Cacao: Brazil’s Original Gold Dust

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Chocolate, or more specifically the Cacao fruit, first appears on our radar in Egypt in the 16th century BCT. Little is know of its use in Egyptian culture, but the first known cultivation of the fruit is by the Aztec culture of around 600 CT. The Aztecs and Mayans believed that their ancestors brought the Cacao seeds from paradise where the god Quetzcoalt presented the fruit as a gift. This fruit bestowed wisdom and power upon all who ate it or, in most cases…drank it.

In Southern Bahia, Cacao (or Cacau as it’s spelled in Portuguese) created something of a revolution in the area. Although sugar was the region’s principal cash crop, Cacao played an important part in exports to Europe. In the years before Spain managed to steal a number of seedlings in an act of bio-piracy, the fine powder came mostly from South America, with Southern Bahia being among the main producers. Cacao is not easy to cultivate. Trees are sensitive to weather and temperature and prefer to be surrounded by other trees. The Cacao industry in Southern Bahia was consistently riddled with problems and hardships. Nevertheless, the European market for Cacao powder increased throughout the 18th and 19th centuries, although it was still used principally by the rich. It wasn’t until the 20th century that chocolate was mass produced and industrialized. By then Spain had created and lost its vast monopoly of Cacao production, which it had established in Africa and Malasia. Today, most of the Cacao produced in the world comes from these same African nations, although it is believed that the plant originated in the Amazon Region.