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Category Archives: Plantation Fermentation

Its all about chocolate and cocoa with a conscience.

Duurzame chocolade

Nieuw partnerschap duurzame chocolade. 100% duurzame chocolade tegen 2030.

Een leefbaar inkomen voor lokale cacaoproducenten en 100% duurzaam geproduceerde chocolade tegen 2025. Die belofte maakten tientallen bedrijven, ngo’s, middenveldorganisaties, overheidsvertegenwoordigers en onderzoeksinstellingen. Onder het toeziend oog van minister van Ontwikkelingssamenwerking Alexander De Croo, ondertekenden zij op 5 december allen een charter ‘Beyond Chocolate’. Het partnerschap omvat onder meer engagementen om kinderarbeid aan te pakken, ontbossing tegen te gaan en een volwaardig inkomen te voorzien voor cacaoproducenten.

Ook investeert de sector tot 2025 jaarlijks 35 miljoen euro om alle in België geproduceerde chocolade te laten voldoen aan standaarden rond duurzaamheid, of ze te laten maken met cacaoproducten uit de bedrijfseigen duurzaamheidsprogramma’s.

 

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Deforestation & child labour in cocoa industry.


 

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Chocolate: tree to bar.

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SAN JOSE DE BARLOVENTO, Venezuela (Reuters) – Venezuela cocoa trader Freddy Galindo has battled highway robberies, kidnappings of family members and declining quality in his 19 years exporting the nation’s legendary beans.

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https://www.reuters.tv/v/PNxS/2018/12/28/venezuela-cocoa-growers-fear-new-pest-the-government

via Venezuela cocoa growers fear new pest: the government | Reuters

Venezuela cocoa growers fear new pest: the government | Reuters

 

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Chocolate makes no exception

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“Of all the different transformations we call cooking, I think fermentation is the most miraculous, and the most mysterious. That is because it doesn’t involve any applied heat at all.

This is food and drink made strictly through the action of bacteria and fungi. They perform all the transformations that normally we need heat to make happen.

People don’t realize, as they walk through the supermarket, how many fermented foods are there”. – Michael Pollan

Chocolate makes no exception!

credit-Reveca-Tapie

Fermenting the cocoa beans anywhere from 3 to 7 days is a crucial step in the making of any chocolate product because it has a HUGE influence on how the chocolate will taste, and how its intrinsic flavors and aromas develop.

source: the chocolate journalist

 

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via What Are the Differences Between Craft and Industrial Chocolate? — Take Two – TheChocolateLife.com

What Are the Differences Between Craft and Industrial Chocolate?

 

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opinion-chocolate1-MollyFlerlage18

via Radicals of Chocolate: The way Origins tell a story

Radicals of Chocolate: The way Origins tell a story

 

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