Grenada has been involved in the processing of cocoa for over 200 years. Cocoa found in Grenada has a strong rich flavour and has been ranked as one of the finest in the world.
During the last two decades, Grenada has progressed from just exporting cocoa beans, to also producing value-added products such as; chocolate, cocoa powder, and cocoa butter. Chocolate producers in Grenada use the “tree-to-bar” method, which means that the chocolate confectionaries created are derived from beans grown on island.
- Cocoa was first introduced to Grenada in 1714 by French Colonizers
- The type of cocoa bean found in Grenada is the “fine or flavour” which originates from the Criollo or Trinitario cocoa trees
- There were approximately 150,300 cocoa trees in Grenada by the year 1753
- 72,608 lbs of cocoa were sold regionally in the year 2018
- In 1758, Grenada exported cocoa beans for the first time
- In 2018, 1,556,387 lbs of cocoa were exported internationally
- By the 1760’s, Grenada was the largest producer and exporter of cocoa – responsible for approximately 50% of British West Indian cocoa exports
- 95, 514 lbs of cocoa were sold locally during the year 2018
- In the year 1787, Grenada exported 304,192 pounds of cocoa. Approximately 130 years later (1917), exports were roughly 14 million pounds!
- In 1999, Grenada’s very first chocolate factory was established; the Grenada Chocolate Company
The Grenada Chocolate Company Ltd. was the first organic dark chocolate company in Grenada. It produces many cocoa based products including chocolate, cocoa nibs, cocoa powder and cocoa butter. The Company received several Bronze and Silver awards from the “Academy of Chocolate” from 2006-2008.
Grenada Distillers Ltd. bottles AMAZ-IN Chocolate Crème Liqueur which is a delicious, creamy chocolate liqueur, created from Grenadian Cocoa, local premium rum and rich cream. This liqueur was created by Margaret Bernard and won Gold in the 2018 World Spirits Awards.
Tri-Island Chocolate is Grenada’s newest and smallest tree-to-bar chocolate company. It produced the island’s very first dark milk chocolate as well as a chocolate with a bee pollen blend.
In the spirit of craft chocolate industry, West Indies Beer Company has crafted a chocolate flavoured beer. They use a variety of nibs and husks from an assortment of the local chocolate enterprises to create pale ales, stouts and ‘chili chocolate’ beer.
Jouvay is a Grenada Grown, Farmer Owned, Bean-to-Bar chocolate. Products range from pure dark chocolate to chocolate with locally grown ginger and nutmeg flavours. The product line also includes cocoa butter and cocoa nibs.
Belmont Estate is an agri-tourism company. Its chocolate factory, Belmont Estate Fine Chocolate Inc. offers a single source bean-to-bar chocolate experience, which includes the production of fine organic chocolates, cocoa balls, cocoa powder, cocoa butter and a variety of spices and condiments. Their chocolate and cocoa products are often featured ingredients in the culinary offerings of the estate’s restaurant, with their chocolate goat cheese a signature item.
Hosten’s Natural Cocoa produces high quality cocoa blocks and rolls made from Grenada’s best cocoa beans. Local spices such as bay leaves and cinnamon are added to enhance the flavour of the cocoa.
Sugar & Spice uses the best local ingredients to produce their ice cream. One of their flagship flavours is Grenada Chocolate, which is made using the finest Grenadian cocoa. The rich creamy chocolate flavour is smooth and full-bodied.
Crayfish Bay Organics Ltd. is a small company that produces a single estate, tree-to-bar organic 75% chocolate, utilizing beans from their own farm. Additionally, some of the beans are exported to the UK and used to produce a bean to bar “single source” chocolate for Pump Street Bakery. Crayfish Bay also produces an organic cocoa nibs and drink mix.