CACAO AND TABLEA TSOKOLATE: SPANISH CONTRIBUTION IN PANGASINAN AGROFORESTRY, CULINARY, AND ECONOMY

Abstract

Cacao (Theobroma cacao) is a tropical, plant of the family Sterculiaceae. It has many uses and by-products from husk, shell, pulp, and beans. Its beans are known to have the highest antioxidant value of all natural foods in the world. In areas in the Philippines including Pangasinan where cacao is grown, it is not uncommon to see tablea tsokolate a home-made chocolate from the beans of cacao. In Pangasinan, tablea tsokolate is usually partnered with the native puto of Calasiao, or suman and mango for breakfast or snacks. Because of the plant’s growth habit and characteristics, cacao is one among the agroforest species being promoted by the Department of Environment and Natural Resources to maximize land productivity, enhance ecological stability, and improve socio-economic condition of the farmers. This paper traces the Spanish contribution of cacao and tablea tsokolate in Pangasinan that has impacted the agroforestry, culinary, and economy of the province.