Articles

Dr. Burkhard von Stackelberg and Dave Tjiok Contact: info@chillchoc.de Until now farming in the tropical region has been well-known as “slash and burn” - burning down centuries-old forests. Imagine an agro-forestry economy where the soil resources are not being...

 Guido Mercado Julio translated from Spanish by Giulia Porrini “El chocolate” (pronounced chocolhatay), the way people call Theobroma cacao in the Bolivian Amazons, grows wild in big forested areas, known as “islas” (islands in Spanish) in the hot and humid...

 Giulia Porrini  contact: giulia.porrini31@gmail.com The number of transformations a cocoa bean undergoes before becoming chocolate gives us an idea of the amount of people involved in the cocoa value chain. With the concept of value chain, we refer to “the...

Giulia Porrini  contact: giulia.porrini31@gmail.com Everybody knows what chocolate is and that it is made of cocoa beans, but if you happen to find a bag full of beans, would you be able to make some chocolate out of them? Let’s analyse step by step what the...

Giulia Porrini  contact: giulia.porrini31@gmail.com “Agroforestry” is defined as a land use system in which woody species (trees or shrubs) are grown intentionally in combination with agricultural crops or cattle on the same land, either simultaneously or in...

Giulia Porrini  contact: giulia.porrini31@gmail.com According to the Swedish Linnaeus’s nomenclature, cocoa belongs to the family of the Malvaceae and to the genus Theobroma, from the Greek “food of the gods”. Theobroma Cacao is the species used to make the...