Theobroma Cacao L., is the scientific name for the cacao tree. "Theobroma" means in Greek "food of the gods". The term "cacao" comes from Maya "Kaj" meaning bitter and "Kab" meaning juice. In the course of time the term went through several phonetic transformations that gave way to the word "cacaoatl" which later evolved into "cacao".

"Cacao is the purest form of chocolate you can consume, which means it is raw and much less processed than cocoa powder or chocolate bars. ... Cacao butter is removed from the bean during production and the remaining part of the fruit is used to produce raw cacao powder".

Mayamei Cacao Tour

Nutritional Benefits:

Antioxidants - Cacao tops the list with antioxidant properties occupying the number one position, above green tea, red wine and acai and Goji berries. 

Magnesium - A neccesary mineral for proper body functioning is found in high quantities in raw cacao. Besides magnesium, cacao has good amounts of iron and chromium.

Anandamide - A molecule which acts as a neurotransmitter, and which has a structure very similar to that of "tetrahydrocannabinol", the active constituent of cannabis. It is a messenger molecule that plays a role in many bodily activities, including apetite, memory, pain, depression, and fertility - hence its name, which is derived from the word 'ananda' which means 'extreme delight' or 'bliss' in the Sanskrit language. Anandamide's discovery may lead to the development of an entirely new family of therapeutic drugs. This molecule shows effects on concentration, focus, love and pleasure, favorably in several cases.

Because of its high chromium content, it helps incredibly to lose weight in the right amounts. It helps to regulate the amount of sugar in the blood and some maintain that cacao also possesses aphrodisiac properties being a natural love stimulator.

It is an opportunity to learn the artisan process through which cacao is transformed to chocolate and you will also be able to taste different products made from cacao. The tour will be led by a guide with extensive technical and traditional knowledge on the production of juice, cocoa and chocolate from the Bocatoreño cacao bean.