Geographical indications for Mesoamerican cacao

The Mesoamerican region has been fundamental in the domestication and diversification of Theobroma cacao, representing a prominent origin of fine flavor cocoa produced from Criollo and Trinitario varieties. However, fine flavor cocoa remains insignificant in the global cocoa market, despite its production being crucial in the economy and culture of multiple indigenous, afro-Caribbean and mestizo communities who subsist mostly in isolated rural regions in Central America. Furthermore, fine flavor cocoa is the key ingredient in bean-to-bar chocolate, the products of artisan small businesses around the world.

This project aims to establish key territorial factors of the differentiated quality profiles of cocoas of origin, in order to develop Geographical Indications. The project will facilitate the collective management of innovation, increasing added value, the protection of biocultural heritage and the advancement of territories traditionally bound to cocoa production. Integral strategies will be developed for identifying extrinsic and intrinsic factors of cocoa bean quality. Studies will include historic-cultural aspects, typologies of production systems, agronomic and post-harvest practices, as well as quality profile analysis. Furthermore, the project will establish actions for creating organizational capacities key to the implementation and sustainability of GIs.