Chocolate Series Introduction
For the month of October, we will be diving into the world of chocolate. From the origins of the cacao bean, to the hands of the farmers who harvest it, to chocolate brands that are using fair trade practices, join us for a six-week series exploring the rich history, sustainable practices, and the overall process of cacao to chocolate bar.
The information in this series is intended for educational purposes. We hope that you use it to share the story of chocolate and inspire a deeper understanding of the journey from cacao plant to finished product with both staff and customers. As price increases continue to affect the industry, educating others can foster an appreciation for the value of chocolate.
The History and Origins of Chocolate
Cacao has a rich and complex history. Early traces of cacao have been found in South America and Mexico. The first evidence of cacao usage dates back approximately 5,300 years to the Mayo-Chinchipe civilization in Ecuador. Traces of theobromine, a compound found in cacao, were discovered in remnants of pottery from this civilization, suggesting that cacao was initially consumed as a drink. Since its discovery in Mesoamerica, cacao has served many functions, primarily as a food source.
Detailed information about cacao’s use during these times is limited due to the lack of written records from these civilizations. It was not until the rise of the Mayan civilization, which had written documentation, that more comprehensive knowledge about how cacao was prepared and used became available. For the Maya, cacao was deeply woven into their daily lives. They not only cultivated it but also used cacao beans as currency and created a variety of ways to prepare and enjoy it.