Forum Activity for @Jim2

Travel Planning - Where Would YOU Like to Go?

Posted in: Travels & Adventures

Clay,I read your travel notes today and need to amplify your description for location. We are located in the state of Bahia which is Northeastern Brazil. Sao Paulo is south central Brazil and 2-1/2 hour plane ride to the city of ilheus Bahia. From Ilheus to our farms are an hour and half drive. We are approximately 80km west of the ocean and Ilheus. You can find us on the Google map at S 14 48 44 and W 3939 16.7.Traveling to Bahia normally starts on a flight into Sao Paulo (American, Continental). You enjoy immigration and customs then continue for an additional 2hrs to Ilheus (Tam or Gol Airlines). In Ilheus we would need to arrange ground transportation to our farms which are situated near (5km) the city of Floresta Azul (Blue Forest).An alternate route would involve a direct flight from Miami to the capital city of Salvador, Bahia. The last leg to Ilheus is via Tam airlines, 40 minutes south. Same details for ground transportation.The cocoa region of Brazil radiates from Ilheus for 200km and represents a rich history of cocoa farming. My wifes father emigrated from Lebanon in 1915 to establish a dynasty in cocoa. After his death in 1960, the estates were divided and parceled according to Arab custom. Oldest son first choice, followed by remaining sons. Daughters were last to be considered. My wife being the youngest was left with what we now call Fazenda Venturosa. We are the remaining vestige of his legacy. Following the death of her 95 year old Lebanese mother in 1994, my wife, Lola, and I moved to the region to become cocoa farmers. I an engineer and she an economist were ill prepared for the transition. Until our move, we had owned and operated a successful manufacturing business in Houston Texas. The rest is history to be discussed over cold beer.I would suggest potential visitors take a look on Google Ilheus, Atacare, Tansamerica Hotel Bahia, Salvador Bahia. I would not suggest the unseasoned traveler consider Rio as a rest stop. Although the city is gorgeous it is very violent and a place one should approach carefully.Best regardsJim Lucas

Chocolates of Ecuador -- Arriba, Nacional, CCN51

Posted in: Opinion

I've been facinated by the production of cocoa beans in Ecuador. The "facts", as published within the net have left my head spinning. One recently consumed source http://www.ecuadorcocoaarriba.com/eng/about-cocoa-arriba-ecuador.php depict a series of numbers that make me want to move out of Brazil and into Ecuador....." Between 1880 and 1890 Ecuador was the prime producer of cocoa worldwide. In early 1900 Ecuador decreased the production because of different diseases as the escoba de bruja and la monilla, these devastating diseases almost destroyed all the plantations. Also World War I helped with the reduction of the exportations. In spite of that, the country kept working to keep one of its more precious treasures alive.Today the cocoa chain is the third more relevant after the bananas and flowers. The production in the year 2004 was of 111.000 metric tons and more than 100.000 small producers where involved, making a profit of almost 150 million dollars. Ecuador is the first producer worldwide of the quality and scent cocoa (63% of the worlds production "100,000 producers111,000 tons produced1.1 ton/ producerAnnual sales /producer US$ 2530Profit $US 150M profitMarket price today US$ 2300/ton X 111,000 Gross sales US$255,300,000Profit 65.2%Average producer ANNUAL gross profit US$ 1650 (US$2530 X 65.2% )Average Mo Income $ 137.00

Cocoa beans at great prices

Posted in: Tech Help, Tips, Tricks, & Techniques

Robbie,I am a cacau farmer living in Brazil and export superior beans. When you speak of "large amounts" what does that mean? Sacks? Tons? Containers?You can contact me direct at cacaufarmer@yahoo.combest regardsJim Lucas
updated by @Jim2: 09/08/15 16:42:40

Raw chocolate-- what is it really?

Posted in: Make Mine Raw ... (Read-Only)

Steve,I am interested in the post harvest processes for raw chocolate beans. I plan to do tests on a fermentation batch next week and would like additional details.1, during the normal fermentation cycle, we have recorded temperatures above 53C. I plan to install a thermocouple in the pile and sample on 30 min intervals to graph the process. When we arrive at 114 F, is the process considerd complete or are there processes that restrict the process until temperatures fall then restart the process.2. what are the indicatiors that raw fermentation has been completed? What are cut test indicators? Is there a defined period that the beans must remain at the 114F level? Other data available to tell me when t's correctly fermented?3. Drying processes will require incremental drying in the sun at periods of indirect sunlight. The temperatures at sun's zenith will easily exceed 114F. If we dry in early morning and late afternoob periods I will be able to avoid overheating but will require extended drying time. What is the level in % of humidity for a properly processed bean?If you will help me define the processes and give some guidance regarding the final product characteristic, I will run the test, compile data and photos then post the results on this site.Best regardsJim Lucas

Raw chocolate-- what is it really?

Posted in: Make Mine Raw ... (Read-Only)

Steve,You must be quoting temperatures for chocolate manufacture. I own cacau farms and during fermentation processes the temperature rise during the initial 48-60 hours climbs to 51+degrees C which equates to 123+degrees F. Unless you reach these levels the bean will not fully ferment and likely result in "sprouting".

Good Brazilian Chocolate

Posted in: Opinion

Sarah,Although there are many chocolate shops and manufacturers in Brazil, some of high quality, 99.9% are users of Cargill, ADM, Nestle or Callibut products. Bean to bar is not in existant. There are currently several small attempts to start-up but have not formally begun to operate.The cacau producing region is in the Northeast and very warm and humid, Not very conducive for producing high end chocolate. Most known brands are produced in the South or Mid-south, i.e. Sao Paulo. In addition, the economic level of Brazil's population does not support bean-bar prices.I wish you would have contacted us before your travels in Brazil as it would have been a pleasure to have you visit our cacau farms and the regions that produce. Next time!Best regardsJim Lucas

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

Sara,Have you ever visited a "Fair Trade" cocoa farm? If so, please indicate where the farm is and what the conditions were. I would REALLY be interested in any visits made to Latin America, Africa or Asia, where slave-like child labor conditions are still employed on many of these farms.Jim Lucas
updated by @Jim2: 09/09/15 22:05:53