There is an opportunity for the craft to differentiate on sustainable topics, but it requires work and a genuine interest in every single action you take. Credibility is key in your communication, and craft cacao can differentiate on sustainability efforts with transparant, relevant and hones communication
Chocolate, something that we all know and that has become a household staple for many. People tend to describe it as Food of the Gods, the ultimate sweet sin or a real mood booster! In the craft chocolate sector we already know that the cocoa horizon is much broader than most of the general public thinks. But what if we told you about cocoa's exotic, lesser-known cousin, cupuaçu! Have you heard about this mysterious species before? Let us introduce you to the wonderful world of Theobroma Grandiflorum. A popular delicacy for many Brazilians , but still unknown to most people in the world! In this newsletter we would like to tell you more about this amazing fruit!
As Albert Einstein once said, “Assumptions are made and most assumptions are wrong.” In the world of cocoa, there is the long-standing assumption that decentralized fermentation can never produce high-quality cocoa. In this newsletter, we want to challenge this assumption and show that there is no unambiguous relationship between central fermentation - good cocoa and decentralized fermentation - bad cocoa.
Since the start of Silva, Zoi from ZOTO has been a highly valued partner, and we work together in various projects from the Philippines to Nicaragua and Guatamala, and Congo and Uganda. Zoi assists us to discover the most unique cocoas in the world and unleash their full potential. Through her specialization in post-harvesting, she wants to showcase the diversity and potential that cocoa has. So, we thought it was about time to put the spotlight on Zoi and introduce you to the person who helped develop several of our cocoas.
Since the start of Silva, Zoi from ZOTO has been a highly valued partner, and we work together in various projects from the Philippines to Nicaragua and Guatamala, and Congo and Uganda. Zoi assists us to discover the most unique cocoas in the world and unleash their full potential. Through her specialization in post-harvesting, she wants to showcase the diversity and potential that cocoa has. So, we thought it was about time to put the spotlight on Zoi and introduce you to the person who helped develop several of our cocoas.
Allow us to introduce you to the Ecuador Zamora Chinchipe Organic Cacao and the fascinating history and people behind this exceptional cacao.
The fresh cocoa harvest from Uganda has just arrived in the port of Antwerp and is ready to be shipped and turned into delicious chocolate! The start of 2022 is a great moment to introduce you to these brand new cacao.
As Silva team we are sending our warmest Christmas wishes your way. We hope your home will be filled with happiness. Because we want to thank you for the great partnership, lovely encounters, and delicious chocolate, we get one step ahead of Santa Claus and give you a little something already: a tree in the Dominican Republic!
DNA fingerprinting makes it possible to pinpoint specific plant traits and accurately identify cacao genetics. Let's discover what DNA fingerprinting of cacao learned us upto now.
Did you know “Kamili” means ABSOLUTELY in Swahili? Synonyms of absolutely are precise, exact, unconditionally, unquestionably... All those words expresses what Kokao Kamili means to us!