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Writer's pictureDr Pragati Sawhney MPH

Forget Africa, get Cacao Beans from India!

Updated: Jun 22, 2023

India, a land rich in cultural diversity and heritage, has long been celebrated for its aromatic spices, vibrant fabrics, and exquisite craftsmanship. However, tucked away in the shadows of these renowned treasures lies a hidden gem – cacao beans from India. In recent years, Indian cacao beans have gained recognition for their unique flavors and potential in the world of craft chocolate. In this blog, we embark on a captivating journey that explores the origin of cacao beans from India, their transformation into bean-to-bar chocolate, and the artistry behind this delectable craft.


Discovering Indian Cacao Beans


India is the 19th largest producer of cacao beans after West African countries. All these countries, with India, included, are near the equator, with a hot, rainy climate perfect for the Theobroma Cacao tree. It produces 1% of the cacao produced in Ivory Coast. and less than 0.33% of total world production. Cacao, scientifically known as Theobroma cacao, thrives in tropical climates, and India's diverse geography provides the perfect environment for cultivating this remarkable crop. The southern states of Kerala, Karnataka, and Tamil Nadu boast the ideal combination of rainfall, temperature, and humidity that cacao trees require. These regions are renowned for producing high-quality Indian cacao beans, which possess distinct flavors and characteristics.


Unveiling the Flavors of Indian Cacao Beans


Indian cacao beans showcase a diverse range of flavor profiles that reflect the unique terroir and genetic variations present in the region. The coastal plantations of Kerala offer cacao beans with notes of tropical fruits, while the Western Ghats region is known for beans with hints of spices and earthy undertones. The rich volcanic soil of the Nilgiri Mountains in Tamil Nadu imparts a subtle nuttiness to the beans. These distinct flavors have captivated the attention of chocolate connoisseurs and inspired the emergence of the Indian bean-to-bar chocolate movement.


The Rise of Indian Bean-to-Bar Chocolate

Traditionally, India has been a consumer of mass-produced chocolate rather than a producer. However, in recent years, a growing number of passionate chocolatiers and entrepreneurs have embarked on a quest to showcase the unique flavors of Indian cacao beans through the art of bean-to-bar chocolate making. By taking control of the entire chocolate-making process – from sourcing the beans to crafting the final product – these artisans have ignited a revolution in the Indian chocolate industry.


History of Indian Cacao industry

Cacao cultivation in India was started in the 1970s when cocoa was introduced in the South by CPCRI (Central Plantation Crops Research Institute in Kasargod, Kerala -Cacao research facility supported by the government). For every coconut tree, the government mandated farmers to plant 5 cocoa trees. During the time, Cadbury bought the wet beans from all the farmers and it seemed like a good crop for a while. However, in 1984, the factory was shut down because of some internal problems and there was no one to buy cocoa for a couple of years. This caused an economic loss to farmers and most of them cut down all their trees to replace them with something that would give them some income.

Campo Co-operative purchased the Cadbury factory and processed cocoa, but paid only 10% of what Cadbury used to pay. Having no alternative option, these farmers sold all the produce to Campo until a couple of years ago.


About Chockriti Bean to Bar Chocolates


Chockriti obtains its cacao beans from two distinct farms located in the same region. The farmers in this area have adopted a unique approach by refraining from cutting down their trees, which helps to minimize water evaporation. The first farm spans 10 acres and has been practicing organic cocoa farming for the past 50 years without the use of chemical fertilizers or pesticides. On the other hand, the second farm covers 35 acres, with cocoa being cultivated in a smaller section of 3 acres. Additionally, there have been recent planting activities taking place among areca crops and some uncultivated land.


In my conversation with the farm owners, I discovered that they have continuously improved their skills through research and experimentation. They aspire to revolutionize cocoa cultivation to meet international standards. My encounter with these farms happened by chance when one of the experienced farmers reached out to me, urging me to try their chocolate. Prior to that, he had already tested four other cacao brands from South India but found them unsatisfactory. Some were excessively bitter, others had a gritty texture, and a few we overly acidic.


However, the cacao from these farms stood out—it possessed a balanced flavor profile, exhibiting just the right amount of sweetness, fermentation, and a remarkably smooth consistency. I was particularly pleased to learn that their chocolate was made solely using pure Palmyra palm jaggery, without the addition of Soy Lecithin or Vanilla.


This discovery excited me greatly, considering that many customers in the US have allergies to Soy Lecithin, and I had been searching for a refined sugar alternative in high-quality chocolate. Nevertheless, it took several months of testing their chocolate with various cacao percentages to fine-tune my recipes.


Currently, Chockriti specializes in producing Bean to Bar chocolate using organically grown Indian cacao sourced from a single estate and origin. The chocolate comprises only two ingredients—pure cacao and pure Palmyra Palm Jaggery. For flavor variations, they incorporate all-natural extracts derived from real teas, spices, flowers, and herbs. The current range of flavors includes Tea of Morocco, Turkish Coffee, Thandai, Orange Blossom, Orange Basil Pepper, Sandalwood, Lemongrass, and Chameli.

It's important to note that although the farms practice organic farming, they have not obtained official certification due to financial constraints. It is worth mentioning that certain companies do acquire certification and may even display the USDA symbol on their packaging.


However, it's essential to recognize that the USDA symbols or logos are strictly intended for the official use of the United States Department of Agriculture. They should not be interpreted as an endorsement of any commercial product or service. The use of the USDA symbol or logo is prohibited for anyone outside of the USDA without prior permission.