PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
EVALUATION .................................................................. 2.7 
SWEET FRUITY .................................................................. 1.2
CITRUS FRUITY .................................................................. 2.3
FLORAL.................................................................. 1.3
ACRIOLLADO.................................................................. 0.6
COCOA .................................................................. 3.5
FOREST .................................................................. 1.5
SPICES .................................................................. 1.7
ANNUAL PRODUCTION (MT) .................................................................. 30
MAIN CROP .................................................................. DEC-APR
MID CROP .................................................................. JUN-JUL
CRIOLLO BEANS .................................................................. 20%
FERMENTED BEANS .................................................................. 82%
PURPLE BEANS .................................................................. 14%
SLATY BEANS .................................................................. 4%
TOTAL .................................................................. 100%
Beans / 100 g.: .................................................................. 78
g./1 Bean: .................................................................. 1,28 g
CERTIFICATION .................................................................. NO
AWARDS .................................................................. NO
Fresh Flowers
Nut • Pan Malt
Cocoa
Herb • Wet Earth
Cinnamon • Clove
Source: Ing. Ms. Gladys Ramos
The Trinitario Patanemo cacao bean contains relatively high Criollo genetics.
Because of the hybridization and the quality standards a cutting analysis would show the following typical result:
(± 20%) Criollo beans, (±82%) Fermented beans, (±14%) Purple beans, (±4%) Slaty beans.
Regarding the weight: A 100g sample contains 78 beans, or in other terms, each bean has an avarage weight of 1.28gr.
"Patanemo cacao presents an intense variety of attributes that combine soft notes of flowers, fruits and walnuts accompanied by aromas of sweet species such as cinnamon and cloves.", Said Ms Gladys Ramos.
Intense attributes of cinnamon, aromatics of species, mild herbs, flowers, rain and wet soil are emphasized.
The soil and climate conditions of the area, as well as xerophytic vegetation and bird life such as flamingos, characterize and shape the flavor attributes of the Patanemo cacao products.
The Trinitario Patanemo cacao bean contains relatively high Criollo genetics. Because of this, the fermentation process must follow the below protocol:
TrinitarioBox type: Wood
Rotation frequency: Every 48 hours.
For the drying process the beans are transferred on a donkey to the designated house where the beans are scattered on a cement surface where they are partially exposed to the force of the sun, according the following protocol.
Trinitario
Floor type: Cement floor with a sliding roof.
Humidity: 7,5%
In this region there are about 25 to 30 farmers, most of them really are one with the agriculture and their origin. For example there are the Andean farmers, who have been working in these fields for 20 years. Their work is carried out with the participation of the whole family group, where each one contributes and performs their function. This relates not only harvesting and working on the post-harvest processes, but also handcrafting tools and supplying nutrition, fully aligned with the traditional ways.
People here are also engaged in fishing, planting and selling ‘cassava’, banana, cattle, ‘cambur’, oranges and a variety of exotic flowers.
In Patanemo, there are producers working in alliance with the cooperative “Network of Producers and Artisans”, and others who work on their own; as in the case of Juan Antonio Ávila (47). He is recognized as one of the producers with the most cocoa in the area, who along with his family and friends have always been fully dedicated to the production of the highest quality cocoa.
The productive land that Mr. Avila owns is around 16 hectares with 12 hectares suitable for producing the best cocoa; enabling him to obtain approximately 1,000 Kg of cocoa per year.
A typical workday for Mr. Avila and his family starts at approximately 5 AM when the first thing he does is "thank God". He elaborates an activity schedule that begins on Mondays, first with a focus on cleaning, then the harvesting of the pods, which are later placed on some tree stumps, so that the cocoa baba can drip until Saturday.
" According to Mr. Avila, one of the advantages they have is the proximity to the sea water from the mountain slope; which allowed them to irrigate the land with a hose built by themselves. Normally the cocoa is placed into the sun, but here they work with the shade, as the sun's rays are very strong in this area". .
As for the differences of this cocoa with those of other coastal areas, Mr. Avila says that the mountain forms help the crop with pollen. The mild aroma of the Patanemo cocoa is a result of the unique characteristics of its environment.
The Bay of Patanemo belongs to Puerto Cabello, Carabobo State and has an extensive and abundant vegetation and fauna that gives a beautiful welcome to the land-labor village. The narrow streets and houses here express an era of sacrifice and rural work.
The vegetation system in the sub region is characterized by a large diversity of deciduous forests between 0-400 msnm, as well as ombrophilous and tropical deciduous forests, between 400-1200msnm.
The Bay is part of the park San Esteban and considered a region of remarkable beauty, made up of different landscapes such as; clouded forests, coast lines and islands. It has a rich and diverse vegetation where you can see savannah’s and mangroves along the coasts. Towards the south one can observe cactuses and a wide range of tree types
The fauna of Patanemo, is related to the types of vegetation and the geographical characteristics of the area.
Along the coast there are coral formations, in the Lagoon of Patanemo as well as in the group of islands between close to Puerto Cabello. The area from 200m up to 400m is characterized as ‘the dry forrest’ and has species, including flamingos and herons. Some of the birds stand out like the mountain partridge, the white hawk, the “paují copete of stone”, the parrot with seven colors and the “guacharaca”.
Patanemo is the most remote Venezuelan municipality on the Carabobo coast, resembling a place forgotten in time. However, this does not keep its people from the tradition and care of its treasured cocoa.
Initially Patanemo was dominated by the colonizers. In 1661 it received a visit from the governor of Venezuela. Pedro Porres de Toledo, who reportedly found 20 Indians in the territory dedicated to the cultivation of cacao, administered by the widow of Captain Gaspar Camacho Ravelo.
Around 1670, Juan Francisco de Elgueta promoted the establishment of the town and a church, which was finally approved by the Cabildo on April 22 of that year.
Towards the year 1773, the traveling bishop Mariano Martí visited the bay and granted it the name of San Juan Bautista of the valley of Patanemo.
In that period, there were 61 inhabitants distributed in dispersed in houses of “bahareque” and later in block style houses.
This population is rich in cultural heritage. By ancestral customs they celebrate at the end of June the San Juan Bautistay Festival, as well as other celebrations like “The Dancing Devils of Patanemo”, all accompanied by the best drumbeats that get even the most discreet tourists off their feet.
The Bay of Patanemo, is a very unique place of beautiful scenery surrounded by enormous mountains where you will find a good infrastructure and above all a beautiful beach that lives up to its name; This is how you can enjoy under the resplendent Sun.
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Social Responsibility
1st. PRODUCER TRAINING - POST HARVEST PROTOCOLS
DATE: Feb. 17th, 2017
CHARGE: Ing. Gladys Ramos
It was attended by the main partners of the “Association of Producers and Artisans LA FLOR DE MANTUANO” Led by its president Beatriz García.
Through this training we want to educate the producer by showing them the techniques, tools and processes that will help improve the work done by them in their cocoa plantations and which will transmit to future generations, motivate them to continue being producers of this precious beans and let them know that their work and effort is appreciated.
The induction was carried out in the cocoa plantations the area for Theoretical and Practice, encouraging the producers to follow this ancestral work.
Explanation interior part of the cocoa beans.
Evaluation of Producers in the process of cutting the Cob.
Theoretical induction post-harvest protocol adequate.
Producer with team the INTERCACAO end the trainig