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A. This is the fruit of the cocoa tree, which flowers almost all year round, with one or two major flowering periods. The plant of the STERCULIACEE family is defined with the botanical name THEOBROMA CACAO L. and its most prolific flowering period is during the tenth to the twelfth year in the life of the tree. Cocoa pods have differing shapes and sizes. The Cabosse that hangs directly down from the trunk of the tree weighs between 300 and 700 grams per pod.

Q. What is cleaning?

A. A special machine takes off any foreign matter such as jute fibres, stones, sand, metals, seed bunches by means of air suction, magnetic separators and brushes.

Q. What is Conching?

A. Conching is a process which removes humidity and undesired volatiles, reduces the viscosity chocolate liquor, completes the dispersion of solids into cocoa butter and promotes the full development of the cacao flavor.

Q. What is couverture?

A. Couverture is a special kind of chocolate that has more cocoa butter than regular chocolate, anywhere from 33% to 38% for a really good brand. This type of chocolate is used as a coating for things like truffles ("couverture" is French for "covering") There are two ways of coating candies, either by hand dipping into melted chocolate or enrobing, gently pouring chocolate over the treat.

Q. What is Criollo?

A. The word Criollo means "Creole" in Spanish. The Criollo bean was originally grown in Mexico. Its organoleptic qualities are excellent. The bean is very aromatic, just slightly bitter and has a delicate flavour. It is the finest quality of cocoa, but never exceeds yields of more than 1% of world production. It is primarily grown in Venezuela.

Q. What is drying?

A. This process is basically aimed at lowering the humidity rate to 6-7%, even if the chemical reactions occurred during fermentation continue in this stage as well. Drying can be done by the sun or by artificial techniques. Sunlight drying lasts a few days and gives better results, as the acetic acid has time to be let out. Next, cacao beans are stored into jute sacks and ready to be sold on the market. On average, each cacao bean contains 6.5% of water; it consists of 2 cotyledons accounting for 87.1% with 4 to 5% of humidity, a germ accounting for 0.9% and a shell making 12%, with an 8 to 10% humidity content.

Q. What is fermentation?

A. Cacao beans fermentation takes place, according to the countries, in baskets, wooden boxes or cylinders stored away from light. Cacao beans should be wheeled in order to ease an even fermentation. It is during fermentation that the cacao beans start developing their flavors. Their sugar content, their low pH, the anaerobic conditions promote the activity of 16 kinds of yeast, which turn sugar into alcohol and carbon dioxide. The bacteria start to oxide alcohol into lactic acid first and into acetic acid next. The latter produces heat, making the temperature achieve 50°C. The fermentation process lasts from 3 days (for some criollo varietals) to 6/7 days.

Q. What is grinding?

A. This step turns the nibs into the so called chocolate liquor or cacao mass or paste. The nibs contain 53 to 58% of cocoa butter and the warmth and friction of the rollers make it melt into a fluid mass made of 100 micron particles.

Q. What is Porcelana?

A. This is the first chocolate in the world produced exclusively with cocoa beans of a single genetic variety, called "Porcelana". It is believed that Porcelana cocoa was grown in the south-western area of Venezuela as early as Pre-Colombian times. According to historical sources, it seems that at the time of the conquest, this cocoa was already being grown in the same area where Porcelana still grows today and was used mainly as a beverage and during ceremonies held by the indigenous people. In colonial times, Porcelana cocoa was called Maracaibo, since it was primarily exported from this Venezuelan port. Until the 1920's, Maracaibo cocoa was classified as one of the world's highest quality cocoas, along with a few other Mexican and Colombian cocoas beans. Unfortunately, Porcelana cocoa is not very resistant against disease and the Mexican and Colombian cocoas of this genetic quality have disappeared. In these areas, you can now find only hybrid cocoas with inferior organoleptic qualities. The unmistakable toasted almond flavour enhances the unique characteristics of this prized cocoa variety.

Q. What is refining?

A. This step reduces the particle size to 25-30 microns both in chocolate liquor and in sugar. In some cases, extra cocoa butter is added to chocolate liquor.

Q. What is roasting?

A. By roasting, humidity is lowered down to 2 or 3% and flavors start developing through the Maillard reaction. The aroma of roasted cacao is made of a combination of compounds resulting from fermentation and not involved in roasting, compounds resulting from fermentation and increased by roasting, and finally new compounds which are developed during roasting. Generally speaking, during the roasting process of fermented cacao beans quite all reducing sugars and 40% of free amino acids are consumed.

Q. What is tempering?

A. Cocoa butter has a polymorphous structure, namely it is basically made of four types of crystals which melt at different temperatures. By tempering, cocoa butter goes through a number of variations of temperatures and an inner grid of beta, stable crystals is formed. This process results in a smooth taste and good-looking texture of the finished product, preventing cocoa butter from appearing on the surface and form a filmy residue and helps put off chocolate once it has gone through the moulding tunnel.

Q. What is Trinitario?

A. This is a hybrid cocoa variety, originally grown in the lower Amazon region. It is made from crossbreeding Criollo and Forastero beans and it displays characteristics of both varieties. The first Trinitario cocoa trees were grown widely in Trinidad, and were introduced onto the American continent only during the 19th century, first in Venezuela and later in Ecuador. Today, Trinitario cocoa is grown in all the countries where Criollo was once grown: Mexico, Trinidad, the Caribbean, Colombia, Venezuela, and in part in South-East Asia.

Q. What is Winnowing?

A. This step is based on the different density of the shell and cotyledon and is helped by the combined action of blades and air. The aim is to remove the shell and obtain the cotyledon which is cracked into shelled, de-germed smaller pieces called nibs.

Q. How does a chocolate fountain work?

A. The chocolate fountain is comprised of two basic sections: the heater base, which contains the holding basin, and the fountain unit, which contains the "auger" (similar to a corkscrew). The heater is turned on to pre-heat approximately 15 minutes before fountain use, and pre-melted chocolate is poured into the basin. Yet, you can melt your chocolate in the basin, but this operation will take you about one hour to obtain a perfect velvet viscosity. The auger is turned on and the chocolate will begin to flow from the fountain. For operating and power use efficiency we therefore recommend pre-melting the chocolate.

Q. Can the fountain be used outside?

A. We do not recommend using the fountain outside for two reasons: 1) Chocolate attracts insects ! 2) Maintaining the flow temperature of the chocolate is critical for continued smooth operation. A cool breeze could cause the chocolate to harden slightly as it is flowing down the fountain, disrupting the flow and causing pieces to be recycled up through the auger. It could be very difficult to maintain a constant temperature in an outside setting. 3) Wind can affect the flow and dirt your clothes.

Q. How do I make a booking?

A. Simply contact us by phone or email and we will respond as soon as possible to discuss your requirements. A 50% deposit is required at the time of booking to reserve your date. HUASHIS Fountains rent and hire chocolate fountain packages to most areas of Beirut and surroundings Hills, including Jounieh. For the chocoholics out there be warned! Your dreams of endless flowing chocolate fondue have taken realization. Pinch yourself it is no longer a dream. Yes, a pyramid of cascading layers of warm melted Belgian chocolate?a ?must have? for an event those you invite will never forget! The rental packages of chocolate fountain or fondue is the latest accessory guaranteed to be a huge success at weddings, anniversaries, christenings, hens' nights, school formals and corporate events. The chocolate used by HUASHIS Fountains is the finest quality Belgian "couverture". Just imagine the reaction of your guests to a cascading flow of kilos of molten chocolate just waiting to be dipped into with fresh fruit and other delights. Use the chocolate fountain during your canapés, A definite conversation starter! What a fantasy? Your guests will find that time flies when they are captivated with the endless supply of smooth flowing liquid chocolate. The chocolate fountain has a proven ability to set a celebratory mood for your life changing event. The chocolate fountain is also being selected as an indulgent dessert of choice. At HUASHIS, we have created a new era of delight and originality, with colored and flavored chocolates. Just close your eyes and imagine for instance a pink, strawberry flavored chocolate cascade, for your young daughter's birthday. Huashis, has a collection of Blue (Mulberry flavor), Green (lime citrus flavor), Red (Raspberry flavor), Yellow (Banana flavor), Pink (Strawberry flavor), White (Pear flavor), Orange (Orange flavor), without mentioning for special gourmet, all dark chocolates that are flavored too (from mint, caramel, Coffee, Grand marnier, Pear, etc?)

Q. How do I pre-melt chocolate?

A. There are two ways to temper (melt) chocolate; in a double-Dutch boiler on a burner top, or in a microwave using medium heat. You must frequently stir the chocolate while it is melting. Stirring the chocolate constantly will prevent it from crystallizing. If the chocolate is tempered correctly it will become smooth and liquid, and have a nice sheen.

Q. How does the chocolate get to the top of the fountain?

A. Inside of the fountain is a specially designed stainless steel corkscrew that rotates (Called an auger) and brings the melted chocolate from the basin to the top reservoir bowl. When that bowl is full, the chocolate overflows and cascades down the fountain back into the basin. This unit does not use a pump, so life expectancy is greatly increased.

Q. How large are the fountains?

A. Our chocolate fountains height from 40cm to 2 meter (World Record).

Q. Is the fountain easy to assemble, use and clean?

A. The unit has several components and all require not much more than a drop-click assembly. The motor switch and temperature control knob are the only controls required to operate the unit, and adding additional chocolate may be the only concern while it is operating. Cleaning couldn't' be easier as the upper fountain components are dishwasher safe, or can be hot water and rinse cleaned. The basin cannot be immersed in water, but cleans with just a short hot water soak and rinse. NOTE: You must assure all components are completely dry before use.

Q. Is there a time limit for use, or can it run continuously?

A. There is no time limit for use, and given that a few basic steps are followed, the unit can run continuously . . . Just adding more melted chocolate to the basin will allow the unit to continue to provide the chocolate flow basically non-stop. If you need to stop the flow for any reason however, (e.g. two functions held on the same day, or unit is used by a candy business where overnight stoppage is necessary) then the following procedure is applicable. The mechanical operation is stopped but the heating unit is left on keeping the chocolate in the basin at an acceptable consistency and temperature. When you are ready to use the unit again, you must melt the solidified chocolate, turn the auger on and the unit will begin to operate the flow.

Q. What accompaniments can be used with the fountain?

A. Basically, anything edible that goes with chocolate can be used, and is only restricted by your imagination. A few examples: strawberries, candies, mint sticks, marshmallows, grapes, orange slices, biscotti, cookies, etc...

Q. What kind of chocolate can be used in the fountain?

A. We supply a type of chocolate called "couverture" (a French word for 'coating'), which is a higher quality chocolate that contains 32-39% cocoa butter. This is actually a Belgian chocolate. The finest in the world. In addition to creating a better 'flow', it assures a better taste and a silkier appearance.

Q. Can I give chocolate to my dog (cat, bird, other pet)?

A. Unequivocally, no. The theobromine in chocolate that stimulates the cardiac and nervous systems is too much for dogs, especially smaller pups. A chocolate bar is poisonous to dogs and can even be lethal. The same holds true for cats, and other household pets.

Q. What to do if my dog ate chocolate?

A. Everyone has heard that dogs and chocolate can be a deadly combination so what should you do if your dog eats chocolate? It seems that chocolate makes the world go around and in almost every household you will find this delicious delicacy. Eating chocolate seems to be the great American pastime. It gives us a sense of well being and is a favorite comfort food. In over sixty percent of the homes that have this delicious treat available ,you will also find a hungry and curious dog. Unfortunately that combination does not mix well. So what can chocolate do to your dog, and why is it considered poison? Dogs and puppies do not have the ability as we humans do to digest a simple chemical found in chocolate called "Theobromine". When theobromine is ingested by an animal it effects are horrific on the central nervous system and the cardiovascular system. This effect of the chemical has a very harsh effect on the animals body causing severe trauma and often times death. How much chocolate is to much ? It is important to know just how much chocolate can produce toxic effects on your dog and that amount is one hundred to one hundred and fifty miligrams.That measurement to most does not mean much so to simplify it if you have a twenty pound dog that means to reach the level of becoming poisoned they have to eat approximately ten ounces depending on th type of chocolate. Bakers chocolate and unsweetened chocolate are harsher types for any dog to eat only because the chocolate is purer therefore they contain a higher dosage of Theobromine than the regular candy bar type chocolate. If you suspect your animal has eaten chocolate what signs do you look for? Toxic signs occur quickly so even if there is any question if your animal has consumed chocolate or not, take the animal to the vet. Do not wait to see if the animal will be alright because any delay in treatment can be devastating. Your dog, if untreated, can quickly go into convulsions, have arrythmia, stop breathing and go into a coma. First your dog may start vomiting on its own. If not you can induce vomiting with a hydrogen peroxide solution of half peroxide and half water. The animal will also experience severe diarreah which can cause the animal to dehydrate quickly. Seek medical help immediately. Be sure to take to the vet the unfinished chocolate if any is left, and any wrappings from the chocolate. This will help the vet to identify the type of chocolate and the concentration of the candy. The vet will begin treatment and induce vomiting if vomiting has not already occured. Usually the vet will use activated charcoal to induce. The vet will also start an IV for hydration and also to administer medication. The vet will also administer anti-seizure medication because animals that have ingested chocolate have a ninety eight percent chance of having severe seizures. If your animal is having extreme symptoms or cardiac problems he will easily be able to give those cardiac medications through the IV. The stay after this treatment in an easy case is usually two days, although in more extreme instances the hospital stay for your animal could be weeks. The best medicine in these cases is prevention.If sweets such as chocolate are a frequent snack in your household take care to remove them from anywhere your pet happens to be traveling in your home.An ounce of prevention "is" in this case, worth a pound of cure.

Q. What is the origin of the Cacao tree?

A. We don't know much about cacao's origins. The Theobroma gene seems to date back to millions of years ago, whereas the Theobroma Cacao species might be 10 to 15 thousand years old, and maybe they stemmed from the man-made hybridation of species such as the Theobroma pentagona and the Theobroma leiocarpa.

Q. What is the ideal yield of a cacao plant?

A. The ideal yield that DOMORI expects from its plantations of flavor cocoa is: 700 plants per hectare - 70-100 fruits per plant - bean index above 1,8 (average weight of the dried bean) - pod index below 17 (number of fruits divided by the weight of dried cacao beans obtained from them) - butter content above 53% - shell not exceeding 11%

Q. What is the geography of the Cacao tree?

A. The cacao tree, Theobroma cacao, is a tropical species having its natural habitat in the lower layer of the rainy forest. All wild-growing cacao species live between the 18°N and the 15°S, in regions characterized by heavy rains (125 to 180 cm per year), high and quite even temperature (18/21°C to 30/32°C), high humidity (70 to 100%) and thick shade. The optimum soil is at least 2 metres deep, made of 50% of sand, 10 to 20% of silica and 40% of clay; its organic matter content is 4% and its pH ranges from 6 to 7.5. The cacao tree starts growing vertically, getting as high as 2 metres. Next, its arms stretch horizontally in a roof-like shape. The standard height of the cocoa tree ranges from 5 and 10 metres. When the cacao tree is 2-3 years old, it can produce flowers. Just 1 to 5% of its flowers will be successfully pollinated by small pollinating insects and midges which reproduce themselves in the decaying vegetation.

Q. What is chocolate? Where does it come from?

A. Chocolate is a food made from the seeds of a tropical tree called the cacao. These trees flourish in warm, moist climates. Most of the world's cacao beans come from West Africa, where Ghana, the Ivory Coast and Nigeria are the largest producers. Because of a spelling error, probably by English traders long ago, these beans became known as cocoa beans.

Q. How does the Cacao tree grow?

A. The cacao tree starts making fruits in the fourth year. In the plantations it is necessary to check weeds, parasites, diseases; to manage the shade; to lope the tree, thereby strengthening it and modify its shape in view of a better productivity; to spray fertilisers, if used; to maintain the access ways and water supply.

Q. How is Cacao harvested?

A. The cacao tree makes fruit following a constant cycle and generally it provides two harvesting periods: before and after the rainy seasons. It takes about 6 months from pollination for a tree to produce ripe fruit. The world average harvesting is lower than 3 million tons per year. About 80% of worldwide cacao is grown in 1 to 2-hectare plantations. The yield per hectare changes a lot. There are plantations exploiting advanced techniques whose yield can exceed 2 tons, whereas others produce less than 100 Kg. The rough world average is about 500 Kg per hectare per year, where 25 fruits give one Kilo of dried product and an optimum of 800 trees per hectare.

Q. How is chocolate made?

A. Workers cut the fruit of the cacao tree, or pods open and scoop out the beans. These beans are allowed to ferment and then dry. Then they are cleaned, roasted and hulled. Once the shells have been removed they are called nibs. Nibs are blended much like coffee beans, to produce different colors and flavors. Then they are ground up and the cocoa butter is released. The heat from the grinding process causes this mixture of cocoa butter and finely ground nibs to melt and form a free-flowing substance known as chocolate liquor. From there, different varieties of chocolate are produced.

Q. Are there any other species in addition to the Theobroma cacao?

A. Yes, there are. The Theobroma bicolor is a species similar to the cacao tree, and is grown from southern Mexico to Bolivia and Brazil. Its beans are called pataxte; they are used to make a special drink, and can also produce a chocolate surrogate. The Theobroma grandiflorum, also known as cupuacu in Brazil, is used to make a drink obtained from the pulp surrounding the beans. Today in Amazonia the Arawete and Asurini native Americans grow the Theobroma speciosum; they can produce a chocolate surrogate from it, but more frequently they eat its pulp.

Q. Doesn't chocolate cause acne?

A. This is another myth about chocolate. While some people might be allergic to chocolate, or some of its ingredients, the belief that chocolate causes acne universally has been disproven by doctors for some time.

Q. How much caffeine is in chocolate?

A. Although there is less caffeine in chocolate that there is in a cup of coffee, people who are avoiding caffeine should unfortunately stay away from chocolate as well. There are about 30 milligrams of caffeine in your average chocolate bar, while a cup of coffee contains around 100 to 150 milligrams.

Q. I just bought a whole bunch of chocolate. How should I store it?

A. Chocolate is best kept at around 68-72 degrees Fahrenheit, the temperature of a nice pantry or dark cabinet. Kept at this temperature, chocolate (assuming it isn't covering fruit or other perishables) has a shelf life of about a year. Freezing chocolate isn't such a great idea; when you freeze it, then thaw it out, it will have a greater tendency to bloom. but if you must, let it warm gradually to room temperature before you try cooking with it.

Q. Is dark chocolate a healthy product?

A. Chocolate is packed with natural compounds called antioxidants that scientists have discovered can protect your body and promote good health. In fact, ounce for ounce, dark chocolate and cocoa have more antioxidants than do foods like blueberries, green tea and red wine. The health benefits of high-antioxidant foods have taken the scientific world ? and the media ? by storm. Recent studies suggest that the antioxidants in foods may reduce the risk of many kinds of illness, from heart disease to cancer. Antioxidants like those found in dark chocolate and cocoa have also been linked to some of the hallmarks of good cardiovascular health such as enhanced blood flow, healthy cholesterol levels and, in some cases, reduced blood pressure. Dark chocolate and cocoa contain high levels of cell-protecting antioxidant compounds. Two tablespoons of natural cocoa have more antioxidant capacity than four cups of green tea, 1 cup of blueberries and one and half glasses of red wine. Studies show that as soon as 30 minutes after eating one 40 gram serving of dark chocolate blood levels of the two main antioxidants in chocolate, epicatechin and catechin, are heightened. They peak two hours after consumption and are cleared from the body after about six hours. Antioxidants work by protecting your cells from damaging molecules called free radicals. Free radicals are basically unstable oxygen molecules that can trigger changes in the structure of normally healthy cells. This damage is thought to be an underlying cause of many chronic diseases. Antioxidants neutralize free radicals. Free radicals are a natural by-product of life, but as we get older the natural antioxidants our body makes to fight them off begin to decline, experts say. The best way to recharge your antioxidant power is to get them through your diet. Now you know why your Mom and your doctor always told you to eat your fruits and vegetables. The kinds of antioxidants found in chocolate are called polyphenols, a large class of molecules found in fruits and vegetables like oranges, soybeans and berries. Dark chocolate and cocoa are particularly high in a sub-class of those compounds called flavanols, which are also found in red grapes and tea, hence the well-known benefits of red wine and green tea. The reason dark chocolate and cocoa rank so high is that the antioxidants are very concentrated. Consider this: more than 10 percent of the weight of the dry raw cocoa beans consists of polyphenols alone.

Q. Is the Chocolate aphrodisiac?

A. Since its discovery, the chocolate is associated to a sexual activity. It was even condemned by the church because of this virtue to inspire the "sin". In laboratory, an experiment on rats proves that the introduction of phényléthylamine ( PEA) activates a sexual reproduction behavior. " To know more about it, contact us "

Q. Regime and Chocolate?

A. These 2 words seem at first sight paradoxical. When we speak about regime, we tend to exclude the sweet food and the fat. Nevertheless, numerous nutritionnists think that it is possible to consume some chocolate within the framework of a regime. It would be even desirable to integrate it if we appreciate particularly. " To know more about it, contact us "

Q. CACAO a Plant?

A. Cacao, Theobroma cacao, is a tropical evergreen tree in the family Byttneriaceae. It is native to Central and South America and is cultivated extensively for its seed, which is the source of COCOA, CHOCOLATE, and cocoa butter. Cacao is a wide-branched evergreen that grows up to 7.5 m (25 ft) tall and bears seedpods up to 30 cm (1 ft) long and 10 cm (4 in) thick, with a hard leathery shell. Pods contain as many as 40 seeds, or beans, some up to 2.5 cm (1 in) wide. Several species of Theobroma are cultivated in tropical America. The principal species used for cocoa, is grown throughout the wet, lowland tropics, especially in south-east Asia, South America, and West Africa, where the trees are planted under the shade of taller trees. They usually bear fruit 4 years after they have been planted. Workers harvest cacao beans with knives. After extraction from the fruit, the beans are placed in piles, covered with banana leaves, and allowed to ferment; afterward they are dried to prevent moulding. They are then sacked and shipped to chocolate or cocoa manufacturers. Cacao beans were once used as money by the people of Mexico and Central America. There are three broad types of cocao plant: FORASTERO and CRILLO plus TRINITARIO which is a hybrid of Forastero and Crillo. Within these types are several varieties.

Q. What is COCOA?

A. Cocoa is finely pulverised de-fatted, roasted CACAO kernels, to which natural and artificial spices and flavours may be added. It is commercially manufactured by pumping hot CHOCOLATE liquor (semi-liquid ground cacao kernels) into hydraulic cage presses where, under extreme pressure, part of the fat, or cocoa butter, is removed. The fat content of cocoa varies from less than 10% to 22% or more for breakfast or high fat cocoa. Cocoa may be Dutch-processed by mild alkali treatment to change and darken colour and improve flavour. Cocoa is the flavouring ingredient in many confections, baked goods, ice creams, puddings, and beverages. It is also used to flavour some tobaccos and pharmaceuticals.

Q. The Chocolate was a medicine!

A. In the XVIIIth century, the chocolate was prescribed as remedy against the cold, the consumption, the diarrhea or the cholera. Magnesium, iron, calcium, phosphor and potassium, the chocolate also contains vitamins B1 and B2.

Q. What is lecithin and why is it in my chocolate?

A. Lecithin is an emulsifier used to reduce the viscosity, or thickness of chocolate. Thinning out the chocolate slightly reduces the amount of cocoa butter required to produce the correct texture in the manufacturing process.

Q. What is this white, blotchy stuff on my chocolate bar?

A. A white, filmy residue on chocolate is called a bloom. It occurs when some of the cocoa butter in the chocolate separates from the cocoa solids, usually when the chocolate is stored in a warm area. If you buy a chocolate bar and find it has bloomed, don't let the sales person convince you the taste has not been altered.

Q. What variety of Cacao are there?

A. The International Germplasm Database of Cacao drawn up in 1997 includes about 12,500 cacao clones. Its exactness will be tested only when a cost-effective method for the detection of cacao molecular DNA is designed and used as a bar-code for clone identification. Criollo, Forastero and Trinitario are the three leading types of Theobroma cacao. Their difference results from their pod structure, the colour of their beans and the number of beans per pod. The Criollo varietal was probably grown by the Meso-american civilisations. Its fresh beans are thick and have white or pink cotyledons, low acid levels and low bitterness, and once processed they produce a smooth, very flavored cacao. The Forasteros come from the subspecies Theobroma cacao sphaerocarpum, and have flat, violet-coloured beans, with high astringency. They are divided into two species, growing in the Amazonian Highlands and Lowlands respectively, and the latter is the most commonly grown cacao in the world, especially in Brazil (comun and parà) and western Africa. The Trinitario is a hybrid bean of Criollo and Forasteros, emerged after a natural disaster that occurred in Trinidad in 1727 and destroyed the criollo plantations. Thirty years later the Capuchin friars built their missions again and planted some Forastero seeds, that hybridised with the remaining criollo trees and soon the new varietal of Trinitario was born. The latter combines some flavor and sensory features of the Criollo with the strength and high yield of the Forastero. In terms of quality standard, cacao is distinguished into: flavor or fine or special or sweet cacao and bulk cacao. The first includes: Criollo, Trinitario and Nacional, which actually is a Forastero but is the only flavor cacao of this kind and is solely grown in Ecuador. The second group consists of the Forasteros.

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