Monday, March 24, 2014

The Production of Organic Cocoa in the Dominican Republic


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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