During fermentation the beans undergo a journey through complex biochemical processes. The sensitivity of this process is impressive. Small differences in factors like atmospheric temperature, volumes and spacing of aeration can have profound effects on the flavor that develops throughout the process.
Author Archives: Geert Vercruysse
L’azienda dell’acqua minerale ha comprato il 99% del marchio toscano. Nel 2015 il 75% delle quote erano state vendute al fondo cinese Octopus Europe Limited.
The old Italian vice… And so, after Domori being part of a big Italian coffee group years ago, the same story repeats. I just read on my Italian Google feed of another Italian marriage between a fine chocolate name and a bigger food group (in water, this time.) :))
“The Italian company of the famous mineral water Ferrarelle bought 99% of the Tuscan brand Amedei. In 2015, 75% of the shares had been sold to the Chinese fund Octopus Europe Limited.
Ferrarelle plans to invest further in the production of Pontedera where today there are about 30 employees. And the Amedei brand will be able to grow over a period of crisis that saw a reduction in sales of just over 3 million euros and the reset of capital for a loss. The long-term goal is to increase the presence of the Tuscan chocolate in the world through the distribution not only via the HoReCa channel, but also others.”
Traag maar zeker beseffen voedingsgiganten dat ze niet anders zullen kunnen dan mee op de kar van de fair trade te springen. Want de cacaosector zit op zijn tandvlees en de kritische consument lust liever chocolade met een schoon geweten.
Put down the Hershey’s. Once you read this, you might not ever want to waste a dollar on one of those flimsy bars again.We understand that those artisan truffle chocolates and lavender-infused confections are a decadent and costly investment. We know you read online that dark chocolate had antioxidant-boosting power. And we bet you figured Nestle’s cheap dark chocolate morsels were enough to fit the bill.[related]
Brooklyn-based Madécasse has created a safe haven for the animals in their cacao plantations.
Chocolate: Humans have been eating for almost 4,000 years and we love it so much we go out of our way to try convince ourselves it’s actually the healthiest food on the planet. But, what if the delicious chocolate we crave could do more than just taste good (or possibly benefit our brains when consumed in the correct quantities)? For instance, what if your favorite chocolate also benefitted local endangered species? Well, that’s exactly what Brooklyn-based Madécasse is doing with lemurs in Madagascar.
“90 percent of Madagascar’s plants and animals are indigenous, but so many of the trees have been cut down and so many of the species are dying out,” says Madécasse’s marketing director, Sarah Shah. “So what we’re finding is that since we’re working with the farmers to plant more of these trees and replenish areas that are deforested, we’re also creating a natural habitat for endangered species.”