market is key to its long-term success. One of the sweetest success stories began in 2016, at the very first Bougainville Chocolate Festival. It was here that Li Peng Monroe, from Canberra’s Jasper + Myrtle Chocolates, discovered the exceptional cocoa beans of Bougainville and formed a unique bond with the island. That same year, Martin and Kathleen Linnix, proud owners of Nunu Chocolates from Tinputz in North Bougainville, won the festival’s gold medal for their top-tier cocoa beans. This win also marked the beginning of a collaboration with Jasper + Myrtle Chocolates, resulting in the creation of an exclusive premium chocolate range. Enter ‘The Black Opal’ – an 80% dark chocolate masterpiece with a smooth, rich finish—and ‘The Twilight’, a 63% chocolate delicately blended with a hint of milk. The accolades soon followed. The Black
Bougainville’s Primary Industry Minister Geraldine Paul (right) describes the medicinal benefits of drinking powdered cocoa (on display)
they were made into delicious chocolate. This year’s winner was James Sampai from the Siwai District in South Bougainville who won a full pre-fabricated cocoa fermentary sponsored by NGIP Agmark. Terence Sira and John Mala earned Air destination, while the bronze winners— Osbourne Tavira, Felix Mansu, Chris Alex and Edward Goarom – each received K2000 shopping vouchers. Chris Alex also nabbed the Farmer’s Choice Award. silver, winning free tickets to any PNG
Bougainville farmers are crossbreeds of the Trinitario variety – prized for making chocolates as they have the most interesting and complex flavours – and the Forastero variety, which is typically the hardier, more reliable strain and has a higher yield of cacao pods. These specialty seedlings, distributed by the PNG Cocoa Board, contribute to the fine flavour profile of Bougainville cocoa. “Much of the credit for Bougainville’s exceptional cocoa belongs to the farmers,” said Dr James Butubu, who is
the chief compliance officer at BACRA – the new Bougainville Autonomous Cocoa Regulatory Authority. “Their careful handling of post-harvest processing is what truly enhances the unique taste. Additionally, what we call the ‘location effect’—the island’s rich soil, tropical climate, and natural environment – plays a role in shaping the distinct flavour that sets Bougainville cocoa apart from the rest of the world.” Bougainville’s cocoa industry has been making remarkable strides, but tapping into the international
Almost all cocoa seedlings used by
Opal snagged a prestigious gold
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