Fair trade and organic farming are values that are essential to us, which is why we are committed and have been working for more than 20 years with a producer whose cocoa is labeled Organic Fairtrade.
4 Producing countries:
- São Tomé
- Rep. Dominican
1st step: Identify and select the best plant material.
To offer such a taste quality, it is necessary to select and work the varieties of plantations in order to obtain a cru of excellence. Thanks to this, producers can identify the best landraces of cocoa, but also set up nurseries and grafting programs. A reserve of aromatic and productive plants is guaranteed, local communities are therefore involved in a quality process, and this guarantees the transmission of know-how locally.
- 65 aromatic varieties have been selected
- 70 grafted plants were distributed
- 649 cocoa mass tastings took place
2nd step: revolutionize cocoa cultivation for more sustainability.
The producers pay particular attention to the production of quality cocoa, as well as exceptional know-how, in order to obtain the best cocoa. Experimental programs have been set up to guarantee an increase in yield by renovating the plantations. Fighting against deforestation and restoring degraded soils are part of a global management model.
- 326 hectares have been renovated since 2010
- 68 were cut
- 52 trees were grafted
- 32 technicians were trained
- 5 visits were carried out by local technical teams
- 242 hectares of agroforestry land have been set up
3rd step: Mastering post-harvest work and innovating to enhance the aromatic potential of cocoa
The post-harvest work of cocoa is very similar to that of grapes. Like him, a badly processed bean will not give good cocoa. Mastering fermentation and drying is essential, because it allows the best aromas to be revealed like a great vintage wine, but also to avoid faults, which will deviate from the taste and quality of the chocolate.
Our producer has therefore set up quality controls, pilots research programs on improving fermentation, the two partners in order to perfect the aromatic richness of cocoa.
- 428 quality audit visits were carried out
- 429 tastings of cocoa masses took place
- 1 quality controls were carried out on cocoa
- 2 laboratories have been equipped in the sectors
Step 4: Preserve the ecosystem to maintain a sustainable production environment.
Increasingly, the dramatic effects of climate change on biodiversity are threatening the sustainability of the profession of producer. This is why our producer has set up a diagnosis of the ecosystems to be protected and offers agroforestry solutions by planting shade trees and alternative crops. It thus supports and participates in the protection of fragile ecosystems, the promotion of agroforestry, reforestation and the guarantee of additional income for producers.
- 2 producers have been trained
- 29 shade trees were produced and distributed
- 242 hectares of agroforestry have been established.
Step 5: Guarantee a sustainable production model
Our cocoa producers carry out long-term partnerships with producers, in a logic of co-development, in favor of fair trade and the local development of the sectors. This involvement guarantees sound and sustainable management of the cooperatives.
But it goes even further than the principles of fair trade: producers are trained and benefit from technical and agronomic support in the renovation of their plantations. Thanks to this, cocoa farmers are becoming more professional, and benefit from fair remuneration.
- 342 criteria verified annually without the fair trade certification framework
- €55 of health funds were obtained
- A program to support children's education has been set up
- An Environment and Biodiversity program has been set up