Recommended for use in the food industry in chocolate and its byproducts, toppings and confectionery, baked products and confectionery, ice cream and desserts. Also recommended for use in the cosmetic industry.
The cocoa we use is sourced from sustainable cooperatives in producing zones located in the Brazilian Atlantic Forest and the Amazon region. The ecosystem in these places have some of the greatest biodiversity on the planet.
Most cocoa in Brazil is cultivated according to low-carbon agroforestry practices. Farmers still use farming methods that were developed back in the 19th century.
Farmers clear the forest understory and plant cacao in the shade of the plentiful, diverse adult trees left in place. Surrounded by native vegetation, the cacao crop integrate rather than disrupt the native ecosystem.