The origins of cacao propagation can be traced back 6,000 years to the upper Amazon basin in the vicinity of present-day Ecuador. Anyone who has ever reached into a freshly cut cacao pod and eaten raw beans can appreciate the food value of cacao that the early inhabitants of the Amazon basin enjoyed.

Cacao took on more than a nutritional role in Mayan society. By 1600 BC, cacao was used in commercial transactions and religious ceremonies. The Mayan god of merchants was Ek Chuah, also the god of cacao. This duality of roles for Ek Chuah comes from the use cacao seeds as currency throughout Meso-America.

In 1519, when Hernan Cortes arrived in the Aztec capital city of Tenochtitlan he saw xocolatl being served as a ceremonial beverage in court of the Montezuma and observing that the Aztecs used cacao beans as currency, he promptly established a cacao plantation.

How cacao made its way to Puerto Rico is not well documented. We do know that in the 17th century cacao, along with ginger, were the primary crops. The factors that lead to the cessation of cacao growing over 200 years ago are also unclear. It was unlikely because of hurricanes but that remains to be seen.

Today in Puerto Rico there is a cacao renaissance underway. We have a natural advantage with ideal cacao growing conditions and technological advantages from years of research in cloning and growing protocols. By adopting best practices in our cacao growing, Puerto Rico can take its place as a top-quality producer on par with Ecuador.

Most importunately, cacao, if grown to the highest quality standards, can provide a reliable and profitable crop for growers by producing a nutritious food product.