Category Archives: Cocoa Chocolate making
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.
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.”
“The taste of chocolate depends on a number of factors such as the genetics of the cacao bean, as well as how much time you leave it to ferment and dry. This is what really makes the difference. It’s not about the mix-ins”. Local producers like the Arhuaco people are learning how to do it working hand by hand with our experts.
We’re proud 🙌🏽to work with 21 badass primary female 👩🏽🌾farmers in Belize. Cacao is normally a full-family affair. But it can be rare to see women taking the lead on representing the family externally to buyers like @mayamountain. 👒 off to all the 💪🏽 #women out there who are both farming and raising 👶🏽 #Belize #cacao #chocolate#girlpower #farmlikeagirl
“Pictured: Mama Mpoki– lead cocoa farmer, featured on our Tanzania chocolate bars…
If we all were resilient like Shawn Askinosie who was told he would have a hard time being a chocolate maker without a background in chocolate science, we would all feel responsible for feeding a more sustainable pattern for all of us 👫 as humans sharing this only Earth 🌎
44 vind-ik-leuks, 4 reacties – Foodensity (@foodensity) op Instagram: ‘If we all were resilient like Shawn Askinosie who was told he would have a hard time being a…’