January 16, 2021
  • Gastronomia.com España
  • Gastronomia.com México
  • Gastronomia.com Perú
  • Gastronomia.com Colombia
  • Gastronomia.com Paraguay
  • Gastronomia.com Argentina
  • Gastronomia.com Ecuador
  • Gastronomia.com Portugal
Follow us on  

January 7, 2019
Rating  52 (2)
Cacao: An Ecuadorian Legacy
FacebookTwitterGoogle PlusLinkedin
Cacao represents much more than a product for Ecuadorians, it represents identity, culture, heritage, development and a historical legacy.
Many centuries ago, before the Spanish conquest, cacao was cultivated and consumed in the Amazonian lands. With the passage of time and the development of the country, this exquisite product became a strategic food for life, some would say an "economic engine" as we had two great eras of the Cacao boom. The first was approximately from 1779 to 1842 and the second around 1870 to 1906.
Today, Ecuadorian cacao is one of the best in the world, especially cacao de fina aroma (fine Aroma). In Europe and North America, it has a lot of span, in fact, Ecuador is the supplier of around 60% of this type of cacao at an international level, it is in great demand by culinary experts used in the preparation of fine chocolates.

Thousands of small farmers are engaged in the production of Cacao with unique attributes of aroma and flavor. Ecuador offers a great variety, among them, cacao’s that evoke the taste of raisins, plums, citrus, blackberries, and other fruits.
Considering that this cacao is so distinct, fine chocolate is distinguished from the others for its purity, aroma and flavor. Besides being delicious, chocolate provides
benefits to the body such as better blood circulation, good fats, aids concentration and, in fact, makes us more cheerful and lively since it generates endorphins in our body (hormones of the euphoria and joy).
Diana Ramírez R.

Image credits: Equador inmediato

Rate this news 


Top videos

June 19, 2019