Cocoa History

Cocoa began its long history in Trinidad and Tobago in the 1700s. In 1716 a Criollo variety of cocoa from Mexico was first planted in Trinidad. However, many of the plants started to die around 1728 due to an incident called the “Blast”. As a result, planters from Trinidad went into South America and brought the Foresto which they inter planted between the Criollo plants that had survived. This resulted in a hybrid variety which they called the “Trinitario”. This fine quality cocoa was exclusive to Trinidad and Tobago and became a major agricultural export for the country at the turn of the 19th century.

Trinidad cocoa is most prized because of its high quality, fine flavor, and distinct fruity taste. Also, a careful post-harvest processing technique ensures a unique blend. Today, Trinidad and Tobago is recognized by the International Cocoa Organization (ICCO) as one of the ten countries in the world that produces fine flavour coca.