CATIE Celebrates National Cocoa Day with Integration Activities, Knowledge Sharing, and a Culinary Contest

• The contest awarded dishes created by the staff to showcase the various uses of cocoa and chocolate in our cuisine.

As part of the 80th anniversary of our International Cocoa Collection, CATIE (Tropical Agricultural Research and Higher Education Center) celebrated National Cocoa Day with a day filled with activities that provided relevant information about its cultivation and consumption, fostering the integration of the institutional community.

Evelyn Chávez Jaen, from the Environmental Economics and Sustainable Agribusiness Unit and organizer of the event, highlighted the importance of this celebration for both CATIE and the community. "The celebration of National Cocoa Day is a festivity instituted by the Ministry of Agriculture of Costa Rica through decree number 39230-C in 2016, and we thought it was an excellent opportunity to transfer knowledge and experiences,” commented Chávez.

Starting at 11:30 a.m., chocolate stands were set up in the lobby of the Henry A. Wallace building, with the official opening at 1:00 p.m. featuring a welcome by Adriana Escobedo from the Environmental Economics and Sustainable Agribusiness Unit (UEAAS/EfD), followed by remarks from Dr. Luis Pocasangre, Director General of CATIE.

“It is a pleasure and an honor to celebrate this day, as cocoa is a crop with one of the most interesting and beautiful social bases in all of Latin America, in addition to having the clearest sustainability profile. I have visited many countries that grow cocoa on the continent, and what you see are producers committed to agroforestry systems and with a deep love for the land,” said Dr. Pocasangre in his opening words.

Sharing Knowledge

One of the highlights of the day was the talk "Myths and Truths About Chocolate Consumption," given by Dr. Daniela Astorga, a nutritionist at CATIE. The talk addressed popular beliefs about chocolate and provided evidence-based information on its benefits and potential health risks.

Some of the topics emphasized included the myths surrounding chocolate's relationship with weight gain, acne, addictions, and heart problems. In all cases, she pointed out, there is a general lack of knowledge about these issues.

At 2:00 p.m., Adriana Arciniegas from the Agroforestry and Genetic Improvement of Coffee and Cocoa Unit (UAMCC) gave a talk on the process of making artisanal chocolate in the hall of the Henry Wallace building, where the CATIE community had an interactive experience with cocoa.

Culinary Contest

One of the most anticipated events was the “First Culinary Contest of Cocoa and/or Chocolate Recipes: We Do Science and Good Cooking.” The initiative was conceived as a way to integrate the CATIE community, encouraging employees, consultants, and students to showcase their culinary skills. “Besides science, we do good cooking. This contest aims to motivate staff to participate in internal activities of integration and fun, showing that science can also be fun and lead to the creation of good products,” explained Evelyn Chávez.

The culinary contest aimed to showcase the various uses of cocoa and chocolate in cooking. The winners were Evelyn Chávez in first place with the dish Fusión Turrialba, second place to Fabiana Acuña's chocolate volcano cake, and third place to Janice Vargas with a chocolate cake. Other participants included Mabel Arcos with a mocha goat yogurt delicatessen, postgraduate student Dilia Díaz with a Guatemalan mole, and Adriana Escobedo with her guilt-free chocolate delight.

National Cocoa Day at CATIE not only celebrated the rich heritage of cocoa but also strengthened community bonds and highlighted the importance of scientific research in the sustainable development of this valuable crop.