Indonesian Cocoa History

Cocoa, the nectar of the gods and even the cocoa tree's botanical name, 'Theobroma cacao' translated from the Greek means "food of the gods" has a history rooted in the mists of time as far back as 1662. In the early days, the native belief that cocoa tree was of divine origin and resulted in a holy ritual being performed whenever cocoa trees were planted.

Cocoa has successfully conquered all countries and continents of the world in just over 500 years since its first discovery in the ancient civilization of the Mayas and Aztecs in South America. In South America, the Aztecs considered the beverage a royal drink served in ceremonial golden goblets. The Mayas of the Yucatán and the Aztecs of Mexico cultivated cocoa and the Aztec emperor Montezuma is said to have regularly consumed a preparation called chocolatl, a mix of roasted cocoa nibs, maize, water and spice.

The cocoa tree soon began to appear in Spanish colonies some 20 years after it had been brought back by the early explorers. However, the processing of cocoa beans began in earnest, but under a veil of secrecy in monasteries. Chocolate was restricted to nobility and the recipes were kept secret for nearly 100 years. Hernando Cortez brought back the first cocoa and chocolate drink recipe to the Court of King of Spain in 1528. Gradually a transformation began. Cane sugar was added. Newly discovered spices such as vanilla and cinnamon were also used as flavourings.

Then chocolate spread, to France in 1615, the UK in 1650s and in America in 1755. There was no looking back. Cocoa and chocolate took America and the world by storm. Today it is the most popular and most relished flavour in the world.

Cocoa was first introduced to South East Asia in 17th century by the Spanish. The Spanish brought the cocoa from Latin America to the Philippines in 1670. Then, it was believed that the cocoa tree was later brought to Indonesia and Sabah in the early 18th century.

In Indonesia, cocoa was introduced by the Spaniards in 1560, in Minahasa, North Sulawesi. Until now, the former Portuguese colony remains a cultivation center for cocoa such as Sulawesi and East Nusa. In Java, around 1880, a few coffee plantations owned by the Dutch began to plant cacao trial because at the time Arabica coffee was damaged by leaf rust disease (Hemileia vastatrix). In 1888 by Henri D. MacGilavry who knows the good qualities of Venezuela cocoa, especially regarding the quality, brought in dozens of new seedlings from Venezuela. However, it is very unfortunate because that survive only one tree. At the time of the cocoa plants begin to produce fruit turns into small, flat seeds and purple katiledon, but after the resulting seeds are planted again, it can produce healthy plants, fruits and seeds are great, and do not like fruit borer cacao (cocoa mot) and Helopeltis.

The good trees were chosen as the mother plant a few trees and developed clonally. This work is done in Plantation Djati Runggo (near Salatiga, Central Java), so that the resulting clones were named DR or short Djati Runggo. Thanks to the discovery of the clones DR (DR 1, DR 2 and DR 3) This cocoa plantations can survive, and even expand as well in addition to Java to Sumatra.