First cultivated in Mesoamerica, cacao beans are the foundation for making cocoa and chocolate. Cacao beans were so highly prized by Mayans and Aztecs that they were used as currency in many areas of the Americas. Our National Museum of the American Indian's Living Earth Festival featured Chocolate Chat, a lively conversation celebrating the cacao plant, the chocolate produced from it, and the many ways it enriches our cuisine and culture. The National Museum of American History explores the history of chocolate from its early uses in the Americas to colonial beverage to chocolate bars in the Second World War and beyond. Research led by Smithsonian scientists found that cocoa farms with 30-40% canopy cover and diverse shade trees could support as many bird species as undisturbed forests. Based on these findings, Smithsonian Migratory Bird Center researchers developed the certification standard for Bird Friendly cocoa. Browse through cocoa and chocolate–related items from across the Smithsonian.
