The largest cocoa plantations are found at Hacienda Chuao, owned by the Campesina company, composed of 43 partners sharing a provisional collective title. It is recognized for its high genetic value, producing lush seeds with a complex flavor, earning it the designation of Natural and Cultural Heritage of Aragua State in 1990.
The Cocoa
The cacao tree, scientifically named Theobroma cacao L, is a plant native to the Amazon. It is classified into three groups: Amazonian, Criollo, and Forastero. Currently, in Venezuela, the Criollo cocoa is cultivated, including the porcelain type within this group, as well as the Forastero type and selections made from hybrid progenies.
What Is Venezuelan Cocoa?
Venezuelan cocoa is a tropical fruit used to produce the world's most flavorful and aromatic chocolate. This reputation has been established since the 16th, 17th, and 18th centuries, thanks to rigorous planting procedures, proper irrigation, and manual labor, which have resulted in a recognized quality sought after by any good chocolatier in their raw materials for creating their products.
Types of Cocoa
Following classification standards approved at the 4th International Cocoa Research Conference held in Trinidad from January 11 to 18, 1967, the cocoa types cultivated in Venezuela today are as follows:
Criollo type, or genetically close to Criollo, has elongated pods, a thin shell, and rounded beans. This group includes the Porcelana variety, a special type with white beans, medium-sized pods, and a thin shell.
Forastero type, which features purple beans, with pods of varying shape and roughness. Also, selections made from progenies of known and approved hybrid experiments in the field.
The Cultivation Process of Cocoa
The process involves planting two or three seeds from the selected pod into a small hole, along with an initial shading system using banana or maize trees, or permanent shade from trees like Mijao, Bucare, or Cedar. Irrigation is done through flooding or runoff, unique to this part of the world (Aragua State), due to less-than-ideal climate conditions.
Next, harvesting begins with opening ripe fruits to extract the seeds, followed by fermentation or curing, and finally, the seeds are sorted, cleaned, classified, and stored.
Although the cacao tree bears fruit year-round, there are two main harvests: a small one between May and June, and a larger one between October and December.
