Cocoa was introduced to the island of Hispaniola in the late sixteenth and early seventeenth centuries.
There are mixtures of Criollo Venezolano, Trinitario, Nacional del Ecuador and hybrids with a high presence of Trinitarios and Nacional del Ecuador. Eighty-five percent of the plantations in the country are made up of high quality genetic material.This high quality is produced by its organoleptic characteristics: flavor, acidity, astringency, sweetness, smell, fragrance, persistence in the mouth and unique flavors (dried fruit and others), which is why Dominican cocoa is considered in international markets as a fine cocoa.
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