Cuba’s diverse geography, featuring mountains, plains, and coastal areas, contributes to the unique terroir that influences the flavor profiles of its cacao. Although specific varieties of cacao in Cuba are not as extensively documented as in some other regions, efforts are underway to identify and preserve native varieties.
Chorote is a local chocolate drink made from ground cacao and locally-made coconut milk. At the same time, Rumbumba is the nighttime version of chorote, the difference being the addition of local rum.
History of Cacao in Cuba
Cacao has deep historical roots in Cuba, dating back to the time of the indigenous Taino people who inhabited the island before the arrival of Christopher Columbus. The Taino cultivated and consumed cacao, valuing it not only as a beverage but also as a form of currency and a key element in cultural rituals.
With the colonization of Cuba by the Spanish, cacao became integrated into the colonial economy. Large plantations were established, and Cuba’s cacao contributed to the global trade network. However, similar to other regions, the decline of the cacao industry occurred in the late 19th century due to factors such as diseases affecting cacao trees and changes in economic priorities.
In the post-colonial era, Cuba faced economic shifts, and the cacao industry underwent a period of decline. The focus shifted to other agricultural pursuits, and cacao in Cuba lost its prominence.
The legacy of cacao endured as part of Cuba’s agricultural heritage, but it took decades before a renewed interest in the industry emerged. While challenges persist, including limited infrastructure and access to technology, there is a growing recognition of the potential for Cuba.
Cacao Production in Baracoa, Cuba
Baracoa, known for its lush landscapes and historical significance, is gaining attention for producing distinct cacao.
The town of Baracoa is central to the country’s chocolate making and exports, accounting for approximately 75 percent of Cuba’s cocoa harvest. The area’s tropical climate, hot with plentiful rainfall, is ideal for cocoa cultivation, which lead to a thriving local industry. However, when Hurricane Matthew ripped through the island in October 2016, it devastated regional crops and nearly reduced exports by half.
Its chocolate factory was opened by the famous guerrilla fighter Ernesto Che Guevara in 1963. Recently, the plant brought in Swiss and Italian technology that has doubled efficiency, raising output to 3,000 tons of cocoa a year, and consolidating Baracoa’s role as the heart of Cuba’s chocolate-making industry.
Cacao Research in Cuba
There are numerous varietals of cacao in Cuba. This means that every Cuban chocolate made on or off the island could potentially taste different. The country has whole branches of agricultural centers dedicated to cacao study, as they well should. As technological innovations from outside become available on the island, shifts towards more consistent and quality Cuban chocolate will potentially occur.
Like almost all the basic crops involved in Cuban agricultural production, cacao also has a center for scientific studies, and its headquarters are in Baracoa, the mecca of this fruit in Cuba.
The Cacao Research Station possesses a germplasma bank that conserves at least ten replicas of each of the 256 genotypes of cacao that exist in the country. This center is devoted basically to the research and creation of high-yield plague-resistant hybrids. Several of those that are patented have been grown in the fields for years with good results.
Conclusion
Concluding, the cultivation of cacao in Cuba can play more of a leading role in the national economy, both in import substitution and in exporting. Everything depends on improving the price paid to campesinos and on the sale of agricultural implements, which today are fairly high.