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My encounter with cacao

Vietnam is a country where you can eat fruits blessed by the tropical sun all year round. Japan is one of the world's leading producers of delicious fruits, but Vietnam is full of delicious fruits that you can't get in Japan. Tropical fruits such as mangoes, lychees, and papayas. Among them, cacao is a particularly interesting ingredient.

The more I learn about the unique flavor and deliciousness of Vietnamese cacao, the effects it has on chocolate during processes such as fermentation and roasting, and the differences between different types, the more fascinating it becomes. Even I, who wasn't particularly fond of chocolate, have come to love cacao and the chocolate made from it.

Meeting cocoa farmer Thanh early on in my cocoa exploration was one of the catalysts that led me to become more involved with cocoa in Vietnam.

About Vietnamese Cacao

The southeastern part of Vietnam is located within the cacao belt, which lies within 20 degrees north and south of the equator. This high-temperature, high-humidity region has regular rainfall, a humid and warm climate, and well-drained soil, making it ideal for cultivating high-quality cacao.

Vietnamese cacao is of the Trinitario variety, a hybrid that combines the unique aroma of Criollo and the strong bitterness characteristic of Forastero. This variety captures the best qualities of both parent types.

In recent years, Vietnam has actively promoted cacao production on a national level, leading to advancements in varietal improvement and the emergence of various intermediate types.