Grenada’s volcanic soil, plenty of sunshine, and the thickly forested interior are perfect for growing cocoa. Grenada holds a place on the ICCO’S list of fine cocoa exporting countries. The natural biodiversity in the farms makes it possible for cocoa trees to receive great nutrients from the soil and appropriate shade and water, together with all the intriguing flavours of its neighboring fruit and spice trees. This is why Grenada chocolate is known for its spicy and fruity aromatic components.
Grenada’s cocoa is ranked as one of the finest in the world. Not only is our dark chocolate rich in iron, magnesium, copper, phosphorous, zinc and manganese it is a powerful source of antioxidants believed to increase blood circulation and lower blood pressure. Dark chocolate may even enhance the mind and mood. The cocoa in Grenada is grown ethnically without the use of any chemicals, pesticides, herbicides, or fertilizers and has been certified by CERES. David Lawrence Friedman, known by many as Mott Green revolutionized the production of cocoa in Grenada. As a boy, Mott was a frequent visitor to Grenada as his father, the Director of medical services at Coney Island Hospital in New York, taught on the island each winter, often bringing his family along.
Green created the economic stability for the farmers when he founded the Grenada Chocolate Company, the first ever chocolate company in Grenada in 1999 together with Doug Browne and Edmund Brown. The farmers were able to increase their income and rather than selling the beans to the Grenada Cocoa Association for a fixed price they then began to produce chocolate. It was the beginning of the tree-to-bar movement in Grenada. Sadly, both Browne and Mott died, but the vision of Mott lives on. The farmers of the Grenada Chocolate Company is part of a corporative and they share in the profits. The corporative now has over 200 acres of organic cocoa farm.