Saving Mexican criollo cocoa (Royal Cocoa of Soconusco).
There are three main varieties of Theobroma cacao: criollo, forastero and trinitario. Of all of these, criollo is the most difficult to grow; it is extremely fussy, produces fewer pods containing fewer beans and is more susceptible to diseases and pests. Nonetheless, it is considered to be the best quality for its fine taste and flavour, it is also scarce; only 5% of world cocoa production is made up of this variety.
- © Tomàs Abella
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