To promote the advancement of Pingtung’s cacao industry and connect it with the international market, the Department of Food Science at National Pingtung University of Science and Technology (NPUST) hosted the international forum “Chocolate –from Beans to Bars: European Market Opportunities and Practical Applications” on June 16th (2026), bringing together representatives from industry, government, and academia. Organized by Professor Man-Nong Su and Assistant Professor Yun-Sheng Lin of the Department of Food Science under the Ministry of Education’s University Social Responsibility (USR) program, the event attracted 32 cacao-related businesses from the Pingtung area and over 100 representatives from industry, academia, and government sectors to discuss the future development of Pingtung’s cacao industry.
The forum was highly honored to invite Monica Meschini, co-founder of the International Chocolate Awards (ICA), as a keynote speaker. She has long been dedicated to promoting the craft chocolate industry and is also a sommelier, tea master, food journalist, and senior chef—possessing deep insights into global craft chocolate market trends and industrial development. In her presentation, she provided an in-depth analysis of the current state of the European craft chocolate market, consumer trends, and international certification systems. She also shared key strategies and successful experiences for Taiwanese cacao to enter the global market, offering local businesses valuable international market insights and strategic directions. She noted that Taiwanese cacao is gradually gaining international attention for its flavor profile and quality stability. By building brand narratives, highlighting regional characteristics, and continuously improving processing technologies, Taiwanese cacao has great potential to penetrate the international craft market in the future.
In addition, the event featured a live demonstration by Master Jordi Domingo, a top artisanal gelato maker from Catalonia, Spain. Domingo is the founder of the well-known Spanish gelato brand Gelats Enxaneta and has long been dedicated to the innovative pairing of premium ingredients with gelato. Another highlight of the forum was the on-site production of gelato using local Pingtung cacao and signature agricultural products such as mangoes and passion fruit. This allowed attendees to taste eight types of premium artisanal gelato handcrafted by the international master. Through this sampling experience, participants witnessed how high value-added products with rich layers can be achieved by combining Pingtung cacao with local agricultural products. The integration of international-level dessert techniques with Pingtung’s high-quality raw cacao is expected to pave a new development path for Taiwan’s cacao industry.
The Department of Food Science stated that this forum not only facilitated deep exchanges between local businesses and international experts but also built a platform for industrial cooperation and international alignment, helping Pingtung’s cacao industry grasp global market trends while enhancing product competitiveness and brand visibility. In the future, the department will continue to combine academic research, talent cultivation, industry guidance, and international cooperation resources to deepen the development of the cacao supply chain. By working hand-in-hand with local businesses, the initiative aims to transform Pingtung into a major hub for craft cacao and chocolate in Asia, allowing Taiwanese cacao to showcase its unique value and competitive edge on the global stage.
Dignitaries in attendance included Acting Director Yun-Fang Li, Section Chief Chang-Hua Ho, and Specialist Szu-Chieh Chen from the Hakka Affairs Department of the Pingtung County Government, alongside numerous cacao-related entrepreneurs. Their presence demonstrated a shared commitment across industry, government, and academia to drive the development of Pingtung’s cacao industry. In addition to sharing international market trends, the forum offered an experiential approach that participants could “see, hear, and taste.” Through the live preparation of premium artisanal gelato by the international master, attendees fully experienced the charm of Pingtung cacao—spanning from the origin and processing to final product application.
