Cocoa

Nicaragua is a major producer of cocoa, particularly fine and aromatic cocoa, and has established itself as a recognized exporter in the international market. Production is concentrated in forested areas in departments such as the Caribbean Coast, Matagalpa, Jinotega, and Río San Juan.

Details:

Production:

Nicaragua produces cacao in agroforestry systems, where cacao trees are planted on small plots of diversified family farms, often with other timber and fruit trees.

Fine Cocoa:

Nicaragua is known for its production of fine, aromatic cocoa, with native varieties that give it unique organoleptic characteristics.

Exports:

Nicaraguan cocoa exports have shown significant growth in recent years, with a 24.2% increase from May 2023 to April 2024.

Certification:

In Nicaragua, cacao is certified organic by companies like Bio Latina.

History:

Cocoa production in Nicaragua has ancient roots, with Nicaraguans using cocoa as currency and food since the 12th century.

Byproducts:

Nicaragua imports processed cocoa-based products and has sub-chains of domestic processors that are positioning themselves in niche markets for quality cocoa.

Varieties:

Mainly Creole, Trinitarian and some foreign varieties are grown.

Importance:

Cacao is a traditional crop in Nicaragua and is used in the production of chocolate, as well as in beverages and other products.

Nicaragua and cocoa:

Nicaragua is a major player in cocoa production in Central America, with significant growth in production and exports in recent years.

Nicaraguan cocoa stands out in the international market for its quality and unique organoleptic properties.