• Sign in

  • Join for free
  • Home
  • Who We Are
    • Who are the Chaikuni?
    • Our Local Partners
    • Our Alliances
    • Our Special Alliance
    • Our Staff
    • Join Our Team
  • Why We Work
    • Our Vision and Mission
    • The Amazon Rainforest
  • What We Do
    • Permaculture
    • Intercultural Education
    • Human and Nature Rights
  • Latest
    • Latest News
    • Publications & Media
  • Support Us
  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • English
    • English English
    • Español Español
Default
Default
  • Menu
  • Home
  • Who We Are
    • Who are the Chaikuni?
    • Our Local Partners
    • Our Alliances
    • Our Special Alliance
    • Our Staff
    • Join Our Team
  • Why We Work
    • Our Vision and Mission
    • The Amazon Rainforest
  • What We Do
      • Permaculture

        • What is Permaculture?
        • Our Stand & The Challenge
        • Our Strategies & Work
      • Intercultural Education

        • Our Stand & The Challenge
        • Our Strategies & Work
      • Human And Nature Rights

        • Our Stand & The Challenge
        • Our Strategies & Work
  • Latest
    • Latest News
    • Publications & Media
  • Support Us
  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • English
    • English English
    • Español Español

Cacao In the Amazon: Uncovering What Comes Before Chocolate

Home » Permaculture » Cacao In the Amazon: Uncovering What Comes Before Chocolate

Cacao In the Amazon: Uncovering What Comes Before Chocolate

Next
Previous
July 27, 2017
By Sophie

 

Photography Michal Chochol & Text Sophie Pinchetti

Cacao might be grown worldwide nowadays, but it is likely here in the lowland rainforests of the Amazon River basins of South America that the cacao tree (Theobroma cacao) first originated. Prized amongst Amazonian peoples since time immemorial for its richness in nutrients and deep flavour, it is no wonder that in Latin, cacao translates to “food of the gods”. While cacao became a key export during Colonial times, in recent times, local, community-managed and sustainable cacao production initiatives are showing promise as a source of income and, when combined with other enterprises, part of an alternative to extractive projects.

Opening the cacao pods to empty the seeds

With this in mind, we recently led our first-ever Cacao Fermentation Workshop in the community of Tres Unidos in the Nanay River, located a stone’s throw away from our Permaculture site. Led by British artisanal chocolate expert Rory Wilkinson, who has been traveling around Latin America giving cacao fermentation technique workshops based upon his work experience with artisanal chocolate factories in Europe, the workshop took place over one week. It was attended by both our permaculture staff and five local people, including two local ladies, Viviana Tenazoa and Griselda Canayo, who run the local stores in Tres Unidos and make cacao delicacies (combining cacao, mani and honey) which are then sold to the guests of our sister organization, The Temple of The Way of Light.

After roasting and shelling the seeds

This workshop aimed to test which fermentation techniques would give the best results for the quality of taste of their confections. Typically, Viviana Tenazoa and Griselda Canayo have been fermenting the cacao seeds with the juice, a fairly quick process. During this workshop, Rory presented the classic fermentation technique used by artisanal chocolate makers. This fermentation technique, which involves using a box with holes, allows the juice from the seeds to drain out and promotes the presence of a special type of bacteria which is essential for the cacao to then release a richer taste.

Left: A box with holes was crafted by our local Permaculture team. Middle: After emptying the cacao pods, the seeds are placed into the box. Right: After 6 days of fermentation

After placing the cacao seeds into the fermentation box, the box was then visited each day in order to monitor the fermentation process and to ensure that the temperature raises to the proper level. In this instance, and perhaps owing to the warm Amazonian climate, the process happened naturally after six days. “It was interesting to learn a new technique to ferment cacao…it seems like something innovative. But I’d like to do some modifications to the technique so that the process lasts 3 days instead of 6”, comments Viviana.

Viviana roasts the seeds at her Amazonian home in the Tres Unidos community

Grinding the roasted seeds

After roasting and grinding the seeds and eventually making small samples, we then led a tasting session with cacao made using Rory’s fermentation process and cacao made using the ladies’ usual fermentation process. Opinions were 50/50 though it was noted that Rory’s fermentation process resulted in a fuller-bodied taste: “The cacao has a better color, flavor and aroma”, affirms Viviana.

In the past, numerous collectives stimulated cacao production around the Nanay River. But today, many of these cacao farms are little used, and many cacao fields are overgrown. By speaking with locals of Tres Unidos, the potential to revive cacao production has become clear, as is the opportunity to find a market for cacao made using the fermentation technique shown during the workshop. Unexpectedly, and as a result of learning the fermentation technique, the idea then arose for two new potential products using the fermentation juice: a unique cacao vinegar and cacao liquor. These special and unusual creations could then be marketed to guests of The Temple of The Way of Light, offering a further economic opportunity to the community.

Local ladies of Tres Unidos, Griselda and Viviana show off their latest raw cacao delicacies made using the fermentation technique presented by British artisanal chocolate expert Rory Wilkinson

  • Facebook
  • Twitter
  • Google+
  • Tumblr
  • Email
Categories: Permaculture
Tags: Permaculture
Share:

be first to comment Cancel reply

Your Name*

Your Email*

Message*

Related Posts

The Day of Indigenous Resistance and the Value of Ancestral Knowledge in the face of a Pandemic

September 14, 2020
0 Comment

[:en]528 years ago today, Columbus and his fleet set foot on the Americas, on what

Read more

”Agrofloresta” Our Latest Training for Regenerative Agriculture In The Amazon

March 16, 2020
0 Comment

[:en]The Amazon basin is the world’s most biodiverse terrestrial ecosystem; in 2 hectares of land,

Read more

The Amazon Continues Burning

September 30, 2019
0 Comment

[:en]  [caption id="attachment_9686" align="aligncenter" width="1920"] Trees are cut down and bushed are burned during the slash-and-burn

Read more

Dry toilets in the Amazon: Sustainable Solutions for Basic Needs

April 10, 2019
0 Comment

[:en][caption id="attachment_9532" align="aligncenter" width="1920"] A dry toilet developed by the Chaikuni Institute’s permaculture program (Photo

Read more

Special Report: The Black Snake of Peru’s Amazon – The North Peruvian Pipeline

October 31, 2018
0 Comment

[:en] Blog Text by Justin Henson. Since 1979, more than 100 oil spills have occurred along the

Read more

Rural Fish Farming In The Amazon Rainforest

March 07, 2017
0 Comment

[:en]Our latest workshop with the local community of Tres Unidos[:es]Una visita de la ONG "Asociación

Read more

Report From The Field: Growing Pineapples With Local Communities

July 15, 2018
0 Comment

[:en]A Snapshot Of Chaikuni's Permaculture Work With The Local Community Of Tres Unidos [:es]Un Vistazo

Read more

The Peruvian Rainforest Through The Lens of Amazonian Photographer Jorge Salvador Pizarro García

August 20, 2018
0 Comment

An Exclusive Interview And Preview Of Upcoming Photographer Jorge Salvador Lopez’s Latest Series In Collaboration

Read more

Local Collaborations & Empowerment Through Our Permaculture Site

December 01, 2016
0 Comment

[:en]A visit from Peruvian NGO "Association Civil Puente de la Amistad" on our grounds [:es]Nuestro

Read more

“I Travelled To The Tigre River”: An Indigenous Student’s View On Oil Contamination in Loreto

April 19, 2018
0 Comment

[:en]Reflections after a trip investigating violations Amazonian indigenous peoples' right to water[:es]Reflexiones después de un

Read more
  • Search

  • Categories

    • Permaculture
    • Intercultural Education
    • Human Rights & Nature Rights
  • Latest

    • The Day of Indigenous Resistance and the Value of Ancestral Knowledge in the face of a Pandemic

      September 14, 2020

    • “Agrofloresta” Our Latest Training for Regenerative Agriculture In The Amazon

      March 16, 2020

    • The Amazon Continues Burning

      September 30, 2019

  • Archives by Year

  • Archives by Month

  • More About

    agroforestry alternativas alternatives Amazon Amazonas amazon on fire amazon rainforest bosque amazónico bosque tropical chacra integral Chaikuni Chaikuni Institute Center Community Outreach comunidades locales contour corta y quema Curso de Diseño de Permacultura Eco-Ola Ecosocial Entrepreneurship erosion Featured Video fires fuegos Human Rights & Nature Rights Incendios landscape matrix local communities minga Permacultura Permaculture permaculture design course Peru Peruvian Amazon prevention progress Reforestation Regenerative Regenerative Development Resilient economy Shipibo soluciones succession Successional Agroforestry Superfoods Video
  • Get Involved

    An opportunity for inspired giving in support of a new vision for a thriving and sustainable Amazon Rainforest.
    Support Us
  • Find Us On

  • Recent Posts

    • The Day of Indigenous Resistance and the Value of Ancestral Knowledge in the face of a Pandemic

      September 14, 2020

    • “Agrofloresta” Our Latest Training for Regenerative Agriculture In The Amazon

      March 16, 2020

    • The Amazon Continues Burning

      September 30, 2019

  • Subscribe to our email newsletter

© 2019 Chaikuni Institute. All Rights Reserved.
  • Sitemap
  • Donate
  • Contact

Send this to a friend