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Criollo
Cacao was first used to prepare various drink types as far back as 3,000 years. During these early times, when the Olmecs and Maya took trees from forest gatherings to domesticate in their areas of influence, it appears they predominantly chose what is now known as the Criollo (Kree-O-yo) type of cacao tree. However, we have no way of really knowing except for the locations of some very old trees, multi-generations from those plantings.
Today, because cacao proliferates naturally in South American jungles, several types of Criollos and natural Criollo crosses exist. While each cross may be slightly different from another, Criollo types all share characteristics such as the pale white cotyledons, the round bean shape and the complex yet mellow flavor. Unfortunately, Criollo trees produce few pods and are very susceptible to disease. As a result, there remain only few areas of the world, namely in Venezuela, Madagascar and Java, where pure or mainly Criollo crosses can be found.
 

 
 

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