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In the Dominican Republic the differential between fermented and unfermented cacao is called Hispanola and Sanchez respectively.  I was wondering how do they differentiate in other countries around the world?  I have read that somewhere between 12 and 15 percent of the cacao out of the DR is fermented.  Other countries like Grenada all the cacao is fermented from what I have read.  How are the different types of cacao labeled in other countries and which countries have more fermented cacao and why?

FYI There is a small town on the Samana Peninsula called Sanchez.  From what Don Hector Rizek told me, because the cacao was shipped out of the town it was called Sanchez.  I guess no one fermented Dominican cacao back then.

Does anyone know when fermentation started to develop in countries like the Dominican Republic and when the name Hispanola was first used?

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