Conventional Dark Chocolate Prices & Trade in Philippines — Market Overview 2026
Parent Product
Dark Chocolates
HS Code
180690
Last Updated
2026-09-01
Key takeaways for search and sourcing teams
- 5 export partner countries and 5 import partner countries are ranked.
- Latest reference year in this page dataset is 2024.
- Page data last updated on 2026-09-01.
Conventional Dark Chocolate Export Supplier & Manufacturer Intelligence, Price Trends, and Trade Flows in Philippines
Use Supply Chain Intelligence company profiles and analytics to validate Conventional Dark Chocolate exporter coverage, partner quality, and route priorities in Philippines.
Annual Export Value, Volume, and Supplier Market Size for Conventional Dark Chocolate in Philippines (HS Code 180690)
Analyze 1 years of Conventional Dark Chocolate export volume and value in Philippines to evaluate supplier market growth, seasonality, and trade volatility.
| Year | Volume | Value |
|---|---|---|
| 2024 | 950,753 | 5,460,057 USD |
Top Destination Markets for Conventional Dark Chocolate Exports from Philippines (HS Code 180690) in 2024
For 2024, compare export volume and value across the top 5 destination countries for Conventional Dark Chocolate exports from Philippines.
| Rank | Country | Volume | Value |
|---|---|---|---|
| 1 | China | 109,643 | 861,350 USD |
| 2 | Indonesia | 69,278 | 702,296 USD |
| 3 | Malaysia | 87,425.8 | 688,421 USD |
| 4 | Hong Kong | 107,422.4 | 445,088 USD |
| 5 | Thailand | 50,525.2 | 415,816 USD |
Sourcing diagnosis
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Conventional Dark Chocolate Import Buyer Intelligence and Price Signals in Philippines: Buyers, Demand, and Trade Partners
Exporters and importers can use Supply Chain Intelligence company profiles and analytics to analyze Conventional Dark Chocolate buyer demand, partner density, and downstream channels in Philippines.
Scatter points are sampled from 49.0% of the full transaction dataset.
Sample Import Transaction and Price Records for Conventional Dark Chocolate in Philippines
5 sampled Conventional Dark Chocolate import transactions in Philippines provide date, origin, and trade-country context to benchmark price levels and demand-side trading patterns.
Conventional Dark Chocolate sampled import transaction unit prices by date in Philippines: 2026-02-16: 43.20 USD / kg, 2026-02-12: 43.20 USD / kg, 2026-02-06: 20.63 USD / kg, 2026-01-23: 17.62 USD / kg, 2025-12-23: 0.70 USD / kg.
| Date | Reported Product | Unit Price | Exporter | Importer | Origin | |
|---|---|---|---|---|---|---|
| 2026-02-16 | VAL***** ******* *** ***** **** ********* ***** ********* **** ***** ******** **** ***** ******* | 43.20 USD / kg | (-) | (-) | - | |
| 2026-02-12 | VAL***** ******* *** ***** **** ********* ***** ********* **** ***** ******** **** ***** ******* | 43.20 USD / kg | (-) | (-) | - | |
| 2026-02-06 | 11 ***** ****** *** ****** ** ***** **** ********* ** ***** *** ** *** *********** ***** ************** **** ********** ******* ****** ***** ** ** ********* | 20.63 USD / kg | (-) | (-) | - | |
| 2026-01-23 | 80 ***** ** ******* ****** **** ** *** ***** ********* ****** **** ********** | 17.62 USD / kg | (-) | (-) | - | |
| 2025-12-23 | HER**** ****** ******* **** ********* ***** **** | 0.70 USD / kg | (-) | (-) | - |
Annual Import Value, Volume, and Demand Size for Conventional Dark Chocolate in Philippines (HS Code 180690)
Track 1 years of Conventional Dark Chocolate import volume and value in Philippines to assess demand growth and market momentum.
| Year | Volume | Value |
|---|---|---|
| 2024 | 48,568,672 | 183,778,988 USD |
Top Origin Supplier Countries Supplying Conventional Dark Chocolate to Philippines (HS Code 180690) in 2024
For 2024, compare import volume and value across the top 5 origin supplier countries supplying Conventional Dark Chocolate to Philippines.
| Rank | Country | Volume | Value |
|---|---|---|---|
| 1 | Indonesia | 17,047,495.2 | 41,111,841 USD |
| 2 | Australia | 4,929,661 | 22,992,193 USD |
| 3 | China | 3,364,662 | 17,610,164 USD |
| 4 | Singapore | 2,926,279 | 16,375,304 USD |
| 5 | United States | 4,692,901 | 16,051,538 USD |
Export diagnosis
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Price data
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Classification
Product TypeProcessed Food
Product FormPackaged bar/tablet
Industry PositionFinished Consumer Food Product (Confectionery)
Market
Conventional dark chocolate in the Philippines is primarily a consumer confectionery category supplied through a mix of imported finished products and domestic manufacturers, including an identifiable bean-to-bar segment linked to Philippine cacao origins. Demand is concentrated in major urban centers and is supported by modern trade retail, convenience channels, and e-commerce, with gifting occasions shaping promotional intensity. As a heat- and humidity-sensitive product, quality outcomes in the Philippine market depend heavily on temperature discipline in storage, transport, and merchandising to avoid bloom and deformation. Compliance with Philippine FDA product registration and labeling expectations is a key practical gate for market entry of packaged chocolate.
Market RoleImport-dependent consumer market with emerging domestic specialty production
Domestic RolePackaged confectionery product consumed domestically; domestic production exists but large-volume branded supply includes imports and locally packed/distributed products
Market Growth
SeasonalitySales are typically promotion- and gifting-driven, with higher merchandising intensity during major Philippine holidays and gifting periods, and steadier baseline demand through year-round retail.
Specification
Physical Attributes
- Gloss and clean snap expectations for well-tempered bars
- Absence of visible fat/sugar bloom at point of sale (bloom commonly treated as a quality defect by consumers)
- No foreign matter; intact packaging and seals
Compositional Metrics
- Declared cocoa solids percentage (label claim) used as a key purchase signal
- Ingredient list and allergen declaration consistency (notably milk/soy/nuts cross-contact disclosure where applicable)
Packaging
- Foil or high-barrier inner wrap with outer paper sleeve or carton
- Gift-oriented cartons for premium SKUs
- Lot/batch coding and best-before date marking for retail traceability
Supply Chain
Value Chain
- Imported finished bars (or imported cocoa ingredients) → importer/distributor warehousing → modern trade/convenience/e-commerce fulfillment → consumer
- Domestic manufacture: cocoa liquor/cocoa butter/sugar procurement → chocolate making (refining/conching/tempering) → molding/packaging → distributor/retail
Temperature
- Heat management is critical in the Philippine climate to prevent melting, fat bloom, and package deformation during storage and merchandising
- Avoid temperature cycling during transport/retail handling to reduce bloom risk and consumer complaints
Atmosphere Control
- Humidity control and odor protection are important due to chocolate’s susceptibility to odor absorption and sugar bloom under high humidity conditions
Shelf Life
- Shelf-life is strongly influenced by packaging barrier properties and temperature stability; heat exposure accelerates quality loss and bloom development
Freight IntensityLow
Transport ModeSea
Risks
Regulatory Compliance HighNon-compliance with Philippine FDA packaged-food requirements (notably product authorization/registration expectations and labeling) can lead to import holds, delisting, recalls, or enforcement actions that effectively block market access for dark chocolate SKUs.Use a Philippine FDA-licensed importer; complete product authorization steps and label review before shipment; maintain complete product dossiers (specs, allergens, lot coding) aligned to the importer’s compliance checklist.
Price Volatility MediumGlobal cocoa price volatility can materially disrupt costs for dark chocolate products sold in the Philippines, pressuring margins and driving retail price swings or formulation/down-weighting changes.Use forward contracting/hedging where feasible; diversify cocoa input origins and suppliers; design pricing mechanisms with distributors for extraordinary input shocks.
Logistics MediumTemperature excursions during international shipping, warehousing, and last-mile distribution in the Philippines increase the likelihood of bloom, melting, and quality complaints, which can trigger retailer rejections and reputational damage.Specify temperature-handling requirements in contracts; use appropriate container/warehouse controls; implement in-market QA checks and retailer handling guidance.
Labor And Human Rights MediumChocolate and cocoa supply chains have a well-documented history of child labor risk in certain producing-country contexts; Philippine-market brands importing cocoa ingredients may face retailer/customer due diligence requirements and reputational exposure if supply chain assurances are weak.Perform origin-level due diligence for cocoa inputs; require supplier audits and credible traceability; align to recognized frameworks and publish sourcing commitments.
Sustainability
- Cocoa supply chain deforestation risk screening (relevant when cocoa inputs are sourced from higher-risk origins outside the Philippines)
- Climate risk to cocoa supply (global cocoa production shocks can affect availability and pricing for cocoa-derived inputs used in Philippine-market chocolate)
Labor & Social
- Cocoa supply chain labor risks in certain global origins, including documented child labor/forced labor concerns in parts of the cocoa sector (relevant for importer due diligence when sourcing cocoa inputs)
Standards
- HACCP
- ISO 22000
- FSSC 22000
- BRCGS Food Safety
FAQ
What is the most common reason dark chocolate shipments get delayed or blocked at entry in the Philippines?The biggest blocker is typically regulatory non-compliance for packaged foods—especially missing or inadequate Philippine FDA product authorization/registration expectations and labeling issues. Using an FDA-licensed importer and completing label/product checks before shipment reduces this risk.
Which additives are commonly found in conventional dark chocolate sold in the Philippines?Common formulations use emulsifiers such as soy lecithin (often listed as lecithin or E322) and sometimes PGPR (E476), plus natural flavorings like vanilla/vanillin. Additive use must align with applicable Philippine FDA rules and generally recognized food additive standards such as Codex references.
Why do dark chocolate bars sometimes look whitish in Philippine retail stores?This is often “bloom,” which can occur when chocolate experiences heat exposure or temperature cycling during storage and transport. Strong temperature discipline across shipping, warehousing, and retail handling helps prevent bloom-related quality complaints.
Sources
Other Conventional Dark Chocolate Country Markets for Supplier, Manufacturer, Export, and Price Comparison from Philippines
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Related Conventional Dark Chocolate Product Categories
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Parent product: Dark Chocolates
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