Photo source: FAO/Leshan Monrose. Retrieved from fao.org
Derived from its Greek name Theobroma Cacao, which translates to “Food of the Gods,” cocoa has been intricately woven into the tapestry of the Caribbean Island of Saint Lucia since its arrival in the 1660s. From a steaming cup of hot cocoa and tasty marinades to delectable chocolates, its versatility has no bounds.
Cocoa tea, for example, is an island tradition that spans generation. Over time, Saint Lucians have perfected the art of making it with freshly ground cocoa sticks and fresh spices like nutmeg, cinnamon and bay leaf.
During the peak period of the banana industry in the 1960’s, cocoa found itself playing second fiddle. Prior to 1993, bananas from African, Caribbean and Pacific countries had preferential access to markets in the European Union because of special policies that favoured bananas from former colonies. However, there were significant modifications to the trade agreement in the early 2000s.
Year later, the banana industry in Saint Lucia all but collapsed.
“The cocoa industry has been through its ups and downs, but we are on the up again,” exclaimed Cuthbert Monrocq, a local cocoa expert and farmer. His face beamed with pride as he reflects on the resurgence of the cocoa industry.
Cuthbert has been a cocoa farmer for 24 years. He started out as a labourer on a local farm, but over the years not only did his knowledge of the industry grow, so did his entrepreneurial skills.
He presently owns Montuzuma Family Estate – 9.5 acres of farmland – where he grows mushrooms and vegetables and conducts agro-tourism tours on his farm. His main crop though is cacao.