Amid the media hype over fears of a worldwide shortage of cocoa caused by surging chocolate consumption in emerging markets like India, China and Brazil, how are chocolate industry leaders addressing sustainability issues in the global supply chain? In their… Read More ›
With the festive period in full swing, many of us will be savouring chocolates of different kinds and types. But what do we know about how and where the cocoa beans used to make our chocolates are grown and processed ?… Read More ›
All good things come to an end. Now it is time for me to return to Europe. But rest assured! It is not the end of the cocoa trail! It is going to swiftly lead into the chocolate trail. With… Read More ›
After several months learning about the intricacies of Peru’s cacao production and the producer-supply chain, I decided it was time to discover another Latin American country renowned for its fine-flavoured and aromatic cocoa beans: Ecuador. Ecuador, unlike Peru, has a… Read More ›
Earlier this month, I was invited to participate in Peru’s “Salon de Cacao y Chocolate”, a five-day trade and consumer show dedicated to Peruvian chocolate makers and cacao producers. As a delegate, I was able to attend conferences, demonstrations and… Read More ›
The other day I was fortunate enough to be able to join a group of agricultural students to develop my sensory skills for the tasting of cacao liquor as well as the ability to identify how well the beans have… Read More ›
Now that the beans have passed the cut test, it is time to find out what flavours and other characteristics they have. A simple process which involves turning the beans into cocoa liquor takes place on the cooperative’s premises. Thanks… Read More ›
Now that the cacao beans have undergone each of the three important processes to becoming a good quality bean, it is time to assess the actual quality of the beans. This is done through the “cut test”, where the cacao… Read More ›
Now begins the most crucial part for the making of fine chocolate. Fermentation is the first critical process to develop the beans’ natural flavours. The beans and its pulp, are immediately placed in large wooden boxes, otherwise known as “sweatboxes”… Read More ›
We have arrived to the town of Tocache, it is here that we will visit the consortium’s second cooperative; and where I will support Vilsic and Lourdes on a development project to support local female cacao farmers, “Las Mujeres Cacaoteras”… Read More ›
