Tag Archives: Pacari

Pacari and Ecuador’s Chocolate History

For the months of June and July this past summer, I lived in Ecuador working in hospitals and living with host families. I spent one month in the Andean capital city of Quito and one month in the large coastal city of Guayaquil. Before coming to Ecuador, I had a general idea of things that I associated with the country, such as the Galápagos and Ecuadorian hats. Another one of my associations was chocolate. I knew that the chocolate in Ecuador was special, but I didn’t know why. I knew that I had heard people talking about Ecuadorian chocolate before, so I was excited to try this exotic form of chocolate, a commodity I saw daily in the United States. On one of my first days in Quito, we went to a large open-air market to shop and look at the handmade goods. One of the booths set up was selling a chocolate called Pacari. It was covered in a black wrapper with a different stripe of color for each kind of chocolate. I had finally come across some authentic Ecuadorian chocolate and I was ecstatic. I bought at least ten bars, very excited to bring them back home for my family to try and to try for myself. To my surprise, this chocolate brand kept appearing in stores all over Ecuador. I had assumed it was a small chocolate company that only traveled to a few craft markets. However, this Pacari company had a monopoly over the Ecuadorian chocolate industry. Everywhere a tourist would shop for Ecuadorian goods, a Pacari chocolate bar was sure to be presented, boasting of its 100% Ecuadorian cacao.

Some of the brightly colored Pacari bars with local flavors.

I was lucky enough to see this Ecuadorian cacao in person, in addition to eating the delicious chocolate made from it. During one of my weekend excursions to hike through the Amazon rainforest, our guide pointed out a tree with strange yellow-green oval pods growing straight from the branches. He cut one of these extraterrestrial-looking pods off and split it open with his machete, encouraging my group to each take one of the slippery, white sections and suck the pulp off of it. He explained to us that this was a cacao pod – the main ingredient to chocolate. I remember loving the sweet-sour taste of the white pulp – I even went to eat a second one – but I was trying to imagine how they were converted into chocolate. It wasn’t until taking this class that I realized the coveted cacao beans were inside of the white pulp. Living in Ecuador exposed me to some of the main topics we learned about in class, but without the framework of our chocolate class, I was ignorant about the realities of the chocolate-making process and types of chocolate companies in the world. Using my own experiences as inspiration, I will now explore the history of chocolate in Ecuador and analyze the Pacari chocolate company, using my new lens from AFRAMER 119x to engage with the topics.

A photo from my own camera roll of the cacao pod that we ate. I wasn’t aware that the cacao beans were encased by the white pulp.

Ecuador’s history with cacao and chocolate has been long; arguably the longest relationship with cacao that any region in the world has had. This is because the Amazon basin in the Andean region is considered to be the area where cacao originated. This region overlaps with part of modern day Ecuador. So it is no stretch to say that chocolate originated in Ecuador. Scholars theorize that cacao spread from Ecuador through trade routes up north to modern-day Mexico, where is gained popularity with the Olmec civilization (Coe and Coe). After Europeans discovered cacao, Ecuador became one of the largest exporters of cacao in the world and retained this status from the mid-1600’s to the early 1900’s. In the 1900’s, Ecuador lost a large portion of its cacao trees to a disease called witches’ broom, which knocked down its export volume (Leissle). Since then, Ecuador has regained its stake in the world chocolate market. In 2017, it was projected to hold 5.9% of the world production of cacao, coming in fourth place after the Ivory Coast, Ghana and Indonesia (Leissle). Ecuador also produces 75% of flavor beans in the world, which are beans that have a rare or prized flavor profile (Leissle). There are two major types of cacao trees that are grown in Ecuador. The first is nacional cacao, which is native to the area and is an example of a flavor bean. The second is CCN-51, which is a hybrid cacao plant that was bred to resist disease and produce more cacao than its natural relatives (Leissle). This hybrid brings up many topics about the sustainable future of cacao. While it does not have the same flavor as the nacional cacao, it is much more fruitful. Ecuador does not have the status as the largest cacao exporter in the world anymore, but it is still a major player in the global chocolate production chain and stays current with all of the modern advances in cacao growing.

Although Ecuador is a small country, it produced 100-400 thousand tons of cacao in 2014-2015 alone.

The world of chocolate is not all delicious treats and beautiful creations, however. There is a dark side that most Hershey and Cadbury consumers are not aware of. A huge amount of labor is required to harvest cacao pods and transform them into the beans that are sold to chocolate manufacturers. Throughout the world, the labor that is used to obtain cacao beans is sometimes not ethical. In South America and West Africa, the examples of child labor and extremely poor working conditions are staggering (Off). Children are often exploited to work long hours on cacao farms that their families also work on. The Harkin-Engel Protocol was passed in 2001 and aims to end the worst forms of child and forced labor on cacao farms after striking evidence of modern day slavery was found on cacao plantations (Ryan). The labor of cacao harvesting is at the base of the chocolate supply chain. Other players in the chain include cacao farmers, the local community, the national government, and finally the global market and big chocolate companies. Each layer has its own role in creating the chocolate that sits on supermarket shelves, but each layer is not equally recognized. It is important to acknowledge each player in the supply chain and to consciously buy chocolate that does not have any forced labor or modern slavery in any link of the chain. With these considerations of unethical labor in mind, we can examine the Ecuadorian chocolate brand Pacari and determine its values.

The country of Ecuador has the slogan “ama la vida’, which means love life. This slogan accompanies the logo on the Ecuadorian tourism website, which promotes exploration of the unique country. This website has an entire section dedicated to ‘Ecuador and Chocolate’, which is another example of how important chocolate and cacao are to the Ecuadorian culture. On this website, it cites Pacari chocolate as “one of the most well-known brands of chocolate in the country” (Chocolate Ecuador). Pacari obviously has a monopoly on the chocolate industry in Ecuador, meaning that it holds a lot of power in its ethical decisions and sourcing. The video below is on the tourism website and discusses the role of chocolate in Ecuador. It has multiple examples of the Pacari brand, which highlights how much of an impact Pacari has on the current Ecuadorian chocolate market.

A video on the Ecuadorian tourist website that highlights how important chocolate is to Ecuador’s history and culture.

The Pacari website is very user-friendly, with options to have the language be in English or Spanish. The website explains the companies’ story and guidelines. Started in 2002, Pacari Chocolate is a family-owned company that set out to change the way chocolate was made in Ecuador (“Pacari Chocolates”). The name Pacari meaning “nature” in the native language Quechua is a symbol for what the company stands for. They use only Arriba Nacional cacao, which is a cacao plant that is native to Ecuador. They source this cacao from small farmers that are local to Ecuador. This type of sourcing is called tree to bar, which they advertise on their website. Tree to bar and bean to bar companies are the gold standard of chocolate production, because they ensure a direct line between the chocolate producer and cacao harvester. This cuts out middlemen that can obscure the fact that there are unjust labor practices happening somewhere along the chain. The goal of Pacari chocolate was to change the history of chocolate in Ecuador, and the popularity of this clean-sourced cacao is helping that goal become realized.

A video that is on the Pacari website, showing images of how their cacao is harvested and their chocolate is made.

While Pacari advertises its tree to bar methodology, it does not have a list of the farmers it works with readily available on its website. There are videos of the cacao harvesting and chocolate making processes, as shown above, however there are no individual accounts of farmers the company has paired up with. In past sections of this course, we have examined similar bean to bar companies that readily advertise the farmers they have worked with. Perhaps Pacari does not advertise this because it is not as much of a focus in Ecuador as in the United States. Or perhaps there is another explanation, because the company is very proud of the fact that it only uses organic Ecuadorian cacao. The addition of a video of the farmers Pacari has teamed up with or a section of the website dedicated to them would strengthen the brand and drive their message home.

Another aspect of the Pacari chocolate company that can be tied back to our class is its ingredients. A large selling point that Pacari uses is its ‘exotic ingredients’ from around the area. Passion fruit, coffee, Andean rose, lemongrass, Cuzco pink salt, golden berries, Andean mint and chili are all flavors that are mixed with the Ecuadorian cacao to produce the Pacari bars. Each of these flavors is indigenous to the region around Ecuador, and Pacari really plays up this fact. They are trying to sell a wholly Ecuadorian bar and they utilize other indigenous flavors to help do this. This ties back to some of the early lessons of our class, when we discussed the different flavors that would be used in Mesoamerica chocolate compared to the flavors used in European chocolate. Flavors like chili were used hundreds of years ago to mix with chocolate and they are still being used today.

As a foreign tourist visiting Ecuador with no prior knowledge of chocolate, it was clear that Pacari was very popular in the country. Its advertisement of being a unique Ecuadorian bar, with Ecuadorian cacao and flavors, definitely worked on me. This marketing, combined with my prior notion that Ecuadorian chocolate was special, created a very sellable product. Researching the chocolate company now, I am thankful to hear that I purchased from a socially conscious brand. They source their cacao from local farmers in Ecuador that they have a relationship with, cutting down the supply chain from laborers to chocolate manufacturers. While this company is well established in Ecuador, the next step is to make a name for itself in the international market. Pacari is sold in major cities around the world, but only in select stores. They have an incredible marketing concoction; chocolate made from locally sourced ingredients in the country where chocolate originated. And they have ethical practices that need to be shared around the world. Tree to bar companies are more expensive to finance, but they are the future if we want to eradicate unfair labor around the world. Supporting chocolate companies like Pacari is a solid first step in making the chocolate production chain less corrupt and more ethical.

Works Cited

Carol Off. Bitter Chocolate: The Dark Side of the World’s Most Seductive Sweet. Random House Canada, 2006.

Chocolate Ecuador – País Del Chocolate. http://visit.ecuador.travel/chocolate/?lang=en. Accessed 3 May 2019.

Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. Third, Thames & Hudson Ltd, 2013.

Kristy Leissle. Cocoa. Polity Press, 2018.

Martin, Carla. Mesoamerica and the “food of the gods”. February 6, 2019.

Martin, Carla. Modern day slavery. March 27, 2019.

Martin, Carla. Sugar and cacao. February 20, 2019.

Orla Ryan. Chocolate Nations: Living and Dying for Cocoa in West Africa. Zed Books Ltd., 2011.

“Pacari Chocolates.” Pacari Chocolates, https://www.pacarichocolate.in. Accessed 3 May 2019.

What future for the Arriba terroir?

In the primary chocolate consumption markets, the demand for mainstream milk chocolate bars has stagnated amid health concerns from consumers. This new market behavior has in turn been boosting the fine or flavor cacao segment, whose beans are used to produce a less fat, high-end, more expensive chocolate. Ecuador is the first exporter of fine or flavor cacao in the world and his star cacao, internationally renowned for his specific flavor, is the Arriba cacao. This leaves us to wonder what is so specific about the Arriba Terroir? What is the country doing to preserve its traditional beans? And what developments can we expect in the production of chocolate from those beans?

Overview of the cacao industry in Ecuador

There are two varieties of cacao currently produced in Ecuador: the Nacional (fine or flavour cacao, “FFC”) and Colección Castro Naranjal 51, “CCN-51” (a bulk or ordinary cacao).

The CCN-51 was created by the Ecuadorian agronomist Homero Castro who grafted in 1965 few strains of cacao to fight against the plagues that were destroying the traditional cacao cultures. The result is a clone resistant to diseases created from the Iquitos (Ecuadorean- Peruvian 45.4%); Criollo (Amazon, 22.2%) and Amelonado (Ghana and Central America 21.5%) strains. For many years the cacao industry marginalized this variety for its acidity and astringency. The following article provides additional information on the CCN-51 origins and its current recognition on the international cocoa market : www.elcomercio.com/actualidad/negocios/cacao-ccn-51-paso-de.html

On the other hand, the Nacional has been cultivated for centuries in the areas of the upper basin of the Guayas river in which estuary the city of Guayaquil can be found. Guayaquil is still today the main export port in Ecuador in which all exports of cacao are being made. Since this time, the Nacional was known as Arriba cacao (“the cacao from above/up the river”). It is known for being exclusively produced in Ecuador, for having a very short fermentation and for producing a chocolate that is soft, with an intense savor that provides complex aromas. It is described as having « a floral profile with blackcurrants and spice» by Sarah Jane Evans, founding member of the Academy of Chocolate, in her book “Chocolate Unwrapped” (2010).

Both the cultivated area for cacao and the cacao production have increased in the past 10 years reaching 388,000 Ha [1] and 260,000 MT in 2015 [2]. Approximately 600,000 people are involved directly in the cacao production chain (4% of the economically active population and 12.5% of the agri EAP) [3]. In 2015, 87% of the total cacao exports were beans’ exports (raw product), 30% of which from the CCN-51 type, 47% from the Arriba type of less quality ASE (mainly to the USA), 23% of the Arriba types of better quality ASS and ASSS (mainly to Europe and Japan) [4].

http://www.anecacao.com/index.php/en/estadisticas/estadisticas-actuales.html

Fig. 1

The FFC market represents 6 to 8% of the total world production of cacao, and Ecuador, leader in this sector, produces 54% of this segment [5]. In 2015, the FFC Panel of the ICCO reviewed the Annex « C » of the International Cocoa Agreement 2001 and confirmed Ecuador as a 75% partial exporter of fine and flavor cacao:Fig 2Fig. 2

 The production of Arriba cacao throughout history

The Nacional cacao has been cultivated at least since the 1600s along the Daule and Babahoyo rivers’ shores when it was already known in international markets for its strong and distinctive floral aroma. Until 1890 it was the only strain cultivated in the coastal region of Ecuador (with the exception of Esmeraldas province) [6] when pods from Trinidad called « Venezuela » were introduced. Following the frosty pod and witches’ broom diseases, foreign strains were introduced in a larger quantity in Ecuador. More than 95% of the original area previously planted with Nacional cacao had been replaced by hybrid material involving foreign clones, particularly of the Trinitario types[7]. This has led to the dilution of the Arriba flavor in the Nacional cacao population.

According to Cristian Melo, Researcher Universidad San Francisco, Quito, 2011, in an interview with the Heirloom Cacao Preservation Fund (“HCP”): “In 1997-98 El Niño event, wiped out most of the Nacional crop and prompted many growers to switch to CCN-51”.

Multiple genetic analysis and research have been conducted in the 2000s in privately-owned plantations or national parks and forests by organisations such as the HCP or the Instituto Nacional de Investigaciones Agropecuarias (“INIAP”) National Institute for Agri-fishing Investigations to identify trees of the Nacional strain[8] [9]. In 2009, INIAP collected DNA samples from cacao trees throughout Ecuador, and only 6 trees (out of 11,000 samples) were genetically pure Nacional. That’s a mere 0.05% of the cacao trees that were analysed [10]. Those studies have proven that most of the Nacional cacao today is genetically a mix between many different varieties with the original Nacional strain. To highlight this diversity, a classification system of the Ecuadorian Nacional cacao has been proposed [11]:

  • Ancient Nacional (aka Antigüo Nacional): genetically pure Nacional cacao tree
  • Landrace Nacional: young plantings of genetically pure Nacional cacao
  • Heirloom Nacional: open-pollinated coastal Ecuadorian cacao trees whose DNA is at least 80% Nacional
  • Complejo Nacional: trees that are at least 50% Nacional but does not include CCN-51
  • Modern Nacional: Nacional-based clones and hybrids, as well as descendants therefrom, developed by INIAP or other agricultural institutes in the interest of increasing yields for commercial production, excluding CCN-51

The characteristics of these Nacional hybrids differ from those of the Ancient Nacional – the most visible differences being the pods’ color and shape as highlighted by the pictures below:

Fig 3Fig. 3

Differentiation of the Arriba Cacao

More generally, there are many factors that make the Arriba cacao from the Nacional hybrids differ from other types of cacao and define the Arriba Terroir, unique to Ecuador [12]:

  • Polycultures is required
  • High sensitivity to climatic changes
  • Specific soil composition (volcanic close to the Andes becoming more alluvial close to the ocean)
  • Longer Maturation period
  • Beans of bigger size
  • Less fat (for example the Complejo Nacional is assumed to have less than 48% fat while Forasteros have more than 50%)
  • Human factors during harvest have a bigger impact on the yields and quality of the beans: the Arriba beans have to be harvested in the morning and opened latest on the following day to not harm the fermentation process
  • The post-harvesting process requires natural tools such as wooden tools, jute bags, natural light to not risk alteration of the Arriba savour
  • Short fermentation period: 1-2 days of fermentation when other types of cacao require on average 6 days

Although the Arriba taste is unique and distinctive, there is much more to this product than meets the eye (the tongue?): multiple genetic passports impacting on the size and the weight of the beans, soil compositions, harvest and post-harvest processes even within the same country that constitute the complex Arriba Terroir. As explained by Prof. Carla D. Martin, Department of African and African American Studies at Harvard University in her interview for Formaggio Kitchen “Chocolate and the Cost of Terroir” (2014): « To put it simply, there are many complicating variables – climate, soil type, bean variety, post-harvest conditions, chocolate manufacturing, etc. – that play into the expression of flavor from a variety of cacao of a certain origin ». It is thus impossible to propose a single quality definition (and price premium) for the Arriba cacao and the ICCO had to classify it as below (from the highest to the lowest quality).

  • ASSPS Arriba Superior Summer Plantation Selecta
  • ASSS Arriba Superior Summer Selecto
  • ASS Arriba Superior Selecto
  • ASN Arriba Superior Navidad
  • ASE Arriba Superior Epoca

All these qualities are recognised and dictate a premium on the NY and London stock exchanges.

Fig 4Fig. 4

As we can observe on this chart, the higher Arriba qualities (ASS & ASSS) have always managed to attract a premium above the CCN-51 in the past five years.

Government support for the Arriba cacao

As explained above, the Arriba cacao in Ecuador faces many challenges : scarcity of genetic content, high sensitivity to climate changes and diseases, low production rate etc. which made it difficult for small producers (49% of the cacao producers in Ecuador cultivate less than 10 Ha [13]) to sustain its production, switching to CCN-51 or other crops and putting the country at risk of losing its competitive advantage and leadership in the international cacao market for FFC. As highlighted by Susanne van der Kooij in her “Market study of fine flavour cocoa in 11 selected countries – revised version”, Royal Tropical Institute (2013): « In 2005, the ICCO downgraded Ecuador’s cocoa from being rated as 100% fine aroma to 75%, due to the introduction of- and problems with the CCN-51 variety, especially the mixing of CCN-51 with the Nacional ».

Thereafter the Ecuadorian government decided to work on the revalorisation of the Arriba Cacao and that same year the Ministry of Agriculture, Livestock, Aquaculture and Fishing (“MAGAP”) signed the Ministerial Decree No. 70 which declares cacao as a Symbol Product of Ecuador (highlighting its importance in the history of the country, and in its social, economic and political development as well as for its unique qualities recognized internationally). Again in 2005, the MAGAP signed the Ministerial Decree No. 60 in which it is declared that the Nacional and CCN-51 beans cannot be mixed and appointing the ANECACAO as responsible body for issuing the Certificates of Commercial Quality for Cacao Export [14].

Fig 5Fig. 5

In 2012, the MAGAP launched another project of « Reactivation of National Fine and Flavor Coffee and Cacao» with the primary objective of boosting the Nacional cacao production. The project’s timeline is of 10 years with the first focus 2012-2016 being on the promotion of the cultivation and the second focus 2017-2021 being on the other segments of the value chain (such as transformation). For the first phase, the government has committed on the rehabilitation of 150,000 Ha and to increase the production from 5 to 25 qq/ha/year in order to reach a total export volume of 700,000 MT/year. The project will provide plants, technical tools, pruning to plantations older than 10 years (50% of the plantations), and promotion of cloning gardens with a total investment of 66.8 millions USD [15]. The government has made a video to promote this initiative:

https://www.youtube.com/watch?v=ZKT1bfD952c

In 2014, the Ecuadorian Institute of Intellectual Property (“IEPI”) approved the first use of denomination of origin (“DO”) for the Arriba cacao as detailed in the following publication from the Institute: https://www.propiedadintelectual.gob.ec/iepi-entrega-primera-autorizacion-de-uso-de-la-do-cacao-arrib/

The government also declared an agricultural emergency in 2015 due to the unusual excessive humidity of the dry season (due to el Niño) which created an explosion of Monilla (cacao disease). The MAGAP implemented a plan that allowed the recovery of the whole country’s production particularly through distribution of kits to fight against Monilla. The ministry also started a campaign of information directed to 200,000 families of producers providing free input and technical training.

As explained above, in 2015 the government has also managed the renewal of the classification of Ecuador by the ICCO as a 75% partial exporter of fine and flavor cacao and has now the objective of achieving 85%.

Through all these actions, the Ecuadorian government have provided a strong support to the Arriba Terroir and is not only providing confidence to the small farmers to invest in further production but also to the international markets (ICCO, buyers etc) that the country will maintain its level of Arriba exports while preserving the quality of the product. Its efforts to reverse the trend that the Arriba cacao would disappear by 2025 have been working so far as described in the following article: https://www.eltelegrafo.com.ec/noticias/economia/8/ecuador-vendio-usd-750-millones-en-cacao-en-2015

 Demand for FFC

Defining the demand for FFC is a difficult task particularly « due to the niche character of craft chocolate and specialty cacao » as described by Prof. Carla D. Martin, Department of African and African American Studies at Harvard University, in her article “Sizing the Craft Chocolate Market”, Fine Cacao and Chocolate Institute (“FCCI”).

The demand for FFC is multiple:

  • From the big traditional chocolate-makers which have some Premium quality products (well established for many) and that need FFC from specific origins to maintain the distinctive savour or colour of their chocolate.
  • From the craft chocolate-makers, a smaller segment that is however growing, who create gourmet chocolate for which they almost uniquely use FFC.
  • From the direct trade chocolate-makers that work directly with producers of FFC.

In general, the chocolate consumers’ demand has changed in the past years with the following criteria becoming more important:

  • The quality of the product with consumers looking for stronger or specific flavours
  • The health and nutritional properties of the aliments
  • The origin, traceability and production process (and to a certain extent the sustainability and impact on the environment)

Chocolate consumers require thus a higher content of cacao with specific origins and terroirs (where the savour and quality of the grains are critical) [16].

This extract from the article “Premium chocolate ‘leg up’: how to win fine flavor cocoa status “ by Olivier Nieburg, 2016, Confectionarynews.com summarizes the FFC market mood today:

Laurent Pipitone, director of the ICCO economic division, said at the Cocoa Revolution conference there was « strong growth in demand » for fine flavour cacao. It comes amid premiumization in chocolate within developed markets as manufacturers experience growth in dark chocolate tablets with high cocoa percentages. « We have more and more chocolate tablets and consumers willing to pay a higher price for chocolate tablets » said Pipitone. « We are far from the wine market but the wine market can be an example on how the trade can develop in future years ».

The demand for cacao in general is also expected to grow with the increase of the world population, particularly in emerging countries where the chocolate consumption is still low today[17]. This might not however benefit directly the FFC market but will certainly put pressure on bulk cacao production and prices. What is unclear at this stage is whether this effect will push all cacao prices upwards or reduce the spread between bulk and FFC, which could lead to more farmers switching to CCN-51 in Ecuador (which might consequently create a bull market for FFC too as it becomes scarcer).

Domestic transformation industry

Only 10% of the cacao beans produced in Ecuador are actually processed locally, even for semi-transformed products (butter, liquor etc). Only 1% are processed into chocolate (Bars, powder etc) [18]. These new chocolate-makers are creating a trend in the country and are led by groups such as:

As mentioned by Paul Richardson in his article « The choc of the new », The Economist 1843 (2017): «We are not talking mass-market slabs: these are chocolates that take you on a journey, carrying the palate on intense flavour-waves of citrus and red berries punctuated with earthy notes of walnuts, cedar and tobacco»

Such a culinary journey that travelling bloggers dedicated they blog on Ecuador to the tasting of 21 local bars : https://www.livingthedreamrtw.com/2014/07/the-21-chocolate-bars-we-ate-in-ecuador_14.html

Arriba cacao SWOT analysis

Fig 6

Conclusion

With a flavour appreciated by all cacao connoisseurs around the world, the Arriba cacao presents many opportunities for Ecuador (the only country in which it grows with this distinctive flavour and quality), as long as the local regulatory bodies and the main actors of the cocoa value chain maintain their current efforts of preserving the Nacional genetics and quality while increasing its production and productivity in a sustainable and environmental manner. The government intervention through its Arriba Rehabilitation Program and potentially the implementation of technology for quality control will in that respect be crucial to the future of the Arriba cacao in the world. Still very under-developed is the local transformation industry that has however started to gain ground with award-winning chocolate such as Pacari bars. If more investments are made into this industry domestically, developing more Ecuadorian high-end single origin bars, it seems safe to predict that the Arriba Terroir will soon become to chocolate what the Bourgogne is to wine: a classic!

 

Sources and References:

Fig. 1: ANECACAO website

Fig. 2: ICCO website

Fig. 3: www.nacionalcacaoconservation.org

Fig. 4: M. Acebo Plaza, Escuela Superior Politécnica del Litoral ESPOL, « Industria de Cacao », Apr. 2016

Fig. 5: FAO, IICA

[1] Instituto Nacional de Estadísticas y Censos (“INEC”) National Institute of Statistics and Census

[2] Asociación Nacional de Exportadores de Cacao – Ecuador (“ANECACAO”) National Association of Cacao Exporters

[3] Ramírez, Pedro: “Estructura y dinámica de la cadena de cacao en el Ecuador: sistematización de información y procesos en marcha”, GTZ (2006)

[4] ANECACAO

[5] The International Cocoa Organisation (“ICCO”)

[6] Van Hall, (1932)

[7] Loor et al. (2002)

[8] Loor & Risterucci & Fouet & Courtois & Amores & Suarez & Jimenez & Saltos & Cros & Rosenquist & Vasco & Medina & Lanaud: “Genetic diversity and possible origin of the Nacional cacao type from Ecuador”, CIRAD, INIAP, USDA, UTEQ (2010)

[9] Loor & Risterucci & Courtois & Fouet & Jeanneau & Rosenquist & Amores & Vasco & Medina & Lanaud: “Tracing the native ancestors of the modern Theobroma cacao L. population in Ecuador”, Tree Genetics & Genomes (2009)

[10] Christian, The Mother ‘F’ Tree (2012)

[11] Nacionalcacaoconservation.org

[12] E. Quingaísa: “Estudio de caso: Denominacion de Origen “Cacao Arriba””, Instituto InterAmericano de Cooperacion para la Agricultura « ICCA » (2007) InterAmerican Institute of Cooperation for the Agriculture

[13] National Census for Agriculture and Livestock 2000, Ecuador

[14] E. Quingaísa: “Estudio de caso: Denominacion de Origen “Cacao Arriba””, ICCA (2007)

[15] ICCO & MAGAP, update presentation Sept 2013 Wembley

[16] Centre for the Promotion of Imports from developing countries (“CBI”) & Euromonitor & https://www.reuters.com/article/us-cocoa-demand-innovation/chocolate-makers-innovate-to-entice-health-conscious-consumers-idUSKBN1ED1PZ

[17] M. Acebo Plaza: « Industria de Cacao », Escuela Superior Politécnica del Litoral (“ESPOL”) (2016)

[18] ANECACAO