To understand the origins of cacao in Ecuador, we must go back to the year 1780. Back then, the craze for the new "black gold" was beginning, and the first productions were starting in the country. But from there, approximately 100 years had to pass until Ecuador established itself as one of the leading exporters to the rest of the world.
The first cacao plantations were introduced around the 15th century when some ambitious entrepreneurs saw great potential in this activity for the future. And they were right, because although many years have passed since those first seeds were planted in the Guayaquil area, the demand for cacao grew over the centuries, eventually becoming a vital part of the country’s economy.
Despite various pests, wars, and crises that struck Ecuadorian lands, cacao always remained an ally of work and progress, both economic and social, for the country. Its production and export generated foreign currency income that contributed significantly to Ecuador’s resources, wealth, and development throughout its history.
Today in Ecuador, two very important varieties of cacao are harvested: CCN-51 and another called Arriba—Fine Aroma or National Cacao. The latter is highly prestigious, as it is highly sought after for its quality and has received numerous awards. The provinces where the largest cacao production takes place today are Los Ríos, Guayas, Manabí, and Sucumbíos.
