THE HISTORY OF CACAO
A GOLDEN FRUIT FROM THE HEART OF THE AMAZON RAINFOREST
Originating in the Amazon jungle, the cacao tree has a rich history. In ancient times, tribes and civilizations engaged in exchanges and gifting rituals, sharing various objects like minerals, animals, and plants unique to their regions. It was through this cultural exchange that cacao emerged from the heart of the Amazon rainforest to bestow its blessings upon the world.
DISCOVERING THE SECRETS OF CACAO
The majority of studies concur that the Mayans introduced cacao to their lands in Mesoamerica, an expansive region covering most of Central America. Around 2000 BC, they unraveled the secrets of this superfood, becoming likely the first to cultivate it and craft a beverage from it (or maybe the first were the Olmecs). This ancient civilization held the concoction in high regard, deeming it "The Food of the Gods," a sentiment reflected in the scientific name of the plant, Theobroma cacao. The term "Theobroma" originates from the Greek words "theo," meaning "god," and "theos," meaning "food."
CACAO WAS PART OF DAILY MAYAN LIVES
Within Mayan society, cocoa was a beverage accessible to all, irrespective of social status. The nobility, however, indulged in cocoa in beautiful vases adorned by skilled artists. While this beverage held the status of a favorite among Mayan kings and priests, it is speculated that their appreciation stemmed more from its invigorating and stimulating effects than its flavor.
THE MAYANS INVENTED THE CACAO-MAKING PROCESS
The Mayans are credited with pioneering the fundamental process of cocoa paste preparation, a five-stage procedure still employed today. Cacao pods are harvested and opened. The stages involve:
1) fermenting the cacao beans (using different techniques) to eliminate bitterness and enhance their full flavor and aroma;
2) drying the cacao beans (using different techniques but generally in the sun);
3) roasting them (using different techniques and unless processed as raw cacao);
4) removing the shells from the cacao beans;
5) crushing and grinding the nibs.
CACAO AND THE AZTECS
Most likely, the Aztecs encountered cacao after gaining control over the Mayans in the southern regions of Mesoamerica. Given that cacao trees couldn't thrive in their own territories, Aztec traders undertook the arduous task of transporting its fuits for hundreds of kilometers. They carried it on foot, using woven backpacks, from present-day Guatemala to their capital, Tenochtitlàn, located in Mexico City. The Aztecs even used cocoa beans as a form of currency, transforming the consumption of cocoa into a genuine luxury affordable only to a select few. This elite circle included rulers, priests, adorned warriors, and cacao traders, thereby elevating the status of the cocoa beverage to an upper-class privilege.
THE CONQUEST OF CACAO
In 1551, Hernan Cortes, a Spanish conquistador, successfully seized control of the Aztec capital, Tenochtitlàn, thereby creating a new European market for exotic foods. Historical accounts indicate that the initial documented shipment of cacao reached the Old World, specifically Seville in Spain, in the year 1588. Initially, the Catholic Church prohibited the consumption of cocoa during designated periods of fasting and abstinence due to its bitter and unappealing taste.
INVENTING CHOCOLATE
Shortly thereafter, Europeans began enhancing the cocoa beverage by incorporating sugar, an additional exotic import from distant plantations. By the late 1600s, they substituted the original water base of the drink with milk, giving rise to the creation of chocolate. In France, chocolate consumption was initially restricted to the aristocracy, whereas in England, the land of entrepreneurs, chocolate was served in chocolate houses, the first of which opened in London in 1657.
THE EXPANSION OF THE CACAO TREE IN THE WORLD
In the 17th century, other European countries were seduced by the passion for chocolate. Italy was among the first to embrace the beverage, and its popularity subsequently extended to the nobility and royal courts throughout Europe. To secure a steady source of cacao, numerous European countries initiated cacao plantations in their colonies. For instance, the British cultivated cacao trees in Sri Lanka and Ghana, the Dutch in Java and Sumatra, and the French in the West Indies and Côte d'Ivoire.
The cacao tree flourishes in tropical regions around the equator. Originating in the lowlands of the South American rainforest, this plant is now cultivated in various regions, including the Caribbean, Central and South America, tropical Africa, India, Sri Lanka, and other Asian countries (refer to the highlighted red areas on the map below).
Its spread around the world is strictly linked to colonial history.
Source here.
INDUSTRIAL AGE, GLOBALIZATION AND MASS CONSUMPTION OF CHOCOLATE
The advent of new machinery during the Industrial Age, beginning in the latter half of the 18th century, enabled the production of solid chocolate bars and the mass manufacturing of chocolate products at a fraction of the original cost. This made the delectable treat affordable to the general public for the first time. Today, chocolate manufacturing has become a blend of art and science. Due to advancements in trade and technology, cocoa seeds and chocolate have seamlessly integrated into the global market economy.
THE SPIRIT OF CACAO AND THE HEALING OF THE WORLD
As we understand it, Theobroma cacao is a Teaching Plant, that is, a plant animated by a higher intelligence with great teaching and healing potential. Its planetary mission is to help weave harmony, love, and peace between peoples.
Today, more and more people are sipping pure cacao and combining it with meditative practices, physical activities such as yoga and dance, spiritual research, and creative expression. More so called "cacao ceremonies" are taking place all over the world. The magic of this plant, indeed of this ancestral medicine, seems to be working to heal the world (see also our sections About Us and The Benefits of Cocoa).