Belize's Chocolate-Growing Industry: An Overview

Belize is widely considered to be the birthplace of chocolate, with cacao holding deep cultural significance in the country. The Olmecs, predecessors of the ancient Maya, are credited with inventing chocolate, with the first society known to have domesticated the cacao tree. The Maya drank cacao beverages as far back as 600 BCE, and cacao was consumed and used as currency by ancient Maya royalty and political elites. Today, Belize continues to produce some of the world's highest-quality chocolate, with a growing number of artisan chocolate companies taking cacao from bean to bar.

Cacao trees grow in the rainforests of Belize

Belize has a diverse range of cacao varieties that grow naturally in the wild, alongside vanilla and Theobroma bicolor, also known as Mocambo, Pataxte, or Balam. The country's unique climate and geography provide ideal conditions for cacao cultivation, with an abundance of rainfall and lush rainforest canopy.

In the Toledo District of southern Belize, cacao farms are typically small, with an average of 450 trees per farm. The trees are often planted alongside other crops such as plantain, avocado, and mahogany, creating a diverse and sustainable agroforestry system. The Maya people have a long history of cultivating cacao using traditional methods, and they believe that the moon plays a significant role in the growth of the trees.

The process of cultivating and harvesting cacao is intricate and labour-intensive. After the cacao pods are harvested, the beans undergo a process of fermentation and drying before being roasted, shelled, and winnowed to remove the hard shell pieces. The roasted beans are then ground and processed into chocolate, using traditional Mayan techniques that have been passed down for generations.

The chocolate produced from Belizean cacao is known for its rich and complex flavour profile, with notes of honey, pineapple, raisin, tobacco, and fudge. The country's chocolate industry is experiencing a revival, with a growing number of artisan chocolate companies taking cacao from bean to bar, and a strong focus on supporting local growers and producers.

Belize's cacao trees are not only a source of economic opportunity but also a means of preserving the country's cultural heritage and protecting its sensitive environment. By cultivating cacao, Mayan farmers can earn a livelihood while remaining connected to their traditional communities and preserving the local rainforest ecosystem.

The ancient Maya used cacao beans as currency and to make a beverage

Belize is considered the "cradle of chocolate", with cacao holding deep cultural significance in the country. The ancient Maya people, who inhabited Belize, used cacao beans as a form of currency and to make a beverage.

Cacao beans were a principal ingredient in chocolate and were thus highly valued by the Mayans. During the Classic Maya period (250-900 CE), cacao was exchanged for goods and services. The Mayans never adopted the use of coins but instead bartered items such as tobacco, maize, and clothing. Cacao beans were used to purchase specific items, with records indicating that 200 cacao beans could be used to secure a male turkey.

The ancient Maya also consumed cacao as a beverage, with archaeological evidence suggesting that they drank cacao at every meal. The cacao beverage was mixed with ground corn, honey, and hot chilli and was poured from a standing position to create a foam head, which was considered the most desirable part of the drink. This tradition of drinking chocolate persists among modern-day Maya farm families, who include the cacao beverage as a normal part of their diet.

Cacao played a significant role in Maya ceremonies and rituals as well. It was believed to be a gift from the gods and was used in sacred ceremonies to connect with the spirit world. Cacao preparations were also used in important life events, such as weddings and births. Additionally, cacao played a crucial role in burial rites, with cacao mixtures often buried with the deceased to provide them with energy for their journey to the afterlife.

The reverence and dependence the ancient Maya had for cacao led to the development of a strong cacao trade. Cacao became a secure form of currency, with a system emerging where one could pay fixed rates for goods with cacao beans. Maya artwork, including murals, ceramics, and carvings, often depicted cacao beans being used as a medium of exchange for taxes, tribute, and various products.

The process of making chocolate from cacao

Cacao Cultivation

The cacao tree, known as Theobroma cacao, grows within 20° north and south of the equator and thrives in hot temperatures, rain, and shade. The tree bears oval fruits, or pods, which are about 5–12 inches long. Each pod contains 30–50 seeds, which are known as cacao beans. The pods are ripe when they turn a vibrant yellow/orange colour and are usually harvested twice a year.

Harvesting

Harvesting is typically done by hand to ensure the bark of the tree is not damaged, which could limit future flower production. Expertise is required to determine when the pods are ready for harvesting. The pods are cut open to remove the beans and pulp, and the seeds (or beans) are about the size of an olive.

Fermentation

Once the pods are opened, the beans and pulp are exposed to oxygen and begin to ferment. This process is crucial as it breaks down the coat of the beans, kills germs and bacteria, and develops the flavour. The beans and pulp are usually placed in special fermentation boxes for 5 to 8 days, with the temperature rising to 40-50°C. During this time, the beans are turned and mixed to ensure even fermentation.

Drying

After fermentation, the beans have a high moisture level, which needs to be reduced to avoid over-fermentation. The beans are typically dried in the sun for several days, being turned regularly to ensure even drying. In some climates, alternative methods such as drying on open fires may be used, which can impart a smoky flavour.

Roasting

Once dried, the beans are sorted, bagged, and shipped to chocolate factories around the world. At the factory, the beans are cleaned and roasted in ovens or rotary cylinders. Roasting is crucial to developing the flavour and killing any remaining bacteria. It also loosens the outer shell of the bean. The roasting time and temperature depend on factors such as the type and size of the bean.

Shell Removal

After roasting, the thin outer shell of the bean is removed. This is done through a process called winnowing, where the beans are passed through a winnowing machine that cracks the shells without crushing the beans. The shells are separated from the nibs (the "meat" of the bean) using jets of air.

Grinding

The cacao nibs are then ground using a machine such as a mélangeur grinder, which has two spinning stone slabs. The nibs, which contain about 53% cocoa butter, are ground into a thick paste known as cocoa paste or cocoa liquor. As the grinding continues, the cocoa butter within the nibs melts, creating a smoother liquor.

Conching

During the grinding stage, additional ingredients such as sugar, milk powder, vanilla, and extra cocoa butter may be added to achieve the desired flavour and texture. The mixture is then kneaded and heated in a conching machine to develop the flavour and change the texture. Conching can take anywhere from a few hours to several days, depending on the type of chocolate being made.

Tempering

Before the chocolate is moulded into bars, it must be tempered. Tempering involves raising and lowering the temperature of the chocolate to alter the crystals within. This process gives the chocolate a shiny surface, a snap, and a smoother texture.

Moulding & Wrapping

Once tempered, the chocolate is ready to be poured into moulds. The moulds are tapped to remove air bubbles and then set aside to cool and solidify. A final quality check is performed before the chocolate bars are wrapped in foil or paper packaging to maintain freshness.

The history of chocolate in Belize

Belize is widely considered the birthplace of chocolate, with evidence of cacao cultivation in the country dating back thousands of years. The Olmecs, the predecessors of the ancient Maya, are credited with inventing chocolate and were the first society known to have domesticated the cacao tree, which held deep cultural, nutritional, spiritual, and economic significance for them.

Archaeological evidence suggests that the Maya in Belize were drinking cacao beverages as early as 600 BCE. Spouted ceramic vessels resembling teapots and excavated at the Colha site in Belize still contain traces of cacao residue. Cacao wood charcoal from the same period has also been discovered at several sites across the region.

The Maya royalty and political elites consumed and used cacao as currency throughout Mesoamerica, which included southern North America and most of Central America. However, not all these areas were suitable for cultivating cacao.

The Maya had a significant influence on the preparation and consumption of cacao. They are credited with fermenting, drying, and grinding the beans for consumption. They often mixed cacao with ground corn, honey, and hot chilli, pouring the drink from a standing position to create a frothy head, which was considered the most desirable part of the beverage.

In the 1980s, Hershey established a cacao plantation in Belize, collaborating with local farmers and providing them with a stable market for their crops. However, when chocolate prices dropped, Hershey abandoned the project, leading to financial losses for many farmers.

In recent years, there has been a resurgence of chocolate production in Belize, with nearly a dozen artisan chocolate companies taking cacao from bean to bar. These companies, such as Ixcacao, Goss Chocolate, and Cotton Tree Chocolate, are reclaiming Belize's rich chocolate heritage and producing exquisite chocolate using traditional Maya methods.

Belize continues to be an important source of high-quality cacao, with suppliers like Maya Mountain Cacao and the Toledo Cacao Growers Association working directly with local farms to source premium, organic beans for the international market.

The future of chocolate in Belize

Belize has a rich history of cacao production and is considered by some to be the ""cradle of chocolate". The future of chocolate in Belize looks bright, with a growing number of local chocolate producers and a focus on sustainable and organic practices.

The ancient Maya were the first to consume and use cacao beans as currency, and archaeological evidence suggests that Belize was the earliest hub of cacao cultivation, with Maya drinking cacao beverages as far back as 600 BCE. Today, Belize continues to produce some of the highest-quality chocolate in the world, with a focus on sustainable and organic practices.

One of the key players in the future of chocolate in Belize is the Toledo Cacao Growers Association (TCGA), which works directly with small farms to source premium, organic beans. The TCGA has helped to improve the quality of Belizean cacao and increase the amount of cacao exports. They offer loans, technical advice, and assistance in gaining access to cacao saplings, which will help farmers raise the quality of their cocoa and increase their earnings.

Belize is also home to a growing number of local chocolate producers, including Ixcacao Chocolate, Cotton Tree Chocolate, Goss Chocolate, and Mahogany Chocolate, among others. These companies are part of a robust movement to reclaim Belize's rich chocolate heritage and promote the country's growers, producers, and makers. They are creating exquisite chocolate using traditional methods and drawing on the long history of the Maya.

In addition to the growth of local chocolate producers, Belize is also seeing an increase in chocolate tourism. Visitors can take chocolate tours, attend the annual Belize Chocolate Festival, and even make their own chocolate from bean to bar.

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