Sustainable Sourcing

Nicaragua could grow into a fine flavor cocoa hub, but farmers need to understand the benefits of fermentation, says Atlanta Chocolate founder

Origins: Cocoa’s coming home

Nicaragua: A future fine flavor cocoa origin, but work needed

By Oliver Nieburg

Nicaragua holds potential as a future fine flavor cocoa origin as farmers shift from coffee to cocoa, but much work is needed to improve fermentation practices, according to Atlanta Chocolate’s founder.

'No other vegetable oil can compete with palm in terms of efficiency. It is ten times more productive than soybean and seven times more productive then rapeseed,' said Dr Kalanithi Nesarentam of MPOB

Dispatches from Euro Fed Lipid Congress, Montpellier

Malaysia hopes to double palm oil production by 2020

By Anna Bonar

Malaysia hopes to double its palm oil production by 2020 without having to dedicate more land to palm plants, according to a Malaysian minister.

Scenes of the past? Mars claims it has eradicated need for cocoa bean fermentation. Photo credit: Susitainable Cocoa Initiative

Patent Watch

Has Mars found a way around cocoa bean fermentation?

By Oliver Nieburg

Mars has filed a patent for a method to process unfermented cocoa beans that it claims would maintain the final chocolate taste and allow for a more consistent flavor.

'A really core part in producer countries is about supporting the domestic market. That’s something that really resonates in these markets, says Fairtrade International

Fairtrade certified goods on the up in producer countries

By Annie Harrison-Dunn

Consumers in producer countries are increasingly interested in Fairtrade certified products as a means of supporting their domestic economy, according to Fairtrade International’s annual report.