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History and Origin: Cocoa (Theobroma) was harvested by the Olmecs in Mexico as early as 1000 BC. At that time, it was primarily used to enrich beverages. Over the years, the Mayans and Aztecs adopted this use into their cultures. Cocoa became part of ceremonial rituals, and cocoa beans served as a form of currency. In the 16th century, the Spaniards brought cocoa to Europe. By the mid-17th century, it had become a popular drink. Cocoa trees were introduced to the colonies of various European countries in Asia and West Africa due to the increasing demand for chocolate in Europe. The cocoa bean is the raw material for chocolate production. These cocoa beans come from the tropical climates of South America (Ecuador). The cocoa tree (Theobroma cacao) is sacred to the Mayans and Aztecs. The cocoa beans are harvested by hand from the tree and then cleaned in natural water.