THE THREE VARIETY OF CACAO IN THE PHILIPPINES
Here are the characteristics and classifications of Criollo, Forastero, and Trinitario cacao varieties in the Philippines: Criollo - Classification: Fine or Flavour Cocoa - Origin: Native to Central and South America, introduced to Philippines via Acapulco-Manila Galleon Trade - Characteristics: - High-quality beans - Distinct flavor profile: fruity, floral, and acidic - Low yield (400-600 kg/ha) - Susceptible to diseases - Requires shade and specific soil conditions - Uses: Specialty chocolate, high-end chocolate products Forastero - Classification: Bulk or Commodity Cocoa - Origin: Native to Amazon region, introduced to Philippines in early 20th century - Characteristics: - High-yielding (1,000-1,500 kg/ha) - Robust flavor: bitter, earthy, and nutty - Disease-resistant - Tolerates full sun and various soil conditions - Lower quality beans compared...