Peru's New Addiction: Chocolate

Peru has been on the United States' radar for years now, but not just for it's lush hills and ancient ruins. The country is one of the largest coca leaf producers (only second to Colombia); the leaf is used by drug traffickers to produce cocaine for international markets.

But now Peruvians have something else to boast- a hearty (and delicious) crop of cacao beans used to produce chocolate. One of Peru's beans was recently honored at the prestigious summit of master chocolatiers in Paris as the most aromatic in the world. This is no small feat for a country formerly plagued by terrorists groups and drug traffickers. But over the past decade, Peruvians- with the help of USAID- have launched a variety of efforts to reduce the production of coca plants. The country previously tried eradication methods but is now trying to promote alternative products instead. The US alone has provided $110 million in the past decade for alternative development projects. This one, which started with only a few people in the San Martin region and now includes hundreds of Peruvians in the region, is proving to be one of the most successful projects. The production of coca leafs in the area has dropped dramatically in this region; however, overall coca production in the country is still rising today.

Peru wants to promote this new product and become famous for something other than its role in cocaine production. But can the country convert their new addiction into a successful model outside of San Martin? And can they compete with existing chocolate markets and make a name for themselves?
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Online Sources: Time Magazine