{"id":4098,"date":"2019-08-05T17:44:26","date_gmt":"2019-08-05T15:44:26","guid":{"rendered":"https:\/\/blog.silviobessone.it\/2023\/10\/venezuelas-cacao\/"},"modified":"2023-10-26T11:51:12","modified_gmt":"2023-10-26T09:51:12","slug":"venezuelas-cacao","status":"publish","type":"post","link":"https:\/\/blog.silviobessone.it\/en\/2019\/08\/venezuelas-cacao\/","title":{"rendered":"Venezuela’s Cacao"},"content":{"rendered":"\n
\"\"
Cacao Porcelain from Venezuela<\/figcaption><\/figure>\n\n

Venezuela:<\/strong> it is an extraordinary country, it has\nmaintained for two centuries its cocoa culture and method of\nprocess. He developed knowledge and techniques until the 1970s-80s with\ntruly amazing results. CHUAO, the most famous cocoa in the world has\nexperienced, during the French administration a moment of true glory, where the\nValrhona dispensed teachings and provided useful tools for good\npost-harvest process. In the 1990s, the concession was taken by the\nTessieri family, of Amedei Chocolate, have maintained the standards\nprevious, have increased both compensation and production capacity, but that\nperiod coincided with the rise of Chavismo, which greatly complicated the\ntheir cooperation, until the agreement was concluded in the 2000s. With\nthe advent of socialist management, knowledge was wasted, knowledge was\nUnderestimated the effects of competitiveness and responsibility to the\nfinal product, and alas, the level of quality was greatly lowered. But not\nwas secondary to the psychological action of being called the best at the\nworld, so if you are at your best there is no need to improve, and this is the beginning of the\ndecline. I actively cooperate with the cooperative and the president, but it is\nvery difficult to help them grow if the political system makes them survive\nDrugging their beliefs.<\/p>\n\n

\"\"
Efighenia the most knowledgeable in fermentation process I have met.<\/figcaption><\/figure>\n\n

But to think\nThat Venezuela is just Chuao is all wrong. Venezuela is many regions\nof cocoa, it has a vast gene pool, there are companies that have been able to\ninvest in this extraordinary heritage, such as the Franceschi family, which\nfor almost two centuries has been the main actress in this cocoa project of the\nVenezuela. I personally know the\npatriarchs of this project Juan de Dios and Vincente Franceschi, two gentlemen\nof great botanical knowledge and great passion for cocoa cultivation.\nThe farm is located in the state of Sucre in Carupano, very beautiful and well\norganized, but not without shortcomings, all excellent except the process of\nfermentation! The main point of transformation also comes from them\nunderestimated, and in the next chapters I will explain why. <\/p>\n\n

Venezuela is really an incredible country, you could liken it to Italy for Wine. Almost all the territory is devoted and each region has different excellences. I will talk about this in a specific chapter, and I can only record that until 1990 a culture of excellency was carried on then due to different political conditions people’s mentality changed and sacrifices for survival increased disproportionately. In 2007, at the first event organized by the CAVENIT, Italian-Venezuelan Chamber of Commerce “CioccoVenezuela” and as a guest speaker at the event I spoke to them about the importance of transforming their cocoa even in artisanal form, to break free from industries and undertake a new style and today, thanks to the determination, especially of women like Weriozka Marciano who through intense and constant work, although she is not a Chocolatier has always supported and developed social projects in order to concretely help the sector. <\/p>\n\n

\"Bit&amp;nibs
The full Bit&nibs group with Maria Fernanda di Giacobbe and Silvio Bessone<\/figcaption><\/figure>\n\n

For the Chocolate part, one cannot fail to mention Marlene Berrios great connoisseur and technologist of Chocolate, then other extraordinary women whose vision has influenced the country such as: Miss Poema, Maria Fernanda Di Giacobbe, Clo\u00e9 Doutr\u00e9 and dozens of other incredible Heroines, the Venezuelan cacao fabric is surviving, waiting for the new political renaissance. Praiseworthy, however, is the work being done by the Bit & Nibs foundation founded by German Lugo and now directed by Barbara Paola Lugo and a group of enthusiastic young people whose enthusiasm, also with my help, is working with the Simon Bolivar University and especially with Italian-born Dr. Rosa Espinosa.<\/p>\n","protected":false},"excerpt":{"rendered":"

Venezuela: it is an extraordinary country, it has maintained for two centuries its cocoa culture and method of process. He developed knowledge and techniques until the 1970s-80s with truly amazing results. CHUAO, the most famous cocoa in the world has experienced, during the French administration a moment of true glory, where the Valrhona dispensed teachings […]<\/p>\n","protected":false},"author":3,"featured_media":2420,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[23],"tags":[699,617,792,674,976,663,974,616,672,874,975],"yst_prominent_words":[],"class_list":["post-4098","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editorial","tag-bean-to-bar-en","tag-chocolate-en","tag-chocolate-consulting","tag-chocolate-factory","tag-efoodacademy-en","tag-handmade-chocolate","tag-maria-fernanda-di-giacobbe-en","tag-silvio-bessone-en","tag-silvio-bessone-pure-chocolate","tag-venezuela-cocoa","tag-venezuela-tierra-y-cacao-en"],"_links":{"self":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/4098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/comments?post=4098"}],"version-history":[{"count":5,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/4098\/revisions"}],"predecessor-version":[{"id":4566,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/4098\/revisions\/4566"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media\/2420"}],"wp:attachment":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media?parent=4098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/categories?post=4098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/tags?post=4098"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=4098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}