Question

where did cocoa beans originally grow​

Answer 1

Explanation:

The discovery of Cocoa by the Olmecs

Historians believe the Olmecs first discovered that the cocoa fruit was edible by observing rats eating it with gluttonous vigour. They soon realized the tree produced a fruit with a thousand flavours and nearly as many uses.

The Olmecs (1500-400 BC) were almost certainly the first humans to consume chocolate, originally in the form of a drink. They crushed the cocoa beans, mixed them with water and added spices, chillies and herbs (Coe's Theory). They began cultivating cocoa in equatorial Mexico. Over time, the Mayans (600 BC) and Aztecs (400 AD) developed successful methods for cultivating cocoa as well. The cocoa bean was used as a monetary unit and as a measuring unit, 400 beans equalling a Zontli and 8000 equalling a Xiquipilli. During their wars with the Aztecs and the Mayans, the Chimimeken people's preferred method of levying taxes in conquered regions was in the form of cocoa beans.

For these civilizations, cocoa was a symbol of abundance. It was used in religious rituals dedicated to Quetzalcoatl, the Aztec god responsible for bringing the cocoa tree to man, to Chak ek Chuah, the Mayan patron saint of cocoa and as an offering at the funerals of noblemen.

Cocoa production advanced as people migrated throughout Meso-America but consumption of the drink remained a privilege for the upper classes and for soldiers during battle. By this time, the re-invigorating and fortifying virtues of cocoa were becoming widely recognized and embraced.

Answer 2

Answer:

The cacao tree is native to the Amazon Basin. It was domesticated by the Olmecs (Mexico). More than 4,000 years ago, it was consumed by pre-hispanic cultures along the Yucatán, including the Maya, and as far back as Olmeca civilization in spiritual ceremonies.

Explanation:

The Theobroma cacao tree originated in the upper Amazon basin region (Brazil, Colombia, and Peru). Today, cacao is grown by 40-50 million cocoa farmers in more than 50 countries around the world. 90% of the world’s cocoa is grown on small family farms, while only 5% is grown on larger commercial plantations. For the majority of these farmers, cacao is their primary source of income. Many make less than $1USD a day for their hard work growing and harvesting cacao — so supporting sustainable farming practices and fair