A few years ago, I was walking through my wife’s village on the beautiful island of Saint Lucia. As we walked, I saw this tree with beautiful hanging fruits. I asked, what are those? She looked at me like the city kid from New Jersey I am and said those are Cocoa Pods.
I said Cocoa as in Chocolate, and she laughed and said yes. Then went on to explain that we’re not talking the milk chocolate so popular in the United States, we’re talking about real Cacao beans straight from the tree that are used to make some of the best chocolate in the world.
It was at that point I found a new hobby, which turned into a habit and is now a passion. As my knowledge of cocoa began to build, I had a growing respect for the farmers, they are the unsung heroes of some of the finest chocolate in the world, yet in most cases the least rewarded.
My hope for this blog is that I can bring awareness to the history of cocoa and appreciation to the people who brought it to us.
Chocolate lovers, rejoice! Swiss scientists at ETH Zurich have cracked the code to make chocolate both healthier and more sustainable. This exciting development could change the way we think about this beloved treat.
By repurposing parts of the cocoa plant often discarded during production, such as the pectin-rich cocoa pod endocarp, the researchers created a gel using cocoa pulp juice concentrate to replace traditional sugar. This innovation results in more fiber chocolate (15g vs. 12g) and less saturated fat (23g vs. 33g) compared to average European dark chocolate.
Why does this matter? Increased fiber content helps regulate blood sugar and improves intestinal activity, while reducing saturated fats can lower the risk of cardiovascular diseases. Best of all, trained panelists confirmed that the taste is as delightful as traditional chocolate!
The benefits don’t stop there. A life cycle analysis revealed that scaling this production method could significantly reduce land use and climate impact. However, widespread adoption will require industry-wide changes, starting with cocoa farmers.
ETH Zurich’s research team has already filed a patent for their innovative recipe, bringing us one step closer to seeing this next-generation chocolate on shelves.
When it comes to cocoa, few countries can rival the rich history and deep-rooted traditions of Ghana. For centuries, this West African nation has been at the forefront of cocoa production and has earned itself the well-deserved title of the ‘Cocoa Capital of the World’.
The story of Ghanaian cocoa begins in the late 19th century when the crop was introduced by Tetteh Quarshie, a Ghanaian blacksmith. He returned to his homeland from Fernando Po (now Equatorial Guinea) with cocoa beans and sparked a revolution in the country’s agricultural landscape.
With its fertile soil, favorable climate, and abundant rainfall, Ghana proved to be the perfect environment for cocoa cultivation. The crop flourished, and soon, small-scale farmers across the country began planting cocoa trees, creating a sustainable industry that would transform the nation’s economy.
The Rise of Ghana as a Cocoa Powerhouse
As the cocoa industry in Ghana grew, so did the country’s influence on the global market. Ghana quickly became one of the leading cocoa producers worldwide, exporting high-quality cocoa beans to chocolate manufacturers around the globe.
The Ghana Cocoa Board (COCOBOD), established in 1947, played a vital role in the development of the industry. The board introduced regulations and policies to ensure fair pricing, improve farming techniques, and support the livelihoods of cocoa farmers.
Today, Ghana is the second-largest cocoa producer in the world, with an estimated annual output of over 900,000 metric tons. The country’s commitment to sustainable farming practices and its dedication to quality have made Ghanaian cocoa highly sought after and respected in the international market.
The Cultural Significance of Cocoa in Ghana
Cocoa holds immense cultural significance in Ghana, deeply woven into the fabric of the nation’s traditions and identity. In many Ghanaian communities, cocoa farming is a way of life and is passed down through generations.
The annual cocoa harvest is celebrated with great enthusiasm during the ‘Homowo’ festival, where farmers and their families come together to give thanks for a bountiful harvest. Traditional music, dance, and rituals are performed, showcasing the importance of cocoa in Ghanaian culture.
Furthermore, cocoa plays a pivotal role in Ghana’s economy, providing employment opportunities for millions of Ghanaians. The income generated from cocoa farming helps support education, healthcare, and infrastructure development in cocoa-growing regions, contributing to the overall growth and prosperity of the nation.
Grenada is a small island at the southern end of the Caribbean chain. Known as the spice island, it’s Cocoa flavor is influenced by it soothing nutmeg and fruits which are prevalent from tree to bean to the bar. Grenada has ideal growing conditions for cocoa and produces some of the finest beans used by chefs around the world.
The Grenada Cocoa Story
Cocoa heritage dates back to around 1710 and was first exported in 1750. Peak production was in the early 1900’s and since then there were a few bumps along the way; Sustainability, Hurricane Ivan and a loss of over 60% of infrastructure. But production is rebounding and is part of a world-renowned supply of premium cocoa products.
More than Just Fair Trade:
Part of a network of over 2,500 farmers owning more than 3,200 acres of cocoa lands who are invested in our factories and products.
Which produces more than 1 million pounds of cocoa annually
Recognized as the foundation for some of the world’s finest chocolate.
Grenada Cocoa Products:
A Large, Fine Flavour Combination Criollo / Trinatario Bean
Fat content of 54-56%
Less than 7.5 % moisture content
2% Purple, 0% foreign body, Slaty and less than 1% mold.
An independent study described me as very well fermented, lightly colored with a smooth bright flavor with very clean profile that delivers a mild but rich chocolate
Saint Vincent and The Grenadines Became the last of the windward islands to gain independence in October of 1979. It’s hilly landscape and volcanic soil
provide a unique growing environment for growing cocoa.
The Saint Vincent Cocoa Story: Cocoa has grown here for hundreds of years and was regularly exported in the first half of the 20th century. Bananas replaced cocoa as the main export until the early 2000’s. The reinvestment in cocoa has begun.
Supporting Farmers:
Farmers make a living from small plots of land and growing the high yielding Trinatario varieties and average 900lb per acre.
Traceable Cocoa, providing financial and logistical guidance to farmers to ensure environmental sustainability and quality
Total farm land dedicated to cocoa farming, 550 acres with 200 more planned.
Saint Vincent Cocoa Products:
Caribbean Fine Flavor
Trinatario (ICS varieties)
USDA analysis describe as a premium quality bean
5 % moisture content
Fermented in wooden boxes for 5 to 7 days and then solar dried
Harvested May 2016
A quality fine flavor bean that delivers a mild yet rich chocolate flavor
Saint Lucia Independence came to Saint Lucia in February of 1979. Located in the eastern Caribbean Sea, the island covers an area of area of 238 square miles and has a population of approximately 174,000. The topography of the island is more mountainous than most and its fertile volcanic soil and natural rain forest are ideal for growing cocoa.
The Saint Lucia Cocoa Story: Cocoa is one of St. Lucia’s most important crops and is a major part of its history, dating back to the 1700’s when the industry was flourishing. The rich and fertile volcanic soil, high altitude (1000 ft above sea level) and rainforest water all combine to create
Unique Growing Environment:
Grown mainly in the south-western part of the island in rich and fertile volcanic soil at an altitude of over 1000 ft. above sea level.
A pristine rainforest water supply create a unique environment perfectly suited for growing fine flavor cocoa
Over 1700 acres of farmland are dedicated to cocoa farming
Saint Lucia Cocoa Products:
Caribbean Fine Flavor
Trinatario ICS varieties include 32,92,98,99 and 100
Ripe Pods are picked and left to rest for about 3 days before opened
Fermented in wooden boxes and sheds for up to 7 days.
Harvested twice a year, October / November and February/ March
A quality fine flavor bean, high in demand and at a premium price.
Credit: Saint Lucia Trade Office / Kathleen Khodra /Wikipedia
To dive deeper into this sweet breakthrough, check out the full article by Stacey Leasca on Food & Wine: [Swiss Scientists Say They Created a Healthier and More Sustainable Chocolate](
