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Main cacao producing regions in Mesoamérica, XVIth century. Bergmann, 1969.

Promoting Guatemala's fine cacao and gourmet chocolate through a collective mark initiative. Enhancing productivity, quality control, and market differentiation strategies for small and medium cocoa producers.

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Main cacao producing regions in Mesoamérica, XVIth century. Bergmann, 1969.

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  1. INITIATIVE COLLECTIVE MARK FOR FINE CACAO AND GOURMET CHOCOLATE FROM GUATEMALAFine Cacao and Chocolate Committee

  2. Main cacao producing regions in Mesoamérica,XVIth century. Bergmann, 1969.

  3. Guatemala: Thecradle of chocolate Several investigations locate the finest cocoa, "Cocoa with aroma and flavor“, in the area of Mesoamerica, more intensively in Guatemala (The True History of Chocolate, Sophie and Michael Coe, 1996). There is a high potential for Guatemala, if Mayan culture is recognized as the cradle of domestication of cocoa and development of chocolate as a food. (The Distribution or Cacao Cultivation in Pre Columbian America; Bergman, John F, 1969). Michael Coe, 1996).

  4. Guatemala: The Project • Year 2012, began the project “Guatemalan Fine Cacao Productivity and Quality" with the participation of 25 small and medium businesses (SMEs) producing cocoa. • IncreaseProductivity • Standards and Quality Control • GeneticRescue and Development • Differentiationstrategy

  5. IncreaseProductivity and Modernization

  6. Standards and Quality Control

  7. Collaboration WIPO - Cacao Committee of AGEXPORT Actions for next 5 years, beginning on 2013: • Technical assistance to implement quality standards and protocols as a basis for a collective mark. • Development of a collective mark • Comercialization and marketing strategies for the collective mark; • Development of strategies to protect the implemented collective mark.

  8. Guatemala: Cacao and Chocolate There are small gourmet chocolate factories with the purpose of exporting Guatemalan origin chocolate and cocoa products of high quality.

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