Agricultural Sustainability in Cocoa Crops

In the Americas, the vision of sustainable cocoa is increasingly latent. Thousands of people are becoming aware of the origin of cocoa-derived products such as chocolate, looking at how it is produced and how it can affect the people involved in the production process.

It is important to place in time the word Sustainability together with Cocoa considering that more than 33 years ago the Norwegian scientist Gro Harlem Brundtland informed the UN about the concept of sustainability that allowed the association of crops opening the door to a more ethical and humane production system. Brundtland defined sustainability as the act of meeting the needs of present generations without compromising the resources of future generations.

Many politicians and environmental activists searched for years for a solution to the problems afflicting the environment, and in the midst of this wave of protests and resolutions, cocoa is one of the few products that benefited from all this activity. All these efforts that began with the World Cocoa Organization and finally the World Cocoa Foundation, have allowed it to be perceived as a sustainable product giving the final consumer the satisfaction of knowing more than the price, the packaging, knowing its history and everything behind it.

In the midst of all this, the goal to be achieved in terms of sustainability is to solve the problems of price stability that affect local producers. The main objectives of a cocoa economy are to increase the income of families in the communities by improving efficiency and modernizing crops.

All this in order to promote an economy compatible with the protection of the environment to improve the lives of all those involved in the sector that has a direct impact on the responsibility and participation of companies.

Climatic factors that affect cocoa production

The cocoa tree is a plant that needs shade for optimal fruit development. Among the many climatic requirements for an excellent harvest are temperature, water, wind, shade, soil, solar radiation, humidity, among others. The tolerance of cocoa to low temperatures is almost nil, with an average annual limit of 21ºC, and temperatures that are too […]

Uso del agua en plantaciones de cacao
Water use in cocoa plantations

Water is the most precious and fundamental natural resource for the development of cocoa; Ecuador is a country privileged with this resource, since it has many sources of fresh water in some sectors where cocoa is produced, but there are other sectors that depend on rainwater storage and have been affected by prolonged periods of […]

beneficios del cacao en el deporte
Benefits of cocoa in sports

We live in a world where sports and physical culture has become something natural among people, always looking for the best way to stay in shape, consuming products that naturally help them in their mission. Dark chocolate made from #cacao is a food rich in fiber, potassium, phosphorus, copper, iron, zinc, magnesium and other minerals. […]