COUNTRY OF ORIGIN
Mekong Delta, Province of Ben Tre
Varied types of Trinitario first cultivated in Vietnam during the 19th Century.
PRODUCERS / PLANTATIONS
Samuel Maruta and Vincent Mourou, chocolatiers, founded the chocolate brand Marou Faiseurs de chocolats in Vietnam, in 2011. With a growing international demand for Vietnamese cacao from «bean to bar» chocolate makers, Marou Faiseurs decided to complement their chocolate making with the export of Vietnamese cacao in 2012.
Very little cacao is grown in Vietnam. The French and Russians tried to establish production during the 19th and 20th centuries, with little success. Fortunately, 20 years ago, with the support of various NGO’s and major corporations, cacao was introduced into Vietnam’s Mekong Delta. Cacao is now produced in this southern area by families cultivating 2 to 5 acre parcels. Mekong Delta cacao is fermented over 5 days and sun dried on bamboo trays.
Marou Faiseurs visits every farm in the Delta, carefully selecting cacao, bag by bag.
By creating Vietnamese artisanal chocolate and now exporting fine cacao, Samuel and Vincent have elevated Vietnam to a place amongst a limited number of fine cacao producing countries. To encourage best farming and post harvest practices, they mentor and coach cacao farmers, paying a price per kilo much higher than the local market rate.