The 9th edition of BFREE’s annual magazineis now available in an interactive format online at Issuu! Get the latest news from the field station and learn about exciting research, conservation and education projects taking place in and around the rainforests of Belize.
Highlights of the 2024 magazine include: updates on the conservation and outreach programs associated with cacao agroforestry, the Hicatee turtle, and Science & Education Fellowship Program.
Click here to download a PDF of The Bladen Review 2024.
Special thanks to Jill Jacobs for designing this year’s magazine and to Parker Gibbons for photographing the cover image of a Speckled Racer (Drymobius margaritiferus) during his visit to the field station this summer.
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.
https://www.bfreebz.org/wp-content/uploads/2023/07/Cracking-pods-1-scaled.jpg19202560Roxanna Chenhttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngRoxanna Chen2023-07-19 20:57:182023-07-21 19:22:38Collaborative Cacao Research Project
The 8th edition of BFREE’s annual magazine is now available in an interactive format online at Issuu! Get the latest news from the field station and learn about exciting research, conservation and education projects taking place in and around the rainforests of Belize.
Highlights of the 2022 magazine include: updates on the conservation and outreach programs associated with cacao agroforestry, the Hicatee turtle, and Science & Education Fellowship Program.
Click here to download a PDF of The Bladen Review 2022.
Special thanks to Alyssa D’Adamo for designing this year’s magazine and to Shaman Marlin for photographing the cover image.
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.
https://www.bfreebz.org/wp-content/uploads/2022/11/thereview.jpg17571406Heirloom Cacao Preservation Fundhttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngHeirloom Cacao Preservation Fund2022-11-13 01:42:212022-11-13 01:53:42The Review Of Cacao Explorations and Germplasm Movements
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 BFREEShaman and his Dancing Lion co-workers make bonbons – Picture courtesy of Rich Tango-Lowy
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.
https://www.bfreebz.org/wp-content/uploads/2022/11/IMG_2909.jpg15122016Jacob Marlinhttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngJacob Marlin2022-11-13 01:17:372022-11-14 14:11:24The Science of Fine Chocolate
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.
https://www.bfreebz.org/wp-content/uploads/2022/11/IMG_4614-scaled.jpg19202560Jacob Marlinhttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngJacob Marlin2022-11-13 00:53:572022-11-13 02:34:10From Bean to Bar: BFREE’s cacao program bears fruit
Students from Keene High School in Keene, New Hampshire helped BFREE staff celebrate Earth Day by planting seeds. This is Keene High School teacher, Matt Brady’s, fourth trip to Belize and to BFREE. He is joined by fellow teachers, Christine Gillis, Monica Foley, and Jodie Ballaro. Their group was scheduled to come to the field station in 2020 but was cancelled due to the pandemic. They tried again last year with no luck. This makes us especially thrilled to host them in 2022.
In a BFREE interview with Mark Canti and Jonathan Dubon on Facebook Live for Earth Day, Matt described why he wanted to return. “BFREE is a really special place for lots of reasons. I’m really happy to be here to meet young people like you. People who contribute to the ecology of the area and are conservationists. That is very important to me, the way BFREE is set up to keep young people coming in from the area. This is why we keep coming back.”
In a surprising turn of events for dry season, it began raining at 9am during the student orientation. The rain continued throughout the morning and into the afternoon, but this didn’t dampen anyone’s spirits. The students continued their orientation and tour of the facilities. After lunch, everyone divided into groups for service projects. Nine students helped with planting germinated cacao seeds in the nursery. An additional fourteen students helped at the Hicatee Conservation and Research Center where they assisted in a project to improve the exterior fence. The remainder of the students supported the long-term large mammal research project by checking camera traps on the property.
We are grateful that Matt, Christine, Monica and Jodie worked so hard to come back to BFREE this year.
https://www.bfreebz.org/wp-content/uploads/2022/04/IMG_4796.jpg20161512Heather Barretthttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngHeather Barrett2022-04-24 03:24:582022-04-24 03:25:03Celebrating Earth Day
Grafting is the preferred method of vegetative propagation for cacao (Theobroma cacao). Grafting allows farmers to choose the qualities they want in their trees and reduce expenses related to sourcing cacao trees. But before a tree can be grafted, you must grow the rootstock.
This year our seeds are coming from Ana Maria farm in Guatemala to create our rootstock. This variety has been bred over many years to produce a strong and robust seedling that is fast-growing, can withstand drought conditions, and provides excellent rootstock for BFREE’s heirloom criollo cacao.
In Guatemala, pods are cracked open and the best cacao seeds are carefully selected. After that, they are disinfected for any possible fungal disease. Finally, they are germinated and are ready for transport. Ten thousand seeds will travel to Belize and reach BFREE today in order to be planted tomorrow on Earth Day.
Special thanks to Erick Ac for providing the cacao seeds and the wonderful photos!
Cacao PodsPods are cracked and seeds removedSeeds are laid out so pulp can drySeeds begin to germinateSeed germination
https://www.bfreebz.org/wp-content/uploads/2022/04/909812cb-2ff1-44a8-babf-d04a71104544.jpg16001200Heather Barretthttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngHeather Barrett2022-04-21 22:56:352022-04-22 12:57:48Creating Strong Rootstock for Heirloom Cacao
Each year the cacao nursery at BFREE is restored and prepared for the new planting season. Any old plants or trees are removed and fresh liner is laid, the area is weeded and trimmed, and damaged poles are replaced. Additionally, the nursery was expanded to hold more bags and the irrigation system was modified for more efficient watering.
Soon after those preparations were made, came the task of filling thousands of nursery bags. Lucky for us, ARCC participants showed up just in time to help fill bags with a sand and soil mixture. Because of them, a huge job became much more manageable.
BFREE Cacao Fellows are assigned to the management of the cacao nursery, so Mark Canti has replaced Lenardo Ash as caregiver to the young cacao and shade trees. Once bags are filled and put in place, Mark waters and fertilizers the soil to prepare for seed planting. In the coming months, he will be responsible for ensuring the successful growth of the nursery trees.
Shade trees are just as important to this project as cacao trees, so both short-term and long-term shade tree seedlings are included. Therefore, five varieties of short-term shade trees were planted: Pigeon Pea, Plantain, Bananas, Erythrina and Madre de cacao. Long-term shade trees include Bribri, Jobillo, two species of Barbajalote, and Mahogany. We continue to search the property for other types of seedpods and saplings.
Elmer delivers soil for the tree bagsMark uses organic fertilizer to prepare the soil prior to planting seedsShade trees are an important part of the nursery
https://www.bfreebz.org/wp-content/uploads/2022/04/IMG_4508-rotated.jpg20161512Heather Barretthttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngHeather Barrett2022-04-11 17:55:442022-04-11 17:55:48The cacao nursery at BFREE
Cacao staff at BFREE are learning to harvest cacao pods when they are the sweetest. Last month, Elmer Tzalam and Mark Canti harvested cacao pods to test sugar content at different stages of ripeness. They carefully opened each pod one at a time. Then they scraped out several beans and place them in a mesh bag. They squeezed a few drops of juice from the bag onto a tool called a refractometer. Finally, they held the refractometer to their eye and looked into the direction of a bright light source. As a result, they received a reading of “degrees brix” which is the sugar content of an aqueous solution.
One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. Brix Refractometers are built to measure the sucrose content of a sample through refraction. These meters are capable of incredibly quick and accurate results and are used often in the food and beverage industries.
The wild, heirloom criollo cacao at BFREE has never been grown in a farm setting. Therefore, the data we collect is new information to the cacao industry and is part of our efforts to characterize this ancient heirloom fine flavor variety. By using tools like the refractometer, we will begin to better understand the most desirable moment to harvest a pod.
Additional info about how Brix refractometers work
Traditional refractometers are handheld analogue instruments. They are held up to the light, so that it shines through the sample. The light is then directed through a prism and lenses onto a measurement scale. A shadow will be case on the measurement scale at the angle where total internal reflection occurs. Observing this shadow through the eyepiece gives the brix reading.
Slicing off both ends of the cacao podOpening the cacao podOpening the cacao pod without touching seedsRemoving a subset of seeds from the podAfter placing seeds in a mesh bag, a few drops of juice are squeezed onto the refractometerPointing the refractor toward the light for a reading
A special thanks to Skyler and Austin from the visiting ARRC group for their enthusiastic participation in this process.
https://www.bfreebz.org/wp-content/uploads/2022/04/IMG_3812.jpg15122016Heather Barretthttps://www.bfreebz.org/wp-content/uploads/2019/10/Logo-1080.pngHeather Barrett2022-04-09 00:40:562022-04-09 00:44:45Testing sugar content in cacao
