CACAO WORLD

Gianduja is in trouble. Gianduja is two things in the Italian chocolate world: 1. A Chocolate Confection: It is a sweet, smooth paste made from chocolate and at least 30% hazelnut paste (often combined with sugar). • It originated in Turin, Piedmont (a region famous for its hazelnuts) in the early 19th century. • The combination was an ingenious solution by local chocolatiers who were facing a shortage of cocoa due to a Napoleonic blockade, so they stretched their limited cocoa supply by mixing it with the abundant local hazelnuts. • Gianduja is used to make chocolate bars, creamy fillings for truffles, spreads (like the ancestor of Nutella), and the famous boat-shaped, individually-wrapped chocolates called Gianduiotti . 2. A Character: The confection is named after Gianduja (pronounced jan-DOO-yah), a cheerful, wine-loving peasant character from the Italian Commedia dell'Arte (a form of theater), who became the official carnival mask and symbol of Turin. Every time I’ve ent...

  Reporting by esteemed agronomist and world renowned Cacao expert Sergio Cedeño Amador  Sergio Cedeño Amador is an Ecuadorian agronomist, agricultural expert, and writer , notable for his long career in agricultural production and his work in preserving coastal Ecuadorian culture.    Based on the available information, here are the key facts about him: • Profession/Expertise: He is an agronomist and writer with 50 years of experience in agricultural production and international trade.    • Education: He earned an Agronomist degree from Zamorano University in Tegucigalpa, Honduras, in 1973.    • Career in Agriculture: • He has 35 years of experience as the General Manager of Industrial Agrícola Cañas , a leading producer and exporter in Ecuador of crops including cocoa, banana, teak, and mango.    • His family belongs to the fifth generation of cocoa growers in Ecuador.    • He previously worked as a credit manager for agri...

That is fantastic news for Venezuela and the Carabobo region! The most prestigious global competition for cocoa beans, the Cacao of Excellence Awards , recently announced its 2025 Best 50 list.  This list represents the top cacao samples submitted from 45 origins around the world. While the specific producer from Carabobo is not always highlighted in the initial press release, the results confirm that a cacao sample representing a producer from Venezuela has been selected for this highly competitive "Best 50" list for the 2025 edition. The selection process is rigorous and involves blind sensory evaluations by international experts, making this a significant international recognition of the quality of cacao coming from that region of Venezuela. The final Gold, Silver, and Bronze Awards winners, who are chosen from the Best 50, are scheduled to be announced on February 20, 2026, at the Chocoa Trade Fair in Amsterdam. The Venezuelan cacao from Carabobo is one of the eli...