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Comment by Vercruysse Geert on January 14, 2011 at 1:14am
Comment by John Hepler on January 13, 2011 at 3:07pm
Version:1.0StartHTML:0000000149EndHTML:0000001671StartFragment:0000000199EndFragment:0000001637StartSelection:0000000199EndSelection:0000001637Let me first say that I am not an expert, and likely less knowledgable than Mr Geert.

This tale of origin differs from my understanding that pink and white were the color of the original criollo cacao, the first records extant being in parts of southern Mexico. No doubt the white cacao could have also developed in Ecuador and Venezuela, where it would not have been much noticed by natives who used cacao mainly for fermenting alcoholic drinks. Or perhaps it was carried south by Mexican/Mayan traders, who knows?

When Mr Geert says this has been tested and is indeed the “Nacional” type (of Ecuador?) that leaves the more scientific question open: is this the pure criollo type? Remember, the USDA labs consider that there are two genetic types and many hybrids in between. It would not be so difficult to check in with them.  

The white cacao that I have found in Nicaragua has the characteristics of 1] the very young leaves are pale green, almost white whereas iin other cacaos they are red and 2] the pods seem to have 10 lobes, tho sometimes there is some flattening so it appears there are 5 lobes. Also the pods tend to be thicker than most.

In any case, Mr Geert and his comrades have something quite wonderful on their hands, congratulations and fare thee well.

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