{"id":2879,"date":"2026-08-20T21:58:17","date_gmt":"2026-08-20T19:58:17","guid":{"rendered":"https:\/\/daniellepacheco.es\/?p=2879"},"modified":"2026-09-11T22:18:32","modified_gmt":"2026-09-11T20:18:32","slug":"por-que-es-importante-saber-el-origen-del-cacao","status":"publish","type":"post","link":"https:\/\/daniellepacheco.es\/cat\/por-que-es-importante-saber-el-origen-del-cacao\/","title":{"rendered":"Per qu\u00e8 \u00e9s important saber l'origen del cacau?"},"content":{"rendered":"<p class=\"wp-block-paragraph\">\u00c9s m\u00e9s i m\u00e9s com\u00fa de veure el pa\u00eds d'origen del cacau indicat a l'envoltori d'una rajola de xocolata. Per\u00f2, per qu\u00e8 ens interessa saber aix\u00f2?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El cacau \u00e9s com el vi, en el sentit que la terra, la ubicaci\u00f3, la varietat de planta i altres factors influeixen el perfil arom\u00e0tic. Igual que amb el vi, al m\u00f3n de la xocolata fina d'aroma, \u00e9s interessant saber la proced\u00e8ncia del cacau, perqu\u00e8 ens d\u00f3na pistes sobre com sabr\u00e0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Per\u00f2 tamb\u00e9 cal recalcar que el pa\u00eds no ho diu tot. Si ens diuen que un vi \u00e9s franc\u00e8s, aix\u00f2 no \u00e9s suficient per saber si tindr\u00e0 molt de cos o molts tanins, o si el seu sabor ser\u00e0 afruitat o si sabr\u00e0 a roure. En un vi tamb\u00e9 busquem la regi\u00f3, l'altitud, la classe de terra, el clima, la vinya espec\u00edfica i fins i tot ens interessa saber informaci\u00f3 sobre el m\u00e8tode de producci\u00f3, com per exemple si s'ha envellit en barrils de roure, si s'ha macerat amb les pells, etc.<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">La xocolata \u00e9s igual. Dues plantes de cacau poden cr\u00e9ixer en dues plantacions de la mateixa regi\u00f3 d'un pa\u00eds, i produir dues rajoles de xocolata cadascuna amb un sabor diferent (tamb\u00e9 influeixen en el sabor la manera de fermentar, assecar, torrar i moldre el cacau, i l'any de collita; aix\u00f2 ho expliquem amb m\u00e9s detall al nostre article sobre la xocolata <a href=\"https:\/\/daniellepacheco.es\/cat\/chocolatier-vs-chocolate-maker\/\" target=\"_self\">bean-to-bar<\/a>).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Quin \u00e9s el millor pais productor del cacau?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La llista dels millors pa\u00efsos productors de cacau est\u00e0 en constant evoluci\u00f3, a mesura que els productors de pa\u00efsos productors aconsegueixin els materials i el coneixement per fer ressaltar el producte. Actualment, els pa\u00efsos seg\u00fcents produeixen algunes de les varietats de cacau m\u00e9s premiades:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Per\u00fa: <\/strong>Per\u00fa acull algunes dels origens de cacau m\u00e9s cotitzats del m\u00f3n, com ara el Chuncho, el Piura o el Sant Mart\u00ed.<\/li>\n\n\n\n<li><strong>Vene\u00e7uela: <\/strong>Vene\u00e7uela es coneix sobretot per la petita regi\u00f3 de Chuao, que produeix una de les millors xocolates del m\u00f3n, i tamb\u00e9 per altres regions com Sud del Llac o Cuyagua.<\/li>\n\n\n\n<li><strong>Equador: <\/strong>Equador t\u00e9 fama pel seu cacau Arriba Nacional, una varietat antigua <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/35406956\/\">fi d'aroma<\/a> que es pensava que s'havia perdut per sempre per\u00f2 que s'ha <a href=\"https:\/\/toakchocolate.com\/blogs\/news\/near-extinction-of-the-worlds-oldest-cacao-variety\">recuperada fa una d\u00e8cada<\/a>. Per\u00f2 aneu amb compte, perqu\u00e8 Equador tamb\u00e9 exporta un percentatge molt alt de <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/32942899\/\">CCN-51<\/a>, un cacau industrial que no t\u00e9 sabor a res.<\/li>\n\n\n\n<li><strong><strong>Madagascar: <\/strong><\/strong>Madagascar s'associa autom\u00e0ticament al cacau de la fam\u00edlia Akesson, que t\u00e9 una plantaci\u00f3 al peu d'un volc\u00e0 a la vall de Sambirano on cultiva un cacau bon\u00edssim. Per\u00f2 virtualment tot el cacau que creix a Madagascar es considera fi d'aroma, amb perfils de sabor diferents depenent de la ubicaci\u00f3 exacta de la plantaci\u00f3 dins l'illa.<\/li>\n\n\n\n<li><strong>Brasil: <\/strong>Durant molt de temps es pensava que el cacau havia nascut a Am\u00e8rica Central, per\u00f2 han descobert \u00edndexs que potser va venir originalment de la conca de l'Amazones. Impulsat per Luisa Abram al seu dia, hi ha algunes companyies intentant recuperar les antigues varietats que encara creixen en cacaotals a\u00efllades de la selva.<\/li>\n\n\n\n<li><strong>Tail\u00e0ndia, Indon\u00e8sia, Mal\u00e0isia:<\/strong>Va trigar a enlairar-se l'escena xocolatera a \u00c0sia, per\u00f2 darrerament hi ha alguns productors locals que han invertit molt en desenvolupar rajoles d'alta qualitat amb cacau de les seves plantacions locals.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Hi ha moltes m\u00e9s regions que produeixen un excel\u00b7lent cacau. L'interessant de ser una persona aficionada de la xocolata \u00e9s l'oportunitat d'anar tastant xocolata de diferents regions, comparant xocolata d'una mateixa regi\u00f3 desenvolupada per dos fabricants <em>bean-to-bar <\/em>diferents, tastant com canvia el sabor afegint m\u00e9s o menys sucre, o afegint-hi llet, fruits secs, o encara ingredients locals. Les possibilitats s\u00f3n infinites, per\u00f2 tot comen\u00e7a a la plantaci\u00f3 d'origen.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Val la pena combinar diferents or\u00edgens de cacau?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Normalment, una xocolata fina d'aroma es produeix amb faves que provenen d'un mateix lloc. El cacau cont\u00e9  <a href=\"https:\/\/www.clubdelchocolate.com\/content\/402-los-sabores-del-cacao-quimica-origen-y-el-lenguaje-del-chocolate-fino-o-bean-to-bar\" target=\"_self\">centenars de compostos vol\u00e0tils<\/a> que li confereixen una complexitat arom\u00e0tica incre\u00efble: li poden portar a saber afruitat, enfustat, amarg, \u00e0cid, amb gust de fruites especifiques, amb gust de fum, amb gust caramel\u00b7litzat, profund, lleuger, especiat\u2026 El prop\u00f2sit de fabricar una xocolata bona \u00e9s de real\u00e7ar les aromes innates del cacau per apreciar el que ho fa \u00fanic.<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Aix\u00ed que no, normalment no val la pena barrejar or\u00edgens de cacau. L'excepci\u00f3 s\u00f3n els molt pocs xocolaters bean-to-bar que <a href=\"https:\/\/www.thechocolatejournalist.com\/blog\/single-origin-vs-blend\" target=\"_self\">combinen cacau de dos or\u00edgens selectes<\/a> per maridar les aromes de cada un, per\u00f2 \u00e9s molt poc usual veure aix\u00f2.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aleshores, per qu\u00e8 veiem tauletes al super que hi posen, per exemple, \u00abxocolata amb cacau de Madagascar i Costa d'Ivori\u00bb? <\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">Normalment, aix\u00f2 es fa per enganyar. Com a consumidors, anem aprenent que l'origen \u00e9s important, encara que no sapiguem per qu\u00e8; i sabem que la xocolata de la Costa Marfil i de Ghana \u00e9s problem\u00e0tica, tant pel seu sabor com pels seus abusos de drets humans i <a href=\"https:\/\/daniellepacheco.es\/cat\/ley-ue-deforestacion\/\" target=\"_self\">desforestaci\u00f3<\/a>. Afegir un petit percentatge de cacau d'un altre lloc permet a la companyia d\u00b4anunciar aquest \u00aborigen\u00bb al seu embolcall, i ens fa pensar que estem davant d'un producte de qualitat. Que no \u00e9s cert. En una rajola fi d'aroma de veritat, no nom\u00e9s s'indicar\u00e0 un (\u00fanic) pa\u00eds d'origen, sin\u00f3 que tamb\u00e9 s'hi indicar\u00e0 la regi\u00f3, la plantaci\u00f3 o la cooperativa on es produeix aquest cacau.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En el cas de la xocolata destinada a \u00fas professional, barrejar or\u00edgens permet obtenir un producte amb sabor neutre, uniforme, predictible, que mant\u00e9 consist\u00e8ncia entre lots. T\u00e9 els seus usos, encara que a Danielle Pacheco Chocolatier preferim fer servir xocolata d'origen \u00fanic, acceptant que pot variar lleugerament el sabor entre collita i collita.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Es m\u00e1s y m\u00e1s com\u00fan de ver el pa\u00eds de origen del cacao indicado en el envoltorio de una tableta de chocolate. Pero, \u00bfpor qu\u00e9 nos interesa saber esto? El cacao es como el vino, en el sentido de que la tierra, la ubicaci\u00f3n, la variedad de planta y otros factores influyen a su perfil [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3411,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[37],"tags":[],"class_list":["post-2879","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-temas-chocolate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00bfPor qu\u00e9 es importante saber el origen del cacao? - Danielle Pacheco Chocolatier<\/title>\n<meta name=\"description\" content=\"El pa\u00eds ofrece pistas sobre el sabor del chocolate, pero no cuenta la historia entera. 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Pero, \u00bfpor qu\u00e9 nos interesa saber esto? El cacao es como el vino, en el sentido de que la tierra, la ubicaci\u00f3n, la variedad de planta y otros factores influyen a su perfil&hellip;","_links":{"self":[{"href":"https:\/\/daniellepacheco.es\/cat\/wp-json\/wp\/v2\/posts\/2879","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/daniellepacheco.es\/cat\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/daniellepacheco.es\/cat\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/daniellepacheco.es\/cat\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/daniellepacheco.es\/cat\/wp-json\/wp\/v2\/comments?post=2879"}],"version-history":[{"count":2,"href":"https:\/\/daniellepacheco.es\/cat\/wp-json\/wp\/v2\/posts\/2879\/revisions"}],"predecessor-version":[{"id":3493,"href":"https:\/\/daniellepacheco.es\/cat\/wp-json\/wp\/v2\/posts\/2879\/revisions\/3493"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/daniellepacheco.es\/cat\/wp-json\/wp\/v2\/media\/3411"}],"wp:attachment":[{"href":"https:\/\/daniellepacheco.es\/cat\/wp-json\/wp\/v2\/media?parent=2879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/daniellepacheco.es\/cat\/wp-json\/wp\/v2\/categories?post=2879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/daniellepacheco.es\/cat\/wp-json\/wp\/v2\/tags?post=2879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}