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?
Depression is a serious, common and sometimes debilitating condition. And no, chocolate won’t help, whatever the headlines tell you.
We often hear eating specific foods can help prevent disease. But these claims are best taken with a grain of salt (or turmeric). The benefits are likely only if we eat them in really huge quantities.
Navigating Australia’s recycling crisis is even harder during festive seasons. But that doesn’t mean we shouldn’t try.
Do we really need to celebrate with boxes and plastic?
The chocolate industry is undergoing significant change at the moment, both for better and worse. Here are three trends on the positive side of things.
The inventor of Italy’s famous gianduiotti pralines faces production moving to Turkey.
The future of chocolate is in question as producers face challenges to keep up with new threats as well as rising demand from new consumer markets.