Who doesn’t love a chocolate egg or two at Easter? Here’s why a little indulgence may not do much harm.
Transparency throughout the supply chains for cacao, the raw ingredient for chocolate, is required to ensure ethical sourcing and manufacture of products.
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By generating new high-resolution maps, researchers found cocoa plantations were causing far worse forest destruction in West Africa than previously thought.
Many children help out on family farms in Africa.
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Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
Two children enjoy an Easter game in a postcard from 1900.
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The firms that do worst on the environment and human slavery in the 2023 Chocolate Scorecard are those whose mission statements extend to little more than making chocolate.
In what form do you eat your annual share of the approximately 5 million tons of cocoa produced worldwide?
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There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
An anthropologist writes that despite best efforts, there is no guarantee that children may not have been exploited in the production process of chocolate.