Description
Cacao was introduced to the island by the Spanish at the end of the 16th century and has since remained one of the country’s main agricultural products. Öko-Caribe, farm where this cacao was cultivated, only works small producers in the northeast of the island, giving all the necessary technical support to the farmers to safeguard and guarantee the quality of the cacao, but above all, the transfer of know-how to the producers. Genetics: Dominican cacao is a mixture of genetic varieties from different regions: Jamaica, Upper Amazon, Peru, Venezuela, Ecuador and Trinidad and Tobago. This translates in a high-quality genetic material.

