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Cacao in Jamaica

Cacao in Jamaica

People in Jamaica have grown the plant and used cacao beans for hundreds of years — historians found evidence that a drink of hot cocoa, milk, and cinnamon has been made on the island since at least 1494. English colonists exploited the cacao farms after taking the island from the Spanish in the 1700s.

Jamaican chocolate tea is a traditional drink typically made with cocoa, spices like cinnamon, and milk (mostly coconut milk). The warm liquid is thick, rich, and medium sweet.

However, Jamaican chocolate never reached the same volume as sugar or garnered as much recognition as the island’s premium coffee and rum. According to Forbes, cocoa production shrank from 2,000 tons per year in 1995 to 200 to 400 tons in 2010.

Trinitario Cacao in Jamaica

Jamaica is known for cultivating the prized Trinitario cacao variety, celebrated for its unique flavor profile. The resurgence of Trinitario and other native varieties is contributing to Jamaica’s reputation as an emerging origin for high-quality cacao. Jamaica’s diverse geography, with its lush mountains and coastal plains, contributes to the unique terroir that influences the flavor profiles of Jamaican cacao.

The Trinitario variety, grown in different regions, offers chocolates with a range of flavors, from fruity and floral to spicy and nutty. Regions like St. Mary and St. Thomas are gaining recognition for producing distinct cacao in Jamaica, showcasing the impact of terroir on the flavor nuances of Jamaican chocolate.

Pure Chocolate Company in Jamaica

One of the new craft chocolate brands is Pure Chocolate Company. Jamaican-born Rennae Johnson and her husband Wouter Tjeertes started Pure Chocolate in 2017. Both worked as pastry chefs at a Jamaica resort before becoming partners (in life and business), and Tjeertes spent three decades as a chocolatier and executive pastry chef across Europe and the Caribbean.

When they struck out on their own with Pure Chocolate, the primary focus was on doing everything as local as possible. The company uses local Jamaican cacao that can be traced back to a small group of farmers that it buys from directly at above-market prices.

Pure Chocolate uses single-origin Criollo and Trinitario beans from the John Crow Mountains, which run adjacent to the Blue Mountains where Jamaica’s famous coffee grows. The beans are fermented and dried by hand on the island, and even the wrappers are tied to Jamaica: the art-driven labels are created by local artists like Taj Francis and Kokab Zohoori-Dossa.

Sustainable Cacao Production

Cacao in Jamaica

Sustainability is a growing focus in Jamaica’s cacao industry. Initiatives such as the Jamaican Cocoa Farmers’ Union and the Rural Agricultural Development Authority (RADA) are actively involved in promoting sustainable farming practices, providing technical assistance to farmers, and supporting initiatives that enhance the quality of cacao beans.

Jamaican farmers are increasingly adopting organic and agroforestry practices, contributing to the preservation of biodiversity and the ecological resilience of cacao plantations in Jamaica. 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.

Challenges in Jamaican Cacao Industry

While Jamaica’s cacao industry is on an upward trajectory, 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 Jamaica’s position in the global cacao market.