cacao, (Theobroma cacao), also called cocoa, tropical evergreen tree (family Malvaceae) grown for its edible seeds, whose scientific name means “food of the gods” in Greek.
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DOne by: keshawna, Letisha,celine, dianii & shayden
THE CACAO INDUSTRY
What is Cacao?
cacao” refers to the tree and the raw, unrefined bean, and use the term “cocoa” for the bean after it's been roasted. After the bean has been roasted, it can be processed into many forms – nibs, liquor, cocoa powder, or butter.
Native to lowland rainforests of the Amazon and Orinoco river basins, cacao is grown commercially in the New World tropics as well as western Africa and tropical Asia.
Most cocoa is grown in the Toledo and Stann Creek Districts of southern Belize by smallholder farmers, and a large percentage of the crop is produced and marketed organically. Approximately 1300 smallholder farming families make up the cacao growers in the country.
Origin
The history of the simple but mighty cacao is spectacular read below to learn more!
Did you know that some of the best chocolate in the world originates in Belize?
The ancient Maya invented chocolate. The raw chocolate bean is called cacao. And we grow it right here. Mainly in the south. It is not really a bean at all but the seed of a tree that is also call a cacao tree. It grows in a pod, which is a fruit with the seeds inside. Belize has a long history of cacao production.
The Cradle of chocolate
Some experts say Belize is the “Cradle of Chocolate”, meaning it was first used here. Maya kings consumed large amounts of chocolate as did the average Maya citizen thousands of years ago. The first tax on chocolate was probably here in Belize before Christ was born.
A Maya chocolate pot has been found that is over 2600 years old. A chocolate pot is a ceramic teapot that was used to make chocolate drinks. Fourteen of these pots were found in Belize in 1981. Some of them still had traces of chocolate.
Early uses
Evidence suggests that the Mayan had chocolate at every meal, breakfast, lunch and dinner. Mixed with ground corn, honey, and hot chili this drink was poured from a standing position into a vessel on the ground. The long pour created a foam head that was prized as the best part of the drink. Regular chocolate drinking is a very healthful habit, much better for you than tea or coffee.
Industry today
(is it flourishing?)
In the southernmost part of the country of Belize, the fledgling cacao industry is one of many that have been struggling to stay alive. The cacao industry is heavily concentrated in the Toledo district. The main exporter of cacao is the Toledo Cacao Growers Association (TCGA), who before 2010 were the only exporters of cacao in the country. After 2010, competition came along in the private sector through the Maya Mountain Cacao company. Before the pandemic, there were about 100-130 metric tons of cacao being exported a month on average.
However, like most other industries, the pandemic hit hard putting the entire industry at risk. Due to the pandemic, chocolate shops in the United States of America, and Europe were forced to close down. These countries were the main purchasers of cacao with about 85% of cacao being exported to them from Belize. This meant that a huge portion of the cacao market literally vanished overnight.
Due to these unforeseen circumstances, the cacao industry, and TCGA were forced to lean on possible local support from the Central Government. With that said, the harvesting peak season of cacao is quickly approaching as it typically begins in March and lasts up to May, when about 80% of cacao is produced. This literally means that help is needed, and it is needed now. With the government strapped for cash, the options seem very limited, but there are still alternatives. TCGA has expressed to the government of Belize that they are currently working on getting certified as an organic product which, would, in turn, raise the price of the cacao they are able to export.
They have also expressed that they have big plans for the future, but these plans heavily depend on the availability of resources such as an electric dryer which would allow the cacao to dry faster, resulting in cacao being able to be stored longer.Increasing the shelf life of their cacao means that the product can sit in warehouses for some time while TCGA outsources thelocal and international market to find new buyers. This dryer comes with a hefty price tag and while the government is committed to helping, Minister of Agriculture, Food Security & Enterprise, Jose Mai, commented to the TCGA, "We are no longer in the time of plenty, we are in the time of scarcity." His comment was followed by his verbal commitment to see what the government can do in order to help the cacao industry stay alive.
