The Bean / O Grão-Amêndoa
English: THE BEAN Criollo, Forastero and Trinitario. The Criollo beans are the most prized of these three varieties. Fine and complex in flavour but challenging to grow requiring extra care and protection. The Forastero is the most used variety in world’s cocoa production. Full chocolate flavour but less complex in the final notes of the palate. Disease resistant and high yield. The Trinitario is a hybrid of the two varieties and has high yield and resistance characteristics of the Forastero and flavour depth characteristics of Criollo. These three main varieties of cocoa are universally used as a classification of Theobroma cacao, the cocoa tree, and the cocoa bean. There are many subspecies deriving from these three main varieties. Based on genetic variations other classifications may do better justice to existing genetic diversification. As an example, in Juan C. Motamayor research (Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree, 2008), the following 10 groups are used to classify cocoa in the Amazon basin; Amelonado, Contamana, Criollo, Curaray, Guiana, Iquitos, Marañon, Nacional, Nanay and Purús. …
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