Federal government presents line of chocolates with cocoa from small producers
The Food for Wellbeing program, attached to the Government of Mexico, officially launched its Chocolate Bienestar line, made with cocoa from Tabasco and northern Chiapas. This product will be marketed in three presentations: bar (14 pesos), fortified powder (38 pesos) and table tablet (96 pesos), all free of artificial sweeteners and preservatives. According to composition analysis, the bar version contains 50% cocoa, far exceeding the 5% that predominates in commercial brands.
Impact on local value chains
President Claudia Sheinbaum highlighted during her morning conference that this model seeks to create a virtuous economic circuit: “Producers receive fair payment for their harvest, stores distribute at affordable prices, and communities obtain nutritious food”. Official data reveal that, until July 2025, 355,593 tons of raw materials (corn, beans, coffee, cocoa and honey) have been acquired through an investment of 101,179.45 million pesos, benefiting 36,879 farmers, including 4,630 participants in the Sembrando Vida program.
An innovative aspect lies in agroecological integration. The cocoa used comes from farming systems that preserve biodiversity, as confirmed by the head of the program, María Luisa Albores. In addition, the chocolates incorporate vitamins in their powder version, responding to nutritional deficiencies identified in marginalized areas.
National distribution strategy
The network of 26,000 Wellness Stores projected for 2025 will operate as a distribution hub in areas with difficult access, where commercial options are scarce. This model replicates successful community commerce experiences in countries such as Ecuador and Bolivia, adapting it to the Mexican context. Preliminary studies indicate that the sales price represents 30% less than equivalent products in conventional markets, thanks to the elimination of intermediaries.
Rural development experts consulted highlight two key achievements: first, the stabilization of income for small producers by guaranteeing recurring purchases; Second, access to non-perishable food in regions with high marginalization. However, they warn of logistical challenges in the cold chain to preserve the quality of cocoa during transport to tropical areas.
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