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Root Chocolate - Where do Cacao Farmers Come In?
Shout outs to SPAGnVOLA and Askinosie in today's Root Chocolate post...
Most chocolate consumers dont consider where their chocolate is coming from. Those of you reading this blog are already ahead of your peers, because youre educating yourself about the process, about what it takes to bring those tasty bars of chocolate to your tongue.
Even then, the majorityof what Ive covered so far involves the processing end of chocolate, once its considered cocoa. However, theres a whole world of chocolate that occurs before the beans are hard and dry. Thats the world of the cacao farmers. Ive discussed the importance of knowing the supply chain of your food, and the concept of slow food . Its also important to consider the individuals who plant the cacao trees, cut down the cacao pods, and open them up to ferment and dry the cacao beans.
Read more here: http://rootchocolate.com/2014/10/09/cacao_farmers/
Hi Landen! The production is very low right now. We're currently processing beans from some wild cacao clusters that we've found. Some from other abandoned plantations and we're still searching for more trees (while propagating and planting our at our own farm). It's mostly to cover the production of the bars for the crowdfunding rewards. At some point next year we may have some available for you to sample. Thanks! Your blog is awesome!
Hi Jose, thanks for sharing about your crowdfunding campaign! Congrats on your work and I hope we'll be in touch! Are you planning to sell beans eventually?
First time learning aboutSPAGnVOLA thru your blog... we have great affinity withtheirproject.
Hello! Congratulations on your website! First time visiting it, and love your articles! I added it to my main industry information sources. We have a project in Puerto Rico that is trying to get the cacao industryback onto its feet, it once flourished in the XVII century together with ginger. We have a crowd funding campaign at http://www.antrocket.com/yabisikakaw to speed up the processes and make our first chocolate bar. We have the advantage of having one of the largest cacao germ-plasm collections in the TARS, and also naturalized trees from the first ones that were planted by the spaniards.