The chocolate story
Cacao pods growing on the tree are then harvested, piled together, allowed to ferment to remove the bitterness and the beans dried. It is then at the “dried bean stage” that cacao becomes a commodity which can be traded.
The Netherlands is the worlds largest importer of cacao beans with the world’s largest cacao processing plant, owned by Mars.
The vast majority of cacao is bought, traded and processed by just a handful of multi-national concerns.
Because of this, these global corporations largely control the price of cacao predictably driving the price down. Just 7%, down from 16% 10 years ago, goes to the farmer.
Over 70% of all cacao is produced in Africa. Due to the falling price of the raw commodity this allows child slavery and human trafficking to flourish, workers being paid less than $2 a day.
It is estimated approximately 1.8 million children in the Ivory Coast and Ghana may be exposed to the worst forms of child labor on cocoa farms as well as dangerous working practices including the use of machetes violating international labour laws. Once they have been taken to the cocoa farms, the children may not see their families for years, if ever.
Tropical regions such as Ghana and the Ivory Coast consistently deal with prolific insect populations and choose to spray the pods with large amounts of industrial chemicals. In Ghana, children as young as 10 spray the pods with these toxins without wearing protective clothing.
Our chocolate - the difference
• The beans are sourced from one single place, not a blend of many origins
• Beans grown by farmers cooperatives receiving 25 - 400% more than the world commodity price for their produce grown under either organic certified or following organic principals - no chemical fertilisers or insecticides used. Profit returned to farming communities as aid.
• Promotes traceability and gives recognition to a specific place and community
• Our Chocolate makers oversee entire production chain, from sourcing beans to packaging in state of the art controlled facilities.
• More control over the entire artisanal process by producing smaller batches
• More speciality market that places more emphasis on unique flavour from specific origins
• Preference for rarer cacao varieties, such as trinitario and criollo
• Fine chocolate can only be made from fine cacao, defined as cacao that:
◦ Has complexity and richness, a lingering and clean aftertaste
◦ Has varied or distinctive flavour notes that are in harmony or balance
◦ Is free from defects that hijack the sensory experience (such as mould, bad fermentation, contamination, etc.)