The information you are about to read is my opinion derived from my research this far. I use what I get from web sites, books and my own experiences with cultivating over 500 cacao (chocolate) plants so far. (Esta informacion es mi opinion despues de amplia investigacion. Uso sitios de web, libros y mi propia experiencia cultivando mas de 500 matas de cacao (chocolate).
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| All Pods are from Trinitario Trees / Todas las mazorcas son de matas Trinitario |
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| Favorite Red Trinitario Pod / Favorita mazorca roja Trinitaria |
Trinitario is a make up of one Criollo cacao plant crossed with a Forastero cacao plant in order to attain the best traits from both species. The Criollo is valued for tastes/flavor and it is said to have been the original and most common type for some time until the 1950's when the Trinitario mix was created and publicized in Trinidad, thus the title, Trinitario. Just like many other desired fruits of the world, humans have kept their own favorite cacao plants throughout time creating their own crossings in order to get a plant with characteristics of their liking. Whether it was a Family, Small Farmer or Large Businesses they all contributed to the existence of the mixes we have today and there are many mixes.
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| My favorite cacao tree. / Mi mata favorita de cacao. |
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| Yellow more Criollo shaped Pod / Mazorca amarilla formada mas como las especie Criollo |
So much so that many have lost track and in recent years since the early 2000's at least when DNA testing became effectively used we come to find out that the plants/trees that were labeled had been labeled incorrectly. It's almost like starting over, instead now DNA testing and newer technologies are pinpointing more information, more accurately. These though seem to be the most agreed upon facts as far as the most original characteristics of the three (3), some people would say four (4) major cacaos including the
Arriba/Nacional from Ecuador. Forasteros in general have thicker pod shells when cut open, more beans/seeds and a more rounder pod much like an Avocado, ovoid instead of elongated like a flat American Football as most original Criollo pods were said to be. The Criollo produces less beans/seeds with less pods on their limbs in comparison to the Forastero and then you add the Criollos susceptibility to most cacao diseases you better believe the taste had a lot to do with its survival. I am sure many folks were concerned with keeping the Criollo in existence after so many other specimens like it were being wiped out across the globe by the deadliest of virus' mainly Witches Broom, Black Pod and Frosty Pod Rot. Most of the Chocolate available in the United States like bulk chocolate and syrups are made from the more abundant Forastero and Trinitario. Many high end chocolates can and have been made from Forasteros including Arriba/Nacional, which is said to come from the Forastero lineage, but you will find that the most expensive chocolates are made wholly or in part with Criollo cacao beans or Trinitarios that have taken on characteristics of their Criollo lineage.
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| Only had 16 big seeds compared to 20-35 in the others / Nadamas trajo 16 semillas comparado a las 20 a 35 que tuvieron las otras mazorcas Trinitarias |
(El Trinitario existe por la mezcla de una mata Criolla con una Forastero para tratar de obtener lo mejor de los dos especie. El Criollo es valuado por su sabor y porque dicen que es el cacao original y mas abundante hasta el año 1950 cuando fue conocido la nueva mezcla como Trinitario, hecho en la isla de Trinidad. Como otras frutas deseadas del mundo los humanos han mantenido sus matas favoritas de cacao con caracteristicas ecojida specificamente para ellos mismos. Sean Familias, pequeñas empresas o aquellas grandes empresas todos han hecho contribucion a las tantas mezclas de cacao que tenemos hoy en dia. Tantas variaciones hay que muchos han perdido cuenta. En primeros años del 2000 cuando los examenes de DNA comenzaron a ser mas efectuoso para distinguir entre tipos de cacao.
Las caracteristicas que en general atribuyen al los tres (3) algunos dicen cuatro (4) mayores tipos de cacao si contamos el Arriba/Nacional de Ecuador serian que el Forastero tienen la cascara de la mazorca mas gruesa cuando las abrrimos en mitad, tienen mas semillas/granos y las mazorca del Forastero es mas redonda como mas como un aguacate y menos como los Criollos que en general son mas larga y parecen a una bola desinflada de futbol Americano. El cacao Criollo produce menos semillas/granos en menos mazorcas y son mas propenso a viros como "Escoba de Bruja, Mazorca Negra, Mal Del Machete". Aunque tengan tantas males todavia lo crecian y pinso que tiene mucho que ver con el sabor. Claro que hay muchos que trataron de salvar la especie del Criollo que desaparecia mas y mas dia por dia. La mayoria del chocolate en comercio y en liquido en los Estado Unidos bienen del especie abundante Forastero. Econtraras que aunque la mayoria de chocolates caros son hecho en parte o completamente de granos de cacao Criollo o aquellos Trinitario que han obtenido caracteristicas de su linaje Criollo. Tambien varios chocolates hecho del grano Forastero del Arriba/Nacional cacao de Ecuador cual el muy raro de encontrar aunque sea Forastero.)
