Tag Archives: Ethical

A Pretense of Ethics: Slavery in Cocoa and Sugar Production

While slavery has technically been abolished in much of the world since the end of the 19th century, that does not prevent it from still occurring. Specifically, the chocolate and sugar production industries are notorious for slavery and poor labor conditions in the production of their products. Tactics were used by various chocolate and sugar producers to distance themselves from slavery while still supporting the system. The companies and its leadership would appear to be anti-slavery and pro-livable working conditions, however, those same companies used slaves in their production chains or ignored the use of slavery elsewhere. This allowed the companies to continue to use free and cheap labor to increase their profit while maintaining a positive public image.

The major concerns of all companies are profit and public image. Profit keeps the business afloat and successful. Public image ensures that consumers will continue to buy the company’s product, further helping their profit. These aspects take precedence over ethical dilemmas that companies may face even if the leadership of that company might strongly believe in resolving the ethical dilemma. A prime example of this is how the Cadbury company handled allegations that slavery existed in São Tomé and Príncipe, where they purchased over 45% of their cocoa for chocolate production (Satre 18).

The Cadbury family was known not only for being liberal and progressive but also decidedly anti-slavery. George Cadbury, the chairman, was a Quaker with many humanitarian and abolitionist friends, a member of the Anti-Slavery Society and the owner of the Daily News (London), which he used as a platform for the Liberal Party to advance its agenda that included abolition (Satre 16, 21). Cadbury even has a blue plaque publicly displayed in the United Kingdom professing his dedication to philanthropy, suggesting that he had an ethical and moral compass.

Blue_plaque_George_Cadbury
Blue Plaque to George Cadbury in England (Wikipedia Commons)

William Cadbury, another member of the company, when dealing with the issue of slavery in São Tomé and Príncipe constantly expressed interest in stopping it. In June 1902, he wrote, in reference to the Angola slave trade “I am willing to help any organised plan that your Society may suggest for the definite purpose of putting a stop to the slave trade of this district,” (Satre 22) clearly showing his support for ending the slave trade. However, all this talk of support was met with very little action that benefited the enslaved community in São Tomé and Príncipe that produced nearly a majority of the cacao purchased by the Cadbury company. It was not until seven years after Cadbury received the initial reports of slavery that their own commissioned report on the problem was hesitantly released (Satre 32).

The image of morality extended to the company itself. Scholar Charles Dellheim discusses the company culture of Cadbury and throughout the beginning, he attests to the ethical values held by Cadbury. The first things he says about Cadbury is “The Quaker beliefs of the Cadbury family shaped the ethic of the firm” and “The Cadburys practiced benevolence” (Dellheim 14). The fact that he opened with this praise of Cadbury ethics shows that the public image of Cadbury as an ethical company was strong and prominent. And they still had yet to actually stop purchasing cacao from plantations in São Tomé and Príncipe where slavery was present.

This disconnect between their talk and action was largely driven by Cadbury’s desire to increase profits and maintain a positive public image. William Cadbury, who was known to be liberal and anti-slavery, explained that the slavery he faced with his company now appeared different to him. He “admitted that one ‘looks at these matters in a different light when it affects one’s own interests’” (Satre 19) and he displayed this inability to see the issue of slavery as the same because it affected his own interests when he explained that Cadbury “should all like to clear our hands of any responsibility for slave traffic in any form” (qtd in Satre 19). This approach to slavery is very different from what he portrayed before about putting an end to the slave trade. Here, he wants to dissolve any responsibility that he or the company has with the existence of slavery, but it does not necessarily follow that slavery must be abolished for this to happen. In fact, when they eventually boycotted cacao from São Tomé and Príncipe, slavery was not eradicated, instead, they were no longer responsible and another chocolate company took their spot in purchasing cacao from São Tomé and Príncipe.

Despite the Cadbury’s professed commitment to abolition, they still allowed slavery to continue in São Tomé and Príncipe because ending it would “affect [their] own interests,” meaning the profit of their country. It would be costly to try to move production elsewhere and additionally pay more to purchase the new cacao because the laborers would actually be paid wages. Even Cadbury said, as paraphrased by Sir Martin Gosselin, that “this might mean paying a somewhat higher price at first; but they were ready to make this sacrifice, if by so doing they could put a stop to a disguised slave Trade” (Satre 24). Unfortunately, if this were truly the case, Cadbury would have worked to end the slave trade in São Tomé and Príncipe rather than just leave the region, still open to slavery, because they started to get pressure from their consumers.

Through all of this, Cadbury was additionally protecting their public image. While publicly they seemed to be anti-slavery, it is clear that their actions did not reflect that. However, they continued to push the image that they were moral, ethical and fair. Cadbury had several ads claiming that they chocolate was “pure”. Once such ad is shown below. While pure probably literally meant that there were physically no additives that might contaminate the chocolate, the word choice connotes a sort of innocence. Purity is associated with something clean, moral and without scandal.

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Cadbury Advertisement in 1900 (The Advertising Archives)

Even in the report, they had commissioned on the working conditions in São Tomé and Príncipe, they sugar-coated the issue. There was an initial report that was revised to be less offensive to the Portuguese government and Higgs describes the difference in Chocolate Islands saying “The most striking difference between the two reports was the careful language in the 1907 version. As Burtt acknowledged, great care was taken to avoid ‘referring to the serviçaes as slaves or to the serviçal system as slavery, because, approaching the matter as I did with an open mind, I have wished to avoid question-begging epithets”(Higgs 136). Intuitively it would follow that Cadbury would look to end slavery in order to preserve their public image. However, their public image did not depend on whether slavery exists, it depended on whether they were tied to the slavery that exists, or as Cadbury put it, they were responsible for the slavery. Instead of actually working to end slavery, Cadbury looked to distance itself from the slavery that existed in their supply chain. This meant that they moved their production elsewhere, but did not ensure that slavery actually ended. As a result, the slavery continued even after they stopped purchasing from São Tomé and Príncipe.

In the following podcast, the story of William Cooper is explored. William Cooper was similarly anti-slavery and even started his own sugar production company that did not use slave labor. However, he owned slaves himself. Again, there is a contradiction between what is ultimately done versus the principles he held.

Ultimately, the motivations of profit and public image drive companies to do things that may not seem to fit with what they believe ethically. This creates a huge gap in justice and equality in production. It also allows the companies to feign ethics and morality without actually acting in defense of those things.

 

Works Cited

Cadbury. Cadbury magazine advertisement. The Advertising Archives. 1900,

http://www.advertisingarchives.co.uk/detail/37639/1/Magazine-

Advert/Cadburys/1900s.

Catherine Higgs. Chocolate Islands: Cocoa, Slavery, Colonial Africa. Ohio University Press,

2012, Athens, Ohio. 136.

Charles Dellheim. “The Creation of a Company Culture: Cadburys, 1861-1931.” The

             American Historical Review, vol. 92, no. 1, February 1997, pp. 13-44.

Lowell J. Satre. Chocolate on Trial: Slavery, Politics, and the Ethics of Business.

University Press, 2005, Athens, Ohio. 16-32.

Oosoom. Blue plaque to George Cadbury at 32 George Road, Edgbaston, Birmingham,

England. Wikimedia Commons. April 7, 2007,

2007, https://commons.wikimedia.org/wiki/File:Blue_plaque_George_Cadbury.jpg.

“Sweet Talk: A History of Sugar.” From BackStory, 7 February

2014, http://backstoryradio.org/shows/sweet-talk.

 

 

Chocolate,Chocolate Everywhere

As I ponder the selections of chocolate available in my local Trader Joe’s , it is important to understand a bit of the history of chocolate that is included in The True the History of Chocolate by  Coe & Coe .Cacao, Chocolate originated in Meso-America and is referred to as the “Food of the Gods” consumed by the elite and used in sacrifices to please the gods.  

Did you know that unlike money cacao really does grow on the pods and barks of trees.The chocolate trees were scientifically named Theobroma cacao in 1753 by the “great Swedish Naturalist” Linnaeus (1707-78). 

Theobroma cacao
Linnaeus- Swedish Naturalist that named the cacao tree-theobroma cacao

Raw Cacao beans don’t taste anything like the chocolate bars we consume.  After the cacao beans are harvested the cacao and pulp are fermented once fermentation is complete the beans are laid out to dry in the sun.  Once dried the beans are then sorted and roasted.  After the beans are roasted they are winnowed and finally  the cacao nibs that are used to make chocolate reveal themselves. The cacao nibs are naturally bitter therefore sugar and other ingredients are added when making chocolate to reduce the acidity and bitterness and increase the sweetness.

Sidney Mintz in his book Sweetness and Power reminds us that sugar and sweetness is introduced to us at a very young age , “the first non milk food that a baby is likely to receive in North American hospital is a 5% glucose and water solution used to evaluate its postpartum functioning because newborns tolerate glucose better than water.”(Mintz, 1985)  The fondness for sugar influences the chocolate that we consume as “most Americans instinctively go for blends with a high West African cacao content – this is a dominant cacao in some mass-produced brands that most American have eaten since childhood that is naturally identified with full chocolate flavor. Americans gravitate towards very light chocolate.” ( The New Taste of Chocolate, p. 136) Sweetness is a preferred taste from a very young age Cacao and sugar go together sort of like peanut butter and jelly. Alone each tastes okay but together they taste wonderful.

Chocolate has always evoked pleasant happy memories for me. From my childhood I can remember the heavenly aroma of chocolate from the Lowney Chocolate Factory wafting  through the air as we walked to school, the anticipation of devouring my  grocery store chocolate Easter bunny after Mass and the way the chocolate icing on a Honey Dew Donuts éclair melts in your mouth in an explosion of chocolate mixed with Bavarian cream. 

As I matured my love of chocolate did not waver and I stayed loyal to brands like Hersey and Nestle and for special occasions Godiva was the go to brand.  Then one day in 1987 a local chocolate shop called Puopolo’s Candies opened nearby.  As a big believer in supporting local business I felt that it was my duty to check out the new chocolate shop.  It was heaven!  The aroma and the wide assortment of chocolate confections was astounding. There wasn’t a Snickers, Milky Way or Kit Kat in the place and it didn’t matter because these chocolates didn’t require brand recognition as one could see, smell and anticipate the chocolate truffles melting smoothly on your tongue while the milk chocolate flavors come to life. I never knew exactly why I came to prefer the chocolate sold at Puopolo’s over Hersey, Nestle or even Godiva, until now.

The big chocolate manufactures like Hershey, Nestle and Godiva appeal to the masses for both taste and price of their products.  The chocolate  is made in huge factories using industrial equipment. Each batch of chocolate is made to taste exactly the same as the other so that there is no variation  of taste, color or texture in the thousands of candy bars that are made each day. Chocolate manufactured in this manner is referred to as industrial chocolate.

 

Shops like Puopolo’s are known as chocolatiers’ that appeal to people who appreciate and will pay for high quality chocolate . Chocolatiers’ produce chocolate creations on a much smaller scale and create confections in small batches by melting large bars of chocolate.

 

Sailboat and Anchor Favors
Puopolo chocolatiers’ confection

Another player has come on the scene and companies like  Taza chocolate  are part of a growing movement of small companies that produce  bean to bar products.

Image result for taza chocolate

 

The bean to bar companies are conscious of the long history of exploitation in the chocolate industry including children being used as forced labor on cacao plantations. (Off, 2006)  The bean to bar companies produce an ethical and sustainable product by controlling all stages of their chocolate making including choosing and grinding their own cacao beans.
The advantage of industrial chocolate for the consumer is that whether you purchase a Hershey bar in Alaska or Massachusetts the wrapper texture, color and taste of the chocolate will be the same. Whereas the smaller manufacturers including chocolatiers and bean to bar, aim to produce small unique batches of products.  Cacao beans alone are bitter thus sugar and sometimes other flavorings like vanilla and milk are added to cocoa beans to make the chocolate bars more palatable.  The more cacao content in a product the more intense the chocolate flavor which to many tastes bitter.

Not everyone is lucky enough to have a local chocolatiers nearby so I set out to my local Trader Joe’s  to utilize my new-found knowledge and analyze their chocolate section.

Mintz states ” food choices and eating habits reveal distinctions of age, sex, status , culture and even occupation.” (Sweetness and Power).  Trader Joe’s is a slighty upscale, funky progressive full service grocery store who cater to their customers food and need to shop at a socially responsible store. Customers that shop here generally care about where and how the ingredients in their food come from . Trader Joe’s listened to their customers and according to the timeline listed on their website in 1997 they “made a commitment to eliminate artificial trans fats from all private label products (along with artificial flavors, artificial preservatives & GMO ingredients… but that’s old news by now).”

Trader Joe’s shoppers are diverse and span the  socio economic scale. They want to feel as if they are being socially and environmentally responsible without spending a lot of cash. They will however spend a bit more for a product if it makes them feel like they are achieving the goals of being a responsible consumer.   One such chocolate bar checks all those boxes the  Fair Trade Organic Belgium Chocolate Bar is  included in the wide selection of chocolate products that are displayed throughout the store. These bars were included in the chocolate bar section located at the back of the store at the end of an aisle near the milk.  The majority of the chocolate bars were 3.5 ounces with price points between $1.99 for the Fair Trade Organic Belgium Chocolate bars , $2.99 for a Valrhona dark chocolate bar and for $4.99 you could purchase a milk and almond pound plus bar.  There were quite a few chocolate products located in the impulse buy zone at the front of the store including dark chocolate peanut butter cups and chocolate covered almonds for $4.99 each.

As I strolled the isles I noticed some chocolate bars above the seafood section that had pretty and exotic looking labels.  Upon closer inspection it is revealed that these are dark chocolate bars made with 70% cacao and delicious fillings like coconut caramel and toffee and walnuts.  Along side these bars there was a 65% Dark Cacao bar that is made from single origin fairly traded beans from Ecuador. These chocolate bars highlight the cacao content to entice those that believe the claim that chocolate is good for your heart . However,  James Howe  advises  that the claim that chocolate is heart healthy  is not scientifically proven that chocolate consumption alone is the primary element in increasing cardiovascular health. ( Chocolate and Cardiovascular Health, 2012) The artwork depicts nature scenes to enhance the natural allure of these chocolate bars that are priced at just $1.89.

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In spite From the  lovely artwork and detailed descriptions highlighting the cacao content and country of origin of the beans it is clear from the price points of $1.89 that these are mass marketed  industrial made chocolate bars covered in cleverly  designed Trader Joe’s wrappers. The wrappers contain all the buzz words and images  the consumer wants to see so they feel like they are purchasing socially responsible products.  When I questioned the  store manager about the private label chocolate bars he did not know what company Trader Joe’s bought the chocolate bars from however he assured me that they were made from the finest organic ingredients yet… only a few chocolate bars are labeled organic or Fair Trade.

IMG_1461IMG_1462 IMG_1463

The Trader Joe’s Chocolate truffles look decadent on the shiny red background of the package. They even provide directions on how to”taste these delicate truffles”.  Trader Joe’s selections so far were on target for their consumers, good cacao content, some organic selections. therefore  I was very surprised when the first ingredient listed in the Cocoa Truffles was vegetable oil , the second sugar and finally cocoa powder appears as the third ingredient. This was disappointing  as it is not as high quality chocolate product as it appears and not consistent with the prior products viewed.

After reviewing the chocolate bar and other chocolate products at Trader Joe’s  I’ve concluded that Trader Joe’s should expand their chocolate selections to include more Fair Trade chocolate products and add a few  Bean to Bar and local chocolatiers products to the inventory.  It would be a clear statement to Trader Joe’s customers and the chocolate industry  that  Trader Joe’s cares about ethics and is committed to providing  their customers with more Fair Trade, organic and local chocolate products.  While the typical Trader Joe’s customer appreciates a bargain , many would be willing to pay more for chocolate if they know that their purchase directly benefits the cacao farmer or the small business person.  Trader Joe’s has the opportunity to make a difference in the chocolate industry if they go beyond selling private label chocolate bars and include bean to bar and local chocolate makers.
If you want to make an effort to consume Fair Trade organic chocolate the key is read the labels or find your local chocolate shop , either bean to bar or chocolatiers you won’t be disappointed.

 

Works Cited

Coe, S. D., & Coe, M. D. (2013). The true history of chocolate. London: Thames & Hudson Ltd.

Mintz, S. W. (1986). Sweetness and power: The place of sugar in modern history. New York, NY: Penguin Books.

“Chocolate and Cardiovascular Health: The Kuna Case Reconsidered.” Gastronomica: The Journal of Food and Culture 12.1 (2012): 43-52. Web.

The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes. Ed. Maricel E. Presilla. New York: Ten Speed, 2009. 61-94. Print.

Carol Off, Bitter Chocolate: the dark side of the world’s most seductive sweet.2006. The New Press.  print.

 

Multimedia and internet sources

Google Images , date accessed 5/7/16. http://exhibits.mannlib.cornell.edu/chocolate/images/content_img/CacaoGod.jpghttps://madhuwellness.files.wordpress.com/2012/11/cacoa.jpg
http://www.fairtrade.org.uk/~/media/fairtradeuk/farmers%20and%20workers/images/text%20images%20440px/fw_cocoa_440px.ashx?la=en&h=280&w=440
http://cdn.shopify.com/s/files/1/0738/3955/products/Taza_Stone_Ground_Chocolate_80_perc_Dark_B_grande.jpg?v=1438702196
http://newwoodbridge.org/wp-content/uploads/2015/06/WelcomeTJ.jpghttps://fairtradeusa.org/products-partners/cocoa#
http://www.traderjoes.com/images/fearless-flyer/uploads/article-428/95474-Trader Joes 95475_Fair_Trade_Chocolate.jpg

Websites referenced.
http://www.traderjoes.com

Hershey’s Chocolate Making Process. htttps://www.youtube.com/watch?v=0TcFYfoB1BY-
http://www.traderjoes.com/our-story/timeline
http://cspinet.org/transfat/timeline.htm
http://honeydewdonuts.com/
http://www.nestleusa.com/brands/chocolate/nestle-milk-chocolate
https://www.hersheys.com/en_us/home.html
http://www.godiva.com/
https://www.snickers.com/
http://www.milkywaybar.com/
https://www.kitkat.com/http://www.puopolocandies.com/
https://www.tazachocolate.com/
http://www.npr.org/sections/thesalt/2013/02/13/171891081/bean-to-bar-chocolate-makers-dare-to-bare-how-its-done.
USDA Organic guidelines.  https://www.ams.usda.gov/services/organic-certification

 

Better than Your Average Chocolate Company

Dandelion Chocolate: A New Kind of Chocolate Company

Dandelion, a bean to bar, small batch chocolate company based in San Francisco, is a socially conscious company who focuses on making a quality product, that not only benefits the company and consumers, but ensures that the producers and farmers also receive fair treatment. Within the chocolate and cacao market, there are many issues with the chain from the cacao bean to the chocolate bar. For example, farmers receiving little pay, child labor, slavery, high certification costs, etc… Dandelion Chocolate is a company that works to combat these issues within the cacao supply chain by transparency and open communication throughout the process, direct sourcing, and the eradication of certifications on their products. Dandelion Chocolate is not labeled Fair trade, or Organic, but in their own way, they are able to create a brand with quality ingredients and  Through these tactics Dandelion has created a meaningful, quality and sustainable brand that has sought to continually learn about and better the cacao supply chain.

By analyzing the Dandelion Sourcing book from 2015 I will highlight the mission of Dandelion Chocolate and how they are focused on not just creating a quality product that sells, but they are interested in “good business practices [that] can foster positive social, environmental, and economic change.” (Gore) Also if we compare Dandelion Chocolate to Big Five Chocolate companies or other Fair Trade or organic companies we are able to see that Dandelion is truly taking an approach that is solving these cacao supply chain issues.

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This is a picture of the Dandelion Chocolate store in San Francisco. From the start of your visit, they want you to know that they have a simple recipe, made with high quality ingredients. 

image found from: http://www.shipstation.com/stories/dandelion-chocolate/

Exploiters and the Exploited

Big Five chocolate companies such as Hershey, Mars, and Cadbury buy bulk cacao. This bulk cacao is not sourced directly or through fair trade, meaning there are no social regulations on the farms that they buy their cacao from. Often, there is this notion that the Big Chocolate companies “exploit” West African cacao farmers. For example, someone observing the workers noted, “the villagers seem to make everything for today, living hand to mouth with little remaining for tomorrow… their primary activity here is to produce cocoa for the international market. As such, they earn just enough money from cacao sales to pay for rice and cooking oil. there’s usually nothing left over.” (Off, pg. 5) Furthermore, These companies do not practice transparency in their sourcing and because of this it is likely that they are buying from places who have child labor, slavery and are receiving wages that are hardly survivable on. The farmers are trying to make money by harvesting cacao but this ends up in them exploiting members of their communities and families. For example, another observation noted, “Mack learned of another category of labor…What his informers described sounded a lot like slavery, and what made the stories even more horrifying was that it seemed the slaves were children.” (Off, pg.120) The Big Chocolate companies are buying this cacao and there is no security for these farmers in what they receive from the sales of the cacao they harvest.

chocolate_slavery_main
This is a picture of child slavery. Larger companies such as the Chocolate Big Five do not practice transparency in sourcing cacao. Meaning, it is likely that thier products come from farms where they practice child slavery.

 

image found from:http://www.foodispower.org/slavery-chocolate/

Cacao Sourcing Transparency

Dandelion makes it a goal to have transparency through their whole process of sourcing. This company is clearly making an effort to allow their customers to learn about their process and how they source their cacao. Publishing and uploading their “2015 Dandelion Sourcing Book” is something that opens the conversation for consumers to see their ethics in sourcing. Consumers are able to see where and who Dandelion trades with, also, consumers are able to see how much Dandelion pays for their cacao in comparison to how much other companies pay for cacao. This detail allows the consumer to know what their money is going towards and and ensure that the farmers and producers are being justly compensated. Dandelion says, “We pay as much as two times the world market price (and sometimes more) for the beans, providing a premium between seven and seventeen times greater than the Fair-trade standard of $200 per tonne.” (Gore) This compensation not only gives the consumer peace of mind, it also helps to guarantee a better quality cacao bean. Paying a higher amount for cacao helps to reinforce the farmers and producers incentive for harvesting better beans.

Chocolate makers like us are willing to pay far more than the world market price for high quality beans, which means the price we pay for cacao is completely detached from the volatility of the world market price. Instead, what we pay depends upon the quality of the cacao, what the farmer believes it is with and what our customers will pay for a finished chocolate bar. (Gore)

For Dandelion Chocolate, it is not just about creating a chocolate bar that sells, they are socially conscious and take into account all the people involved in the process. They practice transparency so that every step in the bean to bar supply chain is open and people know what their money is going towards.

Fair Trade Critiques

Fair trade is a great thing. “[Products] that bear [this] logo were made with respect to people and planet. Our rigorous social, environmental and economic standards work to promote safe, health working conditions, and protect the environment…When you choose products without eh Fair Trade label, your day-to-day purchases can improve an entire community.” (Fair Trade USA) The overall mission of Fair Trade is to help these farmers that companies source from receive fair treatment and fair payment. Though these ideals seem as if they will benefit the farmers, there are a few critiques of the Fair Trade industry.  Though fair trade aims for fair treatment and fair compensation for all parts of the cacao supply chain, critiques show that farmers still receive little compensation, there is a lack of evidence that fair trade actually helps, and the fair trade certification is very expensive. Dandelion Chocolate works to combat these issues and critiques of Fair Trade by ensuring quality products without the certifications. The certifications are so expensive that it is hard for the farmers to get in the first place, and then they have to be renewed every few years. For example, “in Tanzania, it costs $8,000 just to get the organic certification auditors to visit a farm.” (Gore) Fair Trade also has not been shown to have evidence of results. For example, a report from the Institute of Economic Affairs states, “Even analysts sympathetic to the movement have suggested that only 25 per cent of the premium reaches producers. No study ever produced has shown that the benefit to producers anything like matches the premium paid.” (Wallop). Dandelion’s lack of certifications does not mean that they have a product of lesser quality. They directly source their cacao from farms and visit these farms throughout the year. They believe that “the burden of proof is their responsibility” (Gore) so they go to the farms themselves if they want to see the cacao production ethics and quality. This is a way in which they are able to guarantee quality of the cacao they source while avoiding the steep certification costs. 

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These are workers from Dandelion Chocolate, who are traveling to cacao farms. They are ensuring ethical practices and quality cacao beans. 

Image found from: https://www.dandelionchocolate.com/category/industry/

Dandelion: An Environmentally Friendly Company

Dandelion claims to use only two ingredients in their chocolate, “cacao beans and cane sugar.”  The cacao beans they source are directly sourced and use ethical treatment of the farmers. As I mentioned, they pay more for their cacao to incentivize ethical practices on the farms they receive it from, as well as better quality cacao. Not only does Dandelion practice good relationships with the people they work with and the farmers they source from, Dandelion practices and fosters a sustainable and nurturing approach to sugar cane farming. Their sugar is bought from “Native Green Cane Project” where “the project aims to replace traditional sugarcane farming methods that ravage natural ecosystems with new methods that return the land closer to it’s natural state.”(Gore) The land is an important part in producing materials for Dandelion’s chocolate and they are making sure that they are using environmentally friendly methods to produce these ingredients. So far, with the “Ecosystem Revitalizing Agriculture” system there is “23x more biodiversity than conventional sugarcane farms… a 20-30% increase in yield per hectare, and the drastic reversal of the operation’s carbon footprint.” (Gore) Dandelion has really made an effort to be transparent in all parts of the cacao supply chain. With this transparency, we are able to see the steps Dandelion Chocolate has taken to fight issues displayed in the cacao supply chain by Big Five Chocolate companies and Fair Trade Certifications.

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Dandelion makes a product, socially and environmentally friendly. They travel to different cacao farms to ensure quality and ethical practices and source  their sugar from an environmentally friendly farm.    

Image found from: http://www.davidlebovitz.com/2013/02/dandelion-chocolate-san-francisco/

Conclusion

Dandelion is not a perfect company, however they make a really good effort to be better for the environment, farmers, customers and everyone they work with. With their transparency and 2015 Sourcing Report we are able to learn where they get their materials and ingredients from, how much they pay them, the ethics and methods they use, etc… This transparency shows initiative and an earnest attempt to combat the issues with the cacao supply chain.

Works Cited

Gore, Molly. Dandelion Small Batch Chocolate 2015 Sourcing Report. Rep. San Francisco: Dandelion Chocolate, 2015. Web.

Wallop, Harry. “Fair Trade Does Not Help the Poorest, Report Says.” The Telegraph. Telegraph Media Group, 4 Nov. 2010. Web. 02 May 2016.

Off, Carol. Bitter Chocolate: The Dark Side of the World’s Most Seductive Sweet. New York: New, 2008. Print.

Fair Trade USA.” What Is Fair Trade? Fair Trade USA, n.d. Web. 02 May 2016.

Gore, Molly. “Dandelion Chocolate.” Dandelion Chocolate. Dandelion Chocolate, n.d. Web. 02 May 2016.