Why is it necessary to preserve the original Cocoa varieties?

Cocoa is the first and the most important ingredient of every chocolate product and over the years the demand for this precious fruit has overcome the production capacities. With the annual increase in demand of over 3%, this gap has the tendency to deepen even more. This expansion puts a lot of pressure on the farmers to produce higher, more productive yields. Cocoa trees are already reached their limits due to aridity, various diseases, extinction of their habitats and exhausting the soil capacities. Let alone the fact that farmers, who don't receive sufficient incentives from the government, lack in the workforce and heavy duty equipment.

To overcome these challenges, scientists have modified the Cocoa plant to be drought and disease resistant. These, modified plants give six times bigger yield than the original Cocoa plants, but with proportionally reduced bean flavor. With the organized financial support from the USAID, farmers have no other options but to grow modified, instead of original, local, varieties. Due to initiated cultivation of Cocoa in other, its non-native countries, today, more then 70% of the world’s Cocoa production comes from Africa,

Renown Swiss chocolate producers avoid using modified Cocoa varieties completely. They opt for the its original varieties exclusively. On the other hand, companies like Mars have for many years been developing and growing the GMO Cocoa varieties in Brazil, claiming that it is inevitable for 70% of Cocoa to be genetically modified in order to be “preserved”.

In South, America USAID managed to corrupt the original Cocoa habitation, the central tropical forest. Under the false pretenses to prevent the cultivation of coca leaves in Peru, Columbia, and Equador, and promises of the same money return,  they provided local Amazon farmers with the free Cocoa plant hybrids. This seed they presented as the variety made by the late Equador scientist Homer Castro. USAID Cocoa is genetically modified and shares no resemblance to the original Castro variety. As a result, today Equador, once a producer of the finest quality Cocoa, exports 50% of its modified beans. Only a few years back they exported 25% of these varieties.

The increasing demand for chocolate, or better yet the increasing obesity and depression amongst people, has indirectly endangered the survival of the original Cocoa varieties because their yield is insufficient to satisfy the ever-rising demand. What an absurd, it has always had the same yield. Once, even the most common chocolate was tastier than the ones with the 70% Cocoa content today. Nowadays, the lack of flavor is compensated with artificial flavors, mostly from GMO soybeans and corn. The deteriorated health of the modern generation, therefore, should not come as a surprise.

The situation with Cocoa reflects the changes happening to almost all the plants we eat. We genetically modify food which becomes resistant to drought, diseases or insects, while, at the same time, we destroy their biodiversity, natural habitat, and soil composition which supplies them with nutrients.

Preservation of Cocoa and its original varieties will prevent further degradation of our planet and maintain its divine taste. Try our Nuestro Cacao of the 100% Raw aroma and unique flavor. By purchasing Nuestro Cacao, you will directly help the survival of the original Criollo cocoa variety and the Ashaninka tribe which collects these beans exclusively for you.

Hay que salvar el Cacao,
El Gringo