Students from Universidad del Valle de Guatemala (UVG) have explored the cultural and historical significance of cacao in Maya civilization through a recent ethnobotany course project. While coffee is often associated with Guatemala, cacao has a much deeper heritage in the region, dating back centuries before European contact.
The project involved students from the Department of Biology’s elective Ethnobotany course, under the guidance of engineer Patricia Palacios from the Department of Food Engineering. The activity focused on examining both traditional uses and current scientific advances related to cacao. Students investigated its evolution and why it was considered valuable by the Maya, including its ceremonial roles and use as currency during pre-Columbian times.
A faculty member explained: “For example, the word ‘chocolate’ comes from Nahuatl ‘xocolātl’, which means ‘bitter water’, referring to the drink they prepared, often with chili.” He added: “The cultural richness associated with cacao highlights its continued relevance as an element that connects identity, history and academic knowledge.”
According to M. Sc. Estrada, students majoring in Pharmaceutical Chemistry, Molecular Biotechnology, and Biology collaborated with UVG’s Department of Food Science Engineering. The department provided facilities and resources needed for their projects.
As part of their hands-on experience, participants prepared cacao using traditional methods—shelling beans by hand and roasting them at various levels. “Each participant ground the cacao into paste until achieving the right texture. They had access to molds and a specialized cold chamber at the Pilot Plant to create their own chocolate,” said M. Sc. Estrada.
Beyond basic processing techniques, students analyzed how natural flavorings such as cardamom, cinnamon, orange peel or ginger could be combined with cacao’s bitter taste—a study connecting botanical science with culinary practice. “Some chose cardamom, cinnamon, orange peel or ginger. This exploration connects with aromatic metabolites present in plants,” noted M. Sc. Estrada.
Although aimed primarily at science majors, M.Sc Estrada pointed out that students from Anthropology or Archaeology also benefit from this interdisciplinary approach: “Biological knowledge enables creation of sustainable products like jewelry using natural resins or plant materials for gastronomy. A biologist can gain tools necessary to sell or develop commercial lines,” he said.
At UVG multidisciplinary work is encouraged so that students gain a comprehensive understanding through collaboration across fields.
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