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AT BECOCOA, WE ARE REDEFINING THE POSSIBILITES OF PREMIUM CACAO-PUSHING THE BOUNDARIES OF TASTE, SUSTAINABILITY, AND CRAFTSMANSHIP.
FOOD SCIENCE STUDIES BEGIN
R&D CAREER ACROSS EUROPE
LIFE-CHANGING CACAO REVELATION
EUROPEAN MASTER'S IN CHOCOLATE
DISCOVERS DAIRY INTOLERANCE INSIGHT
LAUNCHES PREMIUM CACAO PROJECT
INNOVATING CHOCOLATE WITH PURPOSE
MY NAME IS ANA MARÍA, AND AS THE FOUNDER OF BECOCOA ECUADOR
I bring over 20 years of experience in the food industry and 15 years specializing in cacao and chocolate entrepreneurship across both Europe and Ecuador. My lifelong passion for chocolate began in 1990 when, as a little girl, I discovered that it was my absolute favorite ingredient. That early spark ignited a journey driven by curiosity, creativity, and an unwavering commitment to excellence.
In 1999, I embarked on my academic journey by studying Food Science and Engineering—a choice inspired by my desire to blend passion with precision. I delved deep into the physical, chemical, and microbiological sciences that underpin the art of flavor creation. Throughout my studies and early career, I dedicated myself to pushing boundaries, developing innovative recipes and products centered on chocolate and cacao, even when others urged me to conform.
Standing among the cacao trees, I discovered what no industrial plant or laboratory could ever teach me: precision, patience, sensory perception, and care formy land.
By 2005, I began working in R&D for prestigious food companies across Ecuador, Spain, Holland, Ireland, France, Sweden, and Belgium. A pivotal moment arrived in 2009. Standing among the cacao trees, I discovered what no industrial plant or laboratory could ever teach me: precision, patience, sensory perception, and care for my land. Witnessing how this craft has been studied and perfected in Europe for over 200 years made it clear that agriculture—and cacao in particular—is far more complex than it appears. That’s why chocolate and cacao pioneers on that other continent have come to realize that it isn’t merely about processes and laboratory research—it’s almost an art form.
And that in Ecuador, we shouldn’t simply replicate the same approach. We must innovate, drawing on our instinct—who we are, what we see, feel, smell, and perceive.
That day, I knew I had to return to my roots. I had to go back to Ecuador and follow my own path. Between 2008 and 2010, I had the privilege of earning a full scholarship for a European Master’s degree in Food Studies with a specialization in Chocolate and Cacao, which further refined my innovative approach.
In 2010, I joined the R&D team at Mondelez, where I collaborated on projects with iconic brands such as Cote D’or, Milka, Jacobs Sucards, and Toblerone. However, a personal turning point in 2011 discovering my intolerance to dairy—led me to develop unique, non-dairy products that preserved the rich essence of cacao for every palate.
In 2012, fueled by a desire to share the brilliance of Ecuadorian cacao globally, I embarked on an international project to supply premium cacao to chocolatiers. The following year, I founded BeCocoa—transcending the idea of cacao as a mere export commodity to honor it as an artisan treasure. We established our company on the principles of passion, innovation, and a deep commitment to sustainable practices.