The Golden Bean. Origins of Cacao in Ecuador, takes the reader on a journey that spans for 5,300 years, revealing scientific data on the domestication of cacao and first evidence of use by humans. Archaeological and Genetic findings are revealed about the origin of cacao, and the first humans who domesticated, cultivated and consumed this fruit.
Discover the fascinating history of Cacao, a tropical fruit that when processed into chocolate captivates palates worldwide. If you appreciate chocolate, and are curious about what is behind the food you consume.
...moreIf you delight by the view of a cacao orchard, or feel attracted to stylish chocolate shops where cacao is king. Then, we invite you to get to know the “Golden Bean”, and savor this book with all your senses.
The book focuses on the role of cacao as a central source of income for Ecuador, nowadays the third largest producer and exporter of cacao beans worldwide. This crop and its trade influenced the struggle for independence from Spain, gave impetus to the Liberal Revolution, and was key for opening Ecuador’s economy to the world in the XIX and XX centuries.
In The Golden Bean. Origins of Cacao in Ecuador, author Lourdes Paez and photographer Fernando Espinosa do justice to the rich history of cacao, and the old tradition of craft chocolate in their homeland. Moreover, they show cacao as the finest ambassador of their country, bringing joy and well-being worldwide.
Author Lourdes Paez and photographer Fernando Espinosa were inspired to create this book by their love for chocolate, and the genuine desire to make known the ancestral cacao culture of their country: Ecuador. As a team, they combined photographic art with skilled research and writing. But it was not a simple task, as it took more than four years to complete their travels throughout Ecuador, Europe, North America and Central America.
Following the trail of the “Golden Bean” took them to orchards, ports, factories, chocolate shops, museums, laboratories, and kitchens. In these places, they captured brilliant photographs and interviewed the amazing people who make chocolate possible.
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