With an annual production of 36,000 tons, Quintana Roo’s first chocolate factory, boasting seven medals from the International Chocolate Awards (ICA), aims not only to increase the consumption of Mexican cacao—beyond its traditional presentation—but also to promote the fusion of the bean with gastronomy and mixology, stated the company’s director, Roberto Reta.
Interviewed after announcing the creation of a Cacao and Chocolate Experience Center in Playa del Carmen, where the company operates, he noted that venturing into the industrialization of the bean and achieving international recognition brings visibility to the state and to Mexico, demonstrating that they can compete on par with countries like Belgium, Switzerland, France, and Italy.
He commented that the company’s objective is not focused on exporting; rather, it seeks to generate high-quality products for distribution within the tourism sector, encompassing everything from hotels and restaurants to local retail outlets. In this way, the state has a large market that has allowed them to produce more than 36,000 tons annually.
He mentioned that the next step is to venture into creating tourist experiences based on cacao-derived products, which are not limited to their traditional presentation. He highlighted the versatility of cacao pulp, which ranges from gastronomy to mixology, opening up new markets.
He indicated that one of the first events they will launch will be a cacao and mezcal pairing, two Mexican products that create a perfect synergy. Furthermore, allowing tourists to learn about the transformation process of the bean will help Mexico be recognized not only as the first country to cultivate cacao, but also for the diverse uses of its pulp.
Source: quintanaroohoy
