Maryam Henein, co-director of the colony collapse documentary The Vanishing of the Bees, now investigates some worrying developments that–gasp–threaten chocolate as we know and love it, at Honey Colony:
Back in the Mayan age, around 1100 BCE, around the Upper Amazon River Basin, cacao was recognized as a “super” food, traded as a precious currency with a value on par with gold and jewels. By the 17th century, the Spanish added sugar (cane) to sweeten it, and the rest is history. As other European countries clamored to get in on the action and started exporting cacao trees to their colonies, Africa soon became the world’s most prominent grower of cacao, even though it’s not native to that continent.
The Cacao Genome
Today, cacao has devolved into a byproduct of itself. Instead of being viewed as the sacred fruit that it is, with all its nutritional benefits, cacao is largely seen as a candy bar, a mid-day fix, loaded with sugar, milk, and other substandard ingredients.