Mexico ranks eighth worldwide in cocoa production, with about 28 thousand tons per year, explained organizers of the seventh edition of the Chocolate and Cocoa Show, which will be held in Mexico City.
In a statement, the chocolate maker Sophie Vanderbecken, said that “Mexican cocoa is considered fine and aromatic and tends to have less bitterness and more acidity that depends on the type of cocoa and terroir, as well as post-harvest and manufacturing processes of chocolate”.
She added that the country is focused on rescuing native cocoa, rather than planting productive clones. According to the old school, there are outsiders cocoas (80 percent of the world crop), criollo (1.0 percent to 5.0 percent of the world crop) and trinitarian (15 to 19 percent of the world crop).
She noted that the new school indicates that there are more categories, and currently several are being identified in Mexico.
For their part, organizers of the event stressed that Tabasco contributes 66.9 percent of the volume of national production, with a little more than 17 thousand 281 tons harvested from an area of 41 thousand hectares, followed by Chiapas with 32.9 percent, represented in nine thousand 346 tons.
They noted that Mexico occupies the tenth position in extension of plantings of the fruit, with 1.8 percent of the total harvest generated in the world. Mexican chocolate is consumed in countries such as Belgium, France and the United States, the last one constituting 39.4 percent of the export of the national cocoa.
The 1.0 percent of the total production of cocoa is exported to the United States and countries of the European Union, they commented.
They reported that the seventh edition of the Chocolate and Cocoa Show will take place from August 30 to September 1 and one can learn all about the culture and consumption of chocolate and cocoa in the country.
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