“Without cocoa, there is no chocolate,” says Brigitte Laliberté, the coordinator of the Global Network for Cacao Genetic Resources and the Cocoa of Excellence Programme (CoEx). “It’s as simple as this. Everything starts from there.” She’s right, yet every award honoring chocolate focuses on the end maker, not farmers. The celebrated outlier is the International Cocoa Awards (ICA), an event… Read more »
Chocolate is the “food of the gods,” a sweet treat for many across the world, and a booming industry worth an estimated $110 billion a year. But as we unwrap a favorite bar or tuck into a truffle, how many of us take the time to think about where it came from, and who helped in its transformation from the… Read more »
The children’s vacations are over and the school year has already started. Now, time to study! But before returning to school, many have had the privilege of learning about cocoa and Venezuelan chocolate in an entertaining and didactic way, as it took place at the vacation plan offered by the Chacaomarket in Miranda state. There, about 18 children in the… Read more »
Sure, you love chocolate, but can you tell these ingredients apart? Most people love the rich, creamy taste of chocolate, but not everyone knows the difference between cocoa and cacao. The chocolate flavor most of us think of is based on cocoa, which comes from the beans of the cacao tree. Cocoa is processed into cocoa powder, cocoa butter and,… Read more »
Chocolate lovers, rejoice; the sweet treat is not only delicious, but studies show that it can also promote friendly bacteria and reduce inflammation in our guts. First, some background: trillions of bacteria live in our guts. They contribute to our immune system, metabolism, and many other processes essential to human health. When the delicate balance of microbes in our intestines is… Read more »
We’d like to think that chocolate science has become a perfected art over the last century or so. But scientists would disagree, particularly the chocolate scientists over at Swiss company Barry Callebaut, who have recently debuted the first new kind of natural chocolate in over 80 years. Hold on to your hats, millennial pink lovers. Now, along with dark, milk… Read more »
The global demand for chocolate is now showing recovery and leading suppliers are now forecasting stabilization of demand in the key markets worldwide.
The Indian and Chinese chocolate markets are among those expected to see the most growth over the next few years, research shows.
It’s World Chocolate Day (07/07/2017), apparently. What better excuse to gorge on Toblerone like Alan Partridge? But which country is the king of chocolate? Below we’ve listed the top 10 exporters of chocolate last year. And Switzerland isn’t number one. Just missing out on the top 10 were Mexico, Russia, Spain, Austria and Turkey, while 79.4 per cent of all… Read more »
Italian scientists have found that a daily dose of cocoa acts as a dietary supplement to counteract different types of cognitive decline. They found regularly eating cocoa was linked to improvements in working memory and visual information processing and cocoa could be particularly beneficial for certain people. Cocoa, is the dried and fermented bean from the cocoa tree used to… Read more »