The ins and out of cocoa production
The association, ASPROC NBT, which stands for Asociacion de Productores de Cacao de Nuevo Bambamarca Tocache, currently has 200 members,
The association, ASPROC NBT, which stands for Asociacion de Productores de Cacao de Nuevo Bambamarca Tocache, currently has 200 members,
I am now in the Northern tip of Peru, where you can find Peru’s special white cacao, a genetic variety
Earlier this month, I was invited to participate in Peru’s “Salon de Cacao y Chocolate”, a five-day trade and consumer
The other day I was fortunate enough to be able to join a group of agricultural students to develop my
Now that the beans have passed the cut test, it is time to find out what flavours and other characteristics
Now that the cacao beans have undergone each of the three important processes to becoming a good quality bean, it
The next important step in cocoa processing is the drying process. Drying of cacao is an important step in cocoa
Now begins the most crucial part for the making of fine chocolate. Fermentation is the first critical process to develop
Drawing by Zoe Bray
We have arrived to the town of Tocache, it is here that we will visit the consortium’s second cooperative; and