The company has recently increased its capacity after it bought a new 2,000 hectare plantation in 2015, which will give it the capability to produce 1,000 tons in the next 10 years. There is no need to add other flavors such as vanilla and more sugar, or chemicals (alkalise), which is a very common solution with the less palatable mainstream bitter cacao commodity​.” Each box carries the Fairtrade logo on the front, and text that describes each bar as using the finest single-origin cocoa beans. As you know, we issued a call for Fairtrade to consider this model as a standard certification. I will be pushing more behind the scenes, and we plan to make a submission to the FCIA Glossary to help solidify the broader meaning of the term for the industry. I’ll also be coordinating with industry players and will look to issue a group press release in the coming months​,” he informs ConfectioneryNews.

There’s two variants of vegan chocolate available on the market – passively/accidentally vegan and certified vegan. The first is where companies develop recipes using no animal products. These are often produced in factories that handle animal products (most typically, milk). While the product will be branded ‘vegan’, small print on the rear of the bar usually explains it is produced in a facility that handles non-vegan ingredients. Certified vegan products are those that have been vetted by external auditors to ensure the product uses vegan ingredients and the production process minimises cross-contamination as far as practically possible. I suppose there’s still a small risk of cross-contamination on certified products but I would expect a far smaller chance of this occurring. The Cassam Chenai family is originally from the Gujarat province of western India, and have lived in Madagascar for five generations. Having started by manufacturing postcards, the family moved into the textile trade before exporting spices. As time went by, the family grew larger and some members began to seek their own fortunes. In 2006, Shahin – a member of the 4th generation born on this beautiful island – decided to launch his dream project of producing fine chocolate with one of the most beautiful jewels of our country, the fine cocoa beans of the Sambirano region. Menakao’s SourcingExclusive to Henley Bridge the range is now available in chocolate drop format to make it easier for bakers, pastry chefs and chocolatiers to use in their creations. It's going to start very simply … with companies that have found a good key ingredient paying a fair price and can show that they double the value of that ingredient by making it in the country. That's what I think the base is to start … and I think if we can demonstrate that, Fairtrade can be part of a movement that can actually make such a huge difference for our communities by building on what they already do, then I think it would make a huge difference​.” In our podcast, Beach also talks about the situation on the ground in Madagascar, where certain areas have suffered environmental disasters such as drought and flooding, leading to famine in a country that is one of the poorest in the world. This massive island nation is one of the most biologically diverse places on the planet, but the country has lost 25 percent of its tree cover since 2000, primarily to firewood and charcoal production. Deforestation will also exacerbate erosion in the northern part of the country as climate change drives stronger cyclones and increasingly heavy rainfall. HB Ingredients, the UK’s largest independent chocolate distributor, started distributing Chocolat Madagascar couverture in 2013. The Madagascan products complement their single-origin couverture range, which also includes chocolate from Colombia and Grenada.

Chocolaterie Colbert's dedicated team of chocolatiers proudly presenting their freshly made pralines Caramel and butterscotch flavours lead in the tasting, with pronounced lactic notes too. The creamy-caramel-butter notes lead and continue right through into the aftertaste. It's here the flavour is augmented slightly by notes of vanilla and toffee.

The country’s slash-and-burn approach to farming is evident in an endless stretch of treeless rice patties; some cacao parcels where more progressive growing practices haven’t been introduced contain small trees bearing little fruit. The Cassam Chenai family is originally from the Gujarat province of western India, and we have lived in Madagascar for five generations. Having started by manufacturing postcards, the family moved into the textile trade before exporting spices. As time went by, the family grew larger and some members began to seek their own fortunes. In 2006, I, Shahin – a member of the 4 th generation born on this beautiful island – decided to launch my dream project of producing fine chocolate with one of the most beautiful jewels of our country, the fine cocoa beans of the Sambirano region. Suggested use: This delicious sweetener, vitamin and mineral rich, is perfect for baking or to enjoy with your müssli, coffee, tea or with your favorite drinking chocolate. Equitrade also has its critics - the main objection being that its integrity rests with those who already have money, power and influence. Malagasy, for example, is described as a 'partnership' between Noetic Associates and the Ramanandraibe family - which owns not just the Ambanja export business but the chocolate factory in the capital (Chocolaterie Robert) where Malagasy bars are made. Another supporter is Marc Ravalomanana, the president of Madagascar - a country with a turbulent history, even by the breathtaking standards of other tropical islands where Marxist leaders have literally fought to fill the political vacuum after colonial rule. As well as a successful business producing premium chocolate bars, MIA is also one of the companies at the forefront of efforts pushing for change in the cocoa sector, by basically either paying farmers more for their beans - and in MIA’s case bringing a value-added share of a chocolate bar, by keeping production in the origin country.