The Origin of Cacao is in Ecuador
Cacao traces its origins to Ecuador, where it has played a crucial role in the country's history and culture. In addition to its significant economic contribution and international recognition as a leading export, archaeological studies indicate that cacao was domesticated in the Ecuadorian Amazon. At the Santa Ana - La Florida archaeological complex in the Palanda canton of Zamora Chinchipe province, traces of cacao and other grains have been discovered in vessels belonging to the Mayo-Chinchipe Marañón culture. This finding suggests that these peoples not only thrived in this biodiverse environment but also assigned significant symbolic value to cacao. Research, including stone work and ceremonial vessels, reveals distinctive cultural elements that were part of their funerary and ritual practices. The early presence of cacao in the Ecuadorian Amazon, dating back over 5,500 years, significantly predates its appearance in Mexico, where it is estimated to have been introduced around 3,500 years ago.
Reasons why Ecuadorian cacao may be of the highest global quality:
Favorable Climatic Conditions Ecuador's location right on the equator provides an ideal tropical climate for cacao cultivation. The combination of temperature, sunlight, humidity, and winds favors optimal development of cacao trees.
2. Rich Soil and Abundance of Water Ecuador's tropical soil is highly fertile and nutrient-rich, enhanced by consistent rainfall and natural water sources, which contribute to high seed yields per harvest.
3. Traditional Agroecological Techniques Cacao production in Ecuador is characterized by traditional techniques such as "La Chakra," managed by family groups with an organic and biodiverse approach that includes a variety of timber, fruit, edible, medicinal, and ornamental plants and trees, fostering diverse aromas and flavors in the cacao.
4. Care in Production For example, cacao drying is done manually in small greenhouses, while fermentation takes place in laurel wood boxes using ancestral methods.
5. Exceptional Variety of Cacao Fine aroma cacao is Ecuador's flagship product, internationally recognized for its fruity and floral fragrances. It represents only 12% of global cacao production, with Ecuador leading at 63% due to its geographical conditions, biological richness, and cultivation techniques. This Nacional variety cacao is globally prized for its distinctive flavor and aroma, used in refining chocolates.
Amazon Route: Chakra & Chocolate
Join us on an exciting journey to the Ecuadorian Amazon in Napo Province, just 3 hours from Quito. This experience will immerse you in a unique adventure filled with culture and nature. Explore the Chakra, a family agroecological system where various species of trees and plants coexist: from timber and medicinal to ornamental, fruit-bearing, and edible, including cacao. Learn to craft your own artisanal chocolate and savor fresh products from the Chakra.
Additionally, embark on jungle hikes to stunning canyons, enjoy kayaking or rafting on nearby rivers, participate in ancestral cleansing rituals, and relax in comfortable cabins surrounded by nature, with top-notch food and service. This experience promises a perfect blend of adventure, learning, and relaxation in the heart of the Ecuadorian Amazon.
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