Beyond The Cocoa Pod
The cocoa produced on the tiny islands of Trinidad and Tobago is incomparable…hands down!
As a Trini, there are three things about my country of which I am absolutely certain:
Trinbagonian women are the most beautiful in the world
Our annual carnival festival is the greatest show on earth and
The cocoa produced on our soils is incomparable...hands down!
While I am open to having healthy discussions about the accuracy of points one and two with other Caribbean folk, I am not budging on the third. Trinidad and Tobago is widely known as the producer of the best quality cocoa from which the most delicious chocolates are made.
Cocoa being harvested before being processed.
So what makes our cocoa so good? I will venture to say it’s because God is a Trini...everybody knows this. But at the risk of offending my readers, there are definite factors that contribute to our cocoa crops being vastly superior to many others. One such factor is the climate. Trinidad and Tobago is ideally located outside of the hurricane belt and enjoys the perfect balance of rainfall and sunshine which helps in growing quality crops. Also, the unique variety of cocoa produced on the island, known as the Trinitario Cocoa, is identified as a high-end quality cocoa for it’s deep flavor and perfect balance of floral notes.
History
Trinbagonians have a long and rich history of producing cocoa, one that dates back more than 200 years. It is this experience that saw the hybridisation of the Criollo variety (brought and planted by the Spaniards in 1525) with theForastero variety that yielded the Trinitario cacao we know and love today. Cocoa definitely contributed to the socio-economic development of the country, accounting for 20% of the world’s cocoa production by 1830 behind Venezuela and Ecuador. By 1920, Trinidad and Tobago reached its peak, producing an amazing 34,000 tons. And while the country did move away from cocoa to focus on sugar and oil, today we are witnessing the reemergence of the cocoa industry. Many entrepreneurs are once again seeing the value and tremendous economic potential of the cocoa pod, using it to produce cacao, cocoa nibs, cocoa powder, dark chocolate and gourmet milk chocolates for international trade.
Possibilities
There are many avenues that can be explored by the government and individuals to ignite a passion for the local cocoa tourism. This is the perfect opportunity to inspire a new generation of chefs and chocolatiers who can use the science of making chocolate to create sustainable careers. There is room for more local chocolate products on the shelves just for amateur and home cooks who enjoy experimenting and creating new dishes. Locals can participate in chocolate fairs and tours of cocoa processing facilities. This will create jobs while providing a new outlet for entertainment beyond what locals are accustomed to.
Just recently, local Soco superstar Machel Montano received a grant from the Trinidad and Tobago government to aid in taking his 60% dark chocolate brand Montano’s to an international market. This is definitely a step in the right direction.
Montano’s 60% Dark Chocolate. Photo courtesy: Facebook.
We at The Caribbean Export Company take pride in making all your favorite Caribbean products available to you wherever you are in the world. If you need to be reminded of how good our local chocolates are, we have a selection of chocolate snacks manufactured in Trinidad and Tobago in our online store on sale now! Also just in time for Easter!
Check out the links below.
Charles Chocolates Bobbie, chocolate coated peanuts.
Charles Chocolates Jordan Almonds; chocolate coated almonds.