cacao, almost like gold
taste and fragance melting the World.
Photos by Marco
Cambia a español,
Peru – If
your addiction is chocolate, you could say it’s almost a divine
blessing to live in a region where one of the rarest, best paid
variety in the world is produced. Is this the paradise, maybe?
Piura State, Peruvian Northern, less than a half-an-hour from
Chulucanas (pronounce “Choolookanas”) City (in normal
conditions), Palo Blanco village is located. Its most recent
achievement was protecting
its dry forest.
However, it had been nationally highlighted some years ago because it
has the best white cacao across Peru.
Rivera, 50, is an autodidact farmer who planned to study at San
Marcos Major National University in Lima City, but some personal
decisions faced him to turn in a family guy and to dismiss that way.
He had to do something to live, so when he came back his town to
worked cropping the land.
the power he was gathering for university life he didn’t have
was downloaded to investigate everything around him, even
metaphysics, so he understood that white cacao cobs growing up at
slopes around the town had something special – a possible
are two theories explaining Chulucanas’ white cacao: a
Venezuelan strain what came through the Andes to Tabaconas, Cajamarca
State, in the limit with Huancabamba Valley, Piura State, to begin a
slow path from there to the West; the other one suggests an origin in
Amazonas state valleys, ever going to the West until reaching Piura
state (that could give a new support to Archaeologist Daniel Dávila’s
theory of jibaro corridor).
trends the second explanation based on a pressumibly Vicús
piece of pottery which a person holding a white cacao cob can be
seen. If this civilization extinguished, in the best scenario, in 500
A.D. and it just ocuppied Piura state eastern portion, this means the
crop could be used since 500 B.C., considered one of most ancient
milestones in the formation of this people (what might consolidate
between 100 B.C. and 400 A.D, more than half a millenium from Inca
Nation and more than a millenium from Spanish arriving in Piura).
could not confirm independently the existence of that piece of
pottery, neither its official date.
we add a dry weather to this supposed endemism, as Rivera says, it
explains why taste and fragance of Chulucanas white cacao is peculiar
and appreciated by chocolate industry in United states, europe and
New Zealand inclusive.
match on white cacao, constantly mentioned as creole cacao, is
superior than Venezuelan one and dispute quality to Ecuadorian one,
while Colombian one is lower-level despite every farmer can own more
than 70 hectares against Peruvian’s ½ hectare.
Piura farmers are exporting less than 10 annual tons because of
NorAndino Cooperative and they expect raising 12 tons this year.
Eventually, they are surveying to build a processing plant in Piura
City Industrial Zone for stopping commodity exportation and begin to
sell processed products beyond chocolate paste, like cacao liquor,
nationwide and worldwide as well.
when we can not taste some white chocolate on this assignment, what
we are clear is joint cacao farmers are taking pretty seriously their
contribution to the market and they are stepping strategically as
businessmakers. That is why Peruvian cacao farmers awarded with The
Golden Cacao to Juan Rivera some years ago.
are ambitious, we see.
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