The demand for premium cocoa is expanding, particularly in European markets that import the largest amount of cocoa beans globally. If the current sources for premium cocoa are not increased, burgeoning demand will soon outpace supply.
In an ironic twist, Liberia’s low level of agricultural development and farmers’ lack of access to chemical inputs, has left uncontaminated large expanses of land that experts refer to as “organic by default.” All of our leased land to date fits this description.
The term “organic cocoa” has two meanings. First, it refers to cocoa produced from cacao plants grown and processed without synthetic fertilizers, chemical pesticides, or genetically modified organisms (GMOs). We rely on natural compost, biological pest control and shade management to maintain healthy soils and biodiversity. When needed, we only use fertilizers and pest treatments certified for use on organic farms.
Second, some growers produce cocoa that is “certified organic” by international groups. This is often simplified to “certified cocoa” where “certified” means “organic.” We grow “premium” cocoa strictly following organic farming methods. Whether or not our harvested cocoa becomes “certified,” we are producing the finest premium cocoa beans that will achieve “fine-flavor” status and receive the highest cost premium.
The health benefits now recognized of consuming chocolate made from premium cocoa beans grown from traceable farms where organic and regenerative agriculture are practiced has placed fine chocolate squarely into the healthy-food space. As a Social Enterprise, we strive to contribute to improved well-being, both in the rural villages where we work as well as with consumers who ingest our cocoa.