Bringing Back Cacao: What You Need To Know

Belize is known for its chocolate heritage, with cacao – the principal ingredient for chocolate – being consumed and used as currency by the ancient Maya royalty and political elites throughout Mesoamerica. Today, there are several chocolate companies in Belize that take cacao from bean to bar, and the country is also home to cacao farms that offer tours and chocolate-making experiences for visitors. So, can you bring cacao back from Belize? The answer is yes! Visitors to Belize can purchase cacao and chocolate products to bring back home with them, allowing them to continue enjoying the delicious and nutritious treats even after their trip.

Cacao is an important part of Belize's culture and history

Cacao is deeply rooted in Belize's history and culture. The Olmecs, the predecessors of the ancient Maya, invented chocolate and were the first society known to have domesticated the cacao tree. Cacao held cultural significance for the Olmecs, who valued it nutritionally, spiritually, and economically.

Archaeological evidence suggests that Belize was the earliest hub of cacao cultivation, with the Maya drinking cacao beverages as early as 600 BCE. Spouted ceramic vessels resembling teapots, discovered at the Colha archaeological site in Belize, still contain traces of cacao. Cacao was consumed and used as currency by ancient Maya royalty and elites throughout Mesoamerica, which included southern North America and most of Central America.

The Maya perfected strains of cacao, resulting in some of the world's richest and purest chocolate. They were the first to produce chocolate as a beverage, and evidence suggests they included it in every meal. The Maya fermented, dried, and ground the cacao beans, removing their bitterness and astringency.

Today, cacao continues to be an important part of Belize's culture and economy. The country is home to a thriving cocoa industry, with a wide range of cacao varieties that grow naturally alongside vanilla and Theobroma bicolor. Small-scale cacao farming is common in Belize, with farmers employing traditional agroforestry methods to grow cacao alongside crops like plantain, avocado, and mahogany.

Belize has the potential to significantly increase its cocoa production, especially as the citrus industry declines due to disease. Efforts are being made to support small Maya communities in boosting cacao production and improving their marketing strategies. Maya Mountain Cacao (MMC), an organisation founded by local cacao farmers, chocolate makers, and American entrepreneurs, is working to create a more farmer-friendly industry. MMC assists farmers in improving yields, marketing their products, and obtaining better prices.

Belize is also witnessing a resurgence in artisanal chocolate companies that are committed to reclaiming the country's rich chocolate heritage. These companies, such as Ixcacao, Goss Chocolate, and Cotton Tree Chocolate, produce chocolate using traditional methods and ingredients sourced directly from local growers.

There are tours and experiences in Belize centred around cacao and chocolate

There are a variety of tours and experiences in Belize centred around cacao and chocolate.

One such experience is a half-day tour in which visitors can learn about the history of an organic cacao farm, taste organic cacao beans straight from the tree, and make their own chocolate on a traditional grinding stone. This tour costs between $35 and $50 US.

For those looking for a more in-depth experience, there are several full-day tours that include chocolate-making. One such tour is the Xunantunich, Horseback Riding, and Chocolate-Making Combo Tour from San Ignacio. This tour includes horseback riding through lush jungle trails, climbing to the top of a giant sacred pyramid at the Xunantunich archaeological site, and learning to grind raw cacao beans and turn them into chocolate.

Another option is to visit a traditional Mayan cacao farm and see chocolate-making in its original form, using raw cacao beans. This tour is led by a local Mayan family who owns and operates several cacao farms in the country. Visitors will learn about the symbiotic relationship between creatures and plants from the farm owner, who is regarded as a local legend for companion planting and organic farming. The tour includes a taste of real organic chocolate creations, including a seasonal cacao wine made from the white pulp found around each fresh cacao bean, which was once enjoyed only by elite Mayans.

For those looking for a more luxurious experience, there are several resorts that offer chocolate-themed spa treatments, such as chocolate-themed facials, massages, and body wraps.

Additionally, there are several chocolate companies in Belize that offer tours of their facilities, including Ixcacao, Cotton Tree Chocolate, AJAW Chocolate, Cheil Mayan Chocolate, Goss Chocolate, and Copal Tree. These companies are part of a movement to reclaim Belize's rich chocolate heritage, with a focus on Belizean growers, producers, and makers who use traditional methods and draw upon Mayan history.

Cacao has health benefits, including lowering cholesterol and reducing the risk of cardiovascular problems

Cacao is a fruit produced by the Theobroma cacao plant, which grows in tropical regions around the world, including Belize. It is the main ingredient in chocolate and has been consumed by humans for millennia. Cacao is rich in antioxidants and contains many critical minerals, such as magnesium and iron.

Cacao powder is made from raw cacao beans and nibs that are fermented and then roasted. It is more nutritious than cocoa powder, which is made from beans processed at higher temperatures. Cacao powder is also more bitter than cocoa powder due to its lower sugar content.

Cacao has been linked to several health benefits, including:

• Lowering cholesterol: Cacao has been shown to lower "bad" LDL cholesterol and reduce inflammation, thereby reducing the risk of heart disease.
• Reducing the risk of cardiovascular problems: Studies have found that consuming cacao daily can lead to a significantly lower risk of death due to heart disease. Cacao's antioxidants may also improve blood vessel function and increase nitric oxide production, which helps to lower blood pressure.
• Improving brain function: Cacao contains theobromine and caffeine, which can enhance cognitive function and boost mood.
• Reducing inflammation: Cacao is rich in flavanols, which are thought to help reduce inflammation in the body.
• Boosting the immune system: Cacao is a good source of zinc and polyphenols, which are important for fighting off bacteria and viruses.
• Enhancing physical performance: The flavanols in cacao can improve physical performance by influencing how the body uses nitric oxide.

While cacao has many health benefits, it should still be consumed in moderation. Cacao contains caffeine, and excessive intake may lead to high caffeine consumption and associated side effects. Additionally, cacao may interact with certain medications, including blood pressure medications, blood thinners, diuretics, and stimulants.

Cacao beans are sourced from small, organic family farms in Belize

Belize is home to a growing number of artisan chocolate companies that are part of a movement to reclaim the country's chocolate heritage. These companies, such as Ixcacao, Cotton Tree Chocolate, and Belize Chocolate Company, create exquisite chocolate using traditional Mayan methods and organic ingredients sourced from local farms.

The Belize Chocolate Company, for example, sources its beans from small family farms in Southern Belize. The beans are hand-selected, sorted, roasted, and packaged on Ambergris Caye, ensuring the highest quality and freshness. The company has been making craft chocolate from Belizean beans on a Caribbean island since 2007 and offers a variety of chocolate products, including chocolate bars, brownie mix, and hot chocolate mix.

Another notable source of cacao beans in Belize is Eladio Pop's Agouti Cacao Farm in the Toledo district. This farm, recommended by Greg D'Alessandre, the head chocolate sourcer for Dandelion Chocolate, supplies beans to the Maya Mountain Co-op, which provides beans to craft chocolate makers like Dandelion Chocolate, Taza Chocolate, and Dick Taylor Craft Chocolate. Eladio Pop's farm is a traditional, working cacao farm that showcases the optimal cacao-growing environment, with a mixture of sunlight and shade, and a delicate amount of airflow.

In addition to these larger farms, there are also many small-scale organic cacao farms in Belize that offer tours and immersive experiences for visitors. These tours typically include a complete history of the farm, tastings of organic cacao beans, and the opportunity to make your own chocolate using traditional grinding stones.

Cacao beans are processed in a variety of ways, including fermentation and roasting

Cacao beans are processed in a variety of ways, with fermentation and roasting being two of the most common methods. Fermentation is a crucial step in developing the unique flavour, aroma, and texture of chocolate. During fermentation, the sugary pulp surrounding the beans is converted into alcohol, organic acids, and gases through the activity of microorganisms like yeast, lactic acid bacteria, and acetic acid bacteria. This process typically takes between five to seven days, with different microbial communities dominating on each day. The fermentation process can be spontaneous, occurring naturally without the addition of external microorganisms, or it can be initiated by starter cultures, which provide more control over the process.

On the first day of fermentation, yeast, lactic acid bacteria, and acetic acid bacteria begin to grow, causing an exothermic reaction that raises the temperature to between 45°C and 50°C. The temperature continues to rise on the second and third days, peaking between 50°C and 55°C, which favours the growth of acetic acid bacteria. On days four and five, the temperature starts to decrease, and lactic acid bacteria become more dominant, resulting in an increase in lactic acid production and contributing to the sour taste of chocolate. By days six and seven, the temperature continues to drop, and the production of organic acids, including acetic and lactic acid, peaks. The beans become less bitter and astringent, and the fermentation is complete when they reach a pH of around 5.5.

Roasting is another important process in chocolate production, where the beans are heated to develop their flavour and aroma. Roasting can be done over an open fire, as traditionally done by the Maya, or in modern machines. The length and temperature of roasting vary depending on the desired flavour profile and the type of cacao bean used.

In addition to fermentation and roasting, other steps in cacao bean processing include drying, winnowing, grinding, and conching. Drying reduces the moisture content of the beans, which can be done in the sun or using fire. Winnowing removes the shells from the beans, and grinding turns the beans into a paste or liquor. Conching is a crucial step that further develops the flavour and texture of the chocolate by reducing the moisture content and breaking down the particles.

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