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Their primary goal was not just to grow cacao but to master the art of turning it into a profitable product. Today, nearly 100% of their cacao harvest is used to produce premium chocolates and confections sold at their shops and café, allowing them to earn twice as much compared to selling raw beans. Their emphasis on quality and craftsmanship has positioned them as one of the few beanto-bar chocolate producers in the Philippines, attracting both locals and tourists.