The Future of Chocolate
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| Collage by Linn Collette. For more, click here. |
Back in the Mayan age,
around 1100 BCE, cacao was recognized as a "super" food, traded as a
precious currency with a value on par with gold and jewels Bythe 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.












