Category Archives: Plantation Fermentation

Its all about chocolate and cocoa with a conscience.

About the Heirloom Cacao Preservation Fund


The Heirloom Cacao Preservation Initiative (HCP) is delighted to announce the following designated HEIRLOOM producers of quality and flavor cacao beans at origin. CONGRATULATIONS! We thank you for your continued effort to conserve the delicious diversity of cacao. Because of you, the world can enjoy great tasting chocolate!


via Our Heirloom Farmers |


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Looking to improve your understanding of cacao and chocolate?


via How to Evaluate Cacao & Chocolate – Perfect Daily Grind


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Achieving a consistent fermentation …


…insights into his experience in cacao fermentation to obtain a consistent and distinct flavor profile for their finished chocolate products: ⠀

via Foodensity op Instagram: “In a 2017 Annual Cacao Sourcing Transparency Report, Jesse Last, Director of Cocoa Sourcing at @tazachocolate, provides a few compelling…” • Instagram


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Cacau cabruca


South Bahia Cabruca Cacao


Cacao is the fruit of the cacao tree, a tree of medium dimensions – between 4 and 8 meters – with long leaves of approximately 30 cm. the fruit measures between 15 and 30 cm in length and has a width of 7 to 12 cm, ellipsoid shape and contains 30-40 kernels.
It is native to the rainforest areas of tropical America, and in its progression has given origin to two important groups: criollo and forastero. The latter became diffused in the Amazon Basin, and is considered the real Brazilian cacao, with its egg-shaped fruits with a smooth, slightly furrowed or wrinkly surface and purple seeds.
A mutation of forastero cocoa gave light to catongo cacao, with white seeds, discovered in Bahia. Cacao has best adapted to the south of this state, where 95% of all Brazilian cacao is produced.
In Bahia, the first historical record of cacao dates back to 1655, when D. Vasco de Mascarenhas sent a letter to Major-Captain Grão-Pará, talking about his fondness of the fruit. In 1746, cacao started being cultivated in southern Bahia, especially in the county of Canavieiras. In 1752, it reached Ilhéus, and ever since it has been the most characteristic local cultivation. Adapting very well to the Bahian Atlantic Forest, it had become the most important export of the state by the early 20th century. After the incidence of witch’s broom in the area, an illness affecting cacao trees caused by a basidiomycete fungus, which significantly decreased local production, fungus-resistant varieties were introduced to the area, among which Theobahia and the clones CEPEC 2002-2011 are especially worth mentioning, making up a large part of trees in many production areas.


Photo: Reveca Tapie

In the Bahian cacao region, much local knowledge and experience has developed, giving birth to a unique agricultural model – the cabruca system. The traditional cacao planting method of southern Bahia follows the “cabrucated forest” system, characterized by the planting of cacao trees in the shade of Atlantic Forest trees, and has been used in the area for more than 200 years. This practice was devised by the first immigrants, and can thus be considered a precursor to current agroforestry systems.
Frequently, cabruca cacao is associated with organic cacao production.
However, not all cabruca cacao is organic, as the cabruca system only implies the type of plantation (in the shade of Atlantic Forest trees), but leaves it up to the farmer if he wants to use pesticides or other techniques for controlling pests. Despite this, many cacao growing communities and farms of southern Bahia produce organic, agroecologic cabruca cacao, in order to have good, clean and fair fruits.
All of this explains why the area is known as “Cacao Region”, being mentioned even by great writers such as Jorge Amado, retelling its story, which is tightly connected to the culture and history of the area. This is why a big part of the local tourism is oriented towards cacao and its most famous product, chocolate.

Source: via South Bahia Cabruca Cacao – Arca del Gusto – Slow Food Foundation


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‘Vroeger stond hier een heel regenwoud…’



via Nationale parken in ijltempo vernield om grote chocoladeprod… – De Standaard


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Getting to know the chocolate supply chain.

“If we want delicious chocolate, we need to create better business models in which farmers can succeed producing high-quality cacao,” says Maya Granit, co-founder and managing director of Uncommon Cacao.

Bron: Opinion: Getting to know the chocolate supply chain | Devex


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

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