Ecuadorian cocoa beans have a special flavor and aroma. These qualities have given the cocoa beans international recognition, making it to be considered the best raw material in the production of exquisite chocolate in aroma and delicious flavor.
Among the varieties produced in Ecuador are the CCN-51 cocoa with fruity citrus, nutty and chocolate flavors; and the fine aroma cocoa “Nacional” also called “Arriba” characterized by floral aromas and fruity flavors.
Pruning cocoa trees increases their productivity and survival, prevents the spread of pests and diseases, recovers unproductive sectors, and facilitates cleaning and harvesting. Training pruning. Once the cocoa plant has been grafted and placed in the final location, the raising phase begins until harvesting begins, that is, the non-production phase of cocoa is taken into […]
It is important to talk about the storage of cocoa, good practices ensure that at each stage of the process to ensure and maintain the quality of the raw material and thus expected to achieve the objectives set. Traditionally, once the harvest is done, the cocoa beans are stored. It should be noted that farmers […]
Within the agricultural systems that are developed worldwide, the social relations between men and women are a determining factor that shapes the current agricultural structure. These relationships, which are based on socially constructed roles, are being affected by the liberalization of markets and sustainability policies, giving women greater participation in the entire export-oriented agricultural production […]
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