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Until recently, it was believed that cocoa came from Central America, mainly Mexico or Guatemala. Our first writings about this plant product come from the time of the conquest, when it was brought precisely from the ports of Mexico to Spain, and then spread like wildfire throughout Europe. The recipe for the cocoa soup with chili peppers and spices that Montezuma drank still exists, dating back to the 14 century or earlier. It was a delicacy for those readers who had the opportunity to get to know it.
But a recent study published in the journal Scientific Reportsproving that this plant is one of the most important in the history of world agriculture, comes from Ecuador. However, our country currently accounts for only 6% of world exports, while Côte d’Ivoire and Ghana account for more than 60% of world exports.
The scientific name of this plant is Cocoa tree, It has Greek roots and its meaning is Food of the GodsIt was so highly valued in ancient times that its consumption appeared in religious ceremonies in many cultures across the continent.
These investigations thus confirm that the oldest traces of cocoa found come from the Ecuadorian Amazon and are 5,500 years old (Copper Age). The study of its DNA and the analysis of its chemical composition confirm that the first Ecuadorian societies, especially the Valdivian culture, not only cultivated it, but also made it spread to every empire on the continent, especially the Olmec, first through Venezuela and then through commercial routes, which appreciated cocoa for its flavor, nutrition and energy.
This gives a true look at the Valdivia culture, one of the oldest surviving cultures at nearly 6,000 years old, but one that has been little studied.
But this discovery also brings an important task to our country, because the variety and genetic wealth of this product that exists in our region is huge. However, our own brands on the global shelves are almost zero, and the same is true for local research on this product.
When Ecuador was first born as an independent nation, almost a village, a poor country also trying to achieve cultural identity, cocoa was the first product, and the wealth created by its export and trade brought economic prosperity, growth and some modernization to the country.
The chocolate we consume today, filled with sugar or milk, is only a few decades old, influenced by North American industry through mass-marketing of products. I recommend you try it in a form that is more similar to how you would eat it. Food of the Gods, Concentration above 75%.
My two favorite Ecuadorian brands come from the San Juan and Cárdenas hacienda. But Pacari’s work should not be overlooked, and it is undoubtedly at the forefront of Ecuadorian chocolate’s re-emergence in the world. (Any one)
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