Why are criollo cacao trees not widely grown commercially?

Criollo cacao trees are not widely grown commercially primarily because they are very susceptible to disease. While they are prized for their quality, the high risk of crop loss makes them less viable for large-scale production compared to the more commonly used forastero varieties.1

To balance flavor and resilience, many growers turn to the trinitario variety, which is a hybrid of the forastero and criollo types. This hybrid produces a flavorful bean suitable for high-quality chocolate while offering better hardiness than the delicate criollo.1