Post by Alan on Feb 7, 2006 12:11:57 GMT -5
Dear all,
In order to understand a little better the world of cocoa beans and what to expect from them, as well as what the various names mean, to help us better choose beans that we will be most happy with, I have spent some time reading about the genealogy of Theobroma Cacao.
Through my readings I have come to understand the following:
There are multiple species of Theobroma. One species of Theobroma is T. Cacao.
T. Cacao has three subspecies:
1) Criollo
2) Forastero
3) Trinitario (which is actually a cross between the first two)
Each subspecies has many varieties. Criollo, for example, has a variety called Ocumare. Trinatario has a variety called Carenero, and Forastero has a variety called Nacional, which is actually referred to by some as a sub-type of Forastero, different enough to almost be another subspecies, due to it even having a strong Criollo character.
Of these subspecies (including the sub-type Nacional) the beans are broken down into "fine-flavor" beans and "ordinary" beans.
Forastero is considered "ordinary" and makes up about 95% of the world's crop.
Trinatario is considered a "fine-flavor" bean as it has some Criollo character along with Forastero character.
Criollo is considered a "fine-flavor" bean and is generally the most complex and sought after of all types.
Nacional is also considered a "fine-flavor" bean due to its strong Criollo characteristics and is often quite sought after, as it is complex and rare.
Of course, with every subspecies (or subtype) of "fine flavor" bean, there are multiple varieties, some of which are more sought after than others. Likewise, some of the ordinary Forastero varieties are considered more palatable than others.
Finally, let me note that what the French call "terroir" is considered to be extremely important in the final flavor profile of a bean. "Terroir" refers to many things including the physical location (latitude and longitude), which takes into account weather patterns, as well as soil type, which is affected by native plant and animal/microbial/fungal species within the area.
Thus, a bean like Nacional can only really be grown in Ecuador, or else it does not have the same character.
So, based upon what I have written above, I have a few questions:
1) I would like to know what separates a variety of Criollo, like Ocumare, from an obviously related sub-clone such as Ocumare 61.
2) What makes a "sub clone" different from a "variety?"
3) What does the "61" signify in such a situation?
I appreciate any clarifications or corrections to anything that I have written.
Sincerely,
Alan
In order to understand a little better the world of cocoa beans and what to expect from them, as well as what the various names mean, to help us better choose beans that we will be most happy with, I have spent some time reading about the genealogy of Theobroma Cacao.
Through my readings I have come to understand the following:
There are multiple species of Theobroma. One species of Theobroma is T. Cacao.
T. Cacao has three subspecies:
1) Criollo
2) Forastero
3) Trinitario (which is actually a cross between the first two)
Each subspecies has many varieties. Criollo, for example, has a variety called Ocumare. Trinatario has a variety called Carenero, and Forastero has a variety called Nacional, which is actually referred to by some as a sub-type of Forastero, different enough to almost be another subspecies, due to it even having a strong Criollo character.
Of these subspecies (including the sub-type Nacional) the beans are broken down into "fine-flavor" beans and "ordinary" beans.
Forastero is considered "ordinary" and makes up about 95% of the world's crop.
Trinatario is considered a "fine-flavor" bean as it has some Criollo character along with Forastero character.
Criollo is considered a "fine-flavor" bean and is generally the most complex and sought after of all types.
Nacional is also considered a "fine-flavor" bean due to its strong Criollo characteristics and is often quite sought after, as it is complex and rare.
Of course, with every subspecies (or subtype) of "fine flavor" bean, there are multiple varieties, some of which are more sought after than others. Likewise, some of the ordinary Forastero varieties are considered more palatable than others.
Finally, let me note that what the French call "terroir" is considered to be extremely important in the final flavor profile of a bean. "Terroir" refers to many things including the physical location (latitude and longitude), which takes into account weather patterns, as well as soil type, which is affected by native plant and animal/microbial/fungal species within the area.
Thus, a bean like Nacional can only really be grown in Ecuador, or else it does not have the same character.
So, based upon what I have written above, I have a few questions:
1) I would like to know what separates a variety of Criollo, like Ocumare, from an obviously related sub-clone such as Ocumare 61.
2) What makes a "sub clone" different from a "variety?"
3) What does the "61" signify in such a situation?
I appreciate any clarifications or corrections to anything that I have written.
Sincerely,
Alan