Agrandir

It was back in the 16th century when cacao was brought to the island by Spanish conquistadors, following the conquest of Mexico.
Its growth and consumption –mostly as the breakfast main course- began after the advance of sugarcane and tobacco. Its development happened together with the height of coffee plantations, beginning in the early 18th century in the top-producing regions of San Juan de los Remedios, in central Cuba, as well as in eastern Cuba. That age has been construed as the so-called “century of Cuban chocolate”.
Today, most cacao plantations are mostly located in the eastern provinces of Guantánamo, Santiago de Cuba, Granma and Holguín.
Baracoa –Cuba’s first village founded during the colonial rule on the easternmost tip of the island- is considered the cacao capital of Cuba. The blend of fostering weather conditions, popular wisdom and hard work keep the tradition going. The crop was thoroughly grown by French immigrants and it currently accounts for 80 percent of the production nationwide. Jamal, Mosquitero, Güirito and Sabanilla are the top-producing zones. Its refined, environment-friendly and highly-scented product has been countlessly recognized around the globe. This area is also home to an industry that includes the making of confections, seedlings and research centers.
There are also tours that focus on the vivid experience of harvesting and cultivating this crop, coupled with the crafting of homemade sweets and a little bit of museology as well. Thus, this zone is closely and strongly linked to the Cacao Trail, a regional project coordinated by the UNESCO Latin America and Caribbean Office.