An anthropologist writes that despite best efforts, there is no guarantee that children may not have been exploited in the production process of chocolate.
Academic rigour, journalistic flair
Articles on Chocolate
Displaying 1 - 20 of 66 articles
Despite the recent Kinder chocolate recall, there’s no cause for wider concern about chocolate safety.
It’s totally fine to eat chocolate with a white film on the surface. But what is it, how did it get there, and how can it be avoided?
Are the eggs you’re buying this Easter good for cocoa farmers, kids and the Earth – or actually doing harm? Our 2022 scorecard of the big brands can help you buy better than before.
February 14 brings great expectations.
From devil to potion to miracle drug, chocolate’s arrival in Europe was a wild ride.
Cocoa buyers and chocolate manufacturers still use various strategies to deflect when the issue of child slavery is raised
DNA testing for cocoa beans could fight slavery and child labour.
Côte d'Ivoire and Ghana produce almost two-thirds of the world’s cocoa, and face high rates of deforestation. But the cocoa industry could make changes to become more sustainable.
Ghana and Côte d'Ivoire’s best option is to control and restrict supply instead of simply adding a price premium.
Just four of 31 international chocolate makers have been rated ‘good eggs’ for their social, environmental and governance standards.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Entomologists wonder if the insects currently pollinating farmed cacao are the right ones for the task.
There’s a bittersweet history to chocolate in America. At one plantation museum in Virginia, the story of enslaved chocolatier Caesar shows the oppression that lay behind the elite’s culinary treat.
Cocoa may not be the panacea it was once believed to be, but it’s more than just a guilty pleasure.
Before you stock the pantry with chocolate this Easter, think twice about whether it’s ethically produced.
Chocolate plants can absorb cadmium through their roots and store it in chocolate leaves and seeds. Cadmium levels in processed chocolate depending on the production process and the producers.
Which candies count as candy in the eyes of the tax law? The answer often depends on one ingredient.
It is time for Ghana to consider the future of its cocoa farmers rather than multinational chocolate producers.
It’s long been known that our diet choices help determine our carbon footprint. But do you know which of your favourite foods are the most water-hungry?
Top contributors
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Researcher & author, University of Washington, Bothell
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Professor - Department of Accounting and Corporate Governance, Macquarie University
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Research associate, UCL
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Senior Lecturer, University of Wollongong
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Senior Lecturer in Accounting and Financial Management, The Open University
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Professor of Medicine, Monash University
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Laureate Professor, The Peter Doherty Institute for Infection and Immunity
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Senior Lecturer, Australian National Centre for the Public Awareness of Science, Australian National University
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Associate Professor, School of Law, University of Canberra
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Research Fellow & PHCRED Program Manager, University of Adelaide
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Professor of Plant Pathology, University of Sydney
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Associate Professor, Public Health Physician, The University of Melbourne
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Research Fellow, BehaviourWorks Australia (Monash Sustainable Development Institute), Monash University
