Cacao is a gift from Mexico to the world!
Long before chocolate became a globally known, cacao was cultivated and consumed by Mesoamerican civilizations. Cacao has a deep connection to Mexican history, culture, and cuisine, considered heritage of Mexico.
Today, cacao from Mexico remains an important agricultural product. Incredibly, Mexico is a country with regions that have the characteristics suitable for growing cacao.
Furthermore, the story of Mexican cacao is a history of agriculture, trade, ceremony, Indigenous knowledge, and culinary tradition.
Origin of Cacao in Mexico
Cacao has its origin in Mexico. Its scientific name: Theobroma cacao, contains its essence, as the first word is of Greek origin and means “food of gods”.
According to scientists, the earliest evidence of cacao use in what is now Mexico dates to approximately 1900–1800 B.C.
The origin of the cacao tree is found in the states of Campeche, Chiapas, Tabasco, and Veracruz, along the Pacific Coast of Mexico.
Cacao in Pre-Hispanic Mexico
Cacao had great importance for Mesoamerican cultures.
For ancient Mesoamerican societies, cacao was much more than an ingredient.
The Olmecs, Mayans and Aztecs considered it sacred. It was food, a sort of “currency” exchange, and served as a religious symbol.
The Olmec civilization is widely associated with some of the earliest known use and cultivation of cacao in Mesoamerica.
The Olmecs of La Venta, in the state of Tabasco, were the first humans to taste chocolate as a drink.
Later, the Maya and Mexica (Aztec) civilizations incorporated cacao into their cultures.
The Maya used cacao in beverages and incorporated it into cultural and ceremonial practices. The Mexica also valued cacao highly, and cacao beans were used as a form of currency and a unit of exchange.
The word cacao itself has ancient Indigenous roots. Mexico’s agricultural authorities note connections to terms including kakaw in Maya and cacáhuatl in Nahuatl.
Cacao, the food of the gods, was also a symbol of wealth. Only nobles, warriors and high society figures could drink or store cacao. As a chocolate drink, it was reserved only for warriors and high society figures and, in some cases, was intended for celebrations or rites.
Traditionally, the ground cacao seeds/beans were mixed with water, and spices were added.
As a symbol of wealth, the jicara, a gourd where the cacao was served, was adorned with a teaspoon of gold, silver or precious woods.
The Mexica associated cacao with the human heart, as both contained precious liquid.
The Aztecs used cacao as currency. It is said that Moctezuma came to accumulate a fortune of 100 million cacao seeds/almonds. The Aztecs were also the first to start growing cacao.
Finally, cacao is documented in an ancient Mayan stone stelae.
Cacao Characteristics
The cacao tree grows to a height of 20–40 feet, usually remaining at the lower end of this range. Its oblong leathery leaves measure up to 12 inches in length. The leaves are periodically shed and replaced by new leaves. The new leaves are red when young. The flowers are odorless or foul-smelling. They are abundant twice a year. The flowers grow in clusters directly from the trunk and limbs and are about ½ inch in height and breadth. They can be white, rosy, pink, yellow, or bright red, and are pollinated by tiny flies.
After four years the mature cacao tree produces fruit (pod) and may yield up to 70 fruits annually. The fruit ripens in less than six months. The cacao fruit is an elongated pod about 14 inches in length, and about 5 inches wide. The fruit (pod) of the cacao tree is oval shaped and has a hard shell. It grows directly from the tree or on its oldest branches. The cacao pods can range in color from bright yellow to deep purple. Each pod has numerous ridges running along its length and holds 20 to 60 cacao beans. A cacao tree normally bears between 15 and 20 fruits (pods).
The cacao fruit is an elongated pod about 14 inches in length, and about 5 inches wide.
Natural Environment of Cacao
Cacao trees grow in the forest understory. Cacao thrives at altitudes of 100 to 1,000 feet above sea level in areas with temperatures not below 68 °F or above 82 °F.
The minimum necessary rainfall is about 39 inches, distributed throughout the year. 59–79 inches of rainfall are optimal.
Successful cultivation requires deep well-drained, porous soil that is rich in humus.
Types of Cacao
There are three types of cacao:
- Creole: Creole cacao represents 10% of world production and is reserved for the finest chocolates.
- Forastero: Forastero cacao represents more than 70% of the world’s cacao production. It is the most used cacao plant in the production of chocolate bars. This cacao plant requires minimal maintenance, such that the crop that the market requires is easily achieved.
- Trinitarian: Trinitarian cacao is a hybrid between the Forastero and the Creole. This cacao plant emerged in the attempt to combine the resistance of foreign cacao with the aroma and flavor of Creole, to produce cacao with great flavor, easy to plant, and disease resistant.
In Mexico, most cacao originates from the “Creole” variety, which surpasses in quality.
Cacao Production in Mexico
Mexico is the 8th in the production of cacao in the world. Mexico produces more than 25 thousand tons of cacao per year, and continues to maintain a significant cacao industry.
In Mexico, the cacao industry is worth about 51 million pesos (mdp) per year and generates about 55,000 direct jobs.
In Mexico, cacao production is concentrated mainly in indigenous communities in the states of Tabasco, Chiapas and Guerrero. These states contribute more than 27 thousand tons annually.
In the state of Chiapas, cacao is grown mainly in four regions: North, Central, Soconusco, and Selva-Norte. The state of Chiapas accounts for about 33% of cacao production in Mexico.
The states of Veracruz and Nayarit have great potential for cacao cultivation, due to their temperatures and climates.
The industry is particularly important for rural communities in Tabasco, Chiapas, and Guerrero. Beyond supplying cacao for chocolate, the crop contributes to agricultural livelihoods and supports a broader cultural heritage.
There is also growing interest in sustainable and agroecological cacao production. Mexican agricultural programs have promoted practices intended to support both cacao producers and the ecosystems in which cacao is cultivated.
Cacao cultivation is particularly suited to warm, humid environments and generally benefits from shade provided by taller trees. Mexico’s agricultural information service identifies favorable conditions including temperatures around 22–28°C and substantial annual rainfall.
Tabasco: The Heart of Mexican Cacao Production
Tabasco is the leading source of cacao in Mexico. Its tropical climate, rainfall, soils, and traditional cultivation systems create favorable conditions for cacao trees.
In the state of Tabasco, cacao is planted in 10 of the 17 municipalities, with the municipalities of Comalcalco, Cárdenas, Cunduacán and Huimanguillo. These account for 87% of the entity’s production. The state of Tabasco contributes to about 67% of the volume of national production.
How Is Cacao Produced in Mexico?
Producing high-quality Mexican cacao involves several stages, from growing the tree to carefully processing the harvested beans.
1. Growing the cacao tree
Cacao grows on the tropical cacao tree, Theobroma cacao. The trees thrive in warm, humid environments and often grow beneath or alongside taller shade trees.
Cacao pods develop directly on the trunk and branches of the tree. When the pods reach maturity, farmers harvest them by cutting the fruit from the tree.
2. Harvesting the pods
Inside each pod are cacao beans surrounded by a sweet, white pulp.
3. Fermentation
After harvesting, the beans and pulp are removed from the pods and placed together for fermentation.
Fermentation is one of the most important stages in cacao production because it helps develop the flavors and aromas that will eventually define the chocolate.
Mexican agricultural guidance describes fermentation lasting approximately three to seven days, depending on the process and conditions.
The oval beans (seeds) are about 1 inch long. Inside the cacao pod they are covered with a sticky white pulp.
4. Drying
Following fermentation, cacao beans are dried, commonly in the sun. Drying reduces moisture and helps stabilize the beans for storage and transport.
Mexico’s agricultural authorities describe traditional sun-drying periods of approximately seven to ten days under suitable conditions.
5. Roasting and processing
Once dried, cacao beans can be transported for further processing. Depending on the desired product, the beans may be roasted, cracked, and separated into nibs.
Cacao beans (seeds) are “cracked” into pieces called nibs in the process of chocolate elaboration.
The nibs can then be processed into cacao liquor, cacao powder, or cacao butter—or used in chocolate production.
Cacao Importance in Mexico
Currently, the importance of cacao as an agricultural product is prevalent. In soil conservation the cacao tree is a good crop to in land reforestation, as it contributes a large amount of organic matter to ecosystems. This benefits the conservation of soil, flora, and fauna.
Final Thoughts
The next time you enjoy chocolate made with cacao from Mexico, remember that its story began thousands of years ago. From the tropical landscapes of Tabasco and Chiapas to contemporary chocolate makers, Mexican cacao continues to connect agriculture, culture, and flavor.
Mexican cacao is not simply an ingredient—it is a taste of Mesoamerican history.
Author: AllMexico.store
References
Cacao México (cacaomexico.org)
Did you know?
Legend has it that the god Quetzalcoatl gave men the cacao tree.
Traditional cacao beverages were very different from the sweet chocolate drinks familiar today. Cacao could be combined with water, spices, herbs, chile, vanilla, and other ingredients.
Cocoa and chocolate are not the same. Cocoa is a processed ingredient, which is used to make chocolate, spreads, cereals, etc. Cacao is the raw material. Chocolate is one of the products that are made from processed cocoa. It may contain preservatives and refined sugars.
Cacao Grijalva is a cacao produced in the Grijalva region of Tabasco and protected under a Mexican Denomination of Origin.