Brief History

Jagassar Cacao currently owns and operates approximately 16 Acres of Cocoa Estate in Bois Jean Jean, Moruga with approximately 20 acres for future expansion. The primary objective of Jagassar Cacao is the production of dried Cacao beans that would usually be sold to an exporter. The company has been in existence and has been operating for over 120 years. In January 2018 the Company made an executive decision to rebrand its’ operations. The main driver behind the rebranding is around ensuring the highest quality cocoa beans are processed and produced. The objective of Jagz Cacao is to improve the production and marketing of Artisanal Cacao. To achieve this Jagz Cacao has aligned with the Cocoa Research Centre (CRC) of the University of the West Indies (UWI) as well as the Cocoa Development Company of Trinidad and Tobago (CDCTTL). Jagz Cacao is currently rehabilitating its current estate as well as seeking lands to expand the growth of new Cacao trees. Jagz Cacao is using instrumentation in the production of its beans to ensure the highest quality. The second main objective of Jagz Cacao is in the manufacture of downstream Cocoa products namely, Cacao Nibs, Baking Chocolate, Chocolate Chips, Chocolate truffles, and Teas. The Market for these items includes both local as well as international markets. Jagz Cacao is seeking partnerships with foreign chocolatiers in the US and Europe, for the export of beans, cocoa nibs and chocolate products.