- To Increase the understanding with reference to the use, and origin, of cacao (Theobroma Cacao Criollo) in Mayan regions of Central America.
- Organize and support agriculturist who plant cacao. Encourage the formation of projects, and offer supervision of natural cultivation without the use of artificial fertilizers or pesticides. This, to maintain value, in order to be considered a specialty in the international market.
- Explore, expand and develop markets for cacao, thereby opening opportunities to agriculturists for participation in international markets, and fairtrade.
- Develop activities and workshops to encourage skill improvement. For example in the areas of planting seedlings, and cacao fermentation.
- Form centers and projects that benefit all persons who participate in the planting and processing of cacao. Offer cacao farms visits to generate supplemental income.
- Submit articles to newspapers, magazines, journals, publishers whose interests are in cacao. Make visual (i.e. DVD) presentations related to cacao, and the activities of this association from inception to future goals.
- Offer cacao farms tours (possibly RutaMaya), as a fund raiser and tourist attraction.
- Through diverse projects, contribute to the development of Guatemalan agriculture, especially with respect to cacao.
Scientists believe the first cacao beverages were sipped from vessels like this one,
which was found in northern Honduras. New analyses of similar pottery fragments suggest people
have been enjoying chocolate for more than 3,000 years - about 500 years
earlier than previously believed.