Organic Chocolate - The process and the "shade" benefits


Category chocalate

Organic chocolate is simply chocolate which has been certified organic. The organic qualification process largely depends on how the rainforest situated Cacao beans are grown. However it is not always as simple as it sounds to get this certification. But, it basically means that there is no spraying of bean crops with pesticides and chemicals that are harmfull to humans, wildlife, the soil and the environment.

But the key thing to me about organic cacao beans, is that they are usually grown under the shade of other trees, which is the best way for them to thrive and yield more fruit. These are usually trees in the rainforest, that may often be otherwise felled. Because Cacao beans have a high value, the trees therefore often have a greater value to be left growing than felled. When we talk about market forces, it is often just words and we do not always know what this entails or what it means in practice. Well this really is market forces in practice, in a key visible way, saving thousands of trees. So organic cacao bean growing really is helping in a big way to prevent the depletion of the rainforests.

This is also helped by the fact that Organic chocolate is a steadily growing commodity, in eating, cooking and drinking forms. 
Any regular non-organic chocolate that it is eaten today can be produced as organic, including milk chocolate, white chocolate, and dark chocolate. There are also some brands that produce raw chocolate which is also steadily gaining popularity.
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Here's an added plus. Most producers nowadays also source organic chocolate from certified fair trade cocoa farms and cooperatives. 
Pro-actively choosing to purchase organic chocolate products with some kind of Fair Trade or direct trade agreement in place can only help the growers, the rain forest and therefore the environment in general.

miles
- 5 May 2017 at 03:49pm

och aye the choc aye
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