Category Archives: Plantation Fermentation

Its all about chocolate and cocoa with a conscience.

Cocoa Prices Have Crashed but Smugglers Are Still Making Money – Bloomberg

Ghana’s cocoa board pays $27 more for a bag of beans than it’s worth in Ivory Coast. Illicit traders are profiting from the difference.

“Cocoa farmers are supposed to have money, but here we are very poor”

Bron: Cocoa Prices Have Crashed but Smugglers Are Still Making Money – Bloomberg


That bitter flavour in your chocolate bar?

Well-known brands, such as Mars and Nestle, are buying through global traders cocoa that is grown illegally in dwindling national parks and reserves in Ivory Coast and Ghana, environmental group Mighty Earth said.
“Every consumer of chocolate is a part of either the problem or the solution,” said Etelle Higonnet, campaign director at Mighty Earth.
“You can choose to buy ethical chocolate. Or you’re voting with your dollar for deforestation.”
Mars and Nestle said they are working to tackle deforestation.
“We take a responsible approach to sourcing cocoa and have committed to source 100 per cent certified sustainable cocoa by 2020,” Mars said in an email.
Both companies have committed to join the Cocoa and Forests Initiative, a major effort to end deforestation in the global cocoa supply chain, launched in March.

“We will be working to ensure human rights are given a high priority alongside the environmental aims of this initiative,” Nestle said in emailed comments.
Almost one-third of 23 protected natural areas in Ivory Coast that researchers visited in 2015 had been almost entirely converted to illegal cocoa plantations, the report said.
Researchers said the practice is so widespread that villages of tens of thousands of people, along with churches and schools, have sprung up in national parks to support the cocoa economy.
Ivory Coast, Francophone West Africa’s biggest economy, is the world’s top cocoa grower.
While the bulk of its 1 million cocoa farmers ply their trade legally, Washington-based Mighty Earth estimates about a third of cocoa is grown illegally in protected areas.

Deforestation for cocoa happens in sight of authorities and chocolate traders are aware of it, they said.
Loss of natural forests is problematic because they act as a home for the region’s wildlife, and a key weapon against climate change, absorbing carbon dioxide – a major driver of climate change – as they grow.
Available land for new cocoa plantations in Ivory Coast ran out long ago, so farmers have moved into parks and reserves, taking advantage of a decade of political crisis that ended in 2011.
Ivory Coast’s now has about 2.5 million hectares of natural forest, a fifth of what it had at independence in 1960, according to European Union figures. Most of the losses have been due to expanding agriculture.
The government has struggled to evict farmers from forest reserves amid accusations in 2013 of human rights abuses by security forces.
Details of the Cocoa and Forests Initiative, which is initially focusing on Ivory Coast and Ghana, will be announced by November’s global climate talks in Bonn.

Bron: That bitter flavour in your chocolate bar? It’s the taste of African deforestation and wildlife endangerment | South China Morning Post


Cocoa Of Excellence

Cocoa of Excellence Programme     Empowering a new generation                  of cocoa pioneers         Recognizing exceptional flavours & know-how, whilst preserving cacao diversity

Bron: Cocoa Of Excellence


Biochemical processes.

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.

Bron: Agrofloresta Mesoamericana op Instagram:


A vital step in quality control.

Reception of cacao en baba. A vital step in quality control. Each ‘cubeta’ holds aproximadamente 20kgs of beans which after being fermented ends up around 7kgs of dried beans. Being able to unify the fermenting and controlling the quality of reception of beans allows us to better develop the flavors and aromas.

Bron: Tisano Cacao Company op Instagram:


The amazing thing about a Nacional plantation is that you have a history when you walk in one.

You can actually see the different clones, and the shape of the pods will tell you more or less where they were planted. Also, you can see the vegetation, the animals that are over there. It’s very magical. When you get more experience, by the shape of the fruit and the color, you will know that those beans are going to be more astringent, or more floral, or more fruity, or even nutty.” – Vicente Norero says of “reading the trees” on Episode 3. Please listen and share (link in bio).

Bron: The Slow Melt op Instagram: 


“Peak harvest has started in Hawaii,…

Peak harvest has started in Hawaii, about a month earlier than normal. But pods from this highly productive and nice looking clone always ripen a bit late.

Why a month earlier? Warmer temps this year? More rain?

We’ve had two warm and wet summers in a row, so I’m guessing that has something to do with it.

Bekijk deze Instagram-foto van @cacao4hawaii • 136 vind-ik-leuks

Bron: Daniel O’Doherty op Instagram: 

%d bloggers like this: