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
Numerous studies attribute the ancient use of cacao to the Maya, who are believed to have integrated it into their daily lives as early as 2000 BCE, if not earlier. Some sources also mention the Olmecs as the first cultivators of the cacao tree. What is certain is that these peoples regarded this plant as a sacred offering, deeply intertwined with their rituals, cosmology, and worldview. Its spiritual significance still resonates today in its scientific name: Theobroma cacao — literally “food of the gods.”
CACAO WAS PART OF DAILY MAYAN LIVES
Among the Maya, sacred cacao was consumed by everyone, regardless of social status. The nobility drank it from richly decorated vessels, and the beverage was especially valued by kings and priests — not so much for its flavor, but for its energizing, revitalizing, and spiritual effects. The Maya are credited with developing the first artisanal methods of cacao preparation, following a five-step process still in use today: fermentation, drying, roasting (or not, depending on tradition), shelling, crushing, and grinding. They notably cultivated criollo cacao — an ancient and noble variety known for its aromatic finesse and high content of active compounds.
CACAO AND THE AZTECS
The Aztecs most likely discovered cacao when they took control of the southern Mesoamerican regions once inhabited by the Maya. Since cacao trees could not grow in their territory, Aztec merchants would carry the beans on foot for hundreds of kilometers, in woven packs, from what is now Guatemala to their capital, Tenochtitlan (modern-day Mexico City). The Aztecs used cacao beans as a form of currency. Thus, cacao consumption became a true luxury, accessible only to a select few: rulers, priests, honored warriors, and cacao traders. The cacao drink became a privilege of the upper class.
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 allowed the consumption of cacao during ecclesiastical fasting, considering that its bitter taste and liquid form excluded it from being considered true food. However, a heated debate later arose within the Church itself: some theologians and religious authorities questioned whether this exotic, stimulating, and energizing drink violated the spiritual fast. This debate revealed how cacao — beyond its botanical nature — already touched profound dimensions of the body and soul.
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, that flourishes in tropical regions around the equator, 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
With the rise of the industrial era in the second half of the 18th century, the cacao industry developed a mechanized mode of production, making it possible to mass-produce solid chocolate bars and other cacao-based products at a fraction of the original cost. This allowed the general public to access this delicious treat for the first time. The process, which involved machines operating at high temperatures, increased yields and standardized flavor — but also altered some of the cacao’s natural and subtle properties.
At the same time, research into the genetic modification of cacao emerged, aiming to boost productivity or resistance to disease — often at the expense of the plant’s natural diversity and aromatic richness.
Today, chocolate-making has become a blend of art and science. Thanks to trade and technology, cacao beans and chocolate products are now fully integrated into the global market economy.
THE SPIRIT OF CACAO AND THE HEALING OF THE WORLD
According to our understanding, Theobroma cacao is a Master Plant — animated by a subtle and elevated intelligence, endowed with a powerful potential for transmission and healing.
In its natural environment, it is extremely sensitive to what surrounds it, and its beans absorb the aromas of neighboring plants. Their acidity and aromatic profile largely depend on the quality of the soil, its moisture, and its mineral composition.
Its planetary mission today seems to be to weave harmony, love, and peace among beings, by rekindling the memory of the sacred bond between humans, the Earth, and the Living.
More and more people are rediscovering cacao in its pure, living, and organic form, integrating it into meditative, somatic, and creative practices — such as yoga, dance, art, introspection, or in group circles and gatherings. These modern cacao ceremonies, growing in popularity, use cacao as a tool for meditation, connection, and healing.
The magic of cacao, rooted in ancient traditions and carried by a living consciousness, is clearly at work today in the healing of the world.