Yojoa Chocolate: Where Workforce Development Is the Business Model
One of the highlights of the trip was visiting Yojoa Chocolate, a single-source, tree-to-bar operation located near Lake Yojoa, founded by Nayely Moreno in 2019.
What started with approximately 6,000 cacao trees has grown to around 11,000 trees, producing 2,000–3,000 bars per month — all processed on site. Nayely has represented Honduras internationally and is a 2019 and 2024 International Chocolate Award winner, continuing to showcase Honduran cacao in London and Paris.
But what stood out most wasn't just the chocolate — it was the workforce model.
"Yojoa Chocolate hires only women. Two employees began with a 3rd-grade education. Nayely invested in their continued schooling — they graduated high school, now speak English, and one is studying German. That's economic mobility in real time."
The business is now expanding into vanilla production through an international partnership formed at a chocolate show in Paris. Vanilla vines grow locally, and the shop is being expanded to support processing.
Entrepreneurship here isn't abstract — it's a direct pathway to opportunity.
