PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
EVALUATION .................................................................. 2.8 
SWEET FRUITY .................................................................. 1.1
CITRUS FRUITY .................................................................. 2.3
FLORAL.................................................................. 0.8
ACRIOLLADO.................................................................. 0.5
COCOA .................................................................. 3.5
FOREST .................................................................. 1.5
SPICES .................................................................. 0.0
ANNUAL PRODUCTION (MT) .................................................................. 10
MAIN CROP .................................................................. DEC-APR
MID CROP .................................................................. JUN-JUL
CRIOLLO BEANS .................................................................. 6%
FERMENTED BEANS .................................................................. 84%
PURPLE BEANS .................................................................. 8%
SLATY BEANS .................................................................. 8%
TOTAL .................................................................. 100%
Beans / 100 g.: .................................................................. 84
g./1 Bean: .................................................................. 1,19 g
CERTIFICATION .................................................................. NO
AWARDS .................................................................. NO
Fresh Fruits
Forest Outcrop
Nut
Cocoa
Tree Bark
source:Ing. Ms. Gladys Ramos
The properties of these beans come from the ratio of Criollo and a high percentage of Trinitario genetics. Typically, there is a presence of (± 6%) in Criollo beans.
The cut test shows: (± 84%) fermented beans, (±8%) in violet beans, (±8%) slate beans.
Regarding the weight, 84 beans give a weight of 100gr, or in other terms, each bean has an average weight of 1,19gr.
"You can perceive a background of moderate cacao, with an acidity of fresh fruits and perfumed notes of flowers and sweetness of nuts. The flowers of this type of cacao evokes sensations of wet soil, green forests and rain, ", According to Ing. Ms. Gladys Ramos.
A soft cocoa flavor is perceived, while characteristic flavors of nuts, flowers and fresh fruits ,such as peach and mandarin and a pleasant acidity stand out.
"The velvety and soft chocolate made with Trinchera cocoa, is very special and leads to an unforgettable experience due to its unctuousness and persistence in the mouth, ", According to Ing. Ms. Gladys Ramos.
TrinitarioBox type: Wood
Turn around frequency: First Turning after 24 hours, Second turning after 48 hours and Third turning 48 hours.
Trinitario Floor type: Cement, with sliding roof.
Humidity: 7.5%
In the sector of Trincheras there are three very old and important “haciendas” (farms). One of them is the “Hacienda La Unión”, located in a valley cultivated with approximately 66 Hectares of cocoa. The Association of Producers, “Unidos de Trincheras” is established here, where 53 producers are working divided amongst three groups of which only 18 are responsible for the post-harvest processes on the emblematic hacienda. Every producer loves to disputed which is the best cacao farm, in spite of all being cultivating being in the same zone.
Each producer has 3 and a half hectares active in production with an average 1,500 cocoa trees per hectare.
Currently in Trincheras they produce 10,000 Kg of cocoa per year, during two harvest seasons being the ‘Pascuera’ in the months between December and April and the ‘Sanjuanera’ during the months of June and July.
Typical of the lands of Trincheras is the warmth and reception of its people and producers, among the most notable is Mr. Jose Bisamon, a 77 years old, native of the sector ,who since the age of 20 has dedicated himself to the work on cocoa land.
He formed part of the agricultural development of the nation since it began, because the area received recognition for the production of great coffee, during the year 1960. the cultivation of cocoa is one of the main sources of income for the people of Trinicheras, but they are also active with planting "cambur", cassava and avocado.
They have a good infrastructure here, including concrete houses with enormous patios, surrounded by extensive vegetation in a very humid and warm climate.
The producers make their pod collection, break the pob, extract the fruit and then pour the beans into plastic containers to be transported using ,donkeys ,to the area where the association is located. From there the post-harvest processing is carried out. (This statement is unnecessary as somewhat meaningless.)
The fauna of Trincheras is characterized by a variety in species, such as "picures", anteaters, porcupines, deers and iguanas, as well as various snakes and other reptiles. In the mountains, valleys and lower zones of the sector butterflies are predominant .
the plant system is trincheras completely tropical. Among the most common plants are the "Agave", "Cocuy", the "naked Indian" and the "camoruco" (natural symbol of the Carabobo State). Other plant life includes the "Samán", "Apamate" and "Araguaney".
The region can rely on fertile soils for the growth of the precious cocoa trees. It has underground layers of the earth that have a higher temperature and are rich in different mineral components. This soil can also be used for therapeutic baths, inhalations, irrigation, and heating.
In the year 1895, the "haciendas" (farms) "Aguas caliente" and "Palmarito" located in the Trincheras sector, were part of the textile and leather industry in Venezuela. The textile industry was developed based on large cotton plantations in addition to cocoa and coffee plantations. These two haciendas were unified with the name of the union and both became the property of Mr. Ernesto Branger, one of the first men who promoted the textile sector.For many years, this unified, emblematic hacienda was considered part of the Venezuelan cultural heritage and was the site of great meetings and celebrations of many wealthy people of the time.
Towards the year 1962, the Union was expropriated by the National Agrarian Institute to distribute the land among the peasants of the sector, granting each one 3.5 Hectares of land.
To date , each of the peasants, now members of the association of producers, maintains the legacy of cultivating the precious cacao of Trincheras.
SOCIAL RESPONSIBILITY
The main objective is to collaborate and enrich communities, and to be a promoter of good agricultural practices. All of this is made possible thanks to the contribution and union with the PROSPERI FOUNDATION, a non-profit organization, committed to maintaining and promoting the historical, cultural values and agricultural aspects of Venezuela. Through educational programs like "Back to the Farm", the foundation demonstrates that the cultivation of cocoa, is a profitable profession that generates social change.