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Interesting Information "Cacau Bean Future"
1 Reply
Started this discussion. Last reply by brian horsley Jun 4.
Brazil Moving Out Of The Shadows
Started May 29
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Chad,
I took a look at your photo of "brown pods" and if it were fruit in our farms I would cut it and find out what the cause is. I am almost certain the coloration is because the pods are diseased. It would be prudent to find out if the problem is…
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John,
I'm a bit confused with this posting. The title relates to HARVEST and the paragraph body relates to POST HARVEST. There are significant segments to each step in the process that impact the final product. ie
HARVEST
1 state of fruit maturation…
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- Becoming a cocoa bean farmer
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Who Names and Classifies Cocoa Beans?
I am at a loss to understand the rational and legitimacy of the creation of special names for cacau beans. I frequently see the use of Arriba, Porcelana, Chuao, Cuyagua, Dom Homero, etc. Although I am in the business of producing cacau beans I am struggling to understand which of the three types of cacau are being referenced. Is there someone out there able to provide a chart or document that identifies the "advertised name" with one of the three recognized types. I've almost concluded that it i… Continue
Posted on September 14, 2009 at 7:44pm — 1 Comment
Comment Wall (12 comments)
- At 10:31am on June 5, 2010,
Claudia yttereng said… - Hey Jim, today I sell coffee and other products to Norway, I am looking for Natural Cacau powder without any sugar. Do you know where in Brazil I can find that product?
best regards,
Claudia Yttereng.
U can answer to y email claudiay@live.no
- At 11:11am on May 22, 2010,
heather andall said… - Hi Jim,
thank you for your comment on our cocoa knife. This is the standard tool used here in Grenada and has been since cocoa was first produced here as far as I can tell. It is very efficient, a 'push me pull you' device! We keep it sharp with a file and this one was bought last year at the local suppliers L.A. Purcell. If you like , next time we go to town, we can see if any are available and send one to you.
best wishes
Heather.
- At 7:10pm on February 18, 2010,
benjamin bulik said… - Hi Jim. Fully fermented and dried is fine. Some suppliers often do a light roast/toast at about 175 for around five hours claiming it preserves the flavor. From experience it tends to really flatten the flavor profile. So that is not what I'm looking for. Fermented is fine.
What do you have available.
- At 5:10am on June 29, 2009,
Anna Franceschini said… - cs_ecworld_ engl_250609_2.pdfdear Jim,
i send you a breaf program of eurochocolate world section.
regards
Anna Franceschini
- At 5:03am on June 29, 2009,
Anna Franceschini said…
- Dear Jim,
thanks very much for your interest.
The festival will take place in Perugia city center from 18th to 25th of october and for 10 days will animate the streets and squares of the historcal center with a big exposition and selling area of chocolate and cocoa products.The festival offers to cocoa producers and cooperatives of fair market several opportunities:
1) Exposition corner to show the public the life in a cocoa farm; the way to pruduce cocoa, and to present the country where the farmers live( for example i would like to organize a special area entirely dedicated to Brazil, to host brazilian producers delegations,to promote the brazilian cocoa and chocolate, istitutional delegation as well to promote the country.) in this area the buyers as well will keep in contact with the owners of cocoa farms, an dthe public joined with Brazilian music and entertainments.
2) selling opportunity of your chocolate production ( bars, cocoa powder, cosmetics made by cocoa butter ...)
3) Tasting session of your chocolate;
4) Invitation to the international Summit "in the Hearth of chocolate " to assit the debate on ethics and susuteinable development on cocoa and chocolate world.
The partecipation is free.
For selling area we have a particular organization and if you are interested i can keep in contact with our commercial extension.
Hope to have good news from you.
felle free to ask me every info do you need to join th efestival.
best regard
Anna Franceschini
- At 12:11pm on June 25, 2009,
Anna Franceschini said…
- Dear Jim,
i'm Anna Franceschini International Relations & Fair Marketing Officers of Eurochocolate Festival, the most important Italian Festival about cocoa and chococolate, that will take place in Perugia ( 150 km far from Rome) , this year from 16Th to 25Th October 2009.
An important section of the festival will be Eurochocolate World, dedicated to the main producing cocoa countries and their cocoa production, that will host the delegation of cocoa producers.
I would like to inviete you to joint the festival and to partecipate to the International Summit "in the hearth of chocolate " to speech about your farm experience.
I will be glad to give you all the information useful to know more about our activities.
Best Regards
Anna Franceschini
Eurochocolate International Relations & Fair Marketing Officers
Viale Centova 6,
06128 Perugia
T: 00390755025887
F. 00390755025889
a.franceschini@eurochocolate.com
www.eurochocolate.com
- At 1:36am on March 6, 2009,
Ilana said… - Thank you for those learning pictures. I enjoyed looking at them a lot!
- At 7:29pm on February 22, 2009,
Samantha Madell said… - Hi Jim,
Thanks very much for your kind feedback on my blog post ("Cocoa Fermentation 101").
You're welcome to use the information in your procedures documentation, but I should emphasise that I gained my knowledge about cocoa fermentation by reading lots of different research, published by lots of different scientists. In case you're interested in some further reading, I've added a few scientific references to the bottom of my blog post.
Regards,
Sam
- At 6:47pm on February 19, 2009,
Volker Lehmann said… - Hi Jim:
There is something wrong with your yahoo account. I tried to reach you. Send me a mail to info@rainforest-products.com
Best, Volker
- At 3:14am on January 15, 2009,
Bhuvan said… - Hi Jim,
I came across your profile i will like to understand more about the cocoa you grow.
Look forward to hearing from you.
Regards
Bhuvan
emailbhuvan@gmail.com
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