Pacari Chocolate Visit
Welcome to the magic universe of cacao.
Our aim is throw light on the glad tidings of chocolate, its depths and yields that contain a
unique combination of well-being, enjoyment and intelligence.
Chocolate has made a comeback
Chocolate is hot, Chocolate is cool
Chocolate is no longer the comfort food of sin, but gourmet gold
Every loves Chocolate, and even though sometimes a cliché like overexposure of the cacao
wave is felt, quality has no time factor, and chocolate will never be out of fashion.
There is too much wisdom and vitality inherent in the inexplicable universe of cacao for it to
be yet another passing trend.
The interest in organic cacao is a reflection of awareness and consciousness of nature's
treasures, respect for the earth's original sources of wealth. Organic chocolate is innovation
and renewal, perspective and immersion and looks like the source of all that at is good is
I once heard a chocolate producer say: "Man cannot live on chocolate alone - a woman can
All Nutritionists may strongly disagree, but there are still days where I wish that the
chocolate producers were right. Chocolate is a wonderful food, and I am more than happy to
admit that I am burdened by a heavy vice for good chocolate: I can simply not say no when
offered a piece.
In Denmark we have experienced a development of new quality products and specialties
Never before have the supermarket shelves been offering such a wide range of quality
chocolates, in many shapes and sizes. Some organic, some made from very special beans, or
based on special environmental conditions.
We chocoholics have become very quality conscious when buying chocolate.
It's about pleasure, well-being and quality.
It all began when a beautiful woman caught my eye how else could begin?
On a large, light green surface on on even larger wall at a huge trade fair for sweets and
chocolates was a small opening like the one in on ice cream stand, and there was a petite,
dark haired girl with long hair sitting. It said Ecuadorian Organics on the wall, and among the
samples were cacao nibs, single origin ones from Esmaralda, Manabi and Los Rios, alongside
chocolate covered fruit and espresso beans from Galapogos.
I went down on one knee immediately and popped the question...
Unfortunatley, Carla answered: "1 just got married 10 days ago, and actually think I
married well". When I later met her husband Santiago, I had to agree.
So what is raw chocolate...? In raw chocolate the cacao beans are dried at a maximum
temperature of 50° C rather than roasted.
In this way, not only all the important nutrients but also a large
number of aromas and taste nuances are kept. Raw chocolate has been named one of the super
foods and is regarded as one of the hottest things in nutrition at the moment. Taste wise it can
best be described by comparing it to coffee; dark roast espresso coffee is dominated by
bitterness, whereas light or medium roast coffee is much more aromatic, though not as
distinct as the dark roast.
It is the same with cacao beans; in raw chocolate many of the nuances are kept and this means
that even 100% pure chocolate is a pleasure to eat.
A chrismatic mamma who owns three cacao plantations herself, flirts with us and the black
growers. More cacao fruits are opened so we can taste the different varieties of the pure,
tender fruit.they are green and yellow. Greedily we eat from the fruits as if they were the
last fruits ever.
they have become our common focus. the taste is unique.
The growers never eat processed chocolate that many people on our side of the planet
associate with the real thing and in turn, many of us have no association to or knowledge of
the taste of the raw cacao bean.
A contrast filled universe where Madame and Madame with their manicured hands hold tea
parties in beautiful homes to the sound of delicate porcelain cups, or nibble in a restrained
manner at carefully selected and displayed, choice chocolates at a trendy café in town.
And in contast, these rough growers eating the beans raw. Perfect.
The purple beans are surrounded by a white, sweet tasting pulp, and the colour structure of
the beans is a fascination in itself. The surface underneath the pulp has an almost shining
quality to it, like the shine of a newly polished piece of jewellery riddled with crackles like
The colour range covers a wide range of fine, delicate tones of violet and purple. From deep
violet to light violet and purple.
The living colour combinations in the bean are incredibly unique and bear witness to the
complexity naked eye cannot pick up.
the taste varies a lot. Some beans are very fruity, almost the taste of dried fruit. Others are
hard and have an acid, bitter taste with a bad aftertaste like that of rancid almonds. Others
yet again have a light, crunchy and nutty taste, delightful and delicious.
Afterwards we are invited in, at one of the few houses built of stone in the settlement, for a
wonderful home cooked meal prepared by young, lovely, shapely black women with a twinkle
in their eye. Chicken soup that has been simmering for a long time, organic bananas, salad,
rice and fried plantain bananas. It is worryingly addictive to be here and breathing in such a
Santigago Peralta and Carla Barboto are the founders of Pacari, a company that produces
organic chocolate in Ecuador.
In addition to the organic chocolate production they are also constantly initiating new
projects, all with the aim of improving the conditions of the growers and the primary
producers, furthering organic growth, preserving the rainforest and of course maintaining
the quality of the finished chocolates. Pacari is more than chocolate, and the enthusiasm of
the founders reaches much further than to self-interest. The chocolate is the product of a
well-functioning cooperation between Pacari and 800 organic growers in the local regions. A
cultural heritage must be kept and the forest saved.
their overshadowing ideology is to respect the rhythm of nature and the universal order.
Pacari and the people and companies they cooperate with are working to create a varied
chocolate experience, to protect nature by shade growing the cacao trees and by using gentle
harvesting methods.The balance between production volume and fine craftsmanship is the key
to the high quality end product.
Seasons and diverging years are a natural part of the ever-changing nature, and also what
makes it unique. The chocolates are different from region to region. They are a product of the
soil and climate in which they grow; single origin chocolates in sync with the intelligent
rhythm of nature. the very best of the heart of the bean must fulfil its potential in the final
cast chocolate bar, and it must be a direct reflection of the qualities of the harvested bean. No
more, no less.
The level of ambition at Pacari is sky-high, and the entire enterprise is based on solidary
and social values as well as on a connection to he place and the culture. The intension s to
refine the taste of good cacao and at the same time expand the production. The biggest
challenge s to create the best of the best n the right quantities.
The cacao beans, subject to constant checks, are "Ecuadorian Arriba Nacional beans. The
vision has been constantly revised and the ambitions constantly expanded. It has become an
idealistic, avant-garde project with real depth.
Initially the intension was to create the first original organic chocolates of the highest quality
within the borders of Ecuador. Later these were made from raw chocolate, and now both
roasted and raw chocolates of the highest quality are produced. The best damn chocolates on the
continent to be more precise.
The entrepreneurs take pride n the fact that the whole process from bean to bar is carried
out in Ecuador; they look upon this as a gain not only for them, but also or the country.
Already seven year ago, organic raw cacao nibs were exported under the trading name SKS
farms. It was not until later that they felt confident enough to market their own brand.
The project has since grown in size and reach, far beyond their dreams.
Passion goes hand in hand with science.
OASIS OF THE RAIN FOREST
In addition to the production, one of the part projects is establishing agricultural schools
whose purpose is to make the next generation aware of the advantages of organic farming. We
visited two schools both beautifully situated in the rainforest, in the middle of nowhere. One
of the schools is for 12 to 15 year-olds who live in harmony with nature for 2-week spells
at a earning about organic farming, farming the land and being self-sufficient.
Computer skills are also taught as they are important for the new generation so that they can
get in contact with the surrounding world.
A mental shift in deeply rooted patterns of thought is needed in order to increase the next
generations understanding of the overall connections and in this way enhance their
appreciation of the precious rainforest. the students learn about technology, industry and
practical improvements and doings; knowledge they pass on to their parents.
At another beautiful school the students of all ages had just completed their course and were
getting their diplomas.
They were beaming with pride.
For awhile these voluntary students often have to neglect the home, the family and any
children a bit in order to participate in the course about and in the raw jungle. It takes a lot
of self-discipline and commitment to a cause that can not manage on its own.
Everything is done in harmony with nature, to encourage it and cooperate with it rather than
manipulate and destroy it.
In the jungle you find prolific and healthy trees alongside so-called lazy trees that grow big
without producing much. One of the projects is using grafting to transform the old lazy trees
into super trees. First step is cutting the old tree almost down to the ground. The process
leaves large question marks among the growers who are ultimately responsible for the
When you cut down a tree, you lose at least one harvest, an unsafe investment; but in the long
run you secure a stronger source of income.
A tree is capable of bearing fruit three years after it has been grafted.
Grafting is done by cutting a twig, the size of a pen, off a so-called super tree and grafting it
on to an old tree with strong solid well-established roots.
the twig must be grafted on fairly low where the vitality of the tree is strongest. The tree
must at the time be maintained constantly, kept at a height of maximum four metres, so as to
centre the energy in the middle of the trunk and so that the tree is kept at a manageable
height for the grower. The branches are pruned in a specific order to let the sunlight in to
the middle of the tree and to avoids the fruits being shaded by leaves or branches. This way
you can also prevent insects or fungi from attacking the trees.
It is important that the trees not only grow, but also deliver.
As a soucre of income is momentarily lost to the grafting process, the presence of other fruit
trees such as banana, papaya, mango, coconut and chilli is therefore essential, trees whose
crops are fairly prolific until the new super trees are ready to produce satisfactorily sized
In the future, the way to protect nature in general and the jungle in particular is actually to
use shade growing. The cacao tree is not very demanding in this respect as it can be planted in
the shade without having to cut down trees, and it will grow in a gentle harmony with
surrounding trees in a self-increasing interplay.
Natural organic principles take care of this, and by using shade growing we move closer
towards a biodynamic set of values.
In order to further organic growth and improve the conditions of the growers, optimism and
social responsibility must really be encouraged. Cooperation among the growers is a
challenge in itself as it goes against their inherent Latin culture. Additional efforts must be
made to encourage solidarity, unity and a sense of belonging, and these foreign words have to
become a natural part of the growers' sense of self. In Practical life the growers work as day
labourers for each other so that they can cooperate, inspire and learn from each other, each
grower having his personal strengths, weaknesses and knowledge.
These ideas are not yet manifest but still in embryo. But they are growing and taking seed in
what seems to be fertile ground.
For financial reasons the plantation owners are sometimes forced to sell their plantations to
investors interested in a quick profit and not in looking after the rainforest.
the rainforest tree is of the highest quality and therefore the best in the market, so the
buyers are people who are simply looking for a high price for a cut tree of the highest
quality. In the middle of the jungle idyll we saw trucks laden with cut trees on their way to be
sold. It was like watching part of one self being chopped down and driven off.
The growers who are forced to sell are not proud of this need either, and often they move
away after Having sold the land as they do not have the heart to face the consequence of their
action or watch a development of the former lush areas.
SOMETHING IS BREWING
the cacao trees in the jungle have their own eco cycle. When pulp and beans have been
removed from the cacao fruit the outer shells are left on the ground next to the productive
trees. The moisture in the shells attracts miniature fruit fly-like insects that in turn
pollinate the flowers thus creating the foundation for
the next generation of fruit, and chocolate for us.
Here is small, closed, efficient, self creating cycle which renews itself in harmonious
progress and enhances the general ecosystem.
From flower to fruit to bean to disappearance men it starts all over again.
Something is brewing that gets under our skin.
this is scrupulously honest account of a small niche that is growing ever stronger.
A significant part of Pacari's general ideology is cultivating long lasting relationships with
like-minded people with the same universal values.
Also from other places on the planet. Pacari is interested in deep social contacts and
commitment to partners.
SENSE EXPLOSIVE RAW POWER
The starting point for the production of raw chocolate was primarily a desire to safeguard
and keep the precious properties and nutritional advantages of the cacao bean. Through
experimenting, taste advantages were discovered in the raw version. A taste of finesse and
purity with super powers.
In the raw finished chocolate you sense a very subtle and fragile flavour with rich, refined
and complex nuances, and the pure taste must not be drowned out by other elements, it can be
enjoyed on it's own, as it is. That is, you are allowed to share it with other people, if you
FROM GROUND TO GOLD
The yellow cacao fruits of the "Arriba National" type are quite resistant and are harvested
with care by the growers.
Enter the beautiful Viviana.
Viviana is a sharp, passionate, clever, professional controller, visible at the harvest of the
cacao fruit as well as at the final chocolate tasting of the finished product. She is a
perfectionistic chocolate enthusiast who is passionate about her profession and who is well
respected also among the men where it might be hard for a young, beautiful woman to be
respected for her abilities and not just for her gender.
During harvest, Viviana has a selective eye for the physical characteristics such as size,
appearance and colour, in addition to her good nose for smell.
The smell reveals more or less everything and is probably the most important factor in the
catagorization of the fruit. If the smell is deep, harmonious, well-balanced with good notes of
fruit and flower, you are off to a good start towards a perfect end result.
The pulp around the beans may be very sweet, but from this does not necessarily follow that
the beans are too. Many factors make up the picture, the pulp may easily be bitter and the
beans sweet, and vice versa. Viviana helps teach the growers about modern, organic
methods, and she helps evaluate and classify the cacao trees.
that the fruit is fresh and healthy and sufficiently ripe is naturally most important.
Overripe fruit and fruit that are not ripe enough make for bad chocolate that is not sensual.
Viviana looks for the optimal signs of beauty such as the fragrance of jasmine, a perfectly
ripe fruit,a touch of acidity in the pulp, light notes of fruit and a medium bitterness in the
The Cacao fruits are meticulously classified and only the best are chosen. After they have
been harvested the beans are taken out, ready for fermentation.
The care with which the beans are treated at this stage and during these early stages is
crucial for the quality of the finished chocolate.
During the fermentation and drying processes, each batch of cacao beans must be treated with
meticulousness and care. The workers must be flexible and knowledgeable when it comes to
the changeable conditions of the beans, the day, the light, the time of year, the climate, the
wind, the temperature etc.
The fermentation process gives the chocolate its unique taste and you cannot do without it. The
sugar in the white, fruit like pulp around the beans is turned into alcohol. The liquid
evaporates and some of it penetrates the core of the bean, while the full potential aroma
richness is released.Several factors are of importance, and it is the interplay between pulp
and bean, a love symbiosis, which creates the distinct cacao smell and taste. This is a
completely natural biological process, at the same time it is a very fragile process which
calls for full attention on the living and ever-changing micro organisms. The level of light,
heat, humidity and fermentation as well as the progress of fermentation must constantly be
checked. Sloppiness during this delicate process is potentially disastrous.
Square wooden boxes are used to achieve optimal and effective fermentation, they are well-used
boxes with healthy living bacteria; with new boxes it is harder to achieve the same level of fermentation.
The wooden boxes are placed in sets of three large or three small ones
where, on day one the cacao beans are placed in the first box to be poured into the second box
on day two, with the bottom beans now at the top a homogeneous fermentation can be achieved.
On day three the beans are moved into the last box, same procedure as on the previous day.
The fermentation goes on for a further 3 to 6 days, depending on the previously mentioned
light and climate conditions.
Banana leaves are added in order to protect and keep the important enzymes of the cacao
Small holes are found at the bottom of the wooden boxes, these help expel humidity.
Humidity is the most destructive factor in the production of high quality chocolate, and must
be avoided at all cost.
If just one bean is mouldy, then the whole batch must be thrown out.
the fermentation process only takes 3 to 4 days if the temperature is high, and 5 to 6 days if it is lower.DRYING
Already outside the building where the drying takes place the distinctive divine smell of
freshly made chocolate is felt, seeping out from between the cracks in the wooden walls. The
soothing intense fragrance fills the room due to the vaporization from the cacao beans, and
we have only reached the drying phase.
If the beans are dried on fairly large wooden boards, bamboo if you have it with a plastic
covering above to shade the beans from the strong, ultraviolet rays of the sun. When the
beans are lying there spread evenly and thinly it is easy to see that no two beans are alike.
They are all unique in shape, character and colour. The rich, deep aromatic nuances are
created through a well-balanced drying process that is neither fast nor too slow.
If the beans are exposed to extreme, harsh, concentrated heat, a natural defence mechanism
process starts to tighten the outer web around the bean, closing its outer shell too soon. This
creates bitter substances that enter the core of the bean instead of just staying in the outer
shell. The bean becomes acidy and hard.
Once again, allowances are made for changing light, humidity and temperature conditions.
The routines are changed summer and winter depending on the sun's position, strength and
shade. The beans must be in constant contact with oxygen during the drying process.
Therefore the beans are turned over regularly ensuring a constant shift in position and sun
exposure to all sides.
These are people hired to guard the beans and turn them over at regular intervals, the
frequency of which, once again, depends on the time of day and year.
Drying takes approximately five days.
After which the core of the bean has changed colour. From being exclusively dominated by
violet tones the colour scale extends to ranging from dark red, copper like and golden
nuances to an almost black colour. Light brown, dark brown and clay coloured combinations
are seen, and even a colourless quality occur at times.
Money does not just grow on trees, it is also lying about in the road. As we speed through the
landscape high on all the impressions, we catch sight of a batch of cacao beans laid out to dry
on the asphalt in a cocktail of exhaust gasses, mountains, houses and trust consensus. Did you
ever...; chilli fruit and corn have been seen like this, dried fish and coconuts on the rooftops.
But black gold on the road...
As a result of our increased expertise we are naturally curious to taste these noble beans. We
leave a few Indian dollars in exchange and sample the goods. One currency is as good as
another. And we have to admit that these beans are much more flat and very bitter. They do
not at all have the refined, delicate depths that so elegantly characterize the raw fermented
We agree that these beans will mostly likely end up in the sugary chocolate bars used for
keeping children quiet. To each its own.
Just where the mountain bends we reach a beautifully situated factory at the foot of the
mighty Andes. Here we are welcomed by a stronger, enticing smell of real chocolate being
produced, it wafts into our nostrils making us exited and unfocused.
We have to be sterile in order to even gain access to the building where the precious
processes are carried out. Washed and scrubbed, we take off any jewellery, plastic or other
loose hanging objects. White sterile clothes and hats that cover scalp, skin, hair and ears,
are donned and the ensemble is completed with blue footies to completely keep out any
potentially unwelcome visitors. recognizable, like mummies we enter the universe of
delights, a smell fit for gods.
The whole room oozes with chocolate creation; a rich, saturated, full-bodied and completely
different natural swell takes over all of our senses.
We are defenceless when it comes to this invasive smell, we can almost taste that the
chocolate has not been heated. The essence of the aroma of the bean. The factory is its own
small oasis of smell. Here the cacao beans are handled with care and selected by hand. The
outer layer of she removed from the beans and the full potential of the cacao is set free. All of
this takes place at low temperatures, including melting and conching. Here they make cacao
nibs and pasta, covering chocolate and anything else you could ever dream of in the world of
Ultimate enjoyment is a virtue. And moderation is a balancing act.
Chocolate tasting is a subtlety that comprises all senses and taste buds, and demands the
complete presence and attention of the taster in the unique moment of enjoyment.
the complex taste, several levels, heights, waves and nuances which appear in your mouth at
All senses are involved and equally important.
The strategy of chocolate tasting is as follows
Use your eyes.
Look at the chocolate, it's structure and colour. Notice the surface, is it shiny or mat.
Crackled or smooth.
If the chocolate is dominated by white contours, it has been kept at a wrong temperature.
Chocolates must look fresh and inviting also after a while meaning that it has been stored
Listen, when you break a piece off a bar of chocolate. The sound must be hard and crisp. Not
Now it is ready for use in a recipe. Or to be eaten. Raw chocolate has the same crisp sound as
A small revolution in itself.
Touch the chocolate.
How does it feel in your hands. e it, is it sticky and grainy or hard and smooth. Once again the
right temperature is important.
Smell the piece you just broke off, or smell the chocolates. Notice which aromas are
released. Which associations do you get. Is it a nutty smell, are there nuances of fruit.
Mocha, coffee, flowers or simply cacao. Can you sense the level of roasting. Close your eyes
to intensify your sense of smell.
Now you are ready to taste,
Put a piece into your mouth. Chew on it briefly and let the flavour spread in your mouth.
Notice all nuances, they tend to come in waves, notes of fruit, intensity, acidity. Is it a bitter
and sharp taste, or is it sweet and full-bodied. Complex and sophisticated, or light and fine.
Some chocolates start off being anonymous but have an explosive aftertaste. Is the aftertaste
pleasant and lingering? Does it really step up or is it tame? Can you taste the jungle and the
rainforest, flowers and fruit? Nut and coffee? Strong or light roasted beans? What is the sum
of the overall impression?
In certain climate areas where the cacao fruit now the soil is affected by a special element,
nameIy the volcanic ashes unique to these geographical areas. The ashes have for thousands of
years been enriching the soil on many levels, giving its crops an extra dimension of richness
of flavour, nuance, depth, nutrients and Universal energy.
We are dealing with strong forces here adding exactly that extra vital glow to the crop
forming a synthesis of a multi-dimensional character.
It is impossible to copy volcanic soil, so vulgar, primitive imitations are left in the dirt
THE NECTAR OF GODS
For all chocolate lovers it is a liberating revelation that research has concluded that cacao is
a healthy, vital food source, and that the cacao bean, the source of all good chocolate, has a
unique, complex composition and a magic formula.
Cacao need no longer be debased to a stimulant, nutritionless stimulant at that. And for
women especially, it is a small evolution in itself to have it declared that chocolate is not a
fattening food for lazy comfort eaters with no self-discipline.
Chocolate is spiritual food that tastes of the nectar of gods.
THE NOBLE BEAN
The noble power of the bean was already known in the early civilzation of South and Middle
America long before europeans ever had the opportunity to get near it. As one of history's
most important Indian cultures the Olmec was probably the first civilization to grow the cacao trees
some 3000 BC.
the location was the Gulf of Mexico around Tabasco. only a few things left behind from their
era, and they are probably best known for their abnormal stone heads, but linguists have had
a look at their language and in a reconstruction the word "kakawa" is found. their humid well-suited
climate with tropical rainforest makes it even clearer that the
cacao plant had good growing conditions here.
The Mayans followed. The period is around 300-900 AD.
They took over the basic cacao knowledge from the Olmec and their conviction was that the
tree belonged to the gods and that the cacao fruits were the God's gift to man. They had their
own specific cacao god, Ek Chuah. In the strange stone palaces and temples of the Mayans,
they carved pictures of the cacao fruit which for them was a
symbol of fertility. Hieroglyphs written on paper made from bark show the connection
between gods and cacao.
The time was one of great artistic endeavours, intellectual and development. Cacao was used
during sacred and mind enhancing ceremonies, sacrificed to the gods of the Mayan Indians.
Specific rituals were necessary in order to get a good harvest, and the planting ceremonies in
the growth period became an important part of the growing. Both innocent and more
hardened, bloody rituals took place.
They gave the cacao tree the name cacahuaquchtl and the word chocolate stems from the
word xocoatl (bitter water).
The original much spoken of Mayan cacao drink consisting of cacao olia flowers, spices
(chilli and paprika), and possibly corn or another kind of binder, comes from that period.
The foam was a crucial part of the drink exactly as it is in our cappuccinos and exclusive
espresso based coffee drinks today.
The Aztec settled in the old Mayan territories around the Gulf of Mexico and took over the
certainty of the therapeutical power and magic of cacao, its being a source of vitality and
spiritual wisdom. Tenotitlan, their capital city situated 2500 metres above sea level, is our
It was too cold and dry to grow cacao in the city, so the beans were brought from the
rainforests down south.
According to myths, the snake god Quetzalcoatl brought the cacao tree from heaven to man and
his mission was to teach them the art of growing the blessed tree. Cacao was
associated with the Aztec flower god, symbolizing poetry, art and song, and with his better
half the flower goddess.
Quetzacoatl, however, had to flee his kingdom and promised to return at a different time as a
different being to recapture his kingdom.
It was 1519 and the Spaniard Hernando Cortez arrived with his men on the coast of Tabasco
and was by Montezuma II regarded as a reincarnation of Quetzalcoatl whose
return had been prophezised the same year, so the Spaniard received a royal welcome.
Cortez quickly caught on to the financial value of the cacao bean as a food and as a currency,
and among the many gifts he received a cacao plantation.
He saw the potential of the cacao tree and started plantations around the Caribbean Sea,
Mexico, Ecuador, Venezuela, Peru, theAmazon, Jamaica and Haiti. The
plantations in these original regions still retain a status of having the most valued varieties
of the bean. Cortez should furthermore be honoured for having brought the cacao bean to
In 1502 Christopher Columbus was actually the first European to come into contact with the
cacao bean in Guanaja, but he did not spot the potential and remained ignorant of the
influence, status and financial value that the bean had for the natives.
To the Aztec, cacao was holy and was first and foremost used ritually and shamanically. and
as a currency. It was not until later that the connection between gastronomy and the cacao
bean became more explicit.
Montezuma II, the Aztec chief, was a renowned chocoholic. Writings tell us that he drank 50
cups of chocolate a day from a gold cup that afterwards was thrown into the channel next to
It is said that he had to get up his strength before he visited his harem. In the burial chamber
of Montezuma, the Spaniards later found millions of cacao beans.
A nice little nest egg you might say.
It was the Swedish botanist Carl von Linnaeus who in 753 named the cacao tree "the food of
the gods". The concentrated areas on the world map of the cacao bean became blurred and
spread to more classes in society in several geographical areas on the globe. Globalzation
started its sphere.
The expansion of industrial production in Europe, experiments with cacao substitutes,
dilution of the real thing, quantity and commerciality led to the 1900s becoming the century
where the exclusive, wise fools' gold was placed in vending machines, suffocated by additives,
sugar, milk powder, masonry dust, potato flour and lead.
The power and essence, which were its trademarks on the South American continent, were
reduced, and chocolate prejudice century was born where the illustrious image of cacao was
put in a a misleading light.
The accessibility of the common man to luxury items corrupted its matter and reputation.
The nutritional wealth that the cacao bean had in its naked simplicity disappeared together
with any kind subtlety and sense of quality, and as a natural result of this prejudices and
scepticism were given room to grow when it came to products called chocolate, which had
nothing to do with the noble bean. The Vekao syndrome. A blessed cultural heritage was
degraded to being an unhealthy and environmentally unfriendly wrapped sweet.
In the quality movement of this century, cacao is earning back its lost respect and there is
now actually cacao in chocolate. The golden fruit is once again defined as a vital source of
food, a psycho asset and a nourishing eat with a medicinal character.
The apparent new cacao understanding and occupation are more than just a passing trend.
It reaches beyond health and taste. It is about perspective, awareness and reunification of
man and nature. Reconnecting with purity, simplicity and authenticity.
An organic revolution and a human, universal responsibility.
In the complexity of the cacao tree there is something inexplicable which is spoiled when we
take it apart and minimalize it in confined settings.
In historical tales and sagas, the cacao tree symbolizes an intelligence which at a high level
is instrumental in the creation of balance and harmony between man and nature in case of
lost or violated ground. The multiplicity of the cacao tree reminds us that nature can still be
saved, due to the trees ability to recreate balance in its surroundings, the capability of
growth and harmony in the rainforest.