Chocolate

Honduras's Cacao Ecotourism Route (RETCACAOH) connects family-run cacao farms, natural reserves, and tourism parks across the country where visitors can learn chocolate production from harvest to finished product, with the government and farmers aiming to diversify rural incomes through sustainable agritourism.

Honduran cacao is gaining international traction, with Switzerland and the United States among its largest buyers; Allen González, founder of Avenida Cacao, says better use of trade agreements could boost chocolate exports and create jobs for rural farmers and small processors.

Mayak Chocolate, a chocolatier in Roatán using Honduran cacao, won a Gourmet Medal at an international chocolate competition in Paris for its 70% dark chocolate bar with cashew, marking the company's 16th international award since 2015.