Cocoa is much more than a simple ingredient: it is a journey across continents, eras, and cultures, a blend of tradition and innovation that is constantly evolving. Its appeal to humanity has ancient roots: for the Mayans and the Aztecs, it was a sacred resource, the centerpiece of religious rituals and a symbol of prosperity, so valuable it was even used as curren
The heart of cocoa beats in the tropical forests of Central and South America, where the warm, humid climate allows the plant to thrive in an environment with consistent temperatures and nutrient-rich soils. The harvest is done strictly by hand and marks only the first step of a fascinating process. After harvesting, the beans are fermented and dried—crucial stages for developing the unique aromas that characterize each variety of cocoa: Criollo, Forastero, and Trinitario. A story of earth, sun, and rain is held within the thick, colorful skin of the cocoa pods, the remarkable fruit of the cocoa tree, which take on qualities and characteristics typical of their regions of origin, giving chocolate its distinctive flavors and enriching its diversity.
Behind the pleasure of a chocolate treat lies a complex science. Cocoa beans, processed into mass, butter, and powder, become the base for a wide range of applications. In cosmetics, cocoa butter is prized for its moisturizing and nourishing properties, while in pharmaceuticals, it is used in the production of capsules and suppositories. However, it is in the food sector that chocolate shines its brightest, crafted into premium bars, pralines, and industrial products.
Today, cocoa also represents a challenge, as the need to shift production toward sustainable and ethical practices is radically transforming the industry. Highlighting the origins of the beans and using traditional methods to create high-quality products are offering new insights and expanding the boundaries of artisanal production. It’s not just about making good chocolate, but about doing so while respecting people and the planet.
Consumers have the task of recognizing a quality product that offers a rich and satisfying sensory experience. High-quality chocolate contains a higher percentage of cocoa, has a glossy surface, a fine texture, and should break with a clean snap. To preserve it best, it is advisable to keep it in its original packaging or, alternatively, wrap it in aluminum foil and plastic wrap. When properly stored, chocolate can retain its characteristics for several months. In this new approach to cocoa and chocolate production, technology plays a crucial role, not only in packaging and preservation innovations, which have improved the consumer experience of the finished product..
The contribution of advanced technologies, within a framework of ethical and sustainable chocolate production, allows us to recognize the value of the people involved in the production cycle and facilitates the careful management of the entire supply chain, respecting the environment and minimizing the industry’s impact on the planet, with a strong focus on innovation and development. These are all values that Tenco embraces, rising to the challenge of productive and energy efficiency and meeting the needs of those who produce high-quality chocolate. Our technologies make it possible to package and protect the finished product, ensuring freshness and food safety for large-scale distribution.
