Seville meets history in Guadalcao: 500 years of the first cocoa arrived in

Seville (Spain) meets history in Guadalcao: 500 years of the first cocoa arrived in Europe by the Guadalquivir

26-09-24

Renowned chocolatiers, companies in the sector and institutions participate from 1 to 7 November in the I International Week of Cocoa and Chocolate.
The City Council of Seville participates and has the main collaboration of Barry-Callebaut, a world leader in the manufacture of high quality cocoa and chocolate products.

It will be 500 years since the first cocoa beans from America arrived in Europe, a shipment that entered the old continent through the port of Seville. As a vindication of that historic moment, the city hosts from 1 to 7 November the first edition of Guadalcao, which will also be a celebration around cocoa and its most recognized derivative, chocolate.

The meeting has the participation of the City of Seville, through the Department of Tourism and Culture, and the main collaboration of Barry Callebaut, a world leader in the manufacture of cocoa products and high quality chocolate.

The idea of the organizers -Mónica Trujillano (El Comensal) and the pastry chef Manu Jara- is to recover the memory around the prominence of the city of Seville between the sixteenth and eighteenth centuries as a port of entry of the riches from America, including cocoa and many other gastronomic products. But also “give the city and, by extension, Andalusia an element of historical and cultural value as a tourist and cultural attraction, taking advantage of the fact that it is 500 years old and that Seville is immersed in the celebration of the first centenary of the Ibero-American Exhibition of 1929”.

On the one hand, Guadalcao will be a professional meeting with lectures, workshops and panel discussions featuring internationally recognized master chocolatiers, brands and producers of the cocoa and chocolate sector, with the idea of offering a reflection on the current moment and what are the latest trends. This meeting is aimed at professionals, companies, pastry and cooking schools, specialized media and amateurs who like to participate in this type of event.

Among the prominent participants will be Mrs. Amora Carbajal Schumacher, General Management of the World Cocoa and Derivatives Tourist Destinations Network, a program of the Tourism and Society Think Tank.

In addition to the professional meeting, a series of recreational days have been designed for the general public, where various workshops will be held with tastings, product samples and sales, and contests. The idea is to promote chocolate culture among the local public and visitors to the city during those days. And in parallel, activities with historians to highlight the historical context of the idea of creating Guadalcao.

More information at www.guadalcao.com

Organizers: El Comensal and Manu Jara

In collaboration with: Turismo - Ayuntamiento de Sevilla, Barry-Callebaut, World Cocoa and Derivatives Tourism Destinations Network, Marte Producciones and RestauraTruck. Other collaborators: Academia Iberoamericana de Gastronomía y Turismo, Academia Sevillana de Gastronomía y Turismo, Convention Bureau de Sevilla, Royal Bliss, Bodegas Robles, Escuela Superior de Hostelería de Sevilla, Gastromiun, Escuela Fundación Cruzcampo, Selmi Chocolate Machineri, Utilcentre Utensilios y Maquinaria, Asociación de Hoteleros de Sevilla y Provincia, IGP Aceituna Manzanilla y Gordal de Sevilla, Bodegas Salado, Cruzcampo, Hotel Don Ramón.

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