Is the future of chocolate in Brazil? Brazil is the 7th largest cocoa producer in the world. A Forbes articles highlights Brazilian chocolatiers that focus on the cacao cultivation process. These “bean to bar” products come from producers practicing sustainable farming methods. There are no preservatives, no dyes and the farm land is “cabruca,” a Brazilian form of agroforestry where much of the farm land is left untouched. The cacao plants are grown in open plantations, adhering to the country’s law that 20% of a farm’s forest floor must be kept intact and undeveloped. Cacao from the Leolinda family farm is fermented twice to improve impurities.

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The notoriously unsustainable chocolate industry is reevaluating business practices, according to a new study. As global demand increases, more companies are looking at sustainable cocoa sources. Jack fruit seeds are one growing alternative – once fermented and roasted, the flavor is similar to chocolate. Many confectionery companies are setting socially responsible policies and pledges, like Mars who is aiming for 100 percent sustainability by 2020.

Read more (Gourmet News)