The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

English Translation:
Fermentation COCOA ST HELENA ...
In Mexico, the cultivation of cocoa was scattered across the warm temperate zone and the country. Since the province of Tabasco, to Michoacan, Colima, Chiapas and Campeche. There was so spontaneous, but also grew four varieties of main plant: Quauhcahuatl, Xochicahuatl and Tlacacahuatl. The bigwigs were the most esteemed of the provinces of Tabasco and Soconusco or Xoconocho, for its large seeds, oil and good taste.

Original Spanish:
En México, el cultivo del cacao estaba esparcido en toda la zona templada y caliente del país. Desde la provincia de Tabasco, hasta Michoacán, Colima, Chiapas y Campeche. Se producía de manera espontánea, pero también se cultivaban cuatro variedades principales de la planta: Quauhcahuatl, Xochicahuatl y Tlacacahuatl.
Los cacaos más estimados eran los de las provincias de Tabasco y Soconusco o Xoconocho, por sus semillas grandes, oleaginosas y de buen sabor.


You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service