The National Institute of Quality (INACAL in Spanish), an agency under the Ministry of Production, approved the new edition of the Peruvian Technical Standard NTP 208.040:2026 “Cocoa and Chocolate.” Good practices for harvesting and processing. 3rd Edition”, a tool that will strengthen the quality, traceability, and safety of Peruvian cocoa, increasing its competitiveness in national and international markets.

The standard establishes technical guidelines for the stages of cultivation, harvesting, fermentation, drying, and storage of cocoa beans, aimed at ensuring uniform quality in accordance with international trade requirements. Likewise, it incorporates hygiene criteria for the product and the personnel involved in the production chain, as well as requirements for the identification and georeferencing of production areas, facilitating compliance with sustainability standards and responsible trade requested by destination markets.

Among the main provisions, the implementation of records for agricultural and post-harvest activities stands out; the harvesting of mature and healthy pods; the application of appropriate fermentation protocols for varieties such as chuncho cacao, Piura white, native, and others; as well as the control of drying and storage conditions (humidity and temperature) to preserve flavor and aroma characteristics; and the adoption of hygiene and safety measures aimed at preventing contamination risks.