Belize
A very small producer in the Toledo district, organised largely through Maya grower cooperatives and one of the earliest origins in modern direct-trade sourcing.
Belizean cacao comes almost entirely from the Toledo district in the south, grown by Mopan and Q'eqchi' Maya farmers on small plots, much of it under forest shade and certified organic.
The sector's significance is out of proportion to its size because it was among the first origins involved in what became the direct-trade and organic-certification model in chocolate, with cooperative organisation and long-standing buyer relationships dating back decades.
- Flavour families
- earthy, nutty, fruity
- Named growing regions
- Toledo(recorded in the catalogue; the regional index is not yet published)
Growing conditions
Grown under shade on small plots in the Toledo district, with high rainfall and mostly organic management.
Production scale
A very small producer, concentrated in one district.
Flavour character
Often described as earthy and nutty with a soft fruit edge and low bitterness.
Related
Varieties grown
- TrinitarioTrinitario planting on Maya smallholdings in the Toledo district, much of it under forest shade.
Characteristic flavours
- EarthyOften described as earthy and nutty with a soft fruit edge and low bitterness.
Growing regions
- ToledoThe southernmost district of Belize and effectively the whole of the country's cacao production.
Sources
- ChocolateHQ editorial synthesis — ChocolateHQ(citation identity confirmed; passage not re-read)
- Quarterly Bulletin of Cocoa Statistics — International Cocoa Organization (ICCO)(citation identity confirmed; passage not re-read)