The best Cacao in the world is Venezuelan Cacao. Its reputation goes back 500 years since the time of the Spanish conquest. The climatic and geographic conditions of the country make it an ideal home for the production of business.
Cocoa is a crop intimately linked to Venezuelan culture, both because of its origin and because of its great importance in the economic and social development of the country since its commercialization was established more than three hundred and fifty years ago.
During the 17th century, Venezuela became the world's leading producer of cocoa, and this product was the main source of income during a long period of colonial times.
Traditionally, Venezuela has been considered as a producer of fine cocoa and high quality aroma. Being a tropical tree, the cultivation of cocoa requires warm and humid climatic conditions, requirements that Venezuela meets perfectly.
The harvest of the cocoa is done by cutting the ripe fruits of the trees, opening them (usually with a machete) and extracting the seeds of the fruits. It is, therefore, a highly labor-intensive crop whose production process seems, at least in the short term, to be poorly industrialized.
Venezuela has had a comparative advantage since the colonial era in the production of high quality cocoa, due to the know-how in the technique, the method and the knowledge acquired with the experience accumulated over the centuries.
