Nicaragua presents a new variety of cacao
By Guy José Bendaña-Guerrero & Asociados

The new variety, created from the combination of Nicaraguan creole cacao with international genomes, is more resistant to pests than most of the varieties grown in the country while having the same high-quality yields as the best varieties of the product. It is called "Cacao Pacayita" as it was developed in the Pacaya community, located at the department of Masaya, southwest Nicaragua.
Nicaragua is the biggest producer of cacao in Central America and still has a tremendous potential for growth, with 1.9 million hectares of land suitable for cacao production.
