Success of the first two ‘The Aroma of Travel’ conversations: a sensory travel through the history and origins of cocoa
08-09-24
Cocoa, known for its deep historical roots and cultural relevance, has been the protagonist of two events that have captured the attention of the world of tourism, culture and gastronomy: the ‘The Aroma of Travel’ talks. These activities, organised by Amora Carbajal, General Management of the World Cocoa and Derivatives Tourist Destinations Network, offered attendees a unique experience that explored the multiple meanings of cocoa in history, its ancestral magic and its transcendence as a product that unites civilisations.
The conversation, held on 4 and 6 September 2024, addressed fascinating topics that aroused the interest of experts, academics and cocoa enthusiasts, achieving a large participation that exceeded all initial expectations. These sessions not only promoted knowledge about the history of cocoa, but also highlighted its role in cultural tourism, positioning cocoa as a key resource for sustainable and responsible tourism development.
The historical approach to cocoa was a central theme, highlighting its role as more than just a food. In ancient Mesoamerican civilisations, such as the Maya and Aztecs, cocoa was considered a divine offering. It was used in religious ceremonies and associated with deities, being a symbol of connection between the earthly world and the divine. The talks allowed attendees to understand how this valuable product has played a significant role in rituals and spiritual beliefs throughout history.
The first conversation, entitled ‘History and Magic of Cacao’, took place on 4 September 2024 and featured Peruvian archaeologist Dr. Quirino Olivera. During his intervention, Olivera shared his fascinating experience with the discovery of the archaeological site of Montegrande, located in the Amazonian province of Jaén, in Cajamarca, Peru. This discovery is crucial for the history of cocoa, as traces of cocoa dating back to 5,300 years before the present were found in the Huaca de Montegrande. These remains suggest that the origin of cacao as a botanical species could be in the Upper Amazon, transforming the understanding of the origins of this sacred plant.
The second conversation, entitled ‘Origins of Cacao in the Upper Amazon’, took place on 6 September 2024 and was led by Ecuatorian archaeologist and anthropologist Dr. Francisco Valdez. In his presentation, Valdez delved into research on the origins of cocoa in the Amazon regions, highlighting how the ancestral communities of the Amazon played a crucial role in the domestication and propagation of this plant. His presentation shed light on the complex interactions between native peoples and cocoa, showing how these communities were fundamental to the expansion of this plant in different regions of the Americas.
Both talks were well attended, with participants from around the world, including destination managers, experts in tourism, history, botany and gastronomy, as well as cocoa enthusiasts who wanted to learn more about this fascinating product. This diversity of participants not only enriched the content of the events, but also reflected the growing global interest in cultural and gastronomic tourism linked to cocoa. Attendees had the opportunity to engage with experts and delve deeper into the topics discussed, which fostered an atmosphere of learning and collaboration.
Amora Carbajal, General Management World Cocoa and Derivatives Tourist Destinations Network, highlighted the success of the talks, underlining the importance of events that connect history and culture with modern tourism. According to Carbajal, ‘Cocoa is not just a product; it is a narrative that unites people, lands and traditions. Through these conversations, we seek not only to educate, but also to inspire new forms of tourism that respect cultural roots and promote sustainable development’. These words capture the essence of the events, which not only focused on cocoa as a gastronomic resource, but also as a symbol of identity and cultural connection.
The conversations ‘The Aroma of Travel’ have not only been a success in terms of participation, but have also highlighted the enormous potential of cocoa-related tourism. These experiences have demonstrated that cocoa is much more than a culinary ingredient; it is a window into history, culture and sustainable practices that can benefit rural communities. In addition, it is expected that the World Cocoa and Derivatives Tourist Destinations Network will continue to organise events that explore new facets of cocoa, including its environmental impact, innovations in cocoa production and opportunities for economic development in rural regions.
Soon, the videos of the discussions will be shown to the members of the World Cocoa and Derivatives Tourist Destinations Network.
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