... I have figured out that I don't know much at all. I read and heard their were three varieties namely Criollo, Forastero and Trinatario. Just today have read a paper on new classification that names 10 genetic varieties. I look forward to reading through the forum threads and growing my knowledge of this fascinating bean its history and its apparent nutritional benefits.
The world has a view of chocolate (commercial sweet) which they directly relate to high % cacao chocolate and cacao products. I believe this is wrong and through this forum and research I want to find the truth and teach people this truth.
So please help me find the truth about this fascinating bean