Organic and Fair Trade Chocolate Explained, Ecobold Blog

Organic and Fair Trade Chocolate Explained

Organic and Fair Trade Chocolate Explained
Chocolate is an indulgence after all and not to be eaten in pounds per week like apples or tomatoes, so do I really need to worry about which chocolate I put into my body? In fact, the average American eats more than 11 lbs of chocolate a year, but probably has no idea where it comes from. Well, chocolate grows on trees, the Theobroma Cacao tree to be exact which translates into “food of the gods.” Cacao pods (sometimes called cocoa pods) grow on trees found almost exclusively in the “cocoa belt,” a band 20 degrees north and south of the equator. From these pods come beans that are fermented, dried, roasted, and transformed into that smooth, luscious solid we all know and love.

No one wants harmful pesticides in their food, but the benefits of organic chocolate go well beyond that. Cacao trees are usually found in lush rain forest environments that are homes to monkeys, sloths, wild birds and other unique creatures. The use of pesticides endangers the rich biodiversity of these eco-systems. If that’s not bad enough, some companies will clear cut the jungle first in order to plant cacao trees in neat rows – a procedure that is completely unnecessary to grow cacao. The canopy trees that would normally form a natural habitat for jungle animals is destroyed.

Not only are rain forest animals at risk from chemical exposure, but also humans – the plantation workers. In some cocoa growing regions such as West Africa, where most mass-market cocoa is grown, there are fewer controls on the safety of farm workers. When companies seek the lowest cost beans from the global commodity market, they are blind to the social issues connected to their chocolate.

So how can you be sure you’re getting the organic stuff? It’s easy to pick out an organic chocolate bar from the crowd: just look for an organic seal on the label. You’re all familiar with the USDA certified organic seal by now, but don’t forget that chocolate is an international product. Beans grown in the cocoa belt are transformed into wonderful chocolate in countries all over the world. So you may also see organic seals from France: Agriculture Biologique (AB) or EU Organic, for instance. You can be confident that any of these seals is credible evidence that basic organic practices are followed.

If you wander down to the local truffle shop, things may not be as simple. If you’re lucky enough to find an artisan making organic truffles, there’s a good chance that only some of the ingredients, say the chocolate shell, are organic. Have a conversation with the proprietor and understand where their chocolate comes from. Is it organic? Is it fair trade? If you can find such a shop, you’ve got a gem since bulk organic chocolate used for making confections is in short supply in the USA. You may have better luck finding a website that specializes in organic and fair trade.

Does organic chocolate taste as good as “conventional” chocolate? I’ve tasted a lot of chocolate and what I can tell you is yes, of course it does! The flavor of the chocolate has to do with the variety of cacao, the diligence of the farmer and the skill of the chocolate maker. Cacao farmers using pesticides and other chemicals can get more pods from their trees and improve profit, but this won’t help the flavor of the chocolate one bit. In fact, organic chocolates are less likely to contain ingredients that have no place in high quality chocolate such as chemical additives or vegetable oils. These ingredients only distract from the true flavor of the bean and help the producer lower costs.

Assuming the bar is not flavored with fruits or nuts, you should see at most four ingredients in a chocolate bar: cocoa mass (or cocoa liqueur or cocoa solids), sugar, vanilla and soy lecithin. That’s it. So keep it simple – look for a simple ingredients list, look for organic certification and develop a relationship with a trustworthy proprietor and you’ll do some good for yourself and the planet.

This is a guest post by Walter Plante, who founded NewLeaf Chocolates along with his wife, Genevieve Oba. He is also author of the popular chocolate blog, Kokobuzz.com and teaches about chocolate in the Boston area. Browse his organic chocolates with free shipping here: http://www.ecobold.com/shops/NewLeaf_Chocolates