Changing chocolate for good

Saving heirloom varieties of Cacao 2/2

Nick Johns-WickbergComment

Further to last post, more here on the specifics of saving heirloom varieties of cacao through buying craft chocolate, told thorugh the lens of . . . canvendish banana!

First a word from our man in Peru! Jake Lawy

"Tarapoto is a main cacao processing hub in the Peruvian Amazon. In the regions around Taraporto there is a shift in the varieties of cacao being farmed. The cacao farmers are shifting from older heirloom varieties to a modern hybrid CCN 15. The main rason for this shift being CCN 15 is more productive, however it does not produce as high a quality cacao as native heirloom cacao". Jake Lawy (Iquitos, Peru)

The economic drivers increasing yield at the expense of diverstiy is being replicated in any food system you care to look at. BBC R4's food programme recently highlighted how the same issue is negatively affecting global bannana production. The Guardian recently covered this growing problem.

The cavendish which makes up 99%(globally) of banannas grown for export, is threatened from fungal infections whioh spread rapidly due to the massive plantations of homogenous crops. This leads to increased spraying, increased resistance in fungi, followed by degredation of the soils and ecosystems in the plantations. 

As informed consumers we have the opportunity to make choices at the till which positively impact on where we as a species is heading.

Choosing, increased diversity and choice in the food you buy is choosing to protect our planet . . . resilience thorugh diversity.

Choose wisely.

Viva la chocolution.