Geological and Early Human Influences on Cacao Flavor |
By: Richard Tango-Lowy and Donna McLintock
While our understanding of cacao evolution and genetics has evolved dramatically over the past few decades, much of the chocolate industry, including the fine chocolate industry, still relies on obsolete and inaccurate models of cacao origin and what they imply about flavor. This paper aims to clarify how and why cacao evolved as it did, the impacts of geological and human effects on species variation, and how these have altered the flavor characteristics of some varietals more than others. Along the way, we'll address the meaning of white seed cacao: what it is, and what it isn't.
The HCP is a non-profit organization that cannot continue our work without your support.
We hope that those who are able will strongly consider making a contribution in the form of a donation to the HCP to continue our important work in preserving Heirloom cacao.
We hope that those who are able will strongly consider making a contribution in the form of a donation to the HCP to continue our important work in preserving Heirloom cacao.
The HCP is a non-profit 501c3 organization. All donations are tax deductible.
