As bakers and food producers, it’s important to know what’s going on in the world around us. Especially when it’s about the state and future of our ingredients.
In the late 1990s, some of the stakeholders in the cocoa industry realized crops were at risk due to pests, disease and the fragile tropical ecosystem. They realized that for a bright future for chocolate, environmental, social and economic factors would need to be addressed. Thus, the sustainable cocoa sector emerged.
What goes into a sustainable chocolate program?
A few things it should include are:
Social responsibility and the protection of human rights
Education and training of cacao farmers on good agricultural practices for cacao growth
Cooperation programs to bring farmers and industrial chocolate processors together
Fair cacao trade practices
Fair labor practices
Why go with sustainable chocolate?
Well for one thing, it has the same functionality in baked goods as conventionally grown chocolate. Another benefit: more consumers are interested in fair-trade products. In fact, studies show younger generations are more likely to pay higher prices for products with a high content of ethical attributes.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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