Welcome to the Cacao Museum. Here, you will learn about the characteristics, history, and value of cacao.

The audio commentary you are listening to explains the exhibits in the Cacao Museum. Do please use the play and pause functions to listen at your own pace. 

On the left is a model of a cacao tree. A cacao tree can grow up to 25 meters tall and bears fruit that is exceptionally heavy. Therefore, fruit grows on the trunk rather than on the branches.

The farmer here uses a broad blade called a “machete” to harvest cacao fruit which he stores in the pack on his back. This backpack can hold between 10 and 15 whole fruit from which 1 kilogram of cacao beans may obtain.

While the origin of cacao is commonly attributed to Mexico, botanical research in the Amazon region has shown that cacao in Ecuador dates back 5,300 years. This is a thousand years older than in Mexico. Therefore, the origin of cacao should be considered Ecuadorian.

Cacao was a valuable resource to the Mayan and Aztec civilizations such that it was even used as a medium of exchange, like currency.

Ecuador's cacao exports

Cacao cultivation in Ecuador expanded significantly in the 18th century particularly in the coastal provinces of Guayas, Manabi, and Los Rios. By the 19th century, Ecuador become a leading cacao producer renowned for its 'Nacional' variety whose distinctive taste and aroma were prized. 

At the turn of the 20th century, there was a global boom in cacao demand, production and trade  thanks to which Ecuador became the world's largest exporter of cacao. During this “cacao boom,” Ecuadorian cacao exporters began shipping large quantities of cacao to Europe and North America.


Types of cacao

Cacao Pinot de Aroma: This variety's name, which means best of the best, comes from the way cacao was transported from farms upriver to the port of Guayaquil. This variety is known for its multi-layered aroma and flavor with floral, fruity, spicy, and nutty notes. These characteristics distinguish it from the common cacao which has a flat and bitter taste.

CCN-51: This is a hybrid cacao variety developed in Ecuador. Unlike the 'Cacao Pinot de Aroma' variety which takes four to five years to bear first fruit, the CCN-51 variety matures rapidly, has high yields and is disease resistant. Indeed, this variety bears beans within two years of first planting, and up to 60 beans can be harvested from a single cacao fruit.

Balao: This variety is a type of ‘Nacional’ and is grown in the ' Balao ' region of ‘Guayas’ state.

Esmeraldas: This variety is a type of 'Cacao Pinot de Aroma' and is grown in Esmeraldas province along the northern coast of Ecuador.

Do you know what kind of cacao Swiss chocolate is made from? It's made from 'Cacao Pinot de Aroma!” To be classified as a fine chocolate in Switzerland, it must contain at least 15% of this variety of cacao which means that the best chocolate in the world is made from Ecuadorian cacao, the best cacao in the world.

This concludes our tour of the Cacao Museum.

Thank you for your visit.