The History of Cacao

Cacao takes root from South and Central America where the ancient Mayan civilization occupied the Western land of the Andes Mountains. The aroma and magical benefits of the cacao trees captured the attention of the Mayan tribe. The ancient Mayans of Belize treated cacao as the “Food of the God” under the name “Theobroma cacao”. “Theo” stands for “food” and “Broma” stands for “God”.

Thanks to the wide availability and the brilliant benefits that cacao impacts on the human soul and body, the ancient native American dwellers started consuming its fresh fleshy fruits. They turned it into a drink in their spiritual and medicinal ceremonies to awaken one’s inner self and creativity.

The Spanish discovered the magical benefits and incredible taste of the native cacao crop during their colonials in this part of America. From then, they started innovating the use of cacao by adding sugar and spices to balance its genuine bitterness. And chocolate has been created ever since! Nowadays, the use of cacao is spread across the planet. It’s available with plenty of chocolate-based delicacies such as milk, bars, chips and many more.