The history of cocoa cultivation on Reunion Island dates back to the 18th century: the first cocoa trees were cultivated from 1777, notably at Joseph Hubert's plantation in Saint-Benoît. Although the island never experienced mass cocoa cultivation, these beginnings demonstrate a rich heritage potential.
However, the industry faced many obstacles: colonial rivalries, difficult climatic conditions, and the prioritization of other crops such as sugarcane, which dominated the island's agriculture. For example, in 1842, there were only 23 hectares of cocoa trees, compared to thousands for sugarcane.
Today, the revival of the industry relies on the island's insular nature, volcanic soils, moderate altitude, and microclimates, which offer a favorable terroir for criollo cocoa trees — renowned for their fine aromas. Criollo is one of the most prized cocoa varieties. Originally from Central America, it was domesticated by the Olmecs.
Red Criollo pod
This cocoa is characterized by very low bitterness, fine aromas (dried fruits, caramel, nuts), and great taste elegance. However, its yields are low, and the tree is more fragile against diseases, which explains its very limited production — globally, it represents only about 0.01% of total production. On Reunion Island, it was reportedly imported either in 1755 by Pierre Poivre or in 1759 through plants from Pondicherry; other reports mention imports by individuals.
The industry today: quality, rarity, and commitment
On the island, cocoa is produced in small quantities, often in agroforestry systems combining canopy trees, intercrops, and biodiversity preservation. This approach not only enhances local cocoa but also integrates production into a sustainable framework.
A project named "Cacao Péi", launched in 2015, originated from the desire of enthusiasts to promote a cocoa industry on Reunion Island. The association is committed to reviving criollo cocoa cultivation, replanting cocoa trees of local genetic origin, and structuring sustainable production, while preserving the island's botanical heritage.
"Cacao Péi", Jardin de Cocagne de Saint-Bernard
This niche positioning offered by "Cacao Péi" — low quantity but high quality — is precisely what attracts enlightened connoisseurs and chocolatiers keen to offer rare and authentic origins. The island currently produces about 2 tons per year.
An exceptional bar by Ara
This is where the Ara brand comes in, highlighting this Reunion Island terroir by offering a 100% criollo, single-origin chocolate bar. This creation is made from red Criollo cocoa beans grown in Saint-Benoît, on Reunion Island.
The bar is distinguished by its subtle nutty aromas, honey notes, and above all, its sweetness, far from more classic bitter profiles. By transforming these beans in its artisanal factory in Paris, Ara fully enhances the Reunion origin — an exceptional cocoa from a French overseas territory.
This product embodies both a terroir approach, rare expertise, and a revived industry that gives life to specialty cocoa, ready to charm fine chocolate lovers.
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