The plantation
An Aztec legend tells that the moon god stole a cocoa tree from the land of the king of the sun to give his human friends the delight of the Gods. Theobroma cacao = Theo (God) + joke (food)"
The name of Chocolate comes from the original word of the Aztecs: Xocoatl, yet its modern name "Theobroma Cacao", which translating means "food or delicacy of the gods." This name was created by a Swedish botanist, Carlos Lineus, who the eighteenth century became acquainted with the history of Chocolate among ancient peoples, revealing himself to be a Swedish scientist who appreciated the drink made from this plant from the New World.
Plants Characteristics
More about
cocoa culture
The Cocoa plantation of Panorama farm is a hybrid variety between outsider and criollo developed by the responsible for Brazilian Cacauiculture "Ceplac" especially for this region, with greater productivity and greater resistance to diseases.
Harvesting and picking of fruits
In the harvest, attention is given to the ideal point of maturation of the fruits, aiming at reducing the acidity to guarantee adequate amounts of sugars and other substances necessary for a good fermentation. During collection and storage of fruits, they are prevented from being punctured or damaged.
Important factors:
-The same level of maturation and in a period of 15 to 21 days
-Cut with precautions to do not to hurt the fruits
-The sick and greedy fruits are removed
-After the harvest the fruits rest from 02 to 03 days thus increasing the natural sugar of the almonds and decreasing the acidity
Breaking and Transporting Almonds
The opening of the fruits and the removal of the seeds (almonds) are done manually. The seeds with the pulp surrounding them are removed, separated from the placenta, placed in suitable containers and then transported to the fermentation house.
The company controls each break through a specific lot. It never proceeds with mixtures and fermentation of seeds from different breaks, as this leads to an uneven fermentation, which would fatally compromise the final quality of the cocoa.
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