Everything You Always Wanted to Know about Cacao Genetics
DNA fingerprinting makes it possible to pinpoint specific plant traits and accurately identify cacao genetics. Let's discover what DNA fingerprinting of cacao learned us upto now.
Driving for Change with Kokoa Kamili
Did you know “Kamili” means ABSOLUTELY in Swahili? Synonyms of absolutely are precise, exact, unconditionally, unquestionably... All those words expresses what Kokao Kamili means to us!
The Name and Fame of Chuao
CHUAO: A BEST-IN CLASS CACAO Chuao is known as the most mythical, famous and expensive cacao worldwide. We are thrilled to take you on a journey to discover the name, fame, and flavour of Chuao.
Fact or Fiction: Is there such a thing as “pure Criollo”?
We often get inquiries from chocolate makers whether we have Criollo beans in our range. The first question we ask ourselves is "why do customers specifically want Criollo beans?" Are they looking for unique beans? Complex flavors? White beans? Because of the fascination many people have with Criollo beans, we thought it would be a good idea to take a closer look at the origin of Criollo, the typical associations that are often made with Criollo (think delicate, expensive, super aromatic, etc.) , and why we prefer to talk beyond genetics.
Congo Ituri – Specialty Cacao as a Catalyst for Change
Despite perfect climatic conditions and abundant fertile soils, cacao arrived relatively late in Congo DRC. The first trees were planted in the late 19th century, when Congo was a colony of Belgian's King Leopold II. Commercial cacao plantations sprung up along the Congo River in western Congo in the 1920-30s. After independence in 1960 the cacao industry slowly disappeared, only to make a comeback some twenty years ago. Today, the centre of the cacao industry moved from west to east Congo, especially Kivu and Ituri. This used to be a coffee growing area, but in the late 1990s the coffee plants were affected by a serious disease, and farmers started to look for an alternative. And in came cacao! Silva Cacao, together with a team of specialists, helped to develop specialty cacao in the Ituri Province. Each cacao quality has a unique flavour profile, and a great story about improving the livelihood of smallholder farmers, conservation and protection of forests and wildlife, and increasing safety through mobile banking.
Humidity in Cacao Supply Chain: A Balancing Act (Part 2)
If you are interested to read more about our cacao origins (of course, all have perfect humidity), read on!
Humidity in Cacao Supply Chain: A Balancing Act (Part 1)
If you are interested to read more about our cacao origins (of course, all have perfect humidity), read on!
Philippines: A Rising Star as a Specialty Cacao Origin
Looking at the climatic and geographical conditions of the Philippines you would think it is a major producer of cacao. However, this is not the case. Let’s take a closer look at the cacao landscape of the Philippines.
Boost your Summer Season with High-Temperature Cacao Products
At Silva we picked our brains, and came up with a list of cacao products that work well in the summer season. Read on to find more!
Nicaragua: A Land of Flavour Diversity
Although cacao has always existed in Nicaragua, it was never an important export product. Only in 1990s the potential of cacao for the national economy became apparent and production has increased steadily. What makes Nicaraguan cacao so good? Let's explore this a bit more.