The Chocolate Life

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Rodney Nikkels's Discussions (28)

Discussions Replied To (24) Replies Latest Activity

"Hi Brad,  Interesting to read! You mention your porcelana is so acidic, but why is i…"

Rodney Nikkels replied Dec 18, 2011 to Bitterness

27 Dec 21, 2011
Reply by Sebastian

"Dear Daniel,  We tested also some DR beans (organic), did two roastings, one startin…"

Rodney Nikkels replied Dec 14, 2011 to Bitterness

27 Dec 21, 2011
Reply by Sebastian

"Dear Matt,  Although I don't know the color ex (we have the selmi one system, the sm…"

Rodney Nikkels replied Dec 4, 2011 to Selmi tempering machine question

16 Mar 2, 2012
Reply by Clay Gordon

"I quickly checked the web-site (perhaps it's not the correct one), but the Maison Ca…"

Rodney Nikkels replied Oct 28, 2011 to Nestlé’s new Maison Cailler brand

6 Nov 1, 2011
Reply by Brad Churchill

"Dear Mark,    Thanks for the observations, and you are right, applying P & K is…"

Rodney Nikkels replied Oct 6, 2011 to The High Cost of Certification

39 Oct 25, 2011
Reply by Samuel Maruta

"Hi Kristy,  Thanks for your feedback! Cocoa farmers in Ghana have yields from 280 kg…"

Rodney Nikkels replied Oct 5, 2011 to The High Cost of Certification

39 Oct 25, 2011
Reply by Samuel Maruta

"Well, we live since a couple of years in a period of relative better cocoa world mar…"

Rodney Nikkels replied Oct 4, 2011 to The High Cost of Certification

39 Oct 25, 2011
Reply by Samuel Maruta

"Hi Sunita,  Thanks for sharing your vision, you're right, interesting things are hap…"

Rodney Nikkels replied Jun 23, 2011 to The High Cost of Certification

39 Oct 25, 2011
Reply by Samuel Maruta

"Hi Clay,  Having been involved in coffee certification for quite some years (various…"

Rodney Nikkels replied Jun 20, 2011 to The High Cost of Certification

39 Oct 25, 2011
Reply by Samuel Maruta

"Dear Clay,  I think you're right, Fair Trade will not adapt itself to the new realit…"

Rodney Nikkels replied Jun 18, 2011 to The High Cost of Certification

39 Oct 25, 2011
Reply by Samuel Maruta

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