Tackling imbalances through skills sharing and education

Tackling imbalances through skills sharing and education

Too often cocoa farmers are excluded from sharing in the profits generated across the cocoa supply chain. So stark is this imbalance that the average price of a single chocolate bar sold in a first world country will often exceed what a cocoa farmer earns in a week. For many cocoa farming communities, access to modern techniques and environmental practices that could help farmers increase their yields remains an unattainable dream. The result is that, even as demand for chocolate grows, the ability of farmers to supply enough quality cocoa beans will be threatened.

Chocolate bonus – A tool to improve farmers’ livelihood

Chocolate bonus – A tool to improve farmers’ livelihood

We – Puratos Grand-Place  are conscious that supporting farmers is also about helping to reach a sustainable living income for them and their families. The chocolate bonus is the tool we believe could rebalance the power in the supply chains. Consumers and customers will be able to contribute to lift them out of poverty thanks to a fixed contribution on the price of the Cacao-Trace products. So when you buy Cacao-Trace chocolate products you are supporting the long-term supply chocolate while directly helping to reduce poverty levels of cocoa farmers. For 1 ton of Cacao-Trace dried beans we support farmers 170 USD as a bonus. This simple and transparent payment scheme is unique in the market and ensures that 100% of the Chocolate Bonus reaches farmers through the Next Generation Foundation Cacao Foundation. 

The better fermented beans, the better chocolate flavor

The better fermented beans, the better chocolate flavor

As with wine-making, fermentation is an essential stage in developing the flavor potential of each cocoa bean. Fermentation of wet beans should be done in accordance with recommended practices. It is recommended or preferable to conduct the fermentation process in approved fermenting boxes. The wet beans are poured into the boxes and mixed.  This process of mixing is important as it ensures the even heating of the beans, allows air to enter the ferment, breaks up any lumps and prevents the formation of mould on the beans.  If beans are not mixed, they will not ferment properly and will become mouldy and bad-smelling.



PGPI – Leader in taste through fermentation

PGPI – Leader in taste through fermentation

Puratos Grand-Place Indochina takes prides in being the first and the only enterprise in Vietnam to have a special centre for post-harvest processing. In this centre, PGPI expert team ferments cacao beans by its secret methods. Cacao-Trace chocolate offers what other sustainable chocolate products often do not. This is due to the program’s intense focus on the post-harvest process, in which we strictly control each step of fermentation process.
Discover Cacao-Trace chocolate for yourself

Discover Cacao-Trace chocolate for yourself

Whether you’re an artisan, industrial baker, retailer or consumer, if high quality chocolate excites your senses, discover the Cacao-Trace difference. Chocolate producers around the world are already using Cacao-Trace products in chocolate bars, cookies, cakes and other chocolate-coated or filled snacks. 
Helping cocoa communities help themselves

Helping cocoa communities help themselves

Today, Cacao-Trace farmers in Vietnam and Ivory Coast receive a Chocolate Bonus twice a year. Local needs determine how the Chocolate Bonus is used. Projects are defined and carefully re-evaluated every two years. For example, farmers in Vietnam receive cash contributions, distributed according to the volume of cocoa beans they deliver. In Ivory Coast, the first project is to supply much-needed water filters.
Change lives by choosing Cacao-Trace

Change lives by choosing Cacao-Trace

In 2015, the average cocoa farmer in Ivory Coast earned $0.50 per day*. By purchasing delicious Cacao-Trace chocolate and chocolate products, you will be helping cocoa farmers in Vietnam and Ivory Coast earn a more sustainable living while enjoying great tasting chocolate. Be part of this progress!
 
Look for Cacao-Trace products today to ensure that chocolate will be enjoyed for generations to come.
 
* 2015 Cacao Barometer
Empowering cocoa farmers through education & training

Empowering cocoa farmers through education & training

Education and training are at the heart of Cacao-Trace’s activities. Technical support and coaching, delivered on the farms and in Cacao-Trace post-harvest centers, helps cocoa farmers increase both their yields and the quality of their beans. By working alongside them to further professionalise their farm management skills and environmental protection techniques, Cacao-Trace empowers cocoa farmers to obtain the highest possible income and to manage their plantations with greater autonomy. 
Adding cocoa quality to the<br/>sustainability formula

Adding cocoa quality to the<br/>sustainability formula

Cacao-Trace contributes to a sustainable supply chain through best environmental and financial practices by placing human being at the center of development efforts. Beyond that, it is also a mark of quality. Cacao-Trace teams work closely with farmers to carefully control the fermentation and drying process, a vital step to ensuring superior cocoa beans. This support allows farmers to focus more on caring for their plantations, improving skills, productivity and quality for a win-win partnership. Farmers deliver better yields while chocolate producers are assured of higher quality beans for great tasting chocolate.

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