Roasted cocoa nibs, 150 g

Journey

1. Cocoa farms, Western Ghana

   Pods are opened by hand, beans fermented in banana leaves for six days and sun-dried.

2. Export from Takoradi

   Bagged beans are graded, fumigation-free stored and shipped in ventilated containers to Antwerp.

3. Roasting and conching in Ghent

   Beans are roasted at 125 °C, winnowed, ground and conched for 48 hours before tempering.

Impacts

• Deforestation-free cocoa plots
• Living-income price paid
• Organic cocoa and cane sugar
• School kits for farmers' children