Donate to the Cause
Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Donate to the Cause
Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Brgy. Atipuluan, Negros Occidental
Criollo Cacao
Criollo cacao refers to a specific variety of cacao (Theobroma cacao) highly regarded for its quality and flavor. Due to its exceptional quality and rarity, Criollo has become a sought-after ingredient among artisanal chocolatiers and connoisseurs.
Cacao has been cultivated in the archipelago since its introduction during the Manila-Acapulco galleon trade. It is said that the Philippines was the first country to receive this highly-prized variety outside of Mesoamerica.
Although the species originated outside the country, it has become an integral part of the rich food heritage of the Philippines. Other countries have already lost their Criollos due to cross-pollination, but the Philippines has successfully preserved them. The archipelagic setting provided sufficient isolation for this heirloom variety.
Criollo cacao is among the Philippine products listed in the Ark of Taste catalog of heritage food and ingredients.
Criollo cacao is one of the three main varieties of cacao, along with Forastero and Trinitario. Only 5% of the world's production is Criollo.
Some farmers choose to cultivate newer varieties due to the perception that Criollo is a low-yielding and delicate type of cacao. Furthermore, Criollo is known to have smaller pods and seeds.
However, according to Sir Chris Fadriga, an advocate of heirloom cacao, Criollo thrives when planted in an environment it loves. Planting it in shady areas and minimizing pruning leads to higher yields.
He also emphasizes that the quality of the beans compensates for their size. Bigger does not necessarily equate to better quality.
Sir Fadriga embarked on an extensive journey across the country in search of this particular cacao and its cultivars. He successfully obtained Criollos from various provinces, including Cebu, Negros, Bohol, Siquijor, and other regions with a notable historical Spanish influence.
Due to his dedication and the exceptional quality of his cacao beans, Sir Chris Fadriga has garnered acclaim in the international chocolate industry. In 2021, during the height of pandemic, he bagged the gold award in 2021 Cocoa Awards in Paris.
Sir Fadriga, a trailblazer in the conservation of heirloom cacao, has fostered strong partnerships with academics, advocates, and scientists.
Remarkably, his farm boasts cultivars with an impressive 99% Criollo DNA composition.
Before DNA testing in laboratories, a basic examination called "bean cut testing" could be done in order to determine if a cacao is Criollo.
Criollo beans are typically light in color, ranging from white to pinkish white. In comparison, Forastero cocoa has usually purple-coloured beans.
Criollo cacao should be harvested when its 75-85% mature. Afterward, the beans are extracted, fermented, and dried intermittently.
Roasted Criollo beans.
Sir Chris Fadriga chocolates.
The flavor notes of Criollo beans can vary, but they often include a range of nuanced flavors such as floral, fruity, and nutty.
Aside from chocolate bars, other products derived from cacao include cacao nibs, tableas, cacao powder, and even vinegar. Our cacaos can be considered some of the best in the world. But more than being an economic crop, our cacao varieties, such as Criollo, are symbols of shared food heritage that deserve preservation.