2024-03-13 00:00:17
According to one of the authors of the study, “thanks to interconnected political-economic networks” the genetic mix that gave rise to the different types of cocoa occurred. Photo: ABC | Photo: ABC
For a long time, the origin of cocoa It has been an enigma that has intrigued researchers. It was commonly thought that the origin of this ancestral plant had been in Mesoamerica. However, a new article published in the journal Scientific Reports has challenged this belief. The study reveals that the true birthplace of cocoa is located in South America, specifically in Ecuador. According to La Hora, this country has become the third largest producer and exporter of cocoa in the world.
The recent discovery enriches our understanding of pre-Columbian agricultural history, enhancing the importance of Ecuador on the cultural map and botanist of the world. The research was based on the analysis of residues found in ceramics up to 6,000 years old, which demonstrated that the use and cultivation of cocoa began in Ecuadorian territory, which is why it subsequently expanded to the north. This finding challenges the previous theory that Mexico was the cradle of this natural product.
Ecuador, the cradle of cocoa
Thanks to this publication, Ecuador manages to position itself as the starting point of the history of cocoa in the world. Studies of DNA and three chemical compounds related to it indicate that the first Ecuadorian societies not only cultivated cocoa, but that this product achieved its expansion thanks to trade routes following its domestication more than five millennia ago in Ecuador.
The dispersion of cocoa from Ecuador to Mesoamerica occurred thanks to interconnected political-economic networks. Photo: La Ibérica
Contrary to what was believed, Mexico received cocoa approximately 1,500 years later of its initial domestication in Ecuador. “It was previously believed that cocoa was domesticated in the lowlands of Mesoamerica (Mexico and Central America) and that from there it dispersed southward,” says the archaeologist and co-author of the study, Francisco Valdez. However, now “we can firmly affirm that the origin of cocoa and its domestication was in the Upper Amazon and not in the tropics of Mesoamerica,” the authors state.
Researchers suggest that the remains of cocoa found in ceramics indicate that the use of derived products spread among ancient pre-Columbian cultures. Of the 19 studied, the ceramics of the Valdivia cultures (Ecuador) and Port Ant (Colombia) show what would be the first ways of using cocoa. With this scientific evidence, there is no doubt regarding the importance of South America, particularly Ecuador, in the history of this plant.
Claire Lenaud, a molecular geneticist at the Agricultural Research Center for International Development (CIRAD) and lead author of the study, points out that “we still do not know at all regarding such an important domestication of cocoa trees along the coast.” of the Pacific in South America in pre-Columbian times, and so early. Furthermore, the mixture of genetics testifies to “the numerous interactions that might have occurred between the peoples of the Amazon and the Pacific coast.”
Mexico received cocoa approximately 1,500 years following its initial domestication in Ecuador. Photo: GoRaymi
From Ecuador to the world
Valdez assures that the dispersion of cocoa from Ecuador to Mesoamerica occurred thanks to interconnected political-economic networks, which allowed the rapid expansion of the product in various parts of the world. “It was quite fast and involved the close and long-distance interaction of Amerindian peoples. Maritime contacts must have been as important as interior ones,” says the co-author.
“The Amerindian people used it in many ways. Raw, the pulp was sucked. (The cocoa bean) might be cooked, toasted, ground and converted into liquid and solid foods. The bark, branches and pod can be burned, and the ashes are an antiseptic. It is also used to relieve inflammation and inflammation of the skin or muscles,” concludes the expert.
What is cocoa and what are its health benefits?
The cocoa tree, native to South Americaproduces a fruit of the same name used in the preparation of various foods, mainly highlighting the chocolate. Its application extends from the time of civilizations such as the Mayans, Aztecs and Incas, serving not only for nutritional purposes, but also for medical purposes.
This fruit is especially valued for its content of theobrominea compound that acts as vasodilator, improving blood circulation to the brain. This contributes to the prevention of neurological diseases, including dementia and Alzheimer’sr. Likewise, cocoa stands out for its richness in seleniuman essential mineral for the optimization of cognition and memorythus reinforcing its profile as a beneficial food for both physical and mental health.
What are the main cocoa producers in the world?
The main cocoa producers in the world are concentrated in the tropical region, just around the equator, where the humid and warm climate is ideal for this crop. The cocoa industry is vital to the livelihood of millions of farming families in the following countries:
- Ivory Coast
- Ghana
- Indonesia
- Ecuador
- Nigeria
What challenges do cocoa producing countries face?
Cocoa-producing countries face a series of multifaceted challenges that impact both economically and socially and environmentally. Firstly, the volatility of international cocoa prices represents a constant concern, as it can significantly affect farmers’ incomes and, therefore, the economies of producing countries. Furthermore, climate change poses a considerable challenge, affecting growing conditions and putting future production at risk due to extreme events such as droughts or floods.
The sustainability of agricultural practices is another major challenge, with the need to adopt methods that are both economically viable and environmentally friendly to ensure the long-term viability of cocoa cultivation. At the societal level, these countries face problems of child labor and unfair working conditions, which requires coordinated efforts to improve labor standards and ensure fair treatment for workers. Finally, the economic dependence on cocoa drives the search for diversification of crops and sources of income to reduce vulnerability to changes in the global market. These challenges demand integrated solutions that involve governments, industries and communities to promote sustainable development in cocoa production.
The third largest producer and exporter of cocoa in the world is in South America
Ecuador stands out in the world as one of the countries with the largest export and production of cocoa in the world. Furthermore, the nation stands out for the quality of this natural product. This information was confirmed by Michel ArrionExecutive Director of the ICCO, during the technical agenda he held with representatives of the Ministry of Agriculture and Livestock, Aquaculture and Fisheries (MAGAP).
This success is largely due to government initiatives, such as the National Fine Aroma Coffee and Cocoa Reactivation Projectwhich has been running since 2012 and was responsible for delivering a total of 270.238 national cocoa plants. The project established 354 new hectares of cocoa in Zone 6, which includes the provinces of Azuay, Cañar and Morona Santiago.
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