Ryan and his team have been working with cacao in Thailand for almost 8 years, significantly growing their production from 70 kilos to 36 metric tons of dried beans. They have introduced cacao as a secondary crop to farmers who were originally selling the pods as fruit, bringing higher prices to the craft chocolate market. By being flexible and adapting to the unique market and climate conditions in Thailand, they have developed a distinct Thai chocolate profile that includes fruity, spicy, and deep chocolate flavors. They recently purchased 100 kilos from a region between Bangkok and Chiang Mai for a limited release in September, offering a chance to try something truly unique from Thailand. Congratulations to Ryan and his team for developing this exciting new origin of cacao.
Exploring the World of Thai Cacao: From Innovation to Expansion
Welcome to the lush and vibrant region of Chittamburi in Thailand, where the cacao scene is truly taking off. In a conversation with Ryan, we delve into the journey of cacao farming in Thailand and the exciting developments that have unfolded over the past decade.
Origins of Innovation: A Decade in the Making
Around eight years ago, Ryan embarked on a mission to revolutionize cacao farming in Thailand. He stumbled upon a unique approach to fermenting cacao that involved big baskets and daily water spraying. Determined to elevate the quality, Ryan introduced a new method, leading to exponential growth. From humble beginnings of 70 kilo boxes, the farm now produces an impressive 12 metric tons of dried beans, with plans to scale up to 36 metric tons next year.
Defining Thai Chocolate: A Flavorful Exploration
One of the most intriguing aspects of Thai cacao is the diverse range of flavors it offers. From fruity undertones to deep chocolate flavors with hints of spices and amaretto, the cacao beans from this region truly stand out. The continuous experimentation and learning process have paved the way for the development of what we now know as Thai chocolate. With climate changes and evolving processing techniques, the possibilities are endless.
Shifting Economics: From Primary to Secondary Crop
In a region where mangosteen and durian reign supreme, cacao has emerged as a secondary crop with immense potential. Initially relegated to the commodity market, cacao pods were often overlooked by farmers. However, with the introduction of the craft chocolate market, farmers are now able to command higher prices for their beans. This shift has not only empowered farmers but also created a unique market dynamic, unlike any other cacao-producing region.
Innovative Practices: The Art of Cacao Processing
Unlike traditional cacao farms, where wet seeds are bought and directly processed, the farm in Chittamburi takes a different approach. Trucks travel to the farms, collect cacao pods, and bring them back to the fermentation facility for processing. This method allows for greater control over the quality and consistency of the beans, ensuring a superior end product.
Exciting Developments: A Taste of Thailand’s Unique Cacao
As a testament to their commitment to quality, Ryan and his team have recently procured 100 kilos of cacao beans from the Pucha Boom region. These beans, located between Bangkok and Chiang Mai, offer a truly unique flavor profile that is bound to captivate chocolate enthusiasts. Set for release in September, these beans present a once-in-a-lifetime opportunity to savor the essence of Thailand’s cacao industry.
Parting Thoughts: A Journey of Exploration and Innovation
From humble beginnings to groundbreaking developments, the cacao scene in Thailand has truly come a long way. The passion, dedication, and innovation of farmers like Ryan have transformed the landscape of cacao farming, putting Thailand on the map as a burgeoning cacao-producing region. As we look ahead to the future, one thing is certain – the world of Thai cacao holds endless possibilities and promises to delight chocolate lovers everywhere.
