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-        Allison Mendoza

-        Marco Armas

-        Andrea Torres

-        José Villao

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Padlet (tutorial)

https://www.youtube.com/watch?v=JBN_3oue0rs

Arboleros Farm

https://www.facebook.com/losarbolerosfarm/

https://www.regenerationfieldinstitute.com/rfi-live-feed

Tecao Gourmet

https://www.facebook.com/Tecaogourmet.ec/

Fortaleza del Valle

https://www.facebook.com/corp.fortalezadelvalle/

https://fortalezadelvalle.org/

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According to the places visited of the cocoa route, we learned about the gastronomic uses of chocolate, its applications, and the contribution that influences the different cultural aspects.

The integrating trip was a lot of learning; we learned about all the processes that intervene in the transformation of cocoa and then the production of chocolate.

We knew the movement of the national cocoa and the importance of its production, not only we enjoyed the learning, also of the landscape and the gastronomy of Manabí.

For us it was a unique experience to go out with friends of the university and to know of places that we did not know existed, it is something incredible.

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Cocoa storage center "Fortaleza del Valle"

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Cocoa storage center "Fortaleza del Valle"

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“Fortaleza del Valle” is an organization that was established in 2006, promotes economic and social development opportunities for its members, improving their quality of life and that of their families.

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In Chone-Manabí, this micro-company was constituted in 2012, due to the cocoa and coffee area, with history; they wanted to continue conserving the traditional eggnog and cocoa truffles.

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The arboleros farm is located in Manabí-Ecuador, it is also known as the regeneration field institute. The farm has plantain, yucca, coffee, cocoa, turmeric, papaya, mandarin orange and orange crops.

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The three most interesting places visited during the trip

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For this process, the cocoa is placed in conching machines, which allows the cocoa to pass from the solid state to the liquid.

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To grind, the cocoa beans are removed from the industrial machine and left to stand for 24 hours, then they are taken to the large grinding machines to crush them.

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Once the drying process is finished, the grains are removed from the table and placed in a rotating industrial machine to be able to roast the cocoa evenly, this lasts 1 hour.

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Once the fermentation process is finished, the cocoa beans are placed on wooden tables, to be dried in the sun, this process takes approximately 4 to 7 days.

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The cocoa beans are fermented in wooden boxes covered with banana leaves with small holes to drain the mucilage and prevent putrefaction, lasts 7 days.

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The harvest takes three to four days, depends on the number of people who work.

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Flow diagram of the cocoa to chocolate transformation process

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Visit the Yacht Club: trip on a yacht on the beach of Manta.

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Visit the Yacht Club: trip on a yacht on the beach of Manta.

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Tour through the cacao zone of Tablada de Sánchez in rural trucks

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Tour through the cacao zone of Tablada de Sánchez in rural trucks

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Hotel Don Vicho: Lodging and recreational places: swimming pool 

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Hotel Don Vicho: Lodging and recreational places: swimming pool 

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Tecao Gourmet: preparation of products based on cocoa liquor, truffles and cocoa paste 

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Tecao Gourmet: preparation of products based on cocoa liquor, truffles and cocoa paste 

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Cocoa storage center "Fortaleza del Valle": cocoa processes and purchase 

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Cocoa storage center "Fortaleza del Valle": cocoa processes and purchase 

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Concentration and departure of Guayaquil: Mobil de la garzota 

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Concentration and departure of Guayaquil: Mobil de la garzota 

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-        Hotel "Las Velas": Breakfast.

-        Visit the Yacht Club: trip on a yacht on the beach of Manta

-        Manta Pacific Mall: Lunch.

-        Return to Guayaquil

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-        Hotel Don Vicho: Breakfast

-        Arboleros Farm: activities on the farm

-        Doña Flor Restaurant: Lunch

-        Tour through the cacao zone of Tablada de Sánchez in rural trucks

-        Hostal Las Velas: Lodging

-        Manta Pacific Mall: Dinner

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-      Concentration and departure of Guayaquil: Mobil de la garzota

-      Straw Toquilla: Manaba Breakfast

-      Treasury of Don Alfonso Mieles

-      The Don Toto hut: Lunch

-      Cocoa storage center "Fortaleza del Valle": cocoa processes and purchase

-      Tecao Gourmet: preparation of products based on cocoa liquor, truffles and cocoa paste

-      Hotel Don Vicho: Lodging and recreational places: swimming pool

-     Meal market: Dinner at Calceta

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Visited place in the province of Manabí

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-     Portoviejo

-     Chone

-     Manta

-     Jipijapa

-     Junín

-     Calceta

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There is a variety of fauna such as: tigrillo, anteater, armadillo, howler monkey, guanta, squirrel, snake kills horse, among others.

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It has exuberant vegetation such as: Epiphytes and climbers, guarumos, balsa, red apple, mamey, guava, coconut and aguacatillo, among others.

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The climate ranges from dry subtropical to humid tropical. The winter season starts at the beginning of December and ends in May so it is warm due to the influence of the current of the Child.

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The province of Manabí limits to the north with the province of Esmeraldas, to the south with the provinces of Santa Elena and Guayas, to the east with the provinces of Guayas, Los Ríos and Santo Domingo de los Tsàchilas, and to the west with the Pacific Ocean.