VOICED: Venezuela's prize chocolate -- a recipe centuries in the making

The Venezuelan village of Chilau is renowned for its high-quality cocoa, particularly the criollo variety, which is harvested by hand. Despite its small production scale, the cocoa's exceptional quality has attracted orders from top chocolate makers years in advance. Traditional methods, preserved over centuries, are used to maintain the quality and fertility of the cocoa. The community of 127 workers employs these techniques, with support from the Venezuelan government, which aims to increase production. The cocoa undergoes a meticulous process of fermentation and drying before reaching customers.

What makes the cocoa from the Venezuelan village of Chilau exceptional?

Describe the traditional methods used by workers to protect the cocoa plants.

How does the fermentation process enhance the flavor of cocoa beans?

What challenges do the workers face in cocoa production?

What are the Venezuelan government's plans for cocoa production in the future?