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Scientific name: Theobroma cacao.

 

The cacao tree and the cocoa tree, is a small (4–8 m (13–26 ft) tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of Mesoamerica. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate.

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ECUADORIAN CACAO

An emblematic product of Ecuador

Fine and aroma cacao has a distinctive aroma and flavor characteristics sought by chocolate makers. It represents only 5% of world cacao production. Ecuador, due to its geographical conditions and its richness in biological resources, is the quintessential producer of fine and aroma Cacao (63% of world production) from the National variety whose flavor has been recognized for centuries in the international market. This type of grain is used in all refined chocolates. However, those who do not know that fine chocolate is distinguished by its purity, specifically, the flavor and fragrance that cacao has. This is the type of cacao that Ecuador promotes.

Ecuador is positioned as the most competitive country in Latin America in this field, followed by Venezuela, Panama and Mexico, which are countries that have gradually increased their participation in the world market for fine cacao beans.

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CACAO FOR EXPORT

Ecuador exports cacao in 3 different ways, which refer to different stages of processing: Cacao beans, Semi-processed and Finished Product.

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GRAIN

The grains or almonds are found inside the cacao cob and constitute the raw material for the production of all kinds of chocolates. In Ecuador there are mainly two varieties of cocoa: Flavor Up and CCN51.

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Flavor Up (CACAO ARRIBA):

Also known as  Fine and Aroma. It is the traditional and emblematic product of  Ecuador. For its fragrances and fruit and floral flavors, he became famous among foreigners and little by little they called him Top Cacao . For its organoleptic characteristics has an added value that is recognized by the confectionery industry.

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CCN - 51:

The fruits have a reddish color in their state of development and maturity. They contain large amounts of fat, so it defines its own market niches.

It is a variety that is characterized by its productive capacity, this being four times greater than the classic productions and in turn for being resistant to diseases.

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SEMIELABORATED

It refers to cacao in an industrialization stage. The solid phases are separated from the liquid ones, obtaining products that will be used for the manufacture of chocolates and derivatives.

Liqueur:

It is a fluid paste that is obtained from cacao from a milling process. It is used as raw material in the production of chocolates and some alcoholic beverages. By undergoing the pressing process, you can become:

Butter:

It is the fatty matter of cocoa. It is also known as theobroma oil. It is also used in the production of cosmetics and pharmaceuticals.

Cake:

It is the solid phase of cocoa liquor. It is used in the preparation of chocolates.

Powder:

The cake can be pulverized and turned into cocoa powder, used to make chocolate drinks.

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ELABORATED

It is cocoa after a process of industrialization or artisanal elaboration. Generally it refers to chocolate, which may be: bars, tablets, chocolates, coatings, white chocolate, powder, filler, covers,  and a big number of manufactured products, obtained from mixtures with other products or nuts.

Chocolate consumption is associated with a number of health benefits. Studies show that it favors the circulatory system, and that it also has other good effects:

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• Brain stimulator

•  Antitussive.

•  Antidiarrheal .               

• Aphrodisiacs effects                                

• Anticancer