Cocoa's Many Uses: A Bolivian Perspective

Bolivia is the world's largest producer of organic cocoa, with the Department of La Paz accounting for 90% of the country's cocoa harvest and 98% of its exports. The cocoa industry in Bolivia is worth over $2 million in exports and has 12,000 hectares of wild cacao farms. The majority of the cacao is sourced from La Paz and Beni, with the latter recognised as the largest producer of organic cocoa in the country.

Bolivia is the world's largest producer of organic cocoa

The majority of Bolivia's cocoa comes from La Paz and Beni, with 12,000 hectares of wild cacao farms and 4,900 of cultivated cocoa. The municipalities of Palos Blancos and Caranavi in La Paz are the largest producers of cultivated cacao, with 5,000 hectares, while the Baures municipality in Beni has over 5,000 hectares of wild cacao. The cacao industry in Bolivia is supported by 8,000 families who are engaged in cocoa cultivation, and this number continues to grow annually.

The cocoa beans from Bolivia are small and prized for their rich, honeyed fruit tones and un-tampered flavour. They thrive in the ancient rainforest cocoa islands of Beni, off the river's edge. The country's chocolate is known for its fragrance and lack of bitterness, with fruity notes. The 68% cacao content in some chocolate bars gives consumers the opportunity to experience a beautiful range of cacao flavours.

The Rainforest Exquisite Products S.A. or REPSA was established to improve the quality of the cocoa harvest in Bolivia. The cacao beans are now coveted by luxury chocolate makers around the world, including Switzerland. However, the harvesting of cacao in Bolivia has not come without controversy. The industry relies on indigenous communities, who are the backbone of the country's cacao economy.

Wild cocoa is produced in Madidi National Park

Bolivia is home to the Amazon rainforest, the native habitat of the tree that gives us chocolate. While the cacao tree has been domesticated and planted commercially in hot, humid climates worldwide, "wild" cacao beans are still harvested from the natural Amazon forests in Northern Bolivia.

Madidi National Park is known for its efforts in responsible tourism and community ecotourism. The park is accessible from San Buenaventura by crossing the Beni River via passenger ferry from Rurrenabaque. Most tours to the park leave from Rurrenabaque, which can be reached by a 40-minute flight or a 20-hour bus ride from La Paz. The best time to visit is during the dry season (from April to October), as wildlife is more likely to be spotted near the river during this period.

The production of cacao in Madidi National Park generates income for local people and contributes to the conservation of natural resources. In 2009, Conservation International, in collaboration with local organisations, developed experimental chocolate bars made from wild cocoa beans sourced from the community of Carmen del Emero, located near Madidi. The project aimed to assess the feasibility of these chocolate bars in the domestic market and ensure that increased cacao production met the economic needs of local workers. Preliminary results showed a demand for at least 29,400 tablets of chocolate per month in the city of La Paz alone.

The country earns over $2 million from cocoa exports

Bolivia is the world's largest producer of organic cocoa. The country earns over $2 million from cocoa exports, with the industry generating an estimated $2 million in exports annually. The cocoa industry in Bolivia has seen significant growth, with exports increasing by more than 100% between 2009 and 2010, resulting in a revenue rise from $1.16 million to $2.38 million. This growth has been driven by increasing domestic demand for good chocolate and the expansion of trade for products such as cocoa butter, powder, and liquor.

The Department of La Paz is the centre of cocoa production in Bolivia, accounting for 90% of the country's harvested cocoa and 98% of its exports. The municipalities of Palos Blancos and Caranavi in La Paz are the largest producers of cultivated cocoa, with 5,000 hectares dedicated to its growth. Additionally, the Baures municipality in the Beni region has over 5,000 hectares of wild cacao.

The cacao industry in Bolivia is closely tied to the indigenous communities and native peoples, who form the backbone of the economy. The country has approximately 12,000 hectares of wild cacao farms, with the beans being prized for their rich, honeyed fruit tones and pure flavour. The unique flavour profile of Bolivian cacao is attributed to the ancient rainforest cocoa islands of Beni, where the beans thrive in the region's specific climate and environmental conditions.

The country's largest cocoa trader, El Ceibo, covers over 60% of the domestic market. However, despite the growth and success of the cocoa industry, challenges such as cold temperatures affecting crops in the Alto Beni region have also been encountered.

The majority of cocoa comes from La Paz and Beni

Bolivia is recognised as the world's largest producer of organic cocoa, with the majority of its cacao coming from La Paz and Beni. In fact, the Department of La Paz accounts for 90% of the cocoa harvested in Bolivia, and 98% of the exports of the sector and its derivatives. The country earns upwards of $2 million from the export of this product.

The municipalities of Palos Blancos and Caranavi, La Paz, are the largest producers of cultivated cacao, with 5,000 hectares. Meanwhile, in Beni, the Baures municipality has over 5,000 hectares of wild cacao. The cacao industry of Bolivia is estimated to generate $2 million in exports, with 12,000 hectares of wild cacao farms.

The cacao beans from Beni are described as small, "almost half the size of their cultivated brothers," and thrive in the ancient rainforest cocoa islands of Beni, off the river's edge. They are prized for their "rich, honeyed fruit tones and un-tampered flavour." The description of these beans harks back to the chocolate coming from the Mojos region of Bolivia, which was historically "valued for its fragrance and lack of bitterness."

The production of cacao in Bolivia has not come without controversy. Similar to the historical use of indigenous communities in Bolivia and other parts of South America to sustain cacao-producing farms, native peoples are also the backbone of today's cacao economy in the country.

Bolivia is not the first country you think of for chocolate

The country's unique climate and geography make it an ideal location for cacao farming. The cacao tree thrives in hot, humid climates, and the Amazon rainforests in Northern Bolivia provide the perfect environment for wild cacao beans to grow. The beans are small and prized for their rich, honeyed fruit tones and un-tampered flavour. The final product has a beautiful range of cacao flavours, with fruity notes and a lack of bitterness.

However, the harvesting of cacao in Bolivia has not come without controversy. The industry relies heavily on indigenous communities, who make up the main backbone of the cacao economy. Additionally, protected areas in Bolivia are under threat from loggers and farmers, which could impact the cacao industry and the local communities that depend on it.

To address these challenges, smallholder farming collectives and indigenous producers are partnering with the Food and Agriculture Organization of the United Nations and chocolate manufacturers to grow the industry and create a more sustainable future for Bolivian cacao. By working directly with the farmers and indigenous people, manufacturers can ensure a stable supply chain and support the local communities.

With its unique climate, rich history, and dedicated producers, Bolivia is poised to become a leading player in the chocolate industry. The country's cacao has already gained recognition from luxury chocolate makers around the world, and the demand for Bolivian chocolate is only expected to grow. So, while Bolivia may not be the first country you think of for chocolate, it is certainly one to watch.

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