Finding Dr Pound’s Lost Cacao
In 1727 something catastrophic hit the island of Trinidad that changed the complexion of cocoa forever… THE BLAST
Some say it was a hurricane, others suggest it might have been drought or disease. Whichever way you look at it however, the “blast” that hit the West Indian island of Trinidad in the 18th century all but destroyed the island’s cocoa industry, one of the world’s largest at that time.
It was the Spanish who first brought cocoa to Trinidad around about 1525 and they brought with them the fine flavour Criollo trees. But it wasn’t until the beginning of the 18th century that Trinidad’s cocoa industry really took off – thanks to the French who colonised the island after the Spanish. So when the “blast” hit, it devastated the fledgling industry.
In 1757, efforts to rebuild the industry began in earnest with Forastero trees imported from nearby Venezuela – known for their resistance to disease. The new trees then interbred with the remaining Criollo trees and formed a brand new strain of cocoa, which was called Trinitario. The new strain combined the best of both parents – the hardiness of Forastero and the fine flavour of Criollo.
In 1727 something catastrophic hit the island of Trinidad that changed the complexion of cocoa forever… THE BLAST
Some say it was a hurricane, others suggest it might have been drought or disease. Whichever way you look at it however, the “blast” that hit the West Indian island of Trinidad in the 18th century all but destroyed the island’s cocoa industry, one of the world’s largest at that time.
It was the Spanish who first brought cocoa to Trinidad around about 1525 and they brought with them the fine flavour Criollo trees. But it wasn’t until the beginning of the 18th century that Trinidad’s cocoa industry really took off – thanks to the French who colonised the island after the Spanish. So when the “blast” hit, it devastated the fledgling industry.
In 1757, efforts to rebuild the industry began in earnest with Forastero trees imported from nearby Venezuela – known for their resistance to disease. The new trees then interbred with the remaining Criollo trees and formed a brand new strain of cocoa, which was called Trinitario. The new strain combined the best of both parents – the hardiness of Forastero and the fine flavour of Criollo.
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