The presentation examines the scientific and archaeological evidence positioning Ecuador as the earliest known center of cacao domestication, with data dating back approximately 5,500 years. Demonstrating early human interaction with Theobroma cacao.
The presentation will contextualize these discoveries within broader discussions of plant domestication in the Americas, pre-Columbian trade networks, and the evolution of cacao from ritual beverage to globally traded commodity.
The academic component will be complemented by a structured comparative tasting of chocolates sourced from diverse Ecuadorian terroirs. Participants will evaluate sensory profiles in relation to genetics, post-harvest practices, altitude, soil composition, and regional biodiversity.
By integrating archaeological evidence, molecular research, and sensory analysis, this session aims to provide a rigorous and multidimensional understanding of Ecuador’s foundational role in the history of cacao and its continued relevance in the fine flavor chocolate sector.
