Reading some papers about cacao propagation I stumbled upon a granted patent on embryogenesis procedure on theobroma cacao tree. What I found alarming is that as long as a decade there're methods to introduce external traits to the embryo. Oficially creating a GMO cacao tree.
Here's some extract from the document :
"A “foreign gene” is intended to mean any gene or polynucleotide not naturally found in cacao. In addition, this technology enables the…
Added by José Crespo on August 17, 2014 at 5:30pm — No Comments
Cacao is endemic in the locality of Maria Aurora. In the neighborhood of Brgy. Diaat alone, cacao trees are grown in backyards. I was even shown of one resilient and abundantly fruiting cacao that is precariously thriving on a rocky ground on one end of the bridge just on top of its abutment. The tree appears like dangling on a…Continue
Added by Pinoy Chocophile on May 2, 2014 at 1:30pm — No Comments
Dominican Republic is the main exportator of organic cacao in the world. There is a lot of great cacao produced here but not too many people to prepare a great chocolate out of it.
If everything runs well we will be opening one of our ChocoMuseo in Bávaro, Punta Cana on the 15th of November.
For those who never visited us in one of our other ChocoMuseo in Nicaragua, Guatemala and Perú, we will be teaching people about cacao and its artisanal process to be transformed in…Continue
Our family has begun a trip around the world in search of cacao and chocolate. We will be travelling with our kids to France, Germany, Italy, Madagascar, Vietnam, Mexico, Ecuador, and many others. We have started blogging about it on a new site called The Chocolate Chronicles (founded by The Chocolate Life's Clay Gordon).
To find out more about us, try our Backgrounder.
To read the first few…Continue
Chocolate is more than just chocolate - the consumer is often uncritical in its selection and simply eats it without giving it a second thought. This blog(book) communicates knowledge about chocolate in order to in crease the pleasure in its consumption. Chocolate, such as is enjoyed today, is the product of a variety of specialist processes tailored to achieve maximum pleasure. This blog(book) contains a wealth of interesting facts and, after reading it, you will no longer just consume…Continue
In Ecuador, cocoa harvesting takes place two times per year. Harvests runs between February and April, and then again begin again between August and October. This dual harvest system means that cocoa plantations are often busy, as are chocolate makers. However, there are still seasons of the year when the cacao farms are between harvests and things are a bit slower. This naturally begs the question of what to do in the off season for chocolate?
One of the things we always recommend to…Continue
Added by Jeff Stern on August 1, 2011 at 1:21pm — No Comments
One of the interesting programs going on here involves what growers and organizations are calling "super cacao." Turns out that on most if not all cocoa farms, there always happens to be a few trees that have superior yields and greater disease resistance than all the rest.
At first, I had no idea what people were talking about-shortly thereafter, I realized that I knew the two North American landowners who were actually pioneering this effort. They began by identifying and…Continue
ChocoMuseo, the cacao and chocolate museum in Cusco, Peru will open soon.
To have an idea of how it will look like, please look here for taking a 3D virtual tour.
Next step will be to have a real virtual tour where you can read every sign and learn about cacao and chocolate.
Tomorrow, stone-grinding machines will arrive from the US and we will finally be able to taste…Continue
Added by ChocoMuseo on February 6, 2011 at 5:00pm — No Comments
Added by Chad Settlemier on August 9, 2010 at 3:55pm — No Comments
I AM excited to share my photo journal of cacao farming on big island ... http://www.facebook.com/profile.php?id=100000300272243#!/album.php?aid=2063356&id=1244869327
~ aloha ~