From Cocoa to Fine Origin Chocolate

A Local System of Innovation and Technology Transfer under Construction in Southern Bahia

Abstract

This paper presents a summary of the recent history and development process of a local innovation system, still under construction, supported by Technology Transfer (TT) for the cocoa and chocolate production chain in the southern region of Bahia, with the identification and organization of sectors and the concatenation of local actions. The study was deductive and descriptive and the analysis of the data had in mind the aforementioned geographical area. The diagnosis made it possible to raise the main actions and institutions involved, as well as the problems and possible technology transfer alternatives available for both cocoa and chocolate. The data obtained showed that the cocoa region has been able to diversify its productive portfolio with derivative products and has also shown a satisfactory growth in the production of quality chocolate, linked to the origin. Both the almonds (which are already subject to the Indication of Origin “South of Bahia”) and the chocolate have already achieved some national and international recognition, a reflection of public and private investments in the appropriation of Intellectual Property and technology transfer.

Keywords: Innovation. Regional development. Technology transfer.