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This morning I read an interesting report called “How The Cocoa Industry Destroys National Parks” by Etelle Higonnet, Marisa Bellantonio and Glenn Hurowitz. This 20-pages publication was randomly handed to me during the FCIA event in New York and it opened my eyes on the environmental issues surrounding the cocoa industry in Ivory Coast 🌱🔥
The report focuses on Ivory Coast’s national parks and protected areas that have been cleared of forest and replaced with cocoa growing operations. Natural paradises that should remain untouched and prosperous are deforested to grow cocoa in full sun to boost short-run productivity.
“Illegal deforestation for cocoa is an open secret throughout the entire chocolate supply chain” states the report.
Much of Ivory Coast was actually covered by forests when it achieved independence in 1960, and boasted one of the highest rates of biodiversity in Africa, with thousands of endemic species 🌴🐒
However, the chocolate industry’s practices have eliminated much of this forest and had caused Ivorian wildlife populations to plummet. Addressed as main culprits (among predatory middlemen and corrupted cooperatives) are large agribusinesss companies like Olam, Cargill and Barry Callebaut, responsible for creating a market for illegally grown cocoa 👤💱
Although aware of the hundreds of acres destroyed to supply the demand from big manufacturers in the US and EU, these companies have launched small-scale sustainability initiatives that have done little to nothing to resolve the issue.
“The tragedy of this deforestation is that it is entirely avoidable. Instead of driving investment in expansion into forests or national parks, cocoa companies should be focusing their resources on shade-grown systems, water distribution and grafting techniques that can actually promote higher average productivity over the full life cycle of a cocoa tree.” concludes the report.
Once again, this is the neverending battle between quality/patience/ethics VS quantity/speed/greediness.
As a consumer, ask yourself: which side are you supporting with your money? 👈👉
#chocolate #environment #nature #africa #dirtymoney

via Sharon Terenzi op Instagram: “The dark side of chocolate. This morning I read an interesting report called “How The Cocoa Industry Destroys National Parks” by Etelle…”

“The dark side of chocolate. This morning I read an interesting report called “How The Cocoa Industry Destroys National Parks”.

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…real challenges faced in the effort to make cocoa sustainable.

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via The Slow Melt op Instagram: “Sako Warren talks about seemingly simple but very real challenges faced in the effort to make cocoa sustainable. • • “Simran, I’m talking…” • Instagram

 

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Cacao ivoirien : prix record du kilogramme fixé à 1000 FCFA – Afrique Inside Un média 100% numérique

Le prix du kilogramme du cacao pour la campagne commerciale 2015-2016 a été fixé, jeudi, à Yamoussoukro, au « prix record de 1000 FCFA cacao cacao

Bron: Cacao ivoirien : prix record du kilogramme fixé à 1000 FCFA – Afrique Inside Un média 100% numérique

 

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Future of chocolate: Attracting the next generation of cocoa farmers

Future of chocolate: Attracting the next generation of cocoa farmers.

 

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One bar -Original Beans- one tree. (Philipp Kaufmann)

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Original Beans komt uit de kast met heerlijke NIEUWE chocolades!!

Enige tijd geleden had ik het genoegen om de nog in “testfase” samples van deze chocolades te mogen proeven. En eerlijk gezegd ze waren toen reeds het proeven waard, nu deze “BRAND NEW” chocolate bars zijn nog stukken beter geworden.

  • GRAND CRU BLEND NO.1 80%: ORGANIC DARK CHOCOLATE OF WORLD’S RAREST CACAO VARIETALS RAINFOREST HOTSPOTS IN SOUTH AMERICA AND AFRICA.
  • FEMMES DE VIRUNGA 55%: ORGANIC MILK COCOLATE SUPPORTING WOMEN CACAO FARMERS, PRESERVING AFRICA’S OLDEST NATURE PARK EASTERN CONGO (D.R).
  • PAPUA KERAFAT 68%: DARK CHOCOLATE FROM HISTORIC CACAO VARIETY, REDISCOVERED IN RAINFOREST OF PAPUA, INDONESIA.
  • EDEL WEIS 40%: ORGANIC WHITE CHOCOLATE WITHOUT VANILLA, GROWN IN YUNA RIVER VALLEY, DOMINICAN REPUBLIC.

More words really are not needed here, just try to get some of these wonderfull chocolate bars.

Thanks to Vera Hofman & Gerrit Leenheer.

 

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