#history The origin of cocoa, from the first plant found, has been the subject of Byzantine discussions between countries vying for the honor of being the first where this seed occurred on the planet. We could refer, for example, to a recent study by the University of Pennsylvania, which argues that cocoa comes from Honduras, leaving aside the theory of its origin in Mexico or Ecuador. These investigations, presented in 2007, were developed thanks to the chemical analysis of residues extracted from ceramic vessels found in the lower part of the Ulúa Valley in “Puerto Escondido”, a Honduran archaeological site. According to the report “Chemistry and Archaeological Evidence of the First Cocoa Drinks”, the chocolate liquid found in the vessel had been prepared between 1400 and 1000 BC, about 500 years earlier than previously documented.

On the other hand, research done on the mitochondrial DNA of criollo cocoa (or with a fine aroma) reveals that its appearance arose in Venezuela, specifically in the South of the Lake, a region composed of the states of Zulia, Mérida, Trujillo and Táchira.

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