Candy Industry Magazine
Author: Liz Parker Kuhan
“Many people have heard of the “dirty dozen” fruits and vegetables, but what some consumers may not know is that cocoa beans rank among the dirtiest crops, especially if pesticides are used. Opting for organic, sustainably-sourced chocolate ensures not only a treat for the taste buds but also for the conscience, allowing people to indulge in quality without compromising on health or environmental impact.
To learn more, we reached out to Ravi Arora, sales and marketing director, Global Organics, Cambridge, MA.”
Liz Parker: What is causing a significant increase in demand for organic chocolate in recent years?
Ravi Arora: Consumers are becoming more environmentally conscious and are choosing organic products to support sustainable farming practices. Conventionally grown cocoa is one of the highest pesticide-using crops in the world. Organic chocolate production prioritizes soil health, biodiversity, and conservation, which aligns with the concerns of those wary of conventional agricultural impacts. Additionally, organic chocolate is seen as a premium product with superior taste and quality ingredients, and consumers are willing to pay a premium for organic varieties that promise a more satisfying taste experience.
