Cocoa - Origin

Region

Cocoa originates from the Amazon and Orinoco basins. Cocoa cultivation has since expanded to other tropical humid regions across the globe, notably in West Africa and Southeast Asia, which are today major cocoa producers.

Wild origins

Cocoa grows wild in the dense rainforests of the Amazon and Orinoco. These regions are characterized by their exceptional biodiversity, providing an ideal habitat for the cocoa tree with their humid and shaded climate.

Wild varieties often taste more bitter than domesticated varieties due to their higher concentration of phenolic compounds and flavonoids. However, wild varieties continue to play a crucial role in preserving genetic diversity.

Domestication

Cocoa domestication is believed to have appeared more than 3000 years ago among the Central American peoples, notably the Olmecs and Mayas. They developed the first techniques of fermenting and drying the beans, essential for creating the aromatic profile associated with chocolate today.

The careful selection of superior bean varieties has resulted in desirable qualities such as a less bitter taste and improved disease resistance. The domestication of cocoa was a long process that spanned several centuries.

Historical Facts

Cocoa was a significant part of pre-Columbian cultures, and it was utilized as both food and drink. It was also a religious symbol and used as currency. The beverage was reserved for important ceremonies. Introduced in Europe by the conquistadors, cocoa first found success with the Spanish royalty, then among the European elite until it became globally popular.