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Cocoa Production: From Bean To Bar
Stage 1: Cocoa pods grow and ripen Source: Pa Pa Paa www.papapaa.org
Stage 2: Harvesting Source: Pa Pa Paa www.papapaa.org
Stage 3: Fermentation Source: Pa Pa Paa www.papapaa.org
Stage 4: Drying Source: Pa Pa Paa www.papapaa.org
Stage 5: Packing and Weighing Source: Pa Pa Paa www.papapaa.org
Stage 6: Transport Source: Pa Pa Paa www.papapaa.org
Stage 7: Shipping Source: Pa Pa Paa www.papapaa.org
Stage 8: Preparing the beans for manufacture Source: Pa Pa Paa www.papapaa.org
Stage 9: Moulding and packaging Source: Pa Pa Paa www.papapaa.org
What are the problems cocoa farmers face? Price of cocoa keeps going up and down on the world market = no long term security Very low pay: farmers only receive a fraction of the price paid for each chocolate bar Farming equipment, food, medicine etc are very expensive Changing to produce other crops is difficult Scales are often ‘fixed’ to show a higher reading than is true Children often have to work to bring in extra income for farming families Machetes and pesticides can be very dangerous.
How does Fairtrade help? Long term contracts Protects the environment A minimum price The “Fairtrade Premium” Working together in “cooperatives” No child labour Better working conditions Able to borrow money safely
"Fairtrade is good to the farmer and makes us happy. We would like to sell more cocoa to Fairtrade so more farmers can taste a better life." Comfort Kwaasibea, cocoa farmer.
“We can proudly take good care of ourselves and our children... because of Fairtrade we can stand on our own because we are self sufficient.” Akua Gyamfua, cocoa farmer and stall holder.
How to taste chocolate • Listen for the snap! • Smell the chocolate • Check the appearance • “Mouth feel” • Making notes – flavours, textures, the finish and the aftertaste.