Primary Cocoa Processing at plantations is important in achieving bean quality and hence final product quality I have included this in the discussion because it illustrates the importance of primary ingredient processing and quality in the production of high quality finished products. In spite of its botanical origins being in South America, the large scale …
Category Archive: Sustainability
Feb 19
Sustainability
Our industry tries to make headlines with sustainability, but in reality are we really considering the issue seriously enough? First of all let’s consider what we actually mean by “sustainability”, I suspect for some it means “how do we make even bigger more efficient manufacturing units”, for some it’s “how do we grab a few …
Apr 04
Cocoa and the Environment
Further Thoughts on Cocoa and the Environment In my previous article, I raised questions about our industry’s continuing devotion to the concept of “100% Cocoa Ingredients”. In this I suggested that as over 80% of cocoa bean is fundamentally used for the production of cocoa butter then the time had come to challenge whether the …
Apr 04
Serious about Sustainability?
Serious about Sustainability? There has been a debate about the sustainability of many aspects of the confectionery business and in particular about Cocoa. However, none of these has actually asked the most significant question – why do we continue to grow large amounts of cocoa for cocoa butter production when technology has for many years …