- FINEST MEXICAN CACAO BEANS -
Euro-American Cacao Company sources and exports the finest Mexican cacao beans. Through technical advice and financial support to growers' associations in the states of Tabasco and Chiapas, we supply cacao beans that have been thoroughly fermented and sun-dried with the needs of the craft chocolate makers in mind.
As we are also chocolate makers we can offer feedback to both growers and customers, effectively supervising all steps of the value chain from the tree to the end product.
Mexico, birthplace of chocolate
THE FIRST ORIGIN
Mexico is the true birthplace of cacao and chocolate, as it was here where not only both words were coined, but also where rich cacao cultures originated and expanded accross Mesoamerica. Mexican was also the first cacao imported into Europe and Asia by the Spaniards during the XVIth century and of Mexican origin was probably the first documented evidences in the XVIIth century of chocolate being consumed in the territory of the modern United States, specifically in the Spanish colonies of Florida, Texas and New Mexico.
However, after giving both gifts to the world, and being both colonial Mexico and Spain the center of chocolate production and consumption for more than three centuries, the focus was shifted elsewhere, keeping Mexican heirloom cacao varieties and chocolate traditions almost untouched by time.
QUALITY CACAO FROM CHIAPAS AND TABASCO
Mexico's rich genetic diversity spanning millenia is under siege by the introduction of large scale clonal cacao varieties as is the case with most cacao growing countries. Euro-American Cacao Company is determined to support growers' associations in Chiapas and Tabasco with financial and technical support. We think that the best way to preserve Mexico's genetic heritage is to guide the efforts of the growers toward producing high quality cacao beans ready to be used by the specialty chocolate industry.
Our first task is to boost production of the cacao plantations by propagating the most productive and resistant heirloom varieties present in the different communities without bringing new plant material even from neighboring places, then pests and diseases are taken under control with organic practices and last but not least we focus on the training of growers in proper fermenting and drying processes to reach high levels of quality and consistency across the different seasons and harvests.
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