New Dialogues to Promote Ecuadorian Cacao

Cacao from Ecuador to the World and the Ecuadorian-Arab Chamber of Commerce initiated a dialogue aimed at strengthening ties and exploring future opportunities for cooperation. The meeting provided an opportunity to exchange experiences, perspectives, and plans regarding the production, commercialization, and international expansion of Ecuadorian cacao and its derivatives, marking the beginning of potential strategic partnerships between both organizations.

Dialogue on the Future of Ecuadorian Coffee and Cacao in International Markets

On August 18, 2026, the representative of Cacao from Ecuador to the World participated in a dialogue alongside Dr. Mohamed, representative of the Ecuadorian-Arab Chamber of Commerce; the Director of SECC; and representatives of agricultural communities from the Galápagos Islands.The event was broadcast across radio, television, and digital media, providing a platform to discuss the current state of international coffee and cacao consumption. Throughout the discussion, participants shared experiences, market perspectives, key considerations, and relevant statistical data, fostering a valuable exchange of knowledge on the trends, opportunities, and challenges facing these important productive sectors in international markets.

Environmental assessment of the Ecuadorian cocoa value chain with statistics-based LCA

The article evaluates the cocoa value chain in Ecuador through Life Cycle Analysis, showing that agroforestry systems contribute significantly to carbon capture, mitigating emissions associated with land-use change. It also reveals that volume-oriented subchains have lower environmental impacts compared to quality or premium ones, providing key technical data on the interaction between production practices and sustainability in the cocoa sector.

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Ecuadorian Cacao Mucilage as a Novel Culture Medium Ingredient: Unveiling Its Potential for Microbial Growth and Biotechnological Applications

The article investigates the use of Ecuadorian cocoa mucilage as an innovative ingredient in culture media for microorganisms (Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Aspergillus niger). Through an experimental design, it optimizes the proportion of mucilage, yeast extract, and peptone, achieving recovery rates above 90% for bacteria and yeasts, even outperforming traditional media. It also analyzes how yields vary according to mucilage and nutrient levels, and reveals that for fungi such as A. niger, higher amounts of peptone and yeast extract are required to counteract osmotic stress.

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Cocoa and Chocolate in Human Health and Disease

The article reviews scientific evidence on the effects of cocoa and chocolate on human health, highlighting that the phenolic compounds in cocoa—especially flavanols such as epicatechin—promote vascular, anti-inflammatory, and antioxidant benefits. It also examines how these properties relate to insulin resistance, nervous system function, skin, and mood, while warning about the risks associated with excessive consumption when cocoa is ingested in the form of energy-dense products such as chocolate.

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