Category Archives: Cocao Plantation

Its all about chocolate and cocoa with a conscience.

Welke chocolade gaan we morgen eten?

Welke chocolade gaan we morgen eten?

Creating awareness for a more direct trade and enhanced cocoa quality for the Democratic Republic of Congo. You want to know more? You want to be the first @patisserievercruysse to try a sample? Find out this weekend #sharewathisgreatandgoodinthisworld #geertvercruysse #kortrijk #doorniksewijk @zotocacao #rikolto #rdc #zoipapalexandratou #smallholders #kilimamwenza #manya — bij Share what is great and good in the world!


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Kinderarbeid en ontbossing.

Kinderarbeid en ontbossing: rechtstreekse gevolgen van extreme armoede.

Omdat de arme cacaoboer geen werkkrachten kan betalen, zet hij kinderen in. Jonge kinderen gaan niet naar school, maar leveren zware arbeid op het veld. Ongeschoolde kinderen zorgen er generatie na generatie voor dat de toekomst van de families er somber blijft uitzien. Ook het milieu zit met de gebakken peren. Door onder andere gebrek aan vorming, blijven de cacaoboeren dezelfde desastreuze ontbossingstechniek toepassen: “slash and burn”. Door tropisch woud in brand te steken en te kappen, maken ze plaats voor nieuwe cacaoplantages. Een ecologische ramp, ook voor de lokale fauna. Een leefbaar inkomen zal ervoor zorgen dat boeren kunnen overschakelen op agro-ecologische cacaoteelt. Dan zorgen oudere, jonge, hoge en lage bomen en andere beplanting samen voor een uiterst productief systeem.

Gevolgen van de ontbossing:

Verlies aan biodiversiteit: soorten verliezen hun habitat (of kunnen niet meer leven in kleine overblijvende delen van het woud). De populaties worden kleiner en sommige verdwijnen volledig.
Aantasting van de habitat: nieuwe wegen leiden tot een versnippering van het woud. De kleine gebieden die zo ontstaan, zijn gevoeliger voor droogte en voor brand.
Klimaatverandering: aangezien er minder bomen zijn, nemen de wouden minder CO2 op. Tegelijk wordt CO2 uitgestoten als gevolg van het verbranden van bomen.
Verlies van water: door de ontbossing vermindert de hoeveelheid water die de bomen uitscheiden (evapotranspiratie).
Maatschappelijke impact: minder wouden = minder voordelen voor de mensen die van deze wouden moeten leven.


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Perfect Daily Grind

The Cacao and Coffee series: In coffee we refer to many of the varieties coming from Ethiopia and East Africa, the birthplace of coffee, as “heirloom” and not as each specific variety. There are so many varieties, and local names differ to internationally accepted names in any case.⁣

⁣We can say the same about wild cacao from the Amazon region. There are so many cacao varieties that people decide to call them wild cacao instead of Amelonado, Catongo, Trinitario, etc. These wild cacao varieties usually come with an exotic taste due to its nature, similar to heirloom coffee varieties. You could call it birthplace diversity explosion!⁣

source: PDG Cacao Instagram


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“We are proud of our range and we hope you love it too.”

“Chocolate is not something we need as part of our diet.
But it is something our soul needs.”

Not so long ago, I had a nice contact with Chi from Atypic Artiste Chocolatier in Melbourne Australia and so it be started. After looking at there website and seeing there amazing Origin Chocolate bars I was convinced of there quality and vision on making the best chocolate for Melbourne and Australia. Reading the story of Charles Lemai and the next line: “…you become part of a community and our love of chocolate connects us all.” I was solded, I needed to have these bars and I was hungry to taste there unconventional and differently made bars of the Pacific Islands such as Vanuatu, Solomon Islands,…

Atypic_1080p from charles.lemai on Vimeo.

Unrefined 45% milk chocolate is made with beans from the heart of the solomon islands. This textural sensation will take you on a ride to remember.
The packaging is just amazingly stunning.

At Atypic, they are truly passionate about there chocolate and only work with cacao growers who provide respect, care and love to their produce and the land it comes from. The beans are sourced from farmers practicing organic growing processes and support independent businesses who follow ethical, sustainable and fair-trading practices. Nature has done its part to create distinct flavour profiles for each cacao bean source and Atypic Artiste Chocolatier invest a lot of time bringing out these authentic cacao flavours.

Charles Lemai

They pay a premium fee for our beans which are sourced from there neighbours in the Pacific Islands, working directly with the farmers who grow, ferment, and dry the cacao we buy. They frequently visit there suppliers to learn about their process, visit the plantations and ensure the highest standards of quality and sustainability are met.

Find more about Atypic Artisan Chocolatier

Available now at Chocolatier Share what is great and good in the World


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True Stories Magazine Vol. 2 by Jamaica Cold Bush Organics…page 60,61,62,63.


Chocolate as salad.


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The Chocolate Fruit: Looking Inside a Cacao Pod

The anatomy of a cacao pod. Credit: United States Department of Agriculture, Public Domain, with labels added by Julio Guevara
Cacao pod cut in half, leaving the pulp-covered seeds visible. Credit: Eduardo Salazar

Can We Use The Whole Cacao Pod?
So, if the cacao seeds are the only part of the fruit that ends up in our chocolate, does that mean the rest goes to waste?

Not necessarily.

We’ve already mentioned that pulp can be consumed on its own. Additionally, Eduardo tells me, “In Latin American countries, the cacao [by-products] may be used to feed livestock.”

Alfredo adds that “cacao pods uses are varied. In a cacao event in Thailand, they served a dinner with more than 70 different [cacao] servings that varied from soups, rice, meats, desserts, drinks and others.”

And Pedro explains that, even when the by-products aren’t consumed, they can still be reused. “The shell of the pod, once it’s been harvested normally, is left in the plantation because the Forcipomyia fly (principle insect that helps in the pollination of the cocoa flower) will lay its eggs in there. Then [the shell] is reincorporated in the soil once it’s degraded,” he says. “Other farmers make compost with the shells because they are rich in potassium and help to improve organic matter in the soil.”


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