Arguably producing the finest chocolate in the world, some Ecuadorian farmers refer to their cocoa beans as ‘black gold.’ Smooth bitter tasting paste is extracted from the beans, the most important ingredient in the production of high quality chocolate. Leading world export figures until the ‘90s, cacao slowly give way to coffee and banana plantations. With the recent turn towards higher quality produce, the cocoa bean is once again being reconsidered as a viable option for farmers in the region.
