Heirloom Cacao is an ancestral or traditional cacao varietal propagated on farms
or found in wild or semi-wild conditions that exhibit exceptionally complex, balanced,
and unique flavor profiles.
or found in wild or semi-wild conditions that exhibit exceptionally complex, balanced,
and unique flavor profiles.
Why is heirloom cacao important?
Heirloom and indigenous species of cacao have a number of ecological, economic and social benefits:
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Is chocolate going extinct?
Not yet, but it’s vanishing quickly due to global pressures of climate change, deforestation, disease, and economic turmoil, all of which threaten the supply of high quality, flavorful cacao. Let's look at what's happening around the world:
Cacao in Brazil: Home of the Amazon rain forest, this country is internationally known for the diversity of its cacao species. In early 2000, a scientific expedition discovered rare, blue-colored cacao pods. When returning the next season, scientists found that the trees had been felled for extending cattle grazing pastures. While the rate of deforestation in Brazil has slowed recently, hundreds of square miles continue to disappear and with it, cacao diversity.
Cacao in Peru: Peru’s Ministry of Agriculture calculates that a quarter to a third of its cacao landscape is overrun with foreign cacao species, mostly including the problematic CCN-51 clone. This varietal boasts a higher productivity output and lower disease resistance rate, but is criticized for its bland flavor and its negative implications on local ecosystems. Unfortunately, CCN-51 plantings continue to dominate the landscape.
Cacao in Ecuador: The popular and commercially valuable Arriba Nacional cacao dominated the countryside until a blight struck in the early 1900s. By the year 2000, only scattered pockets of this ancient, flavorful strain remain. Recognizing the national importance of this species, the Instituto Nacional Autonomo de Investigaciones Agropecuarias now prohibits blending other genotypes with the indigenous cacao.
Cacao in West Africa: This area is the world’s #1 cacao producer, accounting for upwards of two-thirds of total global output. Built upon a strong foundation of an indigenous varietal, Amelonado, whose genetics is largely responsible for that core chocolate flavor made famous by candy brands, this strain is being replaced by clone species. These species are valued for their yield and disease resistance, not flavor.
Cacao in Indonesia: The much sought-after “Java A cacao” varietal is being replaced by modern varietals prized for their higher yields rather than flavor profile. Estimates run that the indigenous varietals constitute as little as 1% of the country's total crop.
These are some of the many reasons why preserving and protecting heirloom cacao is so important. We can’t let fine flavor chocolate become extinct! To that end, in the process of heirloom designation, HCP supports both cacao bio-diversity and fine chocolate sustainability.
Cacao in Brazil: Home of the Amazon rain forest, this country is internationally known for the diversity of its cacao species. In early 2000, a scientific expedition discovered rare, blue-colored cacao pods. When returning the next season, scientists found that the trees had been felled for extending cattle grazing pastures. While the rate of deforestation in Brazil has slowed recently, hundreds of square miles continue to disappear and with it, cacao diversity.
Cacao in Peru: Peru’s Ministry of Agriculture calculates that a quarter to a third of its cacao landscape is overrun with foreign cacao species, mostly including the problematic CCN-51 clone. This varietal boasts a higher productivity output and lower disease resistance rate, but is criticized for its bland flavor and its negative implications on local ecosystems. Unfortunately, CCN-51 plantings continue to dominate the landscape.
Cacao in Ecuador: The popular and commercially valuable Arriba Nacional cacao dominated the countryside until a blight struck in the early 1900s. By the year 2000, only scattered pockets of this ancient, flavorful strain remain. Recognizing the national importance of this species, the Instituto Nacional Autonomo de Investigaciones Agropecuarias now prohibits blending other genotypes with the indigenous cacao.
Cacao in West Africa: This area is the world’s #1 cacao producer, accounting for upwards of two-thirds of total global output. Built upon a strong foundation of an indigenous varietal, Amelonado, whose genetics is largely responsible for that core chocolate flavor made famous by candy brands, this strain is being replaced by clone species. These species are valued for their yield and disease resistance, not flavor.
Cacao in Indonesia: The much sought-after “Java A cacao” varietal is being replaced by modern varietals prized for their higher yields rather than flavor profile. Estimates run that the indigenous varietals constitute as little as 1% of the country's total crop.
These are some of the many reasons why preserving and protecting heirloom cacao is so important. We can’t let fine flavor chocolate become extinct! To that end, in the process of heirloom designation, HCP supports both cacao bio-diversity and fine chocolate sustainability.