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Types of cocoa beans
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Types of cocoa beans
There are different categories of cocoa beans. The traditional varieties of Forastero, Criollo and Trinitario, while still used in marketing materials, are no longer considered to have a botanical basis.
The categories bulk and flavor cocoa are used to distinguish quality of beans. As of 2017, 95% of cocoa produced was bulk cocoa.
Cocoa beans are traditionally classified into three main varieties: Forastero, Criollo and Trinitario. Use of these terms has changed across different contexts and times, and recent genetic research has found that the categories of Forastero and Triniario are better understood as geohistorical inventions rather than as having a botanical basis. They are still used frequently in marketing material.
Criollo has traditionally been the most prized variety. Criollo trees are presumed to be native to South America. Over time, they were grown in Mesoamerica, where they were encountered by the Spanish conquistadors. The word Criollo is derived from Creole, meaning native, authentic, and indigenous. The Spanish called cocoa trees planted in Venezuela Criollo; but they actually came from neighboring Mexico and Guatemala.
After European colonialization, population decline and disease led to the Spanish and Portuguese replacing cacao crops with new varieties found in South America. These were referred to as Forastero, which can be translated as strange or foreign because of how it looked and tasted different from the Criollo variety.
Forastero strains are generally of the Amelonado type. They are associated with West Africa.
The name for any combination between Criollo and Forastero. They were named after the Caribbean island of Trinidad, where in 1724 the first hybrid of Venezuelan Criollo and Amelonado is understood to have been created. This was more disease-resistant than Criollo, while tasting better than Forastero.
Researchers in 2008 identified ten genetic clusters of Theobroma cacao, with 36 sub-clusters containing at least five specimens. These new types were Amelonado, Contamana, Criollo, Curaray, Guiana, Iquitos, Marañon, Nacional, Nanay, and Purús. 2022 research added the Caquetá type, found in Colombia.
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Types of cocoa beans
There are different categories of cocoa beans. The traditional varieties of Forastero, Criollo and Trinitario, while still used in marketing materials, are no longer considered to have a botanical basis.
The categories bulk and flavor cocoa are used to distinguish quality of beans. As of 2017, 95% of cocoa produced was bulk cocoa.
Cocoa beans are traditionally classified into three main varieties: Forastero, Criollo and Trinitario. Use of these terms has changed across different contexts and times, and recent genetic research has found that the categories of Forastero and Triniario are better understood as geohistorical inventions rather than as having a botanical basis. They are still used frequently in marketing material.
Criollo has traditionally been the most prized variety. Criollo trees are presumed to be native to South America. Over time, they were grown in Mesoamerica, where they were encountered by the Spanish conquistadors. The word Criollo is derived from Creole, meaning native, authentic, and indigenous. The Spanish called cocoa trees planted in Venezuela Criollo; but they actually came from neighboring Mexico and Guatemala.
After European colonialization, population decline and disease led to the Spanish and Portuguese replacing cacao crops with new varieties found in South America. These were referred to as Forastero, which can be translated as strange or foreign because of how it looked and tasted different from the Criollo variety.
Forastero strains are generally of the Amelonado type. They are associated with West Africa.
The name for any combination between Criollo and Forastero. They were named after the Caribbean island of Trinidad, where in 1724 the first hybrid of Venezuelan Criollo and Amelonado is understood to have been created. This was more disease-resistant than Criollo, while tasting better than Forastero.
Researchers in 2008 identified ten genetic clusters of Theobroma cacao, with 36 sub-clusters containing at least five specimens. These new types were Amelonado, Contamana, Criollo, Curaray, Guiana, Iquitos, Marañon, Nacional, Nanay, and Purús. 2022 research added the Caquetá type, found in Colombia.
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