The Republic’s
participation in the global cocoa market dates back to a very long
time. In fact, transactions with Spain and Mexico have been
documented many centuries ago. However, it was in 1864 that cocoa
began to be considered as a major component of Dominican exports.
Duarte province is where the
greatest amount of organic cocoa is produced in the world. In this
province, as well as in the Northeast, there are thousands of acres
dedicated to the cultivation of organic cocoa, which makes this area
the "world’s cocoa capital".
Planting is done in entirely
agro-ecological land, without the use of herbicides or chemical
fertilizers. Additionally, semi-processed products are also obtained,
such as organic cocoa liquor, cocoa butter, cocoa powder and
chocolate.
After the Dominican Republic, the countries that export
more organic cocoa (in tons) are Mexico with 2,500; Peru with 1,850;
Madagascar and Tanzania with 1,500; Vanuatu with 500 is in sixth
place; Bolivia with 400 is in seventh place.
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