Resource information
An estimated 80,000-100,000 Dominican
farmers produce coffee and cocoa, nearly 40 percent of all
agricultural producers. The sectors also provide employment
for tens of thousands of field laborers and persons employed
in linked economic activities. The majority of coffee and
cocoa producers are small-scale and most are located in
environmentally sensitive watersheds. Recent trends in
international commodity markets have challenged the survival
of both sectors. Production is characterized by low yields
and uneven quality, while periodic hurricanes have
contributed to a lackluster and unstable record of output
and exports. Despite these conditions, most experts
acknowledge the fact that appropriate agro-ecological
conditions exist in Dominican Republic for production of
high-quality coffee and cocoa. To be competitive and
sustainable, some changes must take place in the coffee and
cocoa sectors. The objective of this study is to provide an
overview of the coffee and cocoa sectors, to identify major
problems, and to suggest possible strategies to deal with
these problems. The authors conclude that if the objectives
of the government are poverty reduction, environmental
protection and overall well-being of rural society, it is
critical to move beyond a commodity-specific approach to a
broader rural development focus on households, regions and
environments where coffee and cocoa are currently being grown.
