CANALCATORCE — broadcast
20261011 200000 UTC
459 transcript segments
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[00:00:00] was displayed to the
[00:00:03] outside, placing it towards the square, people who did not
[00:00:07] have coins at that time left cocoa, and
[00:00:10] it was with this cocoa that
[00:00:13] a large part of this beautiful and wonderful
[00:00:16] temple was built, and to be able to better appreciate the origin
[00:00:19] of cocoa in Mexico, enjoy its flavor,
[00:00:23] delve into the plantations, smell
[00:00:26] that perfume, discover the flavor of the
[00:00:28] fruit, with chocolate and talk with
[00:00:32] experts, I'm going to Tabasco where I invite
[00:00:35] you to enjoy this interesting
[00:00:39] trip, hello, how are you, chief, good morning, good
[00:00:42] morning, these are cocoa, right? These are cocoa, chief, how beautiful, how
[00:00:46] much do they cost? Well, we have them cheap at 15 pesos per cob, 15
[00:00:49] pesos, let's see which is the best, well, the best of the best,
[00:00:53] I have this one, I have this one, this one needs
[00:00:58] proud, fortunately, of what that well...
[00:01:01] in Trinitario, what is Trinitario and Forastero,
[00:01:03] Go ahead, this one is bigger, right? Okay, this one will be better, yes, let's see, I need you to
[00:01:11] cocoa subspecies is less is that they are making a differentiation between what break it, we break it, yes, yes, yes, wow, look at this
[00:01:14] beauty, you can try it, here are the
[00:01:18] cocoa
[00:01:21] diet to beans, and we just came to Tabasco to
[00:01:25] find this, it's a
[00:01:28] delight, they call it food of the
[00:01:31] gods, well, I'll take it, yes, okay,
[00:01:54] cocoas, which is generally what guys.
[00:02:19] Oh, with this heat and humidity, a pozol is wonderful, this cocoa for the pozol, for the pozol, gives flavor and smell,
[00:02:23] and this is the washed for
[00:02:25] chocolate, the
[00:02:28] they are doing it in the way washed.
[00:02:46] We are here in the impressive, majestic La Venta
[00:02:49] Museum Park in the state of Tabasco in the city of
[00:02:52] Villahermosa where
[00:02:55] same species as pepper, this was in the homeland of cocoa and the cradle of
[00:02:56] chocolate is found.
[00:03:01] I love
[00:03:04] we work closely with that the fruit grows on the trunk, it doesn't grow on the branches, that's a
[00:03:08] difference compared to most plantations where it always grows on the
[00:03:12] leaves and as terminal points, this grows on the
[00:03:15] trunk, well, they are sprouting, exactly,
[00:03:18] what do you think, spectacular, I love it, I'm going to stay here to
[00:03:22] because the experts are really on plant, welcome, precisely Tabasco is the
[00:03:26] precursor of gastronomic routes.
[00:03:30] or agro-tourism routes with this cocoa
[00:03:34] product, since 2003 more or less, the
[00:03:37] cocoa to chocolate route was created, precisely
[00:03:40] trying to highlight this great asset that Tabasco has as the
[00:03:44] homeland of cocoa and chocolate, and this
[00:03:47] tourist route was built precisely in an effort to
[00:03:51] attract tourism to the routes themselves, to the haciendas themselves, to
[00:03:54] the cocoa plantations themselves and so that people would come to
[00:03:58] learn about the history, to... know the product, to know the
[00:04:01] by-products, to consume the Tabasco chocolate, which is an
[00:04:05] ancestral
[00:04:05] chocolate,
[00:04:14] flower, baby cocoa, child
[00:04:17] cocoa, young cocoa, adolescent, young
[00:04:21] cocoa, oh look, already the old
[00:04:23] yellow cocoa that we are going to see, which lasts 5
[00:04:29] field with the months.
[00:05:01] We are going to prepare a delicious
[00:05:04] chorote
[00:05:08] of everything and the chorote is similar to pozol
[00:05:10] but this one. this is boiled
[00:05:14] corn, we are going to beat it now, that's how it
[00:05:18] used to be, now there's the blender and all that, but
[00:05:21] before, that's why housewives always have their
[00:05:25] hands clean and with short nails
[00:05:28] and now you're going
[00:05:36] to also with my candy with its candy and
[00:05:39] now all the candies were sold
[00:05:42] yes they stayed
[00:05:45] they didn't leave me with monkey ear, they didn't
[00:05:49] leave me with coconut and
[00:05:52] pineapple
[00:05:55] there it goes, it changes completely the soap but
[00:05:58] equally rich, heavier, it tastes more like cocoa equally
[00:06:02] refreshing and it was a pleasure, we'll see you
[00:06:06] soon, no, for me it's a pleasure and thank you for visiting
[00:06:09] us.
[00:06:27] you can find a mixture of different types of
[00:06:29] cobs,
[00:06:32] this cocoa is a cocoa called Ceylon, which is a larger,
[00:06:35] heavier cocoa,
[00:06:38] we have other smaller creole cocoas.
[00:06:42] squash, we have golden
[00:06:46] melon-shaped cocoas that are more of the
[00:06:49] foreign type,
[00:06:51] our cocoa plantations are not commercially very
[00:06:55] productive plantations in the sense that we have to allow
[00:06:58] them to coexist with other types of endemic
[00:07:01] plants and endemic trees and logically
[00:07:05] that means that we have other types of trees, not just
[00:07:08] cocoa, so we manage this plantation as a cocoa
[00:07:12] ecosystem. biodiverse, so the protection of the ecosystem is very
[00:07:16] important because we also have animals, some of which are even in danger of
[00:07:19] extinction, here are the cocoa beans,
[00:07:23] okay, the first thing we have to do is
[00:07:26] peel them, peel them, that is,
[00:07:28] de-shell them, although you may not believe it, sometimes it seems like
[00:07:32] very little cocoa, but when it's
[00:07:35] prepared, nothing happens if a little
[00:07:39] peel goes in, because the peel is fiber, yes, it's
[00:07:42] perfectly edible, so I'm going to make you one, but I'm
[00:07:46] going to make it, you're going to design it, oh
[00:07:49] pepper, I'm going to design it quite Mexican, right, very very
[00:07:52] pre-Hispanic, this pepper they had, the pimento
[00:07:56] is native to this area, it is native, okay, in fact
[00:08:00] most peppers are native to Asia, but pimento is
[00:08:04] a totally different variety, it is not the
[00:08:07] the Caribbean islands and it was in
[00:08:11] Central America. I'm going to put a little sugar, if it is well
[00:08:14] used and in small quantities it becomes a complement to the intensity of
[00:08:18] the flavors,
[00:08:19] of course,
[00:08:23] we're going to pour it
[00:08:26] here start
[00:08:29] turning it, turn it, turn
[00:08:32] it,
[00:08:41] you go
[00:08:48] Obviously we have to stay longer, but look how the fat is emerging,
[00:08:52] now try your creation,
[00:09:05] the chocolate they put honey in, they also put vanilla in it and it
[00:09:09] was called atlaquetsali, a precious thing. The one that had
[00:09:13] peppers and dried chilies was called
[00:09:16] Chilcaca with chilies and peppers, dried chilies of
[00:09:19] different varieties, of course, and pimento, look how
[00:09:23] wonderful, you can make chocolate,
[00:09:25] thank you,
[00:09:35] we continue.
[00:11:25] our first guest, she is a great friend and a great
[00:11:28] connoisseur of chocolate, she makes
[00:11:31] delicious things and I am happy that she is here with
[00:11:34] us, she is the master chocolatier Alicia
[00:11:37] Olascuaga, welcome Alicia, please come in,
[00:11:40] thank you Joel, good morning, good morning everyone,
[00:11:44] delighted to be here, good that you could come because you have so many
[00:11:47] events, yes, no, but
[00:11:51] always my little gifts, the new collection, of course, with chocolate from
[00:11:54] Tabasco. which I don't know if you've had the opportunity to try
[00:11:58] lately, what good things they are really making, I am a
[00:12:01] defender of Mexican cocoas and well, what better than from Tabasco, we will
[00:12:05] try them in a moment, but tell me, in
[00:12:08] your experience, does the consumer demand Tabasco
[00:12:12] cocoa, Mexican cocoa, do they feel the differences
[00:12:15] or do they go more with African
[00:12:19] the market is full of, right? Yes, you see that
[00:12:22] fortunately, for a few years now, maybe a little
[00:12:26] more, consumers are becoming more selective
[00:12:30] and are indeed asking for Mexican
[00:12:33] chocolate, fortunately, also, the
[00:12:37] Mexican cocoa producers are doing a great job of
[00:12:40] reforesting, of having more and more exclusive
[00:12:43] products, more selective with great care in the cocoa
[00:12:47] percentages, great care in the organic aspect, in the palatability,
[00:12:51] they have made a great investment in equipment, apart
[00:12:54] from the culture itself, they are also supporting
[00:12:58] people, we are talking about practically
[00:13:02] 36,000 families in round
[00:13:04] numbers, depend on cocoa, on the cocoa
[00:13:08] haciendas, this in Chiapas and Tabasco, Tabasco is the main
[00:13:12] producer of cocoa in Mexico, 60-something percent, Chiapas is catching
[00:13:15] up, but Chiapas like 30 and the rest are Oaxaca, it was lost,
[00:13:19] it's restarting I think, look Oaxaca, Veracruz
[00:13:23] and Guerrero.
[00:13:30] Yes, it doesn't represent anything yet, this, and I know that
[00:13:32] there is a tendency to consume cocoas of
[00:13:35] origin, whether from Ecuador, from Venezuela, from
[00:13:39] Mozambique, from Ghana,
[00:13:42] this
[00:13:45] kills the Mexican cocoa, the
[00:13:48] demand, no, not really, well, I'm going to tell you something,
[00:13:51] Mexico, besides being one of, well. it is a cocoa
[00:13:55] producer, but it is at a global level like
[00:13:59] 13th, it is like in 13th place and
[00:14:02] the production it has does not exceed 27
[00:14:06] tons annually, however, consumption is like 130,
[00:14:09] so being very small, we do not supply, we
[00:14:13] cannot because a few years ago there
[00:14:16] was deforestation due to a fungus, but this
[00:14:19] has been being treated for a long time, also the
[00:14:23] processes are also improving now.
[00:14:25] I'll talk about how they are being made, which is very interesting, but the
[00:14:29] haciendas still do not have enough, there is still
[00:14:32] maximum capacity, yes, they require a lot of time and they require money and
[00:14:36] some are small minifundios, sometimes
[00:14:39] people were not very interested because when they have been
[00:14:42] inheriting them, it turns out that they are paid so little, that really
[00:14:46] a family cannot live on that if a fair
[00:14:50] price is not given, so one of the issues
[00:14:53] that arose not only in Mexico but throughout the
[00:14:56] world, the Africans are the same, no, they pay
[00:15:00] whatever and they sell much more, but it doesn't really
[00:15:03] give you enough to live, no child labor too, yes, also, well,
[00:15:07] large companies are taking great care of this and
[00:15:09] right now what we have is that this differentiation is what is
[00:15:13] allowing the market to grow, to
[00:15:17] be taken more into account and for consumers to also learn to distinguish
[00:15:21] to buy products by origin, no, so it's not
[00:15:25] only in Mexico and it's not that it kills one thing the other,
[00:15:29] but it depends on what you want it for, what are you going to
[00:15:32] do, I mean, as you know, we do a lot of pairings with
[00:15:35] wines and with other drinks,
[00:16:08] What are you doing to support them? There are more people like
[00:16:11] you, eh, just as there was a boom in chefs,
[00:16:14] there is a rebirth of master chocolatiers,
[00:16:18] there are more people who are interested in promoting
[00:16:21] our cocoa and taking it to the final consumer.
[00:16:24] Yes, totally, because it's not just cocoa, but it's all
[00:16:28] the gastronomy and all the culture, no. We are talking about
[00:16:32] the fact that we are increasingly
[00:16:35] we have, because we have excellent products, so what
[00:16:39] the cocoa growers and producers are doing
[00:16:44] is the industrial product, of large
[00:16:47] consumptions of products that do allow
[00:16:51] additions of other raw materials according to the law because the norm is now very
[00:16:55] specific, what is not chocolate, I mean what does not
[00:16:58] have cocoa liquor, cannot be called
[00:17:01] chocolate, that has been around for a very long time, but it does
[00:17:04] allow you to add a little bit of hydrogenated
[00:17:08] fat, obviously some sugar and other
[00:17:12] ingredients, this for a niche, the niche that is the treat,
[00:17:15] for example, no, that is needed and has to continue
[00:17:19] being, but then they are very selective with specific
[00:17:22] cocoas to have what is called
[00:17:26] fine aroma, which are the ones that go to the
[00:17:30] gourmet sector, to the sector of chefs and people who make this
[00:17:34] type of products in small volumes but who do it very
[00:17:37] one-on-one with the client. or who make pairings with
[00:17:41] different products because it is not only with wines, it is also with spirits and even
[00:17:45] pairings are already made with teas, with coffees, there is a wide
[00:17:49] variety, no revolution, there you have to be very selective and there is another
[00:17:52] market niche that is being exploited
[00:17:56] lately, which is the health
[00:17:59] market, in that you have other types of products, so
[00:18:03] they are differentiating them,
[00:18:06] that we like, because
[00:18:10] originally, why did we like Tabasco chocolate,
[00:18:13] because the granulometry was very high, so when you
[00:18:17] tasted it, it was not pleasant, no, and you compared it with an
[00:18:20] African chocolate or with a chocolate from elsewhere
[00:18:23] and this silkiness that is so
[00:18:27] rich and goes very well for when you accompany a
[00:18:30] liquor, a spirit, a wine, they didn't have it,
[00:18:33] but this needs money, obviously it needs a lot of
[00:18:36] equipment. now they are doing it, so they are
[00:18:40] delicious, that is, you can really
[00:18:42] enjoy it and they ask for it more and more, no, and it's the same
[00:18:46] thing that happens with wines, eh, it's more and more, we are improving in
[00:18:49] wines, now, now tell me, you talked about sweets and those that
[00:18:53] don't have any cocoa
[00:18:56] percentage and that they put chocolate on the label and that they cost
[00:19:00] less than 10 pesos, five, what's the difference,
[00:19:03] what does that sweet have? Well, look, you can no
[00:19:06] longer... chocolate, if it's not chocolate, you have to put chocolate
[00:19:10] flavor
[00:19:12] originally they have hydrogenated fats that are
[00:19:16] harmful to health, well yes, it's almost like
[00:19:19] saying butter and butter and margarine,
[00:19:23] no, so for some things it's
[00:19:26] good but not in large percentages, no, so
[00:19:30] it all depends on what you want to do, but for it to be a real
[00:19:33] chocolate, it has to be cocoa liquor
[00:19:37] and cocoa, I mean, when I go to the store and buy something
[00:19:40] relatively very cheap, I'm not putting
[00:19:43] cocoa in my mouth, no, impossible, no, and the same, for example, if you buy
[00:19:47] a white chocolate
[00:19:50] that in general terms could not be chocolate, it's just
[00:19:54] cocoa butter, this but if you buy a substitute that
[00:19:57] is, that's what substitutes are called, those that are made of
[00:20:01] vegetable fats, you can easily differentiate it, a
[00:20:04] white chocolate substitute is this color, that is,
[00:20:07] completely white like snow, a chocolate that has cocoa butter
[00:20:11] is an ivory color like the one you are seeing there,
[00:20:14] beige, another thing in a dark chocolate or a
[00:20:17] milk chocolate, if you take it in your hands, its
[00:20:21] melting point is very high, so this chocolate or well
[00:20:24] chocolate substitute will not melt in your hands,
[00:20:27] no, and if you mix it, you can mix it in a small
[00:20:31] percentage, not only for taste but also because
[00:20:35] the norm accepts it, no, eh and it accepts
[00:20:38] you to put other types of ingredients, well, because we also have to
[00:20:42] recognize that well, there is a wide
[00:20:45] market that does not have a very
[00:20:49] high purchasing power to buy a type of gourmet
[00:20:52] chocolates, no, that are differentiated by origin
[00:20:56] and by high cocoa content and all this, it's not just the
[00:20:59] cocoa content but also the process, no, we are talking
[00:21:03] about much higher prices and ingredients that you mix, but now this
[00:21:06] I would call it more fine confectionery,
[00:21:09] no, yes, bonbonery, but here I have
[00:21:13] bars that you also make, how much could these bars of
[00:21:17] different percentages compete with commercial bars
[00:21:20] that are in price, no, in price it is
[00:21:23] impossible, that is, in price it is definitely impossible for
[00:21:27] a real chocolate bar to compete with
[00:21:30] a candy that has, eh, yes, it would be necessary to
[00:21:33] make a great effort for the consumer to be able to pay for this, yes,
[00:21:36] totally, but fortunately, but it is something more
[00:21:39] healthy, more nutritious, yes, yes, ah, because the third part of the market
[00:21:43] right now that I was telling you, you are talking about health, that is, chocolate was once
[00:21:47] considered, and you bring up the point, this goes very well, it was a
[00:21:51] sweet such, now, eh, cocoa
[00:21:54] is declared as a superfood, because
[00:21:57] it has a large amount of nutrients and is very good,
[00:22:01] it is really very good for health, especially if you pass the
[00:22:04] 70% cocoa, no, of course, and it is a great trend among
[00:22:08] vegans, no, it is a part of their
[00:22:11] maintain all the necessary nutrients
[00:22:14] that are needed, the nutrients necessary for the
[00:22:17] organism when leaving protein, yes. Of course, yes, totally,
[00:22:21] totally and also, eh, but you're talking about 75,
[00:22:25] 80, even 90% which are the most expensive,
[00:22:28] no, the more cocoa, yes, yes, totally, eh,
[00:22:32] look, the percentage is a
[00:22:35] combination of cocoa butter and cocoa liquor, no,
[00:22:38] so you are not obligated to declare how much cocoa butter
[00:22:42] you have and how much cocoa liquor you have, it will give you
[00:22:46] textures and other properties, sometimes cocoa butter.
[00:22:50] its price is very high and large producers
[00:22:53] can play with this, as long as they maintain this
[00:22:56] 75, 80 or whatever they declare on the label,
[00:23:00] but the manufacturers, some of them do
[00:23:04] tell you exactly what percentage is cocoa butter and
[00:23:07] what percentage is cocoa liquor, so with that
[00:23:10] you can manage fluidity, you can manage all your formulas
[00:23:14] for what you are going to use it for and even
[00:23:17] your nutritional values, no?
[00:23:20] Of course, and how do you see the market, how do you see the competition,
[00:23:23] you still don't distribute directly
[00:23:26] to supermarkets and these stores, you
[00:23:30] go more towards the sector of events, of
[00:23:33] groups that want to taste, do you see the possibility that one day we will have
[00:23:37] the consumption centers invaded by
[00:23:40] Swiss brands or Belgian brands or foreign brands,
[00:23:44] that there will be Mexican brands in these businesses, eh it's already starting, it's
[00:23:47] already starting, eh, we in particular don't, because as you know, besides
[00:23:51] being very small,
[00:23:54] the client and basically for corporate events and
[00:23:58] we do one-on-one things, no, to have this type
[00:24:01] of participation you do need an enormous
[00:24:04] industrial plant, a packaged
[00:24:08] like that, eh well totally automated, however,
[00:24:12] eh our suppliers are already putting
[00:24:15] bars on the market, eh bonbons are a
[00:24:19] little more difficult because also
[00:24:22] we don't like to use preservatives
[00:24:26] but we like everything to be as natural as possible, so
[00:24:29] we are used to thinking that chocolate doesn't go bad but it does go
[00:24:33] bad, also it oxidizes or the
[00:24:36] fillings if they are not well sealed then moisture can get in and well
[00:24:39] you can even have mold formation etcetera, of course
[00:24:43] and the solid ones last much longer but also
[00:24:46] the consumer wants to know what they are eating?
[00:24:50] Exactly and they want specific cocoas, so they come and
[00:24:54] look for you by a percentage, let
[00:24:56] me call our next guest, she is Laura
[00:25:00] Hernández, Master of Science and she is a great expert in
[00:25:03] cocoas, that's why we have her here today with us, welcome Laura,
[00:25:07] come in please, thank you, good afternoon, she
[00:25:10] is Alicia Olascuaga, master chocolatier,
[00:25:14] and we were talking about the problems we have had in the
[00:25:19] . that came and well, devastated
[00:25:23] the cocoa plantations, tell me how
[00:25:26] it has gone, how the planting has been recovering
[00:25:29] and well, raising the
[00:25:33] production level, yes, of course, it has been
[00:25:36] complicated due to the climatic issues that
[00:25:40] currently exist, unfortunately, if Mexico
[00:25:43] already has a production that is not
[00:25:46] so high due to this
[00:25:49] scarcity of information that exists, especially
[00:25:53] cultural, no, because there is not such a broad knowledge
[00:25:58] that the chocolate process entails and
[00:26:01] that... its movement to other
[00:26:04] countries and the return of this, eh already
[00:26:08] modified industrially, well,
[00:26:11] it lowers the quality of these
[00:26:14] chocolates, so well, it has been complicated,
[00:26:18] eh this fungus has affected quite a bit, we know that
[00:26:21] here in Mexico two species, two
[00:26:25] genres of Theobroma are produced, eh,
[00:26:28] we have what is Theobroma bicolor, yes, the bicolor
[00:26:32] which we call Pataste cocoa or white cocoa, that's how it
[00:26:36] is known, that's right, and we have the cross of these two subspecies that are known
[00:26:40] as Trinitario, which are the ones we produce the most here in
[00:26:43] Mexico, but Trinitario is a hybrid, that's right, it is
[00:26:47] the hybrid of what is the cocoa subspecies,
[00:26:51] okay, so practically we have Criollo and Trinitario, Trinitario and
[00:26:54] Forastero, we have all three, in Tabasco
[00:26:58] all three are planted, that's right, eh, however, the highest production is
[00:27:04] which are the ones most used for the chocolate industry, because they produce
[00:27:07] more, no, that's right, the tree of the
[00:27:13] strong, the cob is also less fleshy,
[00:27:17] that's right, however it has better characteristics, yes,
[00:27:21] of course, eh, it greatly reduces its bitterness due to the chemical characteristics, the
[00:27:24] chemical composition of the fruit, okay, and what
[00:27:27] is the government doing, is it promoting,
[00:27:31] is it giving support, because I saw in the areas of
[00:27:34] southeastern Mexico that the cocoa plantations were
[00:27:38] abandoned, they were changed to coffee plantations,
[00:27:41] that it was more profitable, it was understandable, but today
[00:27:45] what has happened, tell us, well yes,
[00:27:48] unfortunately there isn't really government support,
[00:27:52] eh, as you mentioned, the plantations have changed because
[00:27:56] it stops being really profitable for the government in terms of
[00:27:59] cocoa, and unfortunately we have many communities.
[00:28:03] that survive this, even not only Tabasco
[00:28:06] and Chiapas, but also what is the part of Guerrero, the Costa
[00:28:10] Chica and what is Oaxaca, is that they are paid a
[00:28:13] tiny price, not the small producers, and
[00:28:17] it happens in many industries that the final price to boutiques, to
[00:28:21] stores, is very high, but the producer is the one who is
[00:28:24] punished and is the one who is paid the lowest price at the level
[00:28:28] of industrialization, courses, training are being
[00:28:32] given support for state governments and it is no longer
[00:28:35] federal, no, there is no support because in fact
[00:28:39] unfortunately, eh, currently most of the
[00:28:42] communities that are dedicated to this cocoa production, well, they
[00:28:46] do it relying on wild trees, uh-huh,
[00:28:50] so the production generally cocoa blooms almost all
[00:28:54] year, mostly in the summer and
[00:28:57] autumn, and the production of the mature
[00:29:00] ear generally occurs in what is spring-summer, so those are like the months
[00:29:04] where most of the production can be done, unfortunately
[00:29:08] well, there isn't like this part of cultivating in people, being able
[00:29:12] to continue with the process of
[00:29:14] this cocoa, this cocoa, and how did you get interested
[00:29:18] in cocoa, how did you manage
[00:29:21] to become an expert in Mexico City,
[00:29:25] the farms, in the plantations, that's right, well, fortunately
[00:29:28] I had the opportunity to meet a gastronomist who comes from the
[00:29:31] coast. from Guerrero, and with him I start
[00:29:35] to get involved especially in this part of promoting the culture of
[00:29:39] buying what is made here in Mexico, not
[00:29:41] buying chocolate that has been made in an
[00:29:45] artisanal way, that's how I start to get involved with
[00:29:49] this community, eh, which is known as Ayutla de los
[00:29:52] Libres, oh look they commercialize what is
[00:29:56] cocoa, eh, however they don't have plantations,
[00:29:59] they survive from what is wild and what and what, what wild
[00:30:03] cocoa is there, there is foreign, definitely, I think
[00:30:06] we all have to do our part to encourage
[00:30:10] and increase cocoa consumption in Mexico and it has so many
[00:30:14] properties that's why we always invite a nutritionist
[00:30:18] to talk to us about the properties and benefits of our ingredients
[00:30:22] and once again and it's a pleasure to have
[00:30:26] Arlen here, Arlen Vidal, our guest
[00:30:30] nutritionist, good to see you all here. here hello,
[00:30:33] hello, well we are talking about this wonderful ingredient
[00:30:37] that I hope you like, you do like chocolate, don't you? oh yes, I love it, I
[00:30:40] love it and chocolate has many uses in Mexico it
[00:30:44] is consumed a lot because it is not only the sweet, the bonbon,
[00:30:48] confectionery it is used in drink which
[00:30:51] is how they used to use it, they drank it, they
[00:30:54] didn't make it that way and well
[00:30:58] it is also used in our moles.