In a highly competitive global environment, Cameroonian cocoa achieved one of its greatest international victories on February 20, 2026, by winning the Gold Medal at the 10th edition of the Cacao of Excellence Awards.
The event was held in Amsterdam alongside the prestigious Chocoa Trade Fair, an annual gathering of the cocoa and chocolate industry that featured nearly 191 samples from 45 different origins, evaluated for quality, sustainability, and sensory profile.
Out of the submitted products, only 50 lots were honored by an international jury of sensory and industrial experts. Sample No. 167, representing Cameroon, climbed to the top of the podium in the Africa & Indian Ocean category.
The national selection process began long before the event. The National Cocoa and Coffee Board (ONCC) collected over a dozen samples from the country’s main production basins. After strict physical analysis, seven lots were selected and sent to the Bioversity International laboratory in Rome, Italy, for in-depth technical and sensory evaluations.
Sample No. 167 won over the jury with its combination of complex aromas and refined taste, judged to be representative of a high-identity “terroir” cocoa. The award was presented by Cesar Magaña, Director of Cocoa Sourcing at BELCO and a member of the jury, who praised the winning bean as “a harmonious meeting between nature and human effort.”
Promoting Local Production
The gold-medal cocoa is produced by the SCCAPCC (Cooperative Society for the Production and Marketing of Cocoa) of Kye-Osi, led by Atangana Onana François. Experts highlighted his commitment to post-harvest practices, traceability, and agronomic rigor.
For Cameroon, this success follows a bronze recognition in 2023, confirming an upward trend and improved qualitative competitiveness. Cameroonian beans are becoming increasingly formidable in the “fine and flavor” premium segments, where taste, authenticity, and sustainability drive prices—often much higher than those of traditional commodity cocoa.
Beyond the medal itself, this distinction solidifies Cameroon’s image as a land capable of producing exceptional cocoa, meeting the growing demand from high-end chocolatiers and specialized international markets. It is also expected to encourage further investment in traceability, enhance technical training and the structuring of cooperatives and transform qualitative performance into tangible economic benefits for local farmers.
In a shifting market that increasingly values originality and sustainability, this victory offers Cameroon a strategic opportunity to strengthen its influence in the global cocoa economy, moving well beyond simple export volumes.
