They are not talking about oil, Ecuador's main export, but cocoa beans.

 

The smooth, bitter-tasting paste extracted from the beans is the key ingredient in chocolate and one of this Andean country's claims to fame.

West Africa became the world's leader in cocoa production and exports, with a focus on so-called "bulk" or "ordinary" beans, used for processed chocolate-flavoured candies and sweets.

 

Vintage chocolate

"Fine" or "flavour" beans, the top-quality varieties used in gourmet products because of their superior taste, account for only 5% of the world's cocoa production, but demand is increasing.

Much like wine, chocolate reflects the flavours of the region where cocoa beans are grown, and how they are dried and fermented.

Over the last decade, as the demand for more flavourful cocoa has risen, Ecuador has emerged as the pre-eminent exporter of fine beans.