Magnificent, delicious flavor and exotic are the first things that come to mind when we think about cocoa. A fruit that may posses something supernatural that cannot be explained; how, with its small dark beans and no esthetic value, did it turn into the divine fruit of Kings and European Emperors. A magical concoction that combines vigor with powerful aphrodisiacs could not have come from anywhere else, but from the garden of the gods.
In Aztec mythology, cocoa (cacahuatl) was given to man be Quetzalcoatl, a god who came to the world as a high priest. He later decide to bring cocoa beans from heaven and teach man how to plant and cultivate them. He went to the heavens promising to return.
In 1502, Columbus encountered cocoain Central America. However, in 1519 Hernán Cortes discovered the real importance of this drink called "Xocolatl" and the beans that was used for Central American currency. Nine years later, Cortes introduced the fruit of the gods in Europe. Igniting a passion for these exotic and pleasant beans, that still exists today.
The cocoa that the Aztecs consumed did not have much in common with the aromatic drink of today. It was a mix of sour grains with toasted cocoa, corn in hot water and spiced with hot peppers. A rabbits was priced at 10 beans of cocoa and slave cost 100. In 1856, beans were equivalent to silver and commercialized in the New York and London markets 385 years later at a similar price. |
Studies show that cocoa originated at the Amazon Basin , but it's not known when the planting and cultivating first started in Ecuador. In 1526, Pizarro found organized cocoa cultivations en what is known today as Ecuador.
The economic necessity of having a massive sales product, the relationship of the Acajutla port in Mexico and the marketers from Guayaquil made it possible to introduce and sell Ecuadorian cocoa. In 1587, Cavendish the pirate burned 100,000 loads of cocoa beans in Acapulco , leaving open doors for Ecuador.
Smuggling was the only way for commercialization and in the 1700's production surpassed Guatemala and Caracas . Thanks to Guayaquil the “poor man's cocoa” had finally triumphed. In 1820, the cocoa taxes represented 63.16% of the total amount of exportation in the country. Ecuador became the main producer of cocoa with 30% of the worldwide production and more than 58 million planted trees. The cocoa beans became Ecuador 's “gold bean”. Later, between 1918 and 1938, the country went through an economic crisis caused by two diseases known as “witches broom” and “monilia” that halted cocoa production.
Today, 85% of fine grade cocoa beans with aroma consumed in the world are Ecuadorian.
This cocoa beans are known as “Nacional” or “Arriba” characterized by its unmatchable taste and floral aroma. It constitutes an indispensable element for the elaboration of fine chocolate en the international market.
Ecuador, an Andean country, mounted on the line that divides the two hemispheres, is one of the most diverse countries in the world, although it only relies on 256.370 Km2. of surface. The country is divided into three regions; mountains, coast and the high Amazon Basin of the wilderness.
The exceptional climate and ground conditions favor cocoa planting from sea level up to the height of 1200m. An existing cultivated surface with approximately 263,800 hectares are located in eleven provinces mainly in the coastal area.