Cocoa in the Sun - Science For All (2009)

Historically, Trinidad has always produced unique, high-flavoured cocoa beans that are renowned worldwide. In this episode of "Science For All", we visit a cocoa estate in the small coastal village of Cedros, to unlock the secret of the beans' distinctive flavour and learn why Trinidad cocoa (Cacao trinitario) is so difficult to replicate. We also learn how this special brand of cocoa was created and developed over time.
This episode highlights environmental conditions, genetic traits, indigenous processing methods, and the effect of abiotic factors on the beans. It also highlights the research being conducted by the Cocoa Research Unit at The University of the West Indies, St. Augustine to revitalize the local industry and ensure that the legacy of Trinidad's King Cocoa is not lost.