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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.
Cocoa beans come in three primary species, Criollo, Forastero and Trinitario. Criollo is the cream of the crop and has the most delicate and complex...Bite In