PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
EVALUATION .................................................................. 1.6 
SWEET FRUITY .................................................................. 1.8
CITRUS FRUITY .................................................................. 2.0
FLORAL .................................................................. 0.5
ACRIOLLADO .................................................................. 0.0
COCOA .................................................................. 2.6
FOREST .................................................................. 1.8
SPICES .................................................................. 0.0
ANNUAL PRODUCTION (MT) .................................................................. 6
MAIN CROP .................................................................. DEC-APR
MID CROP .................................................................. JUN-JUL
CRIOLLO BEANS .................................................................. 16%
FERMENTED BEANS .................................................................. 76%
PURPLE BEANS .................................................................. 12%
SLATY BEANS .................................................................. 12%
TOTAL .................................................................. 100%
Beans / 100 g.: .................................................................. 87
g./1 Bean: .................................................................. 1,15 g
CERTIFICATION .................................................................. NO
AWARDS .................................................................. NO
Cocoa
Bark
Source: Ing. Ms. Gladys Ramos
The Trinitario Mantuano cacao bean contains moderate Criollo genetics.
When performing a cutting test, the following results would be typical: (± 16%) Criollo beans, (±76%) Fermented beans, (±12%) Purple beans, (±12%) Slaty beans.
Regarding the weight: A sample of 100g contains 87 beans, or in other terms, each bean has an average weight of 1.15gr.
"The flavor attributes of Mantuano cacao are of a mild intensity where the acidic taste and the fruity flavor are perceived more. This profile indicates that the genetics of this material corresponds to a modern criollo cacao," Said Ms Gladys Ramos.
"By minimizing and controlling the sensation of astringency, we explore the characteristic flavors of Mantuano's cacao, such as notes of flowers and walnuts. The genetics of this cacao are indeed promising, as is its bean index, which yields a good amount of edible material" Said Ms Gladys Ramos.
The Mantuano bean has a high percentage of Trinitario and medium Criollo genetics, therefore a specific fermentation process is required with the following values:
Trinitario
Box type: Wood
Rotation frequency: Every 48 hours.
The drying process of Mantuano beans made according the following protocol:
Trinitario
Floor type: Cement
Humidity: 7.5%
The farmers of Mantuano are organized through the "Association of Producers and Artisans of Mantuano", currently consisting of 25 producers, all natives to the territory.
They have a leader who is passionate about the work on the land. Her name is Beatriz García (36). She is currently the president of the cooperative and gives her heart and soul to this work, fighting to preserve what she inherited from her mother. In her role she develops collaborations and encourages producers who do not have enough economic support.
"In this organization there are 9 people working who do not receive any form of economic benefit, but they dedicate their time and effort for the satisfaction of taking care of the valuable cocoa, providing support to producers. Carrying out the harvest process with the highest quality and care, they are convinced that the best cacao in Venezuela comes from Mantuano", Informed Beatriz García President of Association of Producers and Artisans "LA FLOR DE MANTUANO".
The walls of this enclosure were built by the men and women who nowadays also perform the pre and post-harvest work.
They have manual type machines such as toaster ovens, decanters, pre-mills, pulverizing-mills, table vibrator and even a conching machine. All of these devices are reserved for the optimization of the production, transformation and distribution of cacao in its different presentations.
Currently in this region they produce 6.000 Kg of Mantuano per year.
Their working days are long and can run up to 12 hours. They begin with the collection of the cacao, brought in by the producers. The process is organic and so are the technique applied when open pods.
Mantuano belongs to the Goaigoaza territory of the municipality Puerto Cabello which is part of the state Carabobo state in Venezuela. It is located only a few kilometers from the port of Puerto Cabello and forms part of the national park San Esteban. Before reaching this remote town one first crosses several neighboring villages such as Borburata, where you will feel the energy of the ancestors with their lush landscapes.
The town Mantuano is located within the area of the national park San Esteban and is considered an area of great diversity and splendid landscapes, constituted by clouded forests, coastal regions and islands. Therefore, it presents a rich and varied vegetation where xerophiles places and savannahs can be observed. At the coast you will find abundant mangroves and towards the South, you can appreciate exotic fish and plant types.
The fauna of Mantuano is associated to the types of vegetation and the geographic characteristics of the San Esteban National Park area.
Mantuano does not have a welcome sign, but it receives you with the warmth of its people who fight to maintain the tradition of cultivating the local cacao. This cocoa is delicious because of its specific aroma and taste.
The town received the name of Mantuano in the eighteenth century at the time of the great proprietors and nobles. At the time, a commander took possession of the whole area that currently belongs to the National Park San Esteban. When he fell ill he decided to distribute the lands by granting five hectares to close relatives and friends, which led to the implementation of coffee and cocoa production.
Over the years, the area was invaded multiple times leading to the settlement name ‘San José de Cariaprima’. From this moment forward the organized production of this exquisite cocoa type began.
In Mantuano there is no public transportation available, so only taxis can take one to this destination.
Despite the low levels of economic activity and because cocoa is the only source of support for the inhabitants of this region, each producer has been struggling to maintain the tradition of cocoa cultivation.
Thankfully there is the headquarters of the cooperative of producers and artisans, where they carry out activities that allow the rescue of the crop and provides the appropriate management of post-harvest processes.
They provide producers with knowledge about suitable agronomic techniques in order to improve the productive activity.
Social Responsibility
1st. PRODUCER TRAINING - POST HARVEST PROTOCOLS
Date: Feb. 16th, 2017
CHARGE: Ing. Gladys Ramos
It was attended by the main partners of the “Association of Producers and Artisans LA FLOR DE MANTUANO” Led by its president Beatriz García.
Through this training we want to educate the producer by showing the techniques, tools and processes that will help improve the work done by them in their cocoa plantations and which will transmit to future generations, motivate them to continue being producers of this precious beans and let them know that their work and effort is appreciated
All producer enthusiastically received the training, in turn committed to apply and comply with the corrections in the method of work of the Post-Harvest Benefit developed during the induction.
Training of producer
Producer committed to improve the quality cocoa in the zone
Producer with team the INTERCACAO end the trainig