executive, Narvay Quintero, and ICIA’s president, Janira Gutiérrez, recently visited cocoa plantations at the Los Pajalillos farm in Valle de Guerra (Tenerife) to observe the work being done under this programme alongside the researchers involved.
The main objective of this research is to assess the viability of cocoa and coffee cultivation as complementary crops for small-scale farmers using agroecological practices.
While coffee and cocoa have historical roots on the islands back to the 18th and 19th centuries respectively, their commercial value has only been recognised in the 21st century, as highlighted by a statement from the Ministry.
Minister Quintero remarked, “Coffee cultivated in the Canary Islands has proven to be a product with unique organoleptic qualities that cater to a specific market, particularly in relation to the growing agrotourism sector in the region. Hence, the aim of this project is to explore the potential of combining coffee with cocoa, which thrives in similar agro-climatic conditions, thereby offering a profitable option for small farmers to diversify their crop range and activities.”
He further added, “Given the limited diversity in agriculture on the islands, incorporating alternative crops could be beneficial for small producers and encourage ecological practices that can align with both agricultural and tourism sectors, creating synergies.”
ICIA’s head stated that the research activities include identifying and characterising the varieties of coffee and cocoa present in the Canary Islands through genetic analysis, studying their agronomic behaviour, improving production methods, evaluating quality, and determining the feasibility of these crops in the local context.
For cocoa, the research will be based on plant material from ICIA’s collections comprising of nine varieties, along with specimens from public institutions in Gran Canaria, La Palma, El Hierro, and La Gomera.
“In most tropical regions where coffee and cocoa are cultivated, they are usually found together. Additionally, cocoa is traditionally grown alongside banana trees and other shade-providing species,” explained Janira Gutiérrez, pointing out the advantages the Canary Islands have over other producing regions in Africa and Latin America, as they are not affected by major diseases and pests.
Maria del Carmen Jaizme, ICIA’s scientific director, mentioned that the two-year project initiated by the late researcher Pedro Modesto Hernández aims to help Canarian farmers diversify their banana cultivation with cocoa. The project also seeks to promote high-quality production for local processing industries and educate farmers on the opportunities in cocoa cultivation.
Alfonso Morera, an agronomist involved in the project, emphasised the importance of ensuring the commercialisation of cocoa in the regional market and the collaborative research approach being undertaken with local producers.
A WAIT OF THREE YEARS FOR HARVEST
Morera also highlighted that cocoa trees take at least three years to bear fruit and around a decade to reach full productivity, underscoring the need to act promptly.
Alfredo Reyes, the director of the Orotava Acclimatization Garden (JAO) and project’s lead researcher, mentioned that the centre played a crucial role in acclimatising coffee cultivation in the Canary Islands, thereby facilitating the expansion of coffee farming in the region.
The project aims to build partnerships with other coffee-producing countries prioritised for cooperation by the Government of the Canary Islands such as Ivory Coast, Ghana, Ecuador, and Colombia.
Participating in the project are the councils of El Hierro, Tenerife, Gran Canaria, La Palma, La Gomera, coffee producers from La Gomera, the Association of Coffee Growers of La Palma (ACILPA) and Tenerife, Coplaca, Viveros La Cosma, the Maquita Ecuador Foundation, the Center for African Studies-University of La Laguna, Foreign Action of the Government of the Canary Islands, the Spanish Agency for International Development Cooperation (AECID), and Casa África.
HISTORICAL PERSPECTIVE
While coffee has been present on the islands since the late 18th century, it was primarily for self-consumption and only gained commercial significance in the last two decades. The initiative of farmers in the Agaete Valley, Gran Canaria, to produce coffee commercially and integrate the entire production process with agrotourism activities has stimulated economic activity in the area, which will now be studied for its potential expansion to other islands.
Similar initiatives emerged in La Palma, Tenerife, and La Gomera, where farmers have started cultivating coffee and forming associations for processing and marketing supported by local authorities, promoting distinctive coffee linked to unique island elements like local varieties and soil types.
Although cocoa cultivation was proposed in the 19th century, there is no evidence that it was practised in the archipelago at that time.
However, in 2005, seeds from Venezuela were planted on El Hierro, with a few specimens surviving, and in 2014, ICIA established a collection of twelve cocoa varieties, seven of which are currently preserved.
Seeds from these trees are now being cultivated organically in Agaete on Gran Canaria, and the first harvest is expected between 2025-2026.
