My article on cocoa growers in Belize was just published by my local paper, the Ashland Daily Tidings.
IMF Removes Conditionality
Here’s a bit of news I never thought I’d see. According to a report on AllAfrica, the IMF has adopted a new framework for lending that removes the hated conditionality. Starting May 1, 2009, countries who are drawing on IMF resources will no longer have to apply for a formal waiver if they don’t meet performance criteria set by the IMF.
Mars Commits to Sustainability … Sort Of
I’ve taken a little time with this post to process some older information I had. But here it is:
Mars has committed to sourcing sustainable cocoa. According the company’s press release, Mars is “aiming to certify its entire cocoa supply as being produced in a sustainable manner, by 2020.” The firm plans to partner with the Rainforest Alliance (RA) which will provide the certification services. Well, at least for some of the cocoa. Here’s the press release again: “By 2020, the goal of the collaboration is to achieve Rainforest Alliance certification of 100,000 metric tonnes of cocoa annually for use in Mars products, a significant portion of Mars total cocoa requirements.” No word what significant means. Finally, the press release mentions that Mars will continue to work with UTZ Certified to achieve certification for cocoa produced in West Africa.
Emerging Markets Seem A Bit Reluctant
India and China are to the chocolate industry what emerging markets were to the financial speculators of the late 1990s. A promise of untold riches to any company that got its feet into the door. The new middle classes, so the theory went, are eager to adopt western tastes and, with it, chocolate. The dream of 100 million Indians eating Mars or Nestlé was a powerful lure.
At the San Antonio Buying Depot
The Toledo Cocoa Growers Association (TCGA) maintains three buying depots. One at its headquarters in Punta Gorda, one in San Antonio and one in Mayamopan. Each depot received beans that have been fermented and dried. The TCGA specs are straightforward–box fermentation for six days with bean turn-over every two days and then sun drying until the beans reach the proper residual moisture, generally six days as well.
