The Japanese-origin cocoa trader will maintain the exclusivity of the export of Chuao beans, the only ones with designation of origin in the country.
Chuao Trading and the Chuao Farmer Company signed the renewal of their commercial alliance.
"For the next few years, Chuao Trading will continue to be the exclusive marketer of Chuao cocoa, bringing to every corner of the world the flavor, aroma, and history of one of the best cocoas in the world," the Japanese-origin marketer reported on her account. from Instagram.
"A work and friendship alliance is renewed (...) Thanks to the Chuao Campesino Company for trusting us and being our partners in this project," added the company.
Chuao cocoa, the only one with denomination of origin in Venezuela, is produced at Hacienda Chuao, the largest still operating company antigua of Venezuela and located in the town of Chuao, in the state of Aragua.
The 200 hectares of this cocoa plantation, which are distributed in a rectangular strip from north to south from the beach to the foothills, from 200 to 400 meters above sea level where it enters the Henri Pittier National Park, is owned by the local community, but are currently worked by the Chuao Peasant Company.
This company, made up of more than 100 farmers, is in charge of the cocoa trees and the final product for marketing, currently in charge of the company Chuao Trading, whose main clients are in Japan and Europe.
Chuao Trading is one of the suppliers of the Japanese chocolate house Green Bean To Bar, based in Tokyo, which a few months ago launched a new collection of three bars with this Venezuelan variety of cocoa.
Cacao Zoku is another Tokyo-based Japanese praline and chocolate bar brand that makes its products with Chuao cocoa.
Only one in the world
Chuao cocoa is a hybrid of the criollo and forastero type, with a unique aroma and flavor in the world, which has been cultivated for about 400 years in the Chuao valley with the same techniques as the colony.
For centuries, the cocoa produced in the wetlands of the Valle de wow It has remained one of the favorites of chocolatiers around the world.
Its organoleptic characteristics, aroma and flavor qualities resulting from the agroclimatic condition of this area, very close to the coast, and the ancestral type of post-harvest, make it ideal for the production of the finest chocolates.
Its seeds have a moderate intensity of cocoa flavor of 4 on a scale of 0 to 10, with clean citric acidity of tropical fruits, and the sweetness of black fruits such as prunes (due to the process carried out in the shade) with a low level of astringency.
Regarding its aroma, these have a high level of fragrance that differentiates them from many others with floral essences such as orange, tangerines and fruity notes such as prunes.
And about their texture, they have a creamy, soft and velvety sensation..
Its an ancestral way of cultivation and post-harvest means that only approximately 25 tons are produced per year, making it a rare and scarce fruit for the chocolate market.