Last month the World Cocoa Foundation issued a stern statement that the measures taken by the cocoa and chocolate industries and by the United States and West African governments, “have not been sufficient to achieve significant reductions in the number of children working in unacceptable conditions in West Africa, often in circumstances defined as child labor.” […]
Read More… from Peruvian Chocolate’s secret ingredient: more kids in class, not on the cocoa farm
Production consists of 80-90% of CCN51 variety, with the remainder of Criollo variety. Volumes of production are approximately 100 MT per year, from both members and unaffiliated producers. The cooperative currently commercializes about 40% of the cacao in the area. There would be the possibility for volume expansion by integrating additional producers if demand permitted. Members´current productivity is reported to average 800 kg/ha. The product is currently sold to an intermediary (Machu Picchu Foods) who transports it to Pasco. […]
Read More… from Cocoa Seeds
In our last blog, Lourdes Páez explained the history of cocoa in Ecuador, and the challenges and opportunities in its production today. Here, we introduce you to some native Amazonian cocoa producers, and to the hope that proper cocoa production holds for them, as well as for the futures of chocolate and conservation. […]
Read More… from Cocoa: From Native producers in its Native Land
Cocoa powder is 100% cocoa, 20-22% cocoa butter, without the process of alkalized, ensuring 10X antioxidants than processed cocoa potassium carbonate or \”Dutch Processed\” […]
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\”Fino de Aroma\” and \”nacional\” variety forastero cocoa seed. Winner of the 2013 \”Gran Cacao\” award by the Ecuadorian National Association of Cocoa Exporters (ANECACAO).
Highest quality cocoa for fine premium chocolate crafting.
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Read More… from Fino de Aroma and nacional variety forastero cocoa seed
High quality cocoa in seed from Esmeraldas Ecuador […]
Read More… from High Quality Cocoa in Seed from Ecuador
The Unión de organizaciones campesinas cacaoteras (UNOCACE) is a Union of 1730 fino de aroma cocoa from the Guayas coastal province in Ecuador. High quality cacao in seed, powder, butter and licor. […]
Read More… from Fino de aroma cocoa: UNOCACE
168 producers from the northern coastal province Esmeraldas in Ecuador produce and sell cocoa in seed. Organic and Fair Trade certified. […]
Read More… from Cocoa: Corporación de Organizaciones Campesinas de la Provincia de Esmeraldas COCPE
Experience supporting sustainable production of cocoa, coffee, andean grains (quinoa, amaranth), bamboo, herbal and medicinal plants, sustainable tourism, among others. […]
Read More… from Supporting sustainable production of cocoa, coffee, andean grains (quinoa, amaranth), bamboo, herbal and medicinal plants
Wild cocoa from Bolivia\’s Amazon Forest.
WILD COCOA CHARACTERSTICS:
FINE AND AROMATIC COCOA: MILD AND FLORAL TASTE
PLEASANT SMELL OF CHOCOLATE
EXTERNAL COLOR: LIGHT BROWN – INTERNAL COLOR: DARK BROWN
FERMENTATION OF 85-100%.
BRITTLE TEXTURE
QUALITY CONTROL
WE MANAGE A QUALITY CONTROL SYSTEM AT EACH STAGE OF THE PROCESS: HARVESTING, FERMENTATION, DRYING AND STORAGE OF THE BEAN. WE EMPHASIZE ON CLASSIFICATION AND SELECTION OF THE BEAN. THIS PROCESS IS CONTROLLED BY LOCAL EXPERTS, COCOA SPECIALISTS AND CERTIFIERS, LIKE ‘IMO CONTROL’.
WITHIN OUR OPERATIONAL AND ADMINISTRATIVE TRACEABILITY SYSTEM, EVERY HARVESTER HAS A REGISTRATION CODE. THIS ALLOWS MONITORING AND FOLLOW-UP OF THE BEAN IN ALL HARVESTING AREAS. LOCAL COACHES PROVIDE EACH COMMUNITY WITH TRAINING AS TO ENSURE CONSTANCY OF RESULTS ALLOWING TO MONITOR PRESERVATION OF THE HARVESTING AREAS.
BEANS ARE STORED IN WAREHOUSES AT A TEMPERATURE BETWEEN 0°C AND 16°C AND WITH A MOISTURE CONTENT UNDER 30%
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