VOICED: Venezuela's prize chocolate -- a recipe centuries in the making

The Venezuelan village of Chilau is renowned for its high-quality cocoa, particularly the criollo variety, which is harvested by hand. Despite its small production scale, the cocoa's exceptional quality has attracted orders from top chocolate makers years in advance. Traditional methods, preserved over centuries, are used to maintain the quality and fertility of the cocoa. The community of 127 workers employs these techniques, with support from the Venezuelan government, which aims to increase production. The cocoa undergoes a meticulous process of fermentation and drying before reaching customers.

What makes the cocoa beans from Chilau so special?

• They are produced in large quantities.

• They are of the criollo variety and have exceptional quality.

• They are grown using modern techniques.

• They are cheaper than other varieties.

How long are the cocoa beans left to ferment?

• Five days

• Two weeks

• One week

• Three days

What is the role of banana leaves in the cocoa processing?

• They are used to dry the beans.

• They are used to plant new cocoa trees.

• They are used to cover the beans during fermentation.

• They are used to package the beans for shipping.

How many workers are involved in cocoa production in Chilau?

• 300 workers

• 200 workers

• 127 workers

• 50 workers

What is the Venezuelan government's plan for Chilau's cocoa production?

• To maintain current production levels

• To stop production entirely

• To double the production

• To reduce production by half