Chocolate , , ,Where is it from?
The treat so loved worldwide has very humble beginnings. The cacao bean begins life inside a fruit, called a pod, on a tree in the tropics primarily in remote areas of West Africa, Southeast Asia and Central and South America. These delicate flower-covered trees need much tending and when farmed using sustainable methods grow in harmony in tropical forests beneath other cash crops such as bananas, rubber or hardwood trees. Grown on small family farms the beans leave cocoa farms by hand, in carts, on donkeys or rugged trucks to be sold to a local buyer and then to processors abroad. Once in the factory the beans are ground, pressed, heated and stirred to create luxurious, delicious chocolate, like David’s.
The treat that now lies quietly in its wrapper carries a story of exotic places, long journeys and small families that raise delicate tropical fruit trees. As you peel back the wrapper you are uncovering the cacao tree’s seed and joining people the world over who have turned to this mysterious food for ritual, medicine and sheer pleasure for the past 4,000 years.
How do the beans in chocolate farmers’ hands become decadent sweets in yours? Let’s explore how chocolate is made . . . . the story of chocolate
(to be continued)