Baking & Snack Magazine
Author: Michelle Smith
Cocoa producers strive to address environmental and community problems.
Chocolate that is organically certified means no synthetic chemicals are used on agricultural land, Mr. Beaulieu said. “This is significant, as conventional cocoa is considered one of the highest pesticide-using crops,” he explained. “Organic cocoa farmers are trained on proper agronomic practices, planting and nursery management techniques, and disease and pest management in cultivation. Growers are also trained in respecting forest species and the phenomenon of deforestation, and promoting the cultivation of cocoa varieties with high organoleptic qualities.”
