(1)Cocoa
Cocoa is a significant contribution to the economy and cultural identity of Costa Rica. Cocoa pods grow on trees, where they must be harvested by hand. The journey from pod to chocolate is a detailed process. The beans have to be scooped out and placed in fermentation boxes, where fruit flies come to eat the sugar on the seeds, and in doing so, carry yeast from the environment. Fermentation occurs for 4-6 days. The beans are eventually dried out and roasted. They are then ground and conched either using specialized equipment, or smaller grinders in the case of smaller farmers. Many farms on the Osa peninsula emphasized the practice of sustainable agriculture. The strategy called “Multi-agency Cocoa Platform for Latin America and the Caribbean Cocoa 2030-2050” was established in 2020 to prioritize adaptation to climate change and the establishment of optimal agricultural practices. There is mostly focus on exports to the markets of the United States and the European Union. Of course, chocolate is sold in local supermarkets and is very popular for tourists when they visit the domestic farms. Farms like the Osa Cocoa Chocolate Factory sell much of their product to tourists at the location of the farm.
The Universe Of Cocoa Production In Costa Rica https://thecostaricanews.com/the-universe-of-cocoa-production-in-costa-rica/
https://www.britannica.com/place/Osa-Peninsula
(2) Tapa de dulce
The production of tapa de dulce begins the day before sugar is harvested. In some cases the sugar is processed through an old hand-crank press, passed down the family through generations. Sugary cane liquid is extracted and boiled in a huge pan heated by fire. It is evaporated and eventually poured into conical molds, which are cooled, at which time the tops are cut off making them tapas (“lids”). Outside of its traditional production in the family setting, it is almost completely a mechanized process. The traditional drink of “Agua Dulce” is made by cutting or scraping off a bit of the tapa and gently dissolving it in boiling water or hot milk. It is then sold in “sodas”, Costa Rican supermarkets or the Pulpería (corner store). It can also be purchased online at… http://costaricasuperstore.com/index.php?main_page=product_info&products_id=1087
http://www.ticoshopping.com/Crude-Sugar-Tapa-de-dulce-21-2-oz.
http://eyeoncostarica.blogspot.com/2011/10/costa-ricas-answer-to-brown-sugartapa.html
https://news.co.cr/the-making-of-tapa-de-dulce-a-costa-rican-family-tradition/10584/
(3) Palm oil
Palm oil is derived from seed clusters that grow on palm trees. It can be harvested 12 months of the year. Palm oil accounts for a large percent of Costa Rica’s exports. Once the palm fruit is harvested, it is trucked out to the port town of Golfito, where it will be processed into refined, bleached, and deodorized (RBD) palm oil. Farmers have the choice of a contract with Palma Tica. While this can provide stable income and financial assistance, it also prevents growers from selling to other businesses that might pay more for their palm. In Costa Rica, palm oil is a valuable product that accounts for over $125 million of the country’s export economy. Palm oil farming on the Osa Peninsula does not cause deforestation, unlike in other regions of the world, because it is farmed in areas that were cleared for agriculture long ago.
(4)Vanilla
The vanilla grown in Costa Rica is a Vanilla planifolia. Vanilla vine grows on a host tree, and if unattended, can grow up to 30 meters and reach the tops of forests. Manual pollination of the vanilla plant is done with a very small stick and takes a great amount of time and precision. Vanilla is sold to tourists at domestic farms on the peninsula. I had a bit of difficulty trying to find if it is shipped to markets elsewhere, as this is true for other parts of Costa Rica. One farm on the Osa, Villa Vanilla, has products available for shipping on their website.
(5) Skin balms/coconut oil
Skin balms, with the main ingredient being coconut oil, are a commodity in the Osa peninsula. Brands like “Osalicious” utilize the natural resources of the Osa including coconut oil, beeswax and cocoa butter to make products. These resources are used to create lip balms, massage balms, beeswax candles, and even natural and biodegradable sticky surf wax. While many shops are located in downtown Puerto Jimenez, some businesses have gained popularity in the U.S and European markets. Coconut oil on the Osa peninsula is extracted from the kernel or meat of mature coconuts. It is made by pressing fresh coconut meat or dried coconut meat called copra. Virgin coconut oil uses fresh meat, while refined coconut oil typically uses copra. The oil is also used to make soaps and is sold in shops like “rainforest solutions” located in puntarenas.
http://livinglifeincostarica.blogspot.com/2010/07/coconut-oil-in-costa-rica.html