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 is sustainable chocolate?
Several chocolate companies have agreed on these three pillars of sustainable development:
- Ecology/environmental protection: Implementing agricultural tools that reduce deforestation, end the use of toxic chemicals and prevent soil erosion.
- People/ society: Farmers receive skills training to help them better manage their plantations and increase yields. Fair labor practices prohibit child labor.
- Economy: Rebalancing the profit throughout the supply chain to create a win/win proposition for every participant in the supply chain.
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.
How can you label sustainable chocolate? Find out!