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 ›
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 ›
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 ›
The next important step in cocoa processing is the drying process. Drying of cacao is an important step in cocoa processing as some of the reactions which produce good flavoured cacao are still proceeding during the drying process. Ideally, 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 ›
