Trinidad and Tobago (T&T) has been an exclusive cocoa-producing location for over 200 years and is one of the few countries in the world that produces a fine/flavour cocoa. Some of the world’s finest and best varieties of cocoa such as the Trinitario, Criollo and Forastero are indigenous to the islands.
Fine/flavour cocoa beans from T&T and other Caribbean islands command a premium price on the international market. Additionally, T&T has the advantage of being a leading centre for cocoa germplasm research. (Jacque & Neptune, 2007)
According to the International Cocoa Organization (ICO), fine/flavour cocoa accounts for five percent (5%) of the total cocoa production worldwide. This 5% was estimated at three hundred thousand (300,000) metric tons of cocoa.