From the hills of Trinidad and Tobago to the skyscrapers of Shanghai and the tropical shores of Hainan, the country's world-famous Trinitario chocolate, with its signature smooth yet complex range of flavours, has made its way to customers in China. 
In an exclusive interview with Loop News, Director of the Trinidad and Tobago Fine Cocoa Company, Ashley Parasram, said to date, four tonnes of these exquisitely crafted, fine chocolate products have been shipped to China.
Parasram said the company has entered into a partnership with Orient International Shanghai Foreign Trade Co. Ltd. to distribute Trinidadian fine chocolate to Shanghai, as well as a partnership in Hainan. 
"We're looking at putting our chocolate into the Chinese market and coming up with innovative new products for the China market, and work with designers and packaging companies there, so it's a very exciting partnership."
He said the company has signed another partnership to ship 12 more tonnes of Trinidadian fine chocolate to China. 
The company has previously had a partnership with Harrod's in the UK and is now going to work with their Shanghai location to create unique chocolate products made with Trinitario cocoa. 
"We participated at the China International Import Expo (CIIE) in Shanghai as part of the ExporTT stand, we've had a lot of support from ExporTT and InvesTT, and the Ministry of Trade and Industry in getting the products to China.
"We've also had a lot of support from the Embassy of the People's Republic of China in Port of Spain and the Embassy of Trinidad and Tobago to China in Beijing."
"We're hoping that next year will be a very exciting year for our export."
He said chocolate consumption is still a developing market and there is much room for Trinidadian companies to expand there, thanks in major part to China's focus on trade via the Belt and Road Initiative, of which Trinidad and Tobago is a member. 

"The Belt and Road Initiative is very key in terms of facilitating trade and there is definitely an appetite for interesting products into the China market. It's a huge market; 70 per cent of the population is online, they have very good, sophisticated platforms such as WeChat which can be used, so I think it's a market that is ready for products from Trinidad and Tobago and the Caribbean, so it's very exciting in that regard."
"From seeing our own company's experience, it's worth other companies taking a look at that market and exploring further trade opportunities."
Parasram said there are plans for several other exciting products, for example blending Trinitario chocolates with China's famous baiju as well as the popular 'rum and chocolate' combination. There are also plans to incorporate quintessential Chinese ingredients such as tea. 
"Historically, chocolate is new to the Chinese market, but as we've seen with things like wine and whiskey, there is a growing market for that so the opportunity is there, definitely, so we think there are other products like rum, spices and peppers that can also be popular in the Chinese market."
Customers in China will be able to order the chocolates online and have them delivered to their homes. 
Trinidad and Tobago is also the first Caribbean country to benefit from China's BRI with the launch of region's flagship project, the Phoenix Park Industrial Estate, in Point Lisas. 
The project will be commissioned in early 2024 but already one client, Summit Luggage, has completed its first container of branded luggage for export to North American markets. 
Trinidad and Tobago was the first country to sign on to the Belt and Road Initiative in 2018 - currently, eight of 15 CARICOM countries are signed on as members of the BRI.
In 2019, Trinidad and Tobago became the first CARICOM country whose trade with China exceeded US$1 billion.
For local customers, the T&T Fine Cocoa Company also has a range of fine chocolate with unique flavour combinations; for more information visit them on Facebook at https://www.facebook.com/trinitario.tt or their website at https://trinitario.tt/

As any typical Trini child my mother believed in certain traditonal practices associated with the advent of a new year. She ensured that all laundry was done and a thorough cleaning of the home be done on New Years Eve followed by burning of incense throughout the house. This was her way of conducting a spiritual cleansing of the home to get rid of negativity and any evil forces.
On New Years Day we were not allowed to sweep the house since she had grown up to believe that you would sweep away the good luck the new year ushered in. Also if you did laundry on New Years Day you will be washing away the life of a family member in the new year.
My father on the other hand believed that your wallet must always have money in it when the old year ended. This he said was to l ensure that you will always have money in your wallet throughout the New Year. These are but a view of the superstitious beliefs I remembered growing up.
What superstitious beliefs do you remember that is associated with New Years Eve or as we say in Trinbago Old Years Day. ?
It would be interesting to hear the beliefs from different parts of the world since we have members who live in many countries other than T&T so please use this opportunity to share your beliefs.
Painting courtesy Rudolph Bissessarsingh (Source: Virtual Museum of Trinidad & Tobago, Dec 28 2023)

Mickela Panday, daughter of former prime minister Basdeo Panday, has issued a statement confirming her father's death. He was 90 years old. 
In a statement this evening, she said Panday, who served as the country's Prime Minister from 1995 to 2001, passed away on New Year's Day.

Panday had flown to the United States in mid-December, reportedly to "investigate medical concerns about his health".  (Source: The Loop, Jan 1, 2024)

Author & Researcher :Angelo Bissessarsingh
Written December 14, 2014
Back in times Christmas has become commercialized to the point where it has lost some of its special savour. The rampant consumerism that now begins as early as September in some stores, has robbed the season of its traditional values and in the process, has deprived us of that essence which once made Yuletide important to our ancestors. Christmas was of course introduced with the coming of the Spaniards to the island in their first permanent settlement of San Jose de Oruna (St Joseph), in 1592.
There is no documentary evidence yet known about how these early colonizers celebrated the season, but being of an almost unanimously Roman Catholic persuasion, it can be assumed that there would have been mass at the church. First Peoples became evangelised through the machinations of the colonists themselves and later, through the influence of Capuchin monks who began arriving to establish missions in the island in 1687. Through a process of supplanting indigenous beliefs with Christianity and doubtless with the enticement of trinkets as gifts, there would have been some observance of Christmas at the missions.
The influx of French planters and their enslaved workers after the Cedula of Population in 1783 brought a more stabilizing influence to the society. Like the Spaniards, the French were almost all Roman Catholic and attended midnight mass at the wooden chapel which served the little muddy town that was Port-of-Spain.
With the growing affluence of the planters, especially after the conquest of the island by the British in 1797, Christmas balls became a great tradition with sumptuous meals being served on large tables. Both imported cured meats such as hams were served with an abundance of local fare like wild game, turtle and fish.
The enslaved who were fortunate enough to be on estates held by more humane masters also had a share in the festivities.
This of course was no elaborate matter but to poor beings trapped in the oppressive circumstances as the slaves were, a little was quite magnanimous in their eyes. Some who were permitted to keep provision grounds could raise crops or chickens for sale and thus have some cash for a few extra innocent luxuries. If the master of the plantation wished, he would distribute some extra food and pieces of cloth.
One invaluable account was written on La Reconnaissance Estate (Lopinot Valley) by Webster Gillman who bought the cocoa plantation after the death of its founder, Comte de Lopinot in 1819.Gillman recorded:
"We are all here carousing at La Reconnaissance. My family are preparing my dinner, and I am keeping order amongst 80 negroes who are all dancing, old and young, big and little, around me as hard as theycan put feet to the ground. I spent last Christmas here and finding the negroes converted were most happy and contented.
I determined to make them so this year and I have succeeded. Early this morning, the 25th,we were awoke by salutes of small arms and as soon as the day broke, all the children were brought to the house to say their catechisms and to sing psalms,which to me was a very pleasing sight; this plan I adopted since I purchased the estate as I conceived that knowledge and existence of a superior being above would do no harm for them to know, and I have seen the happiest effects resulting from it.
At nine o’clock while at breakfast, the whole of the negroes came dressed in the gayest clothes to wish us a Merry Christmas, and a piece of beef and an allowance of flour and raisins with a proportion of rum for the men and wine for the women and children. Then began dancing and the whole house is made free to them for three hours and they are enjoying themselves in the hall etc. “I have been three hours engaged in fitting the whole of the men with two suits of clothes each viz. a hat, a woolen cap, woolen shirt, a linen shirt, blue cloth jacket lined with flannel, blue trousers, and a pair of duck trousers; the manager’s wife supplying the women and children with hats, handkerchiefs, two shirts, blue wrapper and blue petticoat,with a linen gown, the boys supplied according to their ages.”
Far from being a kindly indulgence, these clothes were the yearly allowance for the enslaved workers and would have to last until next season, but in the Christmas spirit, this pittance was like the riches of the world.

Photo description :Dancing at La Reconnaissance Estate in the Lopinot Valley by Richard Brigens ( 1836

That’s the caption under this comic by Dereck C. Aleong, which was published in the Trinidad Guardian on December 24th 1950.
The comic shows a Trinbagonian family in their home decorating a fig (banana) tree for Christmas. There are presents under the Christmas tree.
Aleong was the Chief Artist of the Trindad Guardian in the 1950s. He sold his first cartoon to the newspaper in 1950 while he was a student at Queen’s Royal College (QRC) in Port of Spain.
This comic is courtesy of the Trinidad & Tobago Guardian Newspaper, which is part of the National Archives of Trinidad & Tobago Newspaper Collection. (Source: National Archives of Trinidad and Tobago, Dec 22, 2023).

​In the heart of culinary passion lies Tyrelle Amanda Chase, the driving force behind TC’s Sweets&Treats.
From her earliest memories in the kitchen at the age of seven, Chase's journey has been a tapestry woven with love, family, and a deep connection to food.
Reflecting on her culinary evolution, Chase said, “I'd always go to the kitchen and watch, whether it’s my sisters or my father, whatever they may be doing. The first meal I cooked on my own was corned beef and spaghetti, and from then on, I thought I was ‘d boss’ of the kitchen.
Her culinary ambitions deepened after losing her sister, fostering a shared love for food and laughter in the kitchen.
“As I got older, I'd always watch Food Network with the iron chefs and the bake offs with one of my sisters who was also a foodie.”
She passed away when I was 14, and I guess me going further into the culinary industry is partly because of her, aside from the fact that I grew to love the arts myself, but we would be in the kitchen and copy the recipes, (as best as possible), laugh about what came out bad, enjoyed what came out good, and I'd always be disappointed whenever I made something that wasn't really like up to par, but she would always comfort me, and remind me I'm still a child and that Rome wasn't built in a day.
"She used to tell me that those people on television are trained professionals who had years of practice. Even today, at 22 years old, I still sit back and remember those times whenever I would start to beat myself up over something not coming out perfect, or close to perfect as possible. Everyone makes mistakes, we just have to learn from it and try a different technique.”

Officially becoming a YTEPP-certified pastry chef in April, Chase credits Montgomery Guy and her family for their instrumental roles. She expresses gratitude for the support that fuelled her journey into the hospitality industry, aiming to evolve into an executive chef.
Cooking, baking, and crafting food are Chase's expressions of love and warmth. "I love the satisfaction of seeing someone smile because of me. You never know who may be having a bad day."
Chase's passion is rooted in creating joy for others, a sentiment she holds dear.
Her business, currently online with aspirations for a physical location, offers an array of pastries, baked treats both sweet and savoury from puffs to pizzas, dinner rolls, éclairs, quiche, cheesecakes, black cakes, pone, cookies and more.
Her Christmas cooking philosophy resonates with warmth and nostalgia, aiming to bring comfort and joy reminiscent of childhood traditions. She believes in spreading homemade comfort, especially in challenging times.
The motto Chase lives by is a testament to resilience and perseverance: “Rome, nor the Great Wall of China, were built in a day. Take life one stride at a time, stumble, fumble, make mistakes, but don't give up.”
She encourages others, especially those in the culinary field, to persist through challenges, reminding them that it's never too late to start anew.
The recipe Chase generously shares is black cake
Ingredients
250g (1 cup) brown sugar
2 tsps baking powder
¼ tsp salt
4 large eggs
1 tsp, vanilla extract (essence)
1 ½ tsp grated lime peel
2-3 dashes bitters
Nutmeg
1 tsp cinnamon powder
½-1 cup browning
Fruit mix
250g (1 cup), seedless prunes
125g (½ cup) currants
250g (1 cup) sultanas and raisins
125g (½ cup) lemon peel
125g (½ cup) cherries and mixed fruits
Directions
For non-alcoholics
Soak your fruits using 2-3 bottles of sorrel and ginger Shandy (you can use ginger beer) as well, along with ½ bottle of Malta, ¼ tsp baking powder and some clove (stir thoroughly).
You need to ensure the liquid is just about one to two cms above the fruits as the fruits will soak the liquid and you would need to save some of that syrup to pour over the cakes (to keep them moist) when they are done baking,
For those who consume alcohol
Using the same measurement of fruits, replace the Shandy and Malta with cherry brandy and vodka, White Oak or puncheon rum. Remember to add enough liquid so fruits are completely submerged and liquid is one to two cms above fruits. Also, because you're using alcohol you don't need to add baking powder.
Soak fruits for three to four days before using.
Preheat oven to 250°F (125°C)
Line cake pan with paper (baking/wax)
Sift together the flour, baking powder, salt and cinnamon
Cream the butter and sugar (until light and fluffy)
Add eggs, one at a time and beat until well combined
Mix in, vanilla, lime peel, nutmeg and bitters
Fold the flour mixture gradually into the butter mixture (in three equal parts)
Add fruits, and enough browning (for your desired colour)
Stir well
Pour mixture into lined baking pans to ¾ full and bake in your preheated oven at 250°F, for the first hour.
Reduce heat to 200-225°F, for remaining 1 ½ hours or until tester comes out clean
Prick hot cake with skewer, pour mixture of Shandy, Malta, or cherry brandy and rum
Cover, set aside
Remove from pan only when the cake is completely cooled and all liquid is absorbed.(Source: Newsday, Dec. 16, 2023)