Chocolate Archives - Belize Foundation for Research and Environmental Education

Roses and Thorns: A Reflection on Life at BFREE by Cacao Fellow Graduate

October 24, 2023/0 Comments/in agroforestry, Blog, Cacao, Chocolate, Conservation, Education, Fellows, Research /by Lenardo Ash

There are experiences in life that can be considered life-changing, but nothing compares to spending about 70% of two years in the rainforest. I can confidently say that the two-year fellowship program at BFREE has been one of the most transformative experiences of my life.

It all began when I came across a Facebook ad about an opening at BFREE for a Fellowship position. Applying was a no-brainer for me, as I was tired of being confined to a small cubicle in my previous job. A few days after applying, I received an email from Heather inviting me for an interview. I vividly remember my first trip on the entrance road – I was supposed to get a ride in and ended up helping push a pickup truck along with some of BFREE’s staff. I won’t pretend that I enjoy traveling the entrance road, but as with most things in life, there are silver linings. For instance, I began to consider the 14 km trek as a great workout—truly a win-win situation!

To call myself a “naturalist” would be an understatement; many times, I find myself at peace when I’m lost in nature. If I’m not alone, I’m probably with Nelly, Heather, or Mario, engaged in a friendly competition of bird recognition—mind you, I had never been involved in birding before. The abundance of bird species at BFREE intrigued me, leading me to learn as much as I could from these amazing creatures. Another wonderful aspect of working at BFREE has been the chance to share cultural experiences with guests from other countries. Meeting and connecting with people who are passionate about conserving the environment is an incredible feeling.

I am pictured here at my BFREE Fellow graduation day with my mentor, Mr. Erick Ac

The most significant highlight of my time at BFREE was being mentored by Mr. Erick Ac, a prominent agronomist from Guatemala. Under his guidance, I learned everything from seed germination to pruning grafted Criollo cacao trees in the field. BFREE’s relatively new initiative of propagating wild cacao in degraded landscapes is fascinating, as it aims to tackle two main problems. The first is preserving cacao genetics, and the second is restoring degraded landscapes through agroforestry.

I was initially skeptical about the project, but now, three years later, the Crioco staff has harvested a few hundred kilograms of wet cacao beans. This success shows that the project is achieving its objectives. I am even more enthusiastic because of this, and I strived to maintain accurate data to support the extension of this project. Such efforts align with BFREE’s vision of research and addressing scientific questions within the Bladen and Maya Mountain region.

The cacao program has opened up other remarkable opportunities for me. BFREE generously awarded me a partial scholarship to complete my undergraduate degree at the University of Belize. Moreover, I’ve been honored with a unique scholarship from the University of Tennessee, Knoxville (UTK), where I am pursuing a master’s degree in Entomology and Plant Pathology. This special scholarship is a result of the collaboration between UTK and BFREE in the cacao program over the past few years.

Birding with Nelly and other BFREE staff was one of my favorite activities

My aim is to carry forward my research in cacao production and contribute insights into pest and disease management. The support that I have received exemplifies BFREE’s dedication to help provide opportunities for marginalized groups. I’m deeply thankful for the invaluable learning experiences I gained at BFREE and appreciative of the fellowship opportunity offered by Mr. Jacob Marlin and Ms. Heather Barrett. I’m also grateful to the friends and professors I’ve met along the way, especially Dr. Denita Hadziabdic Guerry and Dr. DeWayne Shoemaker, for their significant contributions to my academic development.

Collaborative Cacao Research Project

July 19, 2023/0 Comments/in agroforestry, Blog, Cacao, Chocolate, Education, Fellows, Research, Student /by Roxanna Chen

By Roxanna Chen

BFREE in collaboration with the University of Tennessee, Knoxville (UTK) facilitated a cacao research project at the BFREE’s Field Station in May 2023. The primary objective of the collaboration was to co-design and enhance post-harvest practices and methods for Criollo Cacao which is intercropped and shade-grown in several experimental plots within the property. Criollo is a Spanish term that means “of local origin” or native. Criollo beans are usually white to pale pink in color, and it is a pure cacao variety.

The four-day project was made feasible by several participants including the Crioco staff, myself as BFREE’s Advanced Cacao Fellow, and the University of Tennessee, Knoxville student researchers and professors. The project involved a variety of activities that ranged from harvesting ripe criollo pods to pod-cracking and bean extraction, to fermenting and data collection. The collaboration commenced with the Crioco staff playing an instrumental role in the cacao field specifically in teaching the students how to appropriately harvest pods. This activity is considered a crucial first step for good quality and fermentation because the pod must be mature, healthy, and not damaged. Good quality also means good chocolate!

Thereafter, I taught the students our recommended methods for pod cracking and bean extraction, as well as fermentation set-up and preparation. The students were very hands-on and did not hesitate to share useful ideas and information regarding data collection during fermentation and the application and usage of instruments. The exchange between both partners was mutually beneficial for everyone involved.

The student researchers received many first-hand experiences; these include the ability to differentiate the four criollo phenotypes grown at BFREE, harvesting and extraction of cacao beans from pods and most importantly getting practical during fermentation. Additionally, as the advanced cacao fellow, I became more knowledgeable about fermentation chemistry and terminologies and was exposed to multiple lectures on basic food components relating to Food Science and its applications to cacao.

Special Thanks

Thank you to everyone from UTK who participated in making the project a success. Professors: Dr. DeWayne Shoemaker, Dr. Denita Hadziabdic-Guerry, and Dr. Kevin Moulton Student Researchers: Holly Brabazon, Celeste Chadwick, Amber Gunter, Laura Whaley, and Madison Fomich.

The Review Of Cacao Explorations and Germplasm Movements

November 13, 2022/0 Comments/in Blog, Cacao, Chocolate, Research /by Heirloom Cacao Preservation Fund

by the Heirloom Cacao Preservation Fund (HCP)

The Heirloom Cacao Preservation Fund (HCP) has partnered with Dr. Lambert A. Motilal to create a comprehensive evaluation of all cacao-growing countries around the world. The Review Of Cacao Explorations and Germplasm Movements is a 300-page review is comprised with riveting information regarding the history, genetics, flavor profiles, and cultivation areas of each country.

The purpose of the review is to enrich readers with the understanding of cacao origins, migrations and explorations of cacao varieties have taken place over time, and where future collections should be focused.

Cacao is an important tree crop impacting on livelihoods of millions of farming families in tropical and sub-tropical countries worldwide. This review serves to help conserve cocoa genetic diversity by identifying places for in situ collection and germplasm collection for ex situ genebanks.

To celebrate the launch of The Review, Jacob Marlin, BFREE Executive Director and HCP President, participated in a webinar with Dr. Motilal and Anne Zaczek, HCP Executive Director. The event was hosted by the Fine Chocolate Industry Association (FCIA) as part of their on-going webinar series.

You can now download your copy of #TheReview on at the Heirloom Cacao Preservation Fund website! We encourage cacao enthusiasts to donate to the research efforts that made this publication possible, and to support future research possibilities, Heirloom cacao, and HCP farmers.

The Science of Fine Chocolate

November 13, 2022/0 Comments/in agroforestry, Blog, Chocolate, Conservation, Research /by Jacob Marlin

by Jacob Marlin

The flavor attributes of chocolate, especially fine flavor chocolate, is determined by numerous factors: 1. Genetics of the cacao, 2. The farming practices implemented, 3. The location, biophysical features, and climactic conditions of where it is grown (also called terrior), 4. The time of harvest, 5. Fermentation protocols, 6. Drying methods, and finally the chocolate-making including, 7. Roasting and, 8. The final recipe. Each of these factors has tremendous variability and requires specific expertise to successfully implement the management and interventions.

Fermentation is a critical aspect in flavor development and final acidity of a finished chocolate bar. You can’t hide bad fermentation in chocolate. If the beans are over-fermented, they yield an undesirable, wet “barnyard” type flavor. If they are under-fermented, the results are an astringent attack on your tastebuds that causes your mouth to pucker.

Even with the best farming practices producing the finest beans, if the fermentation is not done to its fullest potential the results will be disappointing at best. Our work to determine this important stage in producing some of the world’s finest chocolate is an important part of our current efforts.

BFREE began a collaboration with Dancing Lion Chocolate in Manchester, New Hampshire, to begin to determine the best fermentation protocols for Criollo cacao. Crioco Cacao’s Operations Manager, Elmer Tzalam, and I managed the fermentation experiment at the BFREE Field Station. Because there is no information on successful fermentation of the rare and ancient Criollo cacao, we had to undertake our methods based on limited information. We instituted three separate fermentation protocols and upon completion sent these batches to Dancing Lion Chocolate, where my good friend and colleague Rich Tango-Lowy and my son, Shaman Marlin, processed the beans into chocolate using a standardized roasting methodology. These three profiles were then molded into exquisite artfully designed hand crafted limited release specialty chocolate bars. Dancing Lion Chocolates is not your typical chocolate shop. Each bar is a work of art – visually dazzling and delicious. And chocolate is made in small batches and only one time in that exact way, they never repeat the same recipe twice. Rich has used BFREE Criollo cacao in the past on a few specialty bars and bonbons. After visiting BFREE with his wife, Torene, and Dancing Lion’s Baker, Donna McLintock, we began a conversation on how to improve and refine our fermentation methods.

Jacob, Rich, Torene and Donna visit the wild criollo cacao at BFREE

I’m thrilled to announce that our initial collaboration was a success. Chocolate from these three different batches will be sold this year through Dancing Lion Chocolate. I’m especially proud to acknowledge Shaman Marlin who has been working at Dancing Lion for over a year and was responsible for making the chocolate in these bars! A very limited supply will be available in the shop and online after Thanksgiving. The bars can be identified by Criollo I, Criollo II, and Criollo III.

By determining the best fermentation protocols based on continuous feedback, revisions can be made until the process reveals the unique flavor attributes intrinsic to this unique cacao. In 2016, the BFREE cacao beans and chocolate were designated “heirloom fine flavor” by the Heirloom Cacao Preservation Fund (HCP), one of only 16 cacao varieties throughout the world to receive such an honor. In order to get designated “Heirloom Fine Flavor”, beans are submitted to HCP blind, meaning the chocolate maker, in collaboration with Guittard Chocolate, does not know where the beans were sourced. Once made into chocolate liquor and chocolate, it is tasted, also blind, by a 9-person panel made up of the world’s most expert chocolate tasters. If the flavor meets a very high mark, the beans are designated Heirloom. Based on those results and additional feedback and reviews, we are confident that this Criollo cacao is unlike any other cacao in the world, and this inspires us to continue our efforts to master the process, from the nursery to fermentation to chocolate bar.

From Bean to Bar: BFREE’s cacao program bears fruit

November 13, 2022/0 Comments/in agroforestry, Blog, Chocolate, Conservation /by Jacob Marlin

by Jacob Marlin

Over the past three years, BFREE has been doing research and experimentation to develop a model for farming the BFREE Criollo cacao, under its for-profit – Crioco Cacao, LLC. The goal is to create healthy and productive trees that yield cacao beans that are ultimately made into some of the world’s best Heirloom Fine Flavor chocolate. So, we are experimenting with creating conditions in the farm as well post-harvesting protocols including fermentation and drying techniques. Our work is challenging and requires a lot of innovation. Primarily because this cacao has been growing in isolation on BFREE property for thousands of years and has not been worked with by anyone in the cacao industry.

Specifically, experiments have focused on fine-scaled management of the farm setting to provide the optimal conditions for cacao tree health. This includes planting and managing temporary and permanent shade trees, as this variety of cacao has been growing under the natural canopy of the rainforest for thousands of years, and requires a lot of shade. To date, we have planted over 10,000 criollo cacao trees and an equal amount of shade trees representing 25 soil enriching native forest and fruit tree species. The work begins in the nursery with very specific protocols including grafting robust seedlings with clonal material from the most productive criollo trees on site, and continues as the young trees are transplanted into the farm. Specific pruning protocols, of both the cacao and shade trees is a constant endeavor, and careful management is required as each tree has its own unique set of conditions and expressions. Organic nutrition is applied throughout the year, and regular observations and adaptive management takes place as the dry and rainy seasons set in. Extensive data is collected throughout the year, providing the basis for improving management and adapting the conditions to best reflect the perceived requirements of this rare and unusual cacao.

Historically, much of the available literature states that cacao trees with a high percentage of criollo genetics are very difficult to get optimal productivity because of low yield, are prone to disease and pests, and are difficult to cultivate on a commercial scale. However, initial results from our work suggest otherwise. We are finding that with careful and specific management activities, this unique variety of 100% Criollo genetics shows promise that it can be highly productive given the right conditions.

After three years of trial and error plus the hard work of our staff as well as meaningful contributions from expert advisors, we are narrowing in on the exact conditions for the trees to thrive. As the pictures below illustrate, trees in the best condition are showing very high levels of productivity after just two years and promise to bear fruit in the years to come. These early results keep us working toward our goal to create a thriving cacao agroforestry system which restores forests and provides habitat for a wide array of wildlife species while also providing some of the world’s finest chocolate to the consumer while simultaneously providing a sustainable climate smart source of revenue for BFREE to further achieve our important conservation work.

Pollination and Paternity Testing

July 28, 2022/2 Comments/in Argoforestry, Blog, Cacao, Chocolate, Conservation, Research, Student /by BFREE Contact

By Holly Brabazon

***Dr. DeWayne Shoemaker and Holly Brabazon of University of Tennessee***, ***Knoxville***

Would you believe that small biting midges are cacao’s main pollinator? They’re only about the size of a pin head, and they don’t fly very well either, but with how small cacao flowers are, and how they’re shaped, cacao has to rely on the tiny midge to pollinate its flowers. Unfortunately, midges worldwide do a poor job pollinating all the flowers made by cacao trees. Only a small percentage of flowers get pollinated, and even then, only a few of those pollinated flowers receive enough pollen (about 115 pollen grains) to make a fully formed, viable pod.

A first step to better understand pollination in cacao is to study pollination of wild-growing cacao. To date, only a few studies exist on wild cacao pollination, and many questions about pollination remain unanswered. For instance, we still do not know how many times a flower needs to be visited to be fully pollinated, how often flowers are pollinated with pollen from the same tree, or how pollen is moved around the forest. Not to mention, we only have a rough guess of how far a pollinator can even travel. These are some of the questions I will investigate as part of my PhD research.

To start answering these questions, we will gather genetic information from all the wild cacao trees growing in the forest at BFREE by sequencing the DNA of these trees. There are about 300 wild trees at BFREE, and thanks to Elmer Tzalam, Mark Canti, and the cacao team’s hard work, each and every tree has been visited, georeferenced using GPS, and labeled with a metal tag. We were able to use these GPS coordinates to find and collect leaves from many of the trees at BFREE in June 2022. Now, Lenardo Ash, a BFREE Cacao Science Fellow graduate and student at the University of Belize, has taken on the responsibility of collecting leaves from the remaining trees. Once the leaves are collected, we will extract and sequence their DNA. These genetic data will allow us to identify unique DNA tags for each tree, like a fingerprint, from the unique patterns in their DNA.

With these DNA “fingerprints,” we can learn a lot about the natural history of the cacao growing in the forest at BFREE. We will see how genetically diverse the population is and determine if there are unique clusters of trees with similar genetic variation. Many other cacao populations in the world have genetic mechanisms to prevent self-pollination, and we will see if those same genes are found in the BFREE trees.

We also will use these genetic data to figure out exactly which trees are pollinating other trees’ flowers, just like a paternity test. To perform our paternity experiment, we collected pods from several wild cacao trees growing out in the rainforest at BFREE. We brought those pods back to the nursery and planted the individual beans in bags of soil, making sure to carefully label each soil bag to indicate which tree the pod came from. The beans are growing in the nursery right now. Once the seedlings have leaves big enough to collect, we’ll sequence their DNA. Then we’ll do a paternity test on each seedling to identify who the father tree is that contributed the pollen. Once we know who the father tree is, we’ll map how far pollen traveled to pollinate the flower on the mother tree. This information will allow us to search for patterns of pollen moving around the forest. With pollination being a limiting factor in cacao production, our studies may ultimately help cacao farmers increase production with better pollination management. We just need to better understand how cacao pollinators move around the forest and what they are capable of in a natural rainforest environment.

We had an amazing time working with all the great people at BFREE. It was an adventure to explore a pristine rainforest searching for cacao trees, and I can’t wait to see what we learn from our results!

Cacao Fellow, Mark Canti, Explains the Process of Adopting a Tree from the BFREE Farm:

May 3, 2022/1 Comment/in Argoforestry, Bird Conservation, Blog, Cacao, Chocolate, Conservation, Fellows, Student /by BFREE Contact

By Mark Canti

Hello, my name is Mark Canti. I’m the BFREE Cacao Fellow, and I oversee the cacao adoption program at BFREE in collaboration with the Heirloom Cacao Preservation Fund. I’m always very excited when I learn that a new tree has been adopted from our farm, and I am eager to tag the newly adopted tree.

I first create a personalized tag for the tree by engraving the adopter’s name or the adopter’s chosen honoree on an aluminum tag. Then I grab my gear, including the newly created tag, a GPS device, and my camera. Next, I need to select the perfect tree. I’m looking for healthy trees that have at least 70% shade and are at least 1-1.5 meters tall. Once the tree has been selected, carefully tie the tag to a tree branch and record the GPS coordinates. Finally, comes my favorite part of the process. I’m very passionate about photography, and I really enjoy the opportunity to photograph each tree. My dream is to capture wildlife such as a beautiful bird like a warbler when I’m taking each photo. I like that the pictures I take can help the new adopters feel as close to being on our beautiful farm as possible.

I’m very proud to be part of the Adopt a Tree program, and I would like to thank everyone who has adopted a tree from our farm so far. I hope I have the opportunity to select and photograph a tree for you!

If you would like to adopt a tree from the BFREE Farm, please visit the Heirloom Cacao Preservation Fund’s website and select HCP#11.

Adopt a Cacao Tree – HEIRLOOM CACAO PRESERVATION FUND (hcpcacao.org)

Student Groups Return to BFREE After Two-Years

March 28, 2022/0 Comments/in Blog, Cacao, Chocolate, Conservation, Eco-Tourism, Education, Field Course, High School, Student, Uncategorized /by Tyler Sanville

It is no secret that the global pandemic has significantly impacted travel. For BFREE, that has meant a drastic reduction in all types of visitation over the last two years from researchers, specialists, eco-tourists, to our annual Field Courses. However, things are slowly but surely changing, and we are ecstatic to have had our very first student groups back at BFREE since February 2020!

Nearly two years to the day since our last student group, we welcomed two groups from an organization new to BFREE, ARCC Gap Year Abroad. ARCC offers summer and gap year programs for students focused on community-driven and community-led sustainable projects around the world. The two student groups visiting BFREE alternated between 5-nights at BFREE and 5-nights on the Belize Barrier Reef. Each group was made up of ten students and two instructors. The groups volunteered with BFREE’s cacao agroforestry program supporting the growing nursery and painting signs for trees on the farm. Additionally, students learned to make chocolate from bean to bar.

Other highlights include being the inaugural guests to sleep in the newest accommodations at BFREE, The Hammock, exploring the Rainforest on a boundary line hike with Protected Areas Manager, Canti, and meeting and learning from all of the incredible and inspiring staff at BFREE.

These students are part of a 70-day program that will take them from the Rainforest to the Barrier Reef, to sea turtle restoration and surfing in Costa Rica, and finally exploring the Panama Canal over the next two months.

What an amazing adventure these students are on – wishing them all a safe and incredible trip!

Below are a collection of photos taken by BFREE staff and volunteers of both the ARCC GAP GROUPS A and B during their time at BFREE in February 2022.

Meet BFREE’s Newest Fellow, Mark Canti

August 19, 2021/0 Comments/in Argoforestry, Cacao, Chocolate, Conservation, Education, Fellows, Research, Student, Uncategorized /by BFREE Contact

*Mark Canti in BFREE’s Cacao Nursery, August* 2021

A Little About Me
I was born in a subtropical climate during the rainy season in my native village of Golden Stream. It is located along the main highway, a couple of miles south of the BFREE junction. I do not remember much of my childhood, but I sure remembered how much my parents loved, cared, and supported me throughout my childhood. I attended primary school graduating as a salutatorian. I moved on to high school with a mindset of “Oh, I’m just gonna do whatever.” I wasn’t involved in anything. After graduating from high school, I wasn’t planning on going to college, so I stayed home doing chores and other temporary jobs such as construction, woodwork, and maintenance. Over that period of time, I attended summer camps with Ya’axche Conservation Trust, whereby I first started to develop a sense of interest in nature.

The following year I applied to Independence Junior College, majoring in Natural Resource Management (NRM). It took me a little while to commit myself to education but, once I did, I was invested despite the lack of internet access and technology at home. While attending college, I became extremely involved on campus by volunteering to plant trees and attending clean-up campaigns with non-governmental organizations like the Toledo Institute for Development and Environment (TIDE) and Oceana.

Most of my favorite hobbies are related to the life of an environmentalist. I like nature walks, night hikes, mountain climbing, canoeing, traveling, photography, and snorkeling. Soccer is my favorite sport simply because it helps me stay active, allows me to socialize, and for the most part, it assists me in clearing out stress. I’m an easy-going individual who is focused on conserving the environment and developing advanced photography skills.

First Memory of BFREE
My first memory of BFREE was one and a half decades ago when I was a kid attending primary school. I remembered coming to BFREE on an educational school trip where I first witnessed Mr. Jacob Marlin display an amazing activity where he captured a venomous snake called a fer-de-lance. He was so generous that he gave us the experience of touching the snake, which is impossible for a child to do on its own. That was one of the greatest experiences I have had as a child.

Another Visit to BFREE during College
During my years of study at Independence Junior College, I never imagined I would be working for BFREE one day. Not that I wasn’t interested, of course, I always thought about it during the final days of the last semester at IJC. What really motivated me was attending a school trip here at BFREE, whereby a sensational occurrence happened. Guess what? We were the first set of IJC students to get the opportunity to see the Harpy Eagle with our sharp, naked eyes. So that wonderful experience made me curious and more interested in wanting to work and join the BFREE family to help support mother nature.

Over the Next Two Tears
One of the things I have noticed about BFREE is that it has been providing opportunities for the Fellows to improve their writing skills by allowing them to participate in helping write reports and grants. This is interesting to me. I am also interested in working with researchers, which allows the Fellows to meet new people while also learning advanced research assessment skills, which could be useful both for the organization and a Fellow’s own career.

What I like About Cacao-Agroforestry
With cacao-agroforestry, I’m most interested in how interplanting cacao trees, along with shade trees that bear fruit and other hardwood trees, attracts different species of birds and other animals. Programs like this, which seek to regenerate the rainforest, are both beneficial to our well-being and also to the environment. Healthy forests provide us with cleaner air and also, ultimately, prevent animal species from going extinct. Separately, the program also allowed me to unlock a skill of mine I never knew I had, which is grafting cacao trees.

Mark Canti began work for BFREE in January. In May he applied to the BFREE Science and Education Fellowship program

Nature photo by Mark Canti of a Howler Monkey

First BFREE Cacao Fellow Completes Program!

August 18, 2021/0 Comments/in Argoforestry, Cacao, Chocolate, Education, Fellows, Non-profit, Research, Student, Uncategorized /by Heather Barrett

BFREE Staff celebrate Lenardo’s last day as the Cacao Fellow on Thursday, August 19th.

BFREE’s first Cacao Fellow, Lenardo “Leo” Ash, is graduating from his two-year work-training program this week. He will immediately begin studies at the University of Belize, where he will work toward his Bachelor of Science in Natural Resource Management. Lenardo began his Fellowship in July 2019 under the mentorship of Cacao Program Director, Erick Ac. He spent the remainder of that year “learning by doing” and was completely immersed in all things cacao agroforestry. By early 2020, Leo was well-versed enough on the topic that he was able to start co-presenting to BFREE’s visiting students and researchers.

Lenardo has great interest in documenting wildlife. Some of his boa constrictor photos will be included in an upcoming scientific publication.

In March 2020, the COVID-pandemic closed BFREE to visitors and a by-product was the uncertainty of the continued employment of all of BFREE staff. When land borders closed, Erick Ac was no longer able to travel from Guatemala to Belize to oversee the cacao program. Unfortunately, the academic components of Leo’s program fell to the wayside for a while as BFREE’s administrative staff focused energy on ensuring the safety of the BFREE staff and finding the financial means to keep as many people employed as possible.

In spite of the lost opportunities for his professional development including canceled travel plans, research projects, and conferences, Lenardo showed great determination in maintaining his path toward personal and professional growth. Lenardo began practicing Spanish during virtual weekly meetings with Erick, he birded with other BFREE staff, and he participated in Herpetology 101 learning the Scientific names of all the turtle and lizard species on the reserve. He asked for reading assignments to expand his knowledge on cacao and agroforestry and eagerly accepted any opportunities to give virtual presentations to BFREE audiences.

Because of his strong interest in photography, Lenardo began photographing birds and other wildlife around the property. Last July, he spotted a ten-foot boa constrictor attacking a turkey vulture and immediately ran to get a camera and to notify other staff. Images and videos that Leo took of the predation event helped provide details for a scientific article, which will be published in the September 2021 issue of the Journal of Raptor Research.

Earlier this year, Lenardo was invited to be a part of a research team hired by the Heirloom Cacao Preservation Fund. Along with researchers from all over the world, Lenardo spent nearly six months compiling a literature review that explored cacao genetics across the globe.

Lenardo has never given up his dream of continuing his education beyond his Associate’s Degree, so he applied to the University of Belize and was accepted for August 2021 admission. Although, we are sad to lose such a valuable team member, we are excited about Lenardo’s bright future and can’t wait to see where his journey will take him.

Platt, S.G., Barrett, H.A., Ash, L., Marlin, J.A., Boylan, S.M. and Rainwater, T.R. Predation on Turkey Vultures (Cathartes aura): A New Observation and Review, Journal of Raptor Research. Vol. 55(3), September 2021. Pp. TBD