Nicaragua Cocoa Production to Grow 25% in 2018

The cocoa available in Nicaragua is of the trinitario type that, if properly fermented, is the preferred raw material for fine and dark chocolates.

The cocoa available in Nicaragua is of the trinitario type that, if properly fermented, is the preferred raw material for fine and dark chocolates.

The cacao producers union is planning to produce this year close to 1,500 tons of cocoa, 25% more than the production recorded at the close of 2017.

The cocoa available in Nicaragua is of the trinitario type that, if properly fermented, is the preferred raw material for fine and dark chocolates.

Last year the export value went down 4%, due to unfavorable conditions in international prices, but the export volume grew by 34%, according to data from the Association of Producers and Exporters of Nicaragua (Apen).

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Guillermo Jacoby, president of the Apen, explained to Elnuevodiario.com.ni: “…’We went from 4.2 million kilos to 5.5 million kilos last year’.”

“… Last year, approximately 800 tons were purchased by the German manufacturer of chocolates Ritter sport, which is located in the municipality of Sébaco, Matagalpa, where it collects the raw material. “85% of the cocoa that is exported with differentiated prices comes from our organizations. We have several organizations that export, such as Campesina and Cacaonica, and others with smaller volumes”, he said.

Elnuevodiario.com.ni reports that “…The main cocoa producing areas are the Triángulo Minero, Rancho Grande, Waslala, Matiguás, Paiwas, Río Blanco, El Tuma-La Dalia, Jinotega, El Rama, Muelle de los Bueyes, Nueva Guinea, Río San Juan, as well as Cárdenas and Colon. These are the geographic areas where the more than 4,000 members of Canicacao are present, however it is estimated that there are about 10,000 producers working in this sector throughout the country.”

The cocoa available in Nicaragua is of the trinitario type. The Trinitario is widely renowned as the world’s finest cocoa, having its origins from Trinidad, a hybrid between Criollo and Forastero varieties. It is considered to be of much higher quality than Forastero, has higher yields, and is more resistant to disease than Criollo.

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