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Cacao in Belize

Cacao in Belize

Belize, a small Central American nation nestled on the Caribbean coast, boasts a cacao and chocolate history deeply rooted in the ancient traditions of the Mayan civilization. The history of cacao in Belize dates back to the time of the ancient Maya, who inhabited the region over 2,000 years ago.

The Maya cultivated cacao and held it in high esteem, considering it the “food of the gods.” Cacao was not only a dietary staple but also played a significant role in religious ceremonies and rituals. The Maya’s reverence for cacao is evident in their intricate pottery. With the arrival of the Spanish, cacao became a commodity in the colonial economy, and cacao in Belize contributed to the global trade network.

Challenges Faced by Belize’s Cacao Industry & the Cacao Renaissance

Belize’s cacao industry faced challenges during the colonial era, including diseases affecting cacao trees and shifts in economic priorities.

In the post-colonial era, Belize faced economic shifts, and the cacao industry underwent a period of decline. The focus shifted to other agricultural pursuits, and cacao lost its prominence. Despite these challenges, the legacy of cacao endured, and in recent decades, there has been a concerted effort to revitalize Belize’s cacao sector.

Cacao in Belize Belize is experiencing a cacao renaissance, marked by a renewed focus on quality, sustainability, and the production of fine flavor cacao. 1

Belize is experiencing a cacao renaissance, marked by a renewed focus on quality, sustainability, and the production of fine flavor cacao. Local farmers, supported by government initiatives and international collaborations, are at the forefront of this resurgence. The Toledo District, in particular, is gaining recognition for producing distinct cacao in Belize, showcasing the impact of terroir on the flavor nuances of Belizean chocolate.

Organizations such as the Belize Cacao Consortium and the Cocoa and Forest Initiative are actively involved in promoting sustainable farming practices, providing technical assistance to farmers, and supporting initiatives that enhance the quality of cacao beans.

Belizean farmers are increasingly adopting organic and agroforestry practices, contributing to the preservation of biodiversity and maintaining the ecological balance of cacao plantations. These efforts not only benefit the environment but also have positive social impacts, fostering community development and improving the livelihoods of those engaged in cacao cultivation.

While Belize’s cacao industry is making significant strides, challenges such as limited access to finance, the impact of climate change, and the need for improved post-harvest processing persist. However, these challenges also present opportunities for innovation, research, and collaboration to further strengthen Belize’s position in the global cacao market.

The country’s dedication to sustainability, coupled with its unique cacao varieties, positions Belize as a promising origin for fine flavor chocolate. As global consumers increasingly seek ethically sourced and distinct chocolates, Belize has the potential to make a significant impact on the global chocolate stage.

Belize’s Cacao Export

Maya Mountain Cacao Cooperative is the first exporter of high-quality, centrally fermented cacao in Belize. Founded in 2010, this centralized fermentation put Belize on the craft chocolate map as a pioneer in the social enterprise model. Today, they work with 420 smallholder farming families in the Toledo and South Stann Creek districts.

Most of these producers are Q’eqchi’ and Mopan Maya, for whom cacao production goes back generations. Maya Mountain Cacao’s team processes all cacao at a centralized facility where three unique stages of sun drying create optimal flavor. Maya Mountain Cacao is focused on building long-term, transparent partnerships with farmers and producing uniquely delicious cacao that supports the communities of southern Belize.

Belize’s rich history of cacao production, combined with the country’s stunning limestone karstic landscape and lowland tropical rainforest, created the perfect storm of flavor that was waiting to be fine-tuned through centralized post-harvest. Maya Mountain Cacao is intercropped with hardwood trees, banana, mango, avocado, and coconut.

While ancient criollo can still be found deep in Belize’s nature reserves and small private plots, the vast majority of cacao cultivated by the smallholder Maya farmers in the south are Amelonado-dominant hybrids and other Upper Amazon Forastero hybrids.

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