In the Dominican Republic the differential between fermented and unfermented cacao is called Hispanola and Sanchez respectively. I was wondering how do they differentiate in other countries around the world? I have read that somewhere between 12 and 15 percent of the cacao out of the DR is fermented. Other countries like Grenada all the cacao is fermented from what I have read. How are the different types of cacao labeled in other countries and which countries have more fermented cacao and why?
FYI There is a small town on the Samana Peninsula called Sanchez. From what Don Hector Rizek told me, because the cacao was shipped out of the town it was called Sanchez. I guess no one fermented Dominican cacao back then.
Does anyone know when fermentation started to develop in countries like the Dominican Republic and when the name Hispanola was first used?
updated by @thomas-forbes: 04/14/15 17:55:37
