I’ve written a fair amount about the (5!) presentations I’m doing at #Chocoa. This is the last. But/and it is the one that, along with my short Cocoatalk, is closest to my heart. It extracts the essence of the book I spent seven years working on - and the food (of the gods) I became most enraptured with.
Cocoa and #chocolate are better because of #biodiversity - the wide range of traits held in pods and seeds that can help reduce disease, addess climate change, and support #flavor and the deep culture and indigenous knowledge behind the plant.
We save this biodiversity in three primary ways: ex situ (in stored collections as I mentioned in last week’s post), and in situ - in place - in the wild and on farms.
On 24 February from 1-1:45pm in Keurzaal, I’ll share more insights on these forms of conservation and the incredible farmers who are preserving #cacao endemic to place - but have received little to no recognition for their efforts.
The tasting will feature chocolates exclusively from @original_beans and will include guest commentary from the company’s conservation cacao leader Anders Prien Saxbol. OB is focused on thoughtful sourcing and the support of biodiversity in cacao and the surrounding ecosystems in which the crop is grown. They work with Felchlin to turn that sourced cocoa into chocolate.
You’ll have an extraordinary opportunity to taste chocolates made with wild #cocoa from the Bolivian Amazon, indigenous cocoa from Sierra Madre de Chiapas (pictured here), rare piura blanco from Northern Peru and Chuncho, heralded for its rich flavor (also from Peru). 📷 from Original Beans. Close-up is of Maya farmer Don Jose - one of the land/cocoa stewards behind the Mexican chocolate we’ll be tasting.
From the company’s literature: "Grown in Sierra Madre de Chiapas, Mexico. The Sierra Madre region is the only place in the world that can claim 4000+ years of uninterrupted cacao farming and consumption, making it a hotspot for flavourful cacao strains that have been selected and perfected by various civilizations. This is also the place where chocolate began its journey as a food for the soul...”