CACAO BEANS FERMENTED

The cacao beans fermented, the basis of cocoa and chocolate, are one of Mexico’s many culinary gifts to the world. Cacao beans come from the cacao tree (Theobroma cacao).

The main area for cacao cultivation is in the Gulf coast state of Tabasco, known for its cacao for over three thousand years, since Olmec times. Cacao became especially prominent in later centuries among the Maya in south-eastern Mexico and the Aztecs in central Mexico, playing a key role in indigenous culture and economy. Among Mexico’s indigenous peoples, cacao beans were ground by hand and then mixed with water, ground corn, and chile pepper often flavored with vanilla or some other tropical plant. This drink was known as chocolate.

Aztec emperor Moctezuma drank chocolate daily. The household of Nezahualcóyotl, the chieftain of neighboring Texcoco, consumed more than 20 kg (44 lbs) of cacao a day. Cacao beans were traded throughout the region and were an important item of tribute in the Aztec empire. Cacao beans were widely used in Middle America as a form of currency; cacao beans were accepted in many regions and could be traded for almost anything.

Production methods

The south-eastern state of Tabasco currently accounts for around 70% of Mexican cacao production, with Chiapas adding 29% and Oaxaca and Guerrero 1% between them, though cacao trees are now cultivated as far north as Veracruz on the Gulf coast and Colima on the Pacific coast.

Cacao trees grow up to 6 m high with leaves up to 30 cm (12 in) long. The trees flower from the trunk and older branches. Seed pods contain cacao seeds that look somewhat like almonds.

Harvesting of the pod-like fruit (the caboose) of the cacao tree runs from October to April each year. It is critical to choose ripe pods and mature trees can be harvested several times each year.