"Clay, Walter, where can I find out more on fermentation methods for different beans? Any recommended reading?"
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Walter Rieger
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Clay Gordon commented on Walter Rieger's blog post Cacao species"Clive, Walter:
The term "criollo" is Spanish, not Aztec or Mayan. It means roughly "native" or "from here" as in comida tipica y criolla. Forastero means, roughly, foreign. Criollo was the cacao that was growing in what…"
Walter Rieger commented on Walter Rieger's blog post Cacao species"Dear Clive:
All the cacao that was grown in ancient times in mesoamerica was designde as criollo by their inhabitants, they found out that the whiter the seeds the less bitter is the taste of cacao. White beaned are a special genetic degeneration…"
Clive Brown commented on Walter Rieger's blog post Cacao species"THis is really important info regarding the nomenclature of cacao breeds. I was under the impression that forestero was grown out of the original native criollo because it was hardier and produced more fruit, and also that trinitario was…"
Walter Rieger commented on Walter Rieger's blog post Cacao species"Similar "Trinitario" events ocurred in several other places in America where purple and white or pink seeded cacao where grown together, you just can not call them "Trinitario" because they didn´t originate in…"
Chocolate University Online commented on Walter Rieger's blog post Cacao species"The Trinitario variety which originated in Trinidad, where it derived its name from, is a crossbreed of Criollo and Forastero which is why its being a separate type is arguable. What I didn't know though was how it rules over the market. Thank…"
Thomas Forbes commented on Walter Rieger's blog post Cacao species"Last summer a number of cacao farmers mentioned a cacao blanco. I have not seen it yet but will explore it more on my next trip."
Clay Gordon left a comment for Walter Rieger"Walter:
Welcome to TheChocolateLife. I look forward to hearing more about your work in establishing a plantation in El Salvador.
:: Clay"
Walter Rieger posted a blog postCacao species
Dear Friends: There is just one species of cacao but different strains: Theobroma cacao, which is highly variable in its morphology depending of many surrounding factors and a quiet high unstable inner genetic, can be basically catalogued into two groups: The ones with purple seeds and the ones with white seeds. The purple seeded trees occasionally produce an offspring of a “albino” Cacao, which in some cases will bear only white seeded offspring creating a new strain by its own genetic…See More
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Cacao species
Posted on October 13, 2011 at 10:19pm 7 Comments 3 Likes
Dear Friends: There is just one species of cacao but different strains: Theobroma cacao, which is highly variable in its morphology depending of many surrounding factors and a quiet high unstable inner genetic, can be basically catalogued into two groups: The ones with purple seeds and the ones with white seeds. The purple seeded trees occasionally produce an offspring of a “albino” Cacao, which in some cases will bear only white seeded offspring creating a new strain by its own genetic… Continue
Comment Wall (1 comment)
- At 8:46am on October 14, 2011, Clay Gordon said…
Walter:
Welcome to TheChocolateLife. I look forward to hearing more about your work in establishing a plantation in El Salvador.
:: Clay
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