Cocoa's origins in Ecuador

Cocoa, Ecuador’s identity

The cocoa’s origin was internationally recognized of Central America. Nevertheless, an investigation made by the anthropologist Francisco Valdez in 2009 led to Ecuador being known as “The cradle of cocoa”.

Cocoa’s domestication began in Ecuadorian Amazon, specifically in Palanda canton, ubicated in Zamora Chinchipe province, through an expedition where remains of cocoa were found in the vessels used by the Mayo Chinchipe-Marañón culture. With this discovery, it was possible to affirm that, in South America, specifically in Ecuador, cocoa was used and domesticated 5,300 years ago, before the Olmecs and Mayas in Central America 3,800 years ago. The type of cocoa grown in Palanda was Cacao fino de aroma, which represents our country.

Currently, the export of cocoa is of great economic importance for Ecuador for the generation of 940 million dollars. In addition to providing work to more than 600,000 Ecuadorians, either directly or indirectly. In the case of Guayaquil, the historical link is because during the first cocoa boom (1780-1820), fluvial transportation was essential for shipments from the plantations to the ports, making the main port the center of commercialization towards the outside.

In conclusion, we can add that cocoa is a unique identity element, not just because the Ecuadorian origin but also because of the productive versatility that have two varieties in the four regions of the country, raising the gastronomic, sensory, and experiential quality of locals and foreigners.  And you, have you lived the cocoa experience in Ecuador?

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