Chocolates of Ecuador -- Arriba, Nacional, CCN51
Posted in: Opinion
Hi Samantha:You are somehow the reason why I am in this forum. I am always looking for your contributions!Again, there is nothing wrong with CCN-51 well fermented. Next year there will be a Bolivian high-end organic chocolate in the market containing over 50% CCN-51 and as I have stated, it is a high yielding variety, with some difficulties to be familiar with. There are always two side of a coin. We go to the safe side promoting mixed varieties stands with 55% CCN-51 / ICS-95 / IMC - 67.Our company REPSA is participating in a world mapping project of "origins" to determine specific taste pattern.(I wonder how they are going to roast our small beans in a lab under standard procedure.)The project is called: COCOA OF EXCELLENCE (CoE) CELEBRATION 2009 directed by CIRAD and Event International (organizers of the Salon du Chocolat). Maybe we can pick up some credit in Paris next year.By the way. The discussion of quality and market shares has reached the next level and it is taken on by politicians and national promotion programs, dominated by Venezuela, Ecuador, Peru and Bolivia through the socialist movement. "cacao y libertad", give me a break. Viva Chocolate Boliviariano! The focus is now on who is the best and has the best "Nacional". Bolivia now wants a National Cacao Plan. The point is. There is more behind all this as you might think.Clay: The translation is ok (thanks) only a little, but important mistake:"There is NO clear link between genetics [of] the Nacional Ecuadorian the Mesoamerican and the Criollos."Cheers, Volker