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Our Trip to Belize: Harvesting with Maya Mountain Cacao

Our Trip to Belize: Harvesting with Maya Mountain Cacao

By Orissa Agnihotri & Brielle Milano

 

Fostering close relationships with our cacao farmers is a key value at Raaka.  Earlier this May, Raaka’s Director of Sales, Brielle Milano and I had the opportunity to travel to Belize to visit one of the wonderful cacao cooperatives that Raaka sources from - Maya Mountain Cacao.  We spent a week working alongside the MMC team buying wet cacao, giving out samples of Raaka to local cacao farmers, and learning about cacao farming, processing and exporting.

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Fall in love, with just one bite.

Fall in love, with just one bite.

When a piece of chocolate melts on your tongue, a chain of chemical reactions begin. From your taste buds, through your veins, to the brain, and of course, the heart, chocolate creates a sense of elation that perhaps no other individual food can match. 

What separates a bar of chocolate from other highly celebrated and palatable foods is a harmonious trio of chemicals innate to the cacao bean: theobromine, phenylethylamine, and anandamide. 

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