Tag Archives: slave trade

The Industrial Revolution: The Transformation of Chocolate from a Rare Delight to a Global Commodity

Industrialization greatly improved the quantity, quality, and variety of food of the working urban populations of the Western World. This development was due to reasons which were two-fold: first, historical developments such as colonialism and overseas trade were structures which inspired this process, and second, specific technologies such as preserving, mechanization, retailing, transport, and the growth of the commercial catering business allowed for the distribution and access of chocolate to flourish. Technologies which were developed from the Industrial Revolution greatly changed the worldwide consumption of chocolate, greatly increasing the quantity and ease of its production and distribution and subsequently increasing the ease and diversity of consumers’ access to chocolate products.

The Industrial Revolution began in England in the early 19th century, and stemmed from factors such as a smaller population and thus a need for a more efficient workforce. Prior to industrialization, the majority of people in Europe subsisted on peasant farming and leasing land from the elite (Dimitri et al. 2). In the latter half of the second millennium A.D., voyages of discovery around the globe sparked colonialism in foreign lands soon thereafter. There were various philosophies in justification of colonialism; one was that of social evolutionism and intervention philosophies, or the idea that natives were incapable of governing themselves and in need of outside intervention. According to research published by M. Shahid Alam of Northeastern University, industrialization of countries across the world was unequal; some countries underwent industrialization centuries prior to others (Alam 5). The reason for this was partially due to the fact that some countries colonized other countries for their own imperial or industrial benefit, so the colonized countries themselves could not go undergo industrialization at that time. Great Britain, Spain (and subsequently Portugal), and France were a few imperial superpowers which underwent industrialization first and each dominated many colonies.

Image Source: Dimitri C, Effland A, Conklin N. “The 20th Century Transformation of U.S. Agriculture and Farm Policy.” USDA ERS. 2006.

Because of the far-reaching, global geography of these mother countries’ colonies, the colonial economy depended on international trade. For example, the British empire depended on the American colonies’ production of goods, as did the colonies on the goods of the British Empire. Merchants sent out ships to trade with North America and the West Indies; in 1686 alone, over 1 million euros of goods were shipped to London (“Trade and Commerce”). While wool textiles from England’s manufacturers that spurred from the Industrial Revolution were shipped to the Americas, the colonies shipped goods such as sugar, tobacco, and other tropical groceries from its plantations back across the pond. Due to Europe’s incredibly high demand for some of these American goods, the slave trade developed to meet Industrialization’s hefty needs for cheap labor (“Trade and Commerce”).

Image Source: “Colonial Trade Routes and Goods.” National Geographic Society, National Geographic, http://www.nationalgeographic.org/photo/colonial-trade/.

A few hundred years later, significant agricultural technologies spurred from industrialization. By the early 1900s, most American farms were diversified, meaning that various animals and crops were produced on the same cropland in complementary ways. However, specialization was a method which developed in farms at around this same time, used to increase efficiency by narrowing the range of tasks and roles involved in production. This way, specialized farmers could focus all their knowledge, skills, and equipment on one or two enterprises. Furthermore, mechanization allowed for the tremendous gains in efficiency with getting rid of the need for human labor with routine jobs such as sowing seeds, harvesting crops, milking cows, and feeding and slaughtering animals. Within the 20th century only, the percentage of the U.S. workforce involved in agriculture declined from 41 percent to 2 percent (Dimitri et al. 2). This greatly increased the efficiency of the production of ingredients which go into chocolate such as milk, cacao, sugar, salt, and vanilla from their respective farms.

In addition to farming technologies such as specialization, methods such as preserving, mechanization, retailing (and wholesaling), transport, and the growth of the commercial catering business improved the quality of the chocolate product itself and lessened the amount of time many large chocolate companies produced these chocolates drastically (Goody 74).

The mechanism of preserving was spearheaded by Nicolas Appert, who developed a process called canning (“bottling” in English) in response to conditions in France during the Napoleonic Wars, when the preservation of meat was important for feeding on-the-road soldiers (Goody 75). Glass containers were also developed around the same time to preserve wine and medicine. Methods such as artificial freezing as well as salt — which became such a popular form of preservation that a “salt tax” was eventually implemented — also developed to preserve foods. Pickling inside vinegar, as well as sugar, which was used to preserve fruits and jams, were also methods which advanced. This, in turn, also caused the imports of sugar to rapidly increase during the 18th century (Goody 75). With preservation mechanisms highly developed compared to before, chocolate products could finally be distributed from manufacturers and remain on shelves for quite some time — it did not necessarily need to be fresh to be sold and readily available to consumers.

Additionally, the process of mechanization was the manufacture of many processed and packaged foods, and this process was furthered by Ford’s assembly line and interchangeable parts. Through these technologies, packaged foods and products could be produced much more quickly and efficiently at greater quantities. This greatly increased the production efficiency and quantity with which packaged chocolate could be distributed, allowing for the proliferation of the some of the biggest mass-brands in chocolate production, such as Hershey’s and Nestle (Goody 81).

Video Source: “HOW IT’S MADE: Old Hershey’s Chocolate.” YouTube, 1976, http://www.youtube.com/watch?v=ophXa_LvUKk.

Furthermore, the process of retailing was marked by the shift from open market to closed shop; this process began as early as Elizabethan times. Back in the Elizabethan era, great efforts were made to ensure that there were no middle men in terms of sales and that there was no resale at higher prices. Eventually, however, grocers overtook the import of foreign goods. Just as imported goods became cheaper with the new developments in transport, so too did manufactured goods and items packaged before sale came to dominate the market (Goody 82-3). This allowed many various chocolate products from manufacturers all across the world to hit the shelves of grocers, readily available to consumers of any city in the United States. These products were generally branded goods, “sold” before sale by national advertising. Advertising itself, additionally, led to the homogenization of chocolate consumption, allowing similar brands of chocolate products to be distributed across the U.S. This even led to the eventual homogenization of American taste preferences for chocolate; because the Hershey’s chocolate bar was so heavily distributed and popularized, eventually, Americans were unaccustomed to anything that did not have Hershey’s uniquely sweet and salty taste (“Here There Will Be…” 108).

The final large component of industrialization which greatly increased chocolate production and distribution was the revolution of transportation. Rail transport provided the masses with cheap and wholesome food; in fact, there were certain periods of time during the Industrial Revolution in which U.S. railways were transporting goods more than people (Goody 82). Last but not least, the growth of the commercial catering business led to the decline of the domestic servant. This decline of the domestic servant also allowed English families to explore quick, sweet recipes incorporating chocolate such as brownies, cookies, and cakes.

Bigger-picture progressions in history such as colonization and international trade connected the world economy and allowed for technologies such as preserving, mechanization, retailing, and new transport to grow and flourish. These methods, in turn, caused global companies such as Hershey’s and Nestle to revolutionize the production and distribution of chocolate into a massive, global business. What was once enjoyed by the few and wealthy was now easily accessible by the masses, homogenizing the tastes of Americans to a few specific chocolate brands. None of this impact on chocolate products’ consumers and producers alike would have been possible without the historical and technological developments of the Industrial Revolution.

Works Cited

Alam, M. Shahid. “Colonialism and Industrialization: Empirical Results.” Review of Radical Political Economics, 1998, pp. 217–240., doi:10.2139/ssrn.2031131.

“Colonial Trade Routes and Goods.” National Geographic Society, National Geographic, http://www.nationalgeographic.org/photo/colonial-trade/.

Dimitri C, Effland A, Conklin N. “The 20th Century Transformation of U.S. Agriculture and Farm Policy.” USDA ERS. 2006.

Goody, Jack. “Industrial Food: Towards the Development of a World Cuisine.” Food and Culture: a Reader, edited by Carole Counihan and Penny Van Esterik, Routledge, 2013, pp. 72–88.

“Here There Will Be No Unhappiness.” Hershey Milton S. Hershey’s Extraordinary Life of Wealth, Empire, and Utopian Dreams, by Michael D D’Antonio, Simon & Schuster, 2006, pp. 106–126.

“HOW IT’S MADE: Old Hershey’s Chocolate.” YouTube, 1976, http://www.youtube.com/watch?v=ophXa_LvUKk.

JH Bloomberg School of Public Health. “Industrialization of Agriculture.” Johns Hopkins Bloomberg School of Public Health, Johns Hopkins University, 5 Aug. 2016, foodsystemprimer.org/food-production/industrialization-of-agriculture/index.html.“To the Milky Way and Beyond; Breaking the Mold.” The Emperors of Chocolate: inside the Secret World of Hershey and Mars, by Brenner Joël Glenn., Broadway Books, 2000, pp. 49–194.

“Trade and Commerce.” Understanding Slavery Initiative, Understanding Slavery, 2011, http://www.understandingslavery.com/index.php-option=com_content&view=article&id=307_trade-and-commerce&catid=125_themes&Itemid=152.html.

British sugar: How we got here

It is no secret that sugar is a major part of the modern diet. In the United States, according to the CDC, “In 2005–2010, the average percentage of total daily calories from added sugars was 13% (average intake of 335 calories) for men and 13% (average intake of 239 calories) for women aged 20 and older” (“Know”). In Britain, according to the BBC, “The latest NDNS report found that all age groups were eating more added sugar (technically known as non-milk extrinsic sugars) than the 11% level but that children were exceeding it to the greatest degree” (Jeavens). The British have been consuming sugar long before the United States even came to be, so how did it become so prevalent in British diets? One potential reason for the run up in sugar consumption is the versatility of sugar and its uses. It could be used as medicine, spice-condiment, decorative material, sweetener, and a preservative (Martin, slide 12). Another potential reason is that slavery helped to produce sugar for cheap, and sugar duties that propped up the price of sugar were lifted, making sugar more accessible and cheaper for the people of Great Britain.

From 1700-1800, British sugar consumption jumped from about 4 lbs. per person in to 18 lbs. (Mintz 97). However, it grew even more rapidly from there. As you can see from Figure 1 below, sugar consumption has skyrocketed in Britain since 1800. In the early days of sugar, it was a luxury reserved for the rich. When it first came to Europe “around 1100 A.D., sugar was grouped with spices—pepper, nutmeg, mace, ginger, cardamom, coriander, galingale (related to ginger), saffron, and the like. Most of these were rare and expensive tropical (and exotic) imports, used sparingly by those who could afford them at all” (Mintz 111). Sugar, like these other spices, was quite expensive and hard to get. But, it uses were incredibly versatile. Sugar could be used as a spice, used in jams, used in tea and coffee, and used to sculpt subtleties. “By no later than 1800, sugar had become a necessity—albeit a costly and rare one—in the diet of every English person” (Mintz 32).

The Transatlantic Slave Trade, also known as Triangular Trade, aided in the spread of sugar because it could be produced for cheap. Since sugar was so profitable, colonizing countries used the West Indies to grow tons of sugar, and forced African slaves to grow it and work the land. As you can see in Figure 3, slaves flowed into the West Indies from Africa, and sugar (along with other goods) flowed into Europe and the American colonies. Much of the major economic trade was built on the backs of slaves—trade of which they never saw any benefit themselves as they were worked to death and sold to work in the fields as “property.” On top of the cruelty of slavery driving down production costs, after the 1870s, “the abolition of the sugar duties made sugar cheap and plentiful; jam contains 50 to 65 per cent of its weight in sugar…. Most of the produce of the jam and preserves factories was for domestic consumption…. Urban working classes…consumed much of their fruit in the form of jam” (Mintz 164). Thus, with sugar becoming less expensive thanks to the repeal of sugar duties, giving more people access to sugar at a lower cost.  Thus, “the jam manufacturers, with the exception of Blackwell and Chivers who made expensive preserves as well, agreed in 1905 that their most extensive and lucrative market lay in the working class to whom jam, once a luxury, had now become a necessity, and a substitute for the more expensive butter” (Mintz 164).

The versatility of sugar was very important to its rise, as well as its ability to fuel caloric intake. Men out working in the factories needed high amounts of protein in their diet in order to fuel their labor intensive work. Unfortunately, animal protein was expensive and hard to come by for the working poor. Thus, with the introduction of sugar, it was a cheaper way for the women and children of the family to meet some of their caloric needs. As shown in Figure 2 below, sugar was used as for caloric intake as well as energy to get yourself through the day. By 1900, sugar was about one-fifth of the calories in the English diet (Mintz 32).

Sugar has become a major part of our lives, and continues to grow on the world stage. “World sugar production shows the most remarkable upward production curve of any major food on the world market over the course of several centuries, and it is continuing upward still” (Martin, slide 3). There are many potential factors that caused the rapid rise of sugar, but I believe that its versatility, use as caloric fuel, and rise in production and the drop in price were major contributors that shaped the way sugar has affected our society. Sugar consumption doesn’t seem to be slowing down, and it’s hard to see it slowing any time in the near future.

SOURCE: Martin, Carla. “Sugar and Cacao.” AFRAMER 119X: Chocolate, Culture, and the Politics of Food, 20 February 2019, Harvard College. Microsoft PowerPoint Presentation (slide 3).
SOURCE: Martin, Carla. “Sugar and Cacao.” AFRAMER 119X: Chocolate, Culture, and the Politics of Food, 20 February 2019, Harvard College. Microsoft PowerPoint Presentation (slide 20).
“The Transatlantic Slave Trade.” Crispus Attucks, Crispus Attucks on-Line Museum, 5 Nov. 2012, http://www.crispusattucksmuseum.org/the-transatlantic-slave-trade/.

Works Cited

Scholarly sources

-Jeavans, Christine. “How Much Sugar Do We Eat?” BBC News, BBC, 26 June 2014,


-“Know Your Limit for Added Sugars | Nutrition | CDC.” Centers for Disease Control and

Prevention, Centers for Disease Control and Prevention, http://www.cdc.gov/nutrition/data-


-Martin, Carla. “Sugar and Cacao.” AFRAMER 119X: Chocolate, Culture, and the Politics of

Food, 20 February 2019, Harvard College. Microsoft PowerPoint Presentation.

-Mintz, Sidney W. Sweetness and Power. Penguin Books, 1986, Apple Books.

Multimedia Sources

-Martin, Carla. “Sugar and Cacao.” AFRAMER 119X: Chocolate, Culture, and the Politics of

Food, 20 February 2019, Harvard College. Microsoft PowerPoint Presentation (slide 3).

-Martin, Carla. “Sugar and Cacao.” AFRAMER 119X: Chocolate, Culture, and the Politics of

Food, 20 February 2019, Harvard College. Microsoft PowerPoint Presentation (slide 20).

-“The Transatlantic Slave Trade.” Crispus Attucks, Crispus Attucks on-Line Museum, 5 Nov.

2012, http://www.crispusattucksmuseum.org/the-transatlantic-slave-trade/.

The Economic Impact of the Slave Trade on Great Britain and the rest of the world

Dominating primarily from the 17th century to the 19th century, the Trans-Atlantic slave trade shaped history in ways beyond one could imagine. During this time, we saw this sort of agricultural revolution take place in which the New World was cultivating many crops that were demanded on the global scale.  The increase in demand for these crops such as sugar, tobacco, cotton, and many more gave more prominence to the slave labor market in needing wide-scale labor to keep production up with demand (Hogendorn, 1984).  As this was a trade system, while slaves were being transported in mass numbers to the New World, West Africa was receiving things such as weapons, rum, textiles and more that they had not previously been able to acquire (Hogendorn, 1984). I give this brief history to give background to the Atlantic slave trade as a way of helping better understand what I am trying to convey. The Trans-Atlantic slave trade was vital in shaping history by changing the economic and social culture of countries across the world. The image below is powerful in showing just how massive the Atlantic slave trade was and the millions of enslaved people that were transported.

            In studying the economics of the slave trade, researchers have looked at the effects of these mass numbers of slave laborers on country’s agricultural production. Researchers Ralph Austen and Woodruff Smith discuss the effect of the Atlantic slave trade on the British economy, and specifically how the slave trade and sugar trade was vital in affecting this culture by changing British food consumption for a long time (Austen and Smith, 99). They show statistics on how in the late 17th century consumption was at around 4.6 pounds per person, and then show how in less than a century that number spiked to 16.2 pounds per capita (Austen and Smith,99). How does the slave trade factor into this? By the exchange of slaves into South America, Central America, and the Carribean allowing for much greater production of sugar and therefore provided greater trade opportunities that Great Britain acted upon as demand for sugar rose.

           These vast changes in consumption derive from changes in eating and drinking culture in Great Britain. Seen during this time period were different uses for sugar that were greatly popularized such as using in tea, coffee, in the production of chocolate, and much more. The graph below shows the consumption changes of tea during this time period in Great Britain and the great increase is directly correlated to the great increase in sugar production and consumption previously mentioned. Austen and Smith detail how this change in consumption changed the culture of Great Britain in this sugar consumption being a sign of respectability and higher social class (Austen and Smith 105). Sugar changed the way people interacted, and became a luxurious commodity in not only Britain but many European countries. Without the prominence of the slave trade, it is difficult to say if there would have been such a large economic and consequential cultural impact on Great Britain and the rest of Europe.

            An additional way in which the Atlantic slave trade transformed the culture and economy of Great Britain was through the British textile industry taking off. Joseph Inikori details in his work the statistics behind the textile industry’s growth in that it was one of the sparks of the Industrial Revolution. He specifically argues that while this industry boomed in Great Britain itself, the export market part of it proved difficult but was able to get itself off the ground through the Atlantic slave trade in many ways (Inikori 157). Inikori provides statistical evidence in that these cotton checks were able to produce goods that were valuable to the people of West Africa in the trade as well as providing much of the clothing material for slaves being transported across the world (Inikori 157).  By being a way to spark the export market in the textile industry in Great Britain, the slave trade was instrumental in facilitating the beginning of the Industrial Revolution that changed the future of production and economies not only in Great Britain but across the entire world. This map, opposed to the other map, gives much better description what was being traded and how the textile export from Europe and Great Britain specifically was an instrumental component of this massive trade network.

            On top of these specific examples of the economic impact of the Atlantic slave trade on not only Great Britain but around the world, more generally the slave trade set the framework for the economic potential of a slave labor system. This of course translated to the system of slavery seen in the United States for many decades as well as many parts of South and Central America that were plagued with intensive slave labor systems.  When reflecting upon this time period and the effects of the slave trade system, one must first acknowledge the moral horror of this time in the human race’s history as millions of innocent lives were thrown away at the expense of production. The slave trade though is responsible for providing many countries with a new economic impact through agriculture that transformed modern industrial systems as well as affecting countries’ cultures specifically through aspects such as social class hierarchies. In more ways than a few, the Atlantic slave trade changed the path of history as we know it.

Works Cited

Atlantic Slave Trade [Digital image]. (n.d.). Retrieved from http://historycei.pbworks.com/w/page/70660475/2Z ATLANTIC SLAVE TRADE

Austen, R. A., & Smith, W. D. (1990). Private Tooth Decay as Public Economic Virtue: The Slave-Sugar Triangle, Consumerism, and European Industrialization. Social Science History, 14(1), 95-115. doi:10.2307/1171366

Engerman, S. L., & Inikori, J. E. (2007). The Atlantic slave trade: Effects on economies, societies, and peoples in Africa, the Americas, and Europe. Durham: Duke Univ. Press.

Hersh, J., & Voth, H. (2009, September 3). Tea Consumption 1690-1850 [Digital image]. Retrieved from https://voxeu.org/article/new-goods-malthusian-world-welfare-gains-coffee-tea-and-sugar

Hogendorn, J. S. (1984). The Economics of the African Slave Trade. The Journal of American History, 70(4), 854-861.

Slave Trade from Africa to the Americas [Digital image]. (2011, November 14). Retrieved from https://www.sahistory.org.za/topic/atlantic-slave-trade

Calling out Cadbury, Chocolate ain’t so Sweet: The Chocolate Industry and Slavery

Cadbury Putting up a Front

William Cadbury brought a lot of controversy and contradiction to his beliefs about the laborers in São Tomé in the early 20th century. He expressed that he wanted to reform labor conditions in Portuguese West Africa by not working with cocoa planters from there (Satre 24). However, what Cadbury said and did were two different things. Cadbury and his comrade, Joseph Burtt created what seemed like a mission to show the public that they would not do business with corrupt purchasing of cocoa beans and would explore the life of black laborers to discover the truth regarding how they were treated (Satre 74). Cadbury proved to be slow to action and did not want to participate in a boycott to maintain good relationships with the Portuguese government even when missionaries advised him that a boycott would help bring positive change to stop slavery and the abuses of laborers (Satre 78). In this work, I argue that William Cadbury carried out a facade to uncover slavery, the cacao laborers’ working conditions, and to help the Portuguese recognize that slavery existed so they would end it. I believe Cadbury intentions were to give his company a positive reputation, so the British would continue to buy Cadbury’s cacao products and disillusion the public that the company was making amends with Portugal to stop slavery in West Africa.

Cadbury knew slavery was going on but he did nothing about it. Lowell J. Satre in Chocolate on Trail claims, “The Cadbury company had good reason to be troubled about labor conditions on the island of São Tomé. Management opposed the abuse of workers, yet in 1900, the firm had purchased over 45 percent of its cocoa beans from the island” (18-19). Satre helps us understand that the intentions and goals of the Cadbury Bros company were to remain idle with issues regarding slavery and severe labor abuses. Cadbury’s goal was not to be a humanitarian but to be a profitable capitalist and to maintain close ties with the Portuguese. He felt he needed to have cacao imported from São Tomé, while he turned a blind eye on the need to fight for Africans’ civil rights and warnings from the Anti-Slavery Society that was established in 1839 (Satre 19). Satre further asserts, “Aside from the report that Burtt produced, however, the Cadbury company had in four years accomplished nothing for slaves who produced the cocoa beans” (99). Cadbury sent Burtt to the islands to gather information about the conditions of laborers but it is clear Cadbury was not too concerned about the outcome because he proceeded to give time to the Portuguese to reform and set conditions for laborers to “be paid a minimum wage, 40 percent of which would be placed in a repatriation fund. These new regulations also furnished protection against illegal labor recruitment” (Satre 23). These reforms did not take place and Cadbury failed to reinforce better working conditions (Satre 99).

Cadbury advertisements acted as a cover and disillusionment to the public that cacao products were “pure” and innocent when really the production of cacao is exploitative of African labor. The picture entitled, “Drink Cadbury’s Cocoa” below with the couple is not only a marketing tool but is also a tactic to psychologically distract consumers from the cruelty and horrors of slavery by convincing its audience that the product gives a sense of being calm and at peace when drinking the beverage ( “Cocoa Advert with Rower 1885”). Interestingly in small print at the bottom of the ad, it says, “In the whole process of manufacture, the automatic machinery employed obviates the necessity of its being once touched by human hand” (“Cadbury’s Cocoa Advert with Rower 1885”). Cadbury here attempts to persuade his buyers that the process of obtaining (before it gets to the machines that purifies it) the cacao beans is natural and workers are involved in honest and safe labor practices to manipulate people. In reality laborers endure injustices and are falsely promised they have the option to return to their country when their contract has ended, and the workers are barely fed and physically beaten very badly.

The Slave Life

The abuses that the enslaved Africans faced was unbearable. They underwent harsh psychological and physical trauma. They were separated from their families and sold by West African chiefs or traders unknowing of the European treatment towards their people they were selling (“The Transatlantic Slave Trade”). Some of the Africans decided to kill themselves before leaving their country because they heard rumors of being eaten or were worried about an unknown fate (“The Transatlantic Slave Trade”). The slaves had to be taken to the Europeans on the coast, and they traveled for miles in chains (“The Transatlantic Slave Trade”) like the image below (ZekethePhotographer, “Trans-Atlantic Slave Trade Artifact”). The West Africans were treated as property and commodities. Inadequate nutrition, diseases, sexual abuse, and punishment was extremely taxing to the captives, and many died as a result (“Life on Board Slave Ships”).

Better standards since the 1700’s on ships were implemented by the French and British in 1800 but still one in eighteen captives died during sea transportation, and this ill treatment continued far beyond into the twenty century to the enslaved people (“Life on Board Slave Ships”). The picture below illustrates a young enslaved woman being tortured by Europeans as a form of disciplining her for disobeying whatever heinous rules were implemented (“African Woman Slave Trade”). I argue that Cadbury did not care about the black laborers and he only cared about profits. He covered up injustices like shown below that were frequent in the life of slave; being whipped, chained, beaten, raped, not fed or clothed properly, and severely objectified in numerous ways. I believe Cadbury sent Burtt on the trip to Africa and have Burtt write a story to be published of his experiences to distract the Europeans from Cadbury supporting slave grown cacao. Cadbury helped reinforce slavery through his business and supported plantation owners by buying their cacao. Thanks to Cadbury and other chocolate manufacturers of his time, this perpetuated to racism, and Africans and African Americans experience inequality in the workforce, with housing, and more is still seen today.

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Reforms Finally but are They too Weak?

Outbreaks and riots took place in 1953 where several hundred African laborers were killed by Portuguese rulers (“History of São Tomé and Príncipe”). In the late 1950’s this changed and a small group São Toméans formed the Movement for the Liberation of São Tomé and Príncipe (MLSTP) (“History of São Tomé and Príncipe”). The new Portuguese regime disestablished the colonies it constructed overseas (“History of São Tomé and Príncipe”). In 1990 São Tomé became one of the first African countries to embrace democratic reform and changes to its constitution with non-violent actions (“History of São Tomé and Príncipe”).

However, child labor has had little improvement. In 2017,  São Tomé and Príncipe did little to abolish the worst forms of child labor (“Findings on the Worst Forms of Child Labor – Sao Tomé and Principe”). The government tried to end it by giving resources to support centers to have children stay in school (“Findings on the Worst Forms of Child Labor – Sao Tomé and Principe”). Regardless of the government efforts, São Tomé and Príncipe have child labor occurring in commercial sexual exploitation (“Findings on the Worst Forms of Child Labor – Sao Tomé and Principe”) and partake in hazardous tasks in agriculture (“Findings on the Worst Forms of Child Labor – Sao Tomé and Principe”). The poor resources override law enforcement agencies to enforce child labor laws (“Findings on the Worst Forms of Child Labor – Sao Tomé and Principe”). I further argue that regardless of some of these movements, labor abuses still occur today and we still get cacao from São Tomé with poor regulation of farmers working conditions.

Works Cited

Cruikshank, Isaac. “File:African Woman Slave Trade.jpg.” Wikimedia Commons, S.W Fores, 6 Dec. 2017, commons.wikimedia.org/wiki/File:African_woman_slave_trade.jpg.

“File:Cadbury’s Cocoa Advert with Rower 1885.Jpg.” Wikimedia Commons, 15 Jan. 2008, commons.wikimedia.org/wiki/File:Cadbury’s_Cocoa_advert_with_rower_1885.jpg.

“Findings on the Worst Forms of Child Labor – Sao Tomé and Principe.” United States Department of Labor, 19 Sept. 2018, http://www.dol.gov/agencies/ilab/resources/reports/child-labor/sao-tome-principe.

“History of São Tomé and Príncipe.” Wikipedia, Wikimedia Foundation, 21 Feb. 2019, en.wikipedia.org/wiki/History_of_São_Tomé_and_Príncipe.

“Life on Board Slave Ships.” National Museums Liverpool, http://www.liverpoolmuseums.org.uk/ism/slavery/middle_passage/.

Satre, Lowell J. Chocolate on Trail Slavery, Politics, and the Ethics of Business. Ohio University Press, 2005.

“The Transatlantic Slave Trade.” PortCities Bristol, www.discoveringbristol.org.uk/slavery/people-involved/enslaved-people/enslaved-africans/transatlantic-slave-trade/.

ZekethePhotographer. “File:Trans-Atlantic Slave Trade Artifacts.png.” Wikimedia Commons, 11 Feb. 2018, commons.wikimedia.org/wiki/File:Trans-Atlantic_Slave_Trade_Artifacts.png.

Lets talk about chocolate sauce


CHOCOLATE SAUCE- Picture was taken by me


A few months back my aunt Bazat Saifiyyah made a chocolate sauce that everyone in my family went completely crazy over. We would eat it at breakfast, lunch, and dinner. With many different foods such as ice-cream, strawberries when they were in season, spread over toast or just eaten plain.

For my blog post I want to explore within the context of my aunt’s recipe, the ingredients that go into it, where does the chocolate come from, the historical backing and also the perception of chocolate and its health benefits.

The recipe 


A picture taken by me to show the ingredients that go into the chocolate sauce. 



The ingredients that go into the chocolate sauce are butter, dark chocolate compound, Hershey’s natural unsweetened cocoa, Hershey’s caramel syrup, icing sugar, milk and fresh cream.

The chocolate sauce is made by melting butter over a low heat flame, then add the dark chocolate compound broken up into many pieces. Then after this has melted the milk and fresh cream are added and then whisked until fully mixed. Then after this, the Hershey’s natural unsweetened cocoa powder is added with the icing sugar. After this, the caramel syrup is added. Then the whole mixture is to be whisked over a low flame for two minutes, then it is ready to be eaten.

This is a short video that I have taken during the making of the chocolate sauce.


What is the history behind the recipe?

Cacao first came to be cultivated agriculturally by the Olmecs in the lowlands of the Mexican Gulf Coast ( C ) It was picked up by the Mayans and then from them the Aztecs. In this time the way that they processed the cacao bean was very different then how it is processed today. The cacao pod would be harvested and then its beans would be dried, roasted, shelled and then ground on a metate to make a paste, this paste could have other flavoring additions to it depending on the culture that it was made in. This paste was then made into balls from which a hot foamy chocolate drink was made, this seems to have been the primary way in which the Mesoamericans consumed their cacao. However, there are mentions of it being used in other food items. ( C )

This is a video that demonstrates the Mesoamerican chocolate making practices.

This cacao consumption was picked up by the Spanish during their colonization period. It became an extremely important part of their culture and practices. Then it was picked up by the European colonizers and it became joined with sugar that was also being produced in the colonies. Then came the inventions that changed how chocolate was produced such as conching by Rudolph Lindt in Switzerland, this made the chocolate smooth by breaking down the large particles in a machine. ( P ) Also, the addition of dairy products like milk and cream to chocolate changed drastically how chocolate was enjoyed by many people.

Where does the cacao come from? 

The two chocolate products that go into making this compound are Hershey’s natural unsweetened cocoa and Mordes dark compound chocolate ( CD D16 ). Both these ingredients are processed differently to reach the state that they are in.

Hershey’s natural unsweetened cocoa- 

The processing of cacao to reach cocoa powder was invented by Coenerad Van Houten in the Netherlands. He developed a technique which processed cacao beans in such a way that they separated into two compounds, cacao butter, and a solid cake.  ( P ) The cacao butter was the more prized of the two compounds and often it was sold by companies and not used with the solids of the beans that it came from.  The solid cocoa cake that was made was then ground up into a fine powder and it is used in chocolate drinks and baking. Another process that also goes behind the cocoa powder made today is the dutch processing technique which is a treatment done by adding alkaline salts to neutralize the bitter taste and also to have a darker colored chocolate. ( P )

There is no mention of the product about where the cacao that goes into this process comes from. This makes the cacao completely anonymous.

This anonymity of chocolate shows a shift in the attitudes of people towards cacao beans and their sourcing. In the past centuries, before the manufacturing of chocolate became so connected to the industrialized process, the sourcing of the cacao bean was of utmost importance. The criollo pods were counted as the best type of cacao, it has the sweetest flavor and the richest taste ( P), the finding of this pod is extremely rare nowadays and many expert chocolatiers try with great difficulty to get a hold of this criollo pod to make their chocolate. This pod was mainly used by the Olmecs, Mayans, Aztecs and then it was transported to Hispanic plantations such as Venezuela during their period of colonization. ( P ) The most common type of cacao in use today is the forastero variety, this is purple and of a darker color then the criollo variety, it is also extremely bitter however the multiple industrial processes that cacao beans go through these days balance out the bitterness. Then there is also the Trinitario variety, this is a cross breed between the criollo and forastero, it was developed in Trinidad, this is the most resilient variety and it has a more pleasant taste than the foraestro. ( P )

The other factor that matters a lot in the sourcing of cacao is where is it grown, this contains the Terrior of the landscape and also carries a lot of history and chocolate traditions and culture with it. Chocolate has a dark history intertwined with the slave trade and abuse of peoples in plantations. In the modern day, the roots of colonization, the booming cacao trade, and European chocolate culture has led to established cacao farming in many parts of the world that were colonized such as Brazil, Cote d’Ivoire, Cameroon, Ecuador and West Africa. Today West Africa produces 75% of the worlds cacao and most of this cacao is exported for production abroad, only 4% of the worlds chocolate is consumed by its people. West Africa collectively produces 3 million metric tonnes of cacao in a year( L 8)

There is a lot that goes into the cacao bean and if it is made so anonymous its history is wiped away and its variety and subtleties are emitted out of the chocolate making process as nobody knows where it originates from.

Mordes dark compound chocolate ( CD D16 ) 

This chocolate is also another example of the anonymity of the cacao bean today. The ingredients that go into making this bar are as follows, Sugar, Edible Vegetable fats, Cocoa Solids and Emulsifiers ( 492, 322 ) CONTAINS ADDED NATURAL (VANILLA) FLAVOURING SUBSTANCES, Hydrogenated Vegetable Fat Used- Contains Trans Fats.

This bar does not have a cacao percentage in it however it has cocoa solids, so it does not have cacao butter in it.

This is a video that demonstrates how chocolate bars are made today.



A look into Hershey’s

Hershey’s was founded in 1903 by Milton S. Hershey, it came to be known as Americans most iconic chocolate. It had a great influence on American business and taste. ( L 11 )

The two struggles that this company faced and managed to overcome were, one, the struggle to develop milk chocolate, so they made their own dairy farms and sourced their milk from there. Two, the struggle to control the sugar supply chain. Sugar used to come from Cuba and during the period of 1916-46 there was a highly volatile situation and this affected the sugar supply chain. To face this problem Hershey brought land in Cuba where he established his own sugar plantations, for the transportation of this sugar he also built some connecting railways.  ( L 12 )

This is a video that demonstrates the history and founding of Hershey’s chocolates.

Health effects

The potential health risks in consuming chocolate are environmental factors of polluted soil and water, problems in other ingredients such as milk, sugar, soy lecithin, inclusions, manufacturing issues, allergy or sensitivity to certain ingredients mixed with the cacao or to the caffeine, and a very high sugar and saturated fat content and a very high calorie content. ( L 12 )

There has also been a lot of contemporary research on the health benefits of chocolate. These are Antioxidant, Cardioprotective, Psychoactive, Anti-inflammatory, Anti-allergy and Anti-tumoral properties ( L 12 )

After knowing some of the history behind chocolate and everything that has gone into making it, one can eat the chocolate sauce with more understanding of what actually goes on in the making of it.


Coe, Sophie D., and Michael D. Coe. The true history of chocolate. Thames & Hudson, 2013 – ( C)

Presilla, Maricel E. The new taste of chocolate: a cultural and natural history of cacao with recipes. Random House Digital, Inc., 2009. – ( P )

Chocolate class lectures, Carla Martin, Harvard Extension School, Spring 2018 – ( L )

History of Hershey’s chocolate, Charles Dean Archive, Published on Jan 9, 2014 on Youtube

Milk Chocolate from Scratch How it is made, Science Channel, Published on Oct 30, 2016 on Youtube

Watch the Ancient Art of Chocolate Making, National Geographic, Published on Oct 13, 2017 on Youtube

Sugar, the gateway good to slavery, racism, and wealth.

When Americans think “slavery” they most likely picture the one below, a middle school taught history of blacks on southern plantations underneath the blazing sun picking cotton for hours a day with little pay or none. 

The symbolic image of a whip for lashings might also come to mind, or the political divisiveness caused by the institution necessitating a Civil War that still lingers in the air today. Maybe they remember a bit more than average and can recall tobacco as the first American “cash crop”, or can picture the simplistic, triangular slave trade as the united states imported bodies from Africa and exported goods to Europe. All these thoughts and perceptions however, stem from the misconception of slavery being uniquely held to North America with some involvement from the British, and negates the truth of slavery preceding colonization into the new world of the Americas with the United States’ component having only a minimal impact. This is important as one must first understand slavery and the slave trade in the new world at it’s conception to fully grasp the context of slavery in the United States. To do this, one must see sugar as the crop that financed the origins of the slave trade, and not the cotton or tobacco crops of North America. Once you do this, you realize that the simple triangular slave trade, is not so simple, and looks more like the one seen below.

To examine why and how sugar came to be the crop that altered afro-american relationships forever, one must look no further than the West Indies and South America. At one point or another, small island countries such as Haiti, Cuba, and Jamaica were major financial supporters of their European owners. Just as an example, in the late 1700s, Haitian sugar provided nearly half the value of french trade, and exported about half of the world’s sugar production.. In their paper, Sweet Diversity: Colonial Goods and the Rise of European Living Standards after 1492, Hersh and Voth explain the demand:

“As the price of sugar declined, consumption spread to the lower classes. It was frequently used as a substitute for a protein source, consumed in the absence of meat when and where meat was too expensive. Though the simple carbohydrates from sugar do not have all the nutritional qualities of a protein source, its consumption offered calories at a time where energy availability may have severely constrained labor input (Fogel 1994). In addition, sugar was used to add sweetness and calories to food and drink, especially to tea or coffee, or added in liquid or powdered form to a whole range of foods … Sugar was also used in medicines. Combining caffeinated drinks with sugar was a European innovation, as was the adding of milk (Goodman 1995). Sweetened tea became popular amongst all classes in England. Tea and sugar (or coffee and sugar) were therefore complementary goods. For the poor, a cup of sugary tea could reduce feelings of hunger, and give energy for a short time. Tea could serve as a substitute for a hot meal, especially where heating fuel was in scarce supply (Mintz 1985).”

By this point sugar production was the result of nearly 200 years of entrepreneurial advancements to take advantage of the high demand in Europe (I use the term “advancement” loosely and only related to the increase in sugar production, regardless of the morals surrounding them). Some of the advancements made were notable, a steam engine to better crush and separate the sucrose from the sugar cane, seen below, or a locomotive to move sugar cane from far out fields on the plantation.

Other “advancements” were more logistical, such as methodical record keeping and note taking. Perhaps the most important, although, had to be the development of the coordinating to transport free labor across the atlantic and putting them to work on sugar plantations.

Over the years, the usage of black slaves necessitated the desensitizing of their owners surrounding their quality of life. As told by slavery museum in Liverpool:

“Inside the plantation works, the conditions were often worse, especially the heat of the boiling house. Additionally, the hours were long, especially at harvest time. The death rate on the plantations was high, a result of overwork, poor nutrition and work conditions, brutality and disease. Many plantation owners preferred to import new slaves rather than providing the means and conditions for the survival of their existing slaves.”

This desensitivity lead way to racism, which only further perpetuated the horrible treatment of slaves in the Americas. As explained by Dr. William Hardy of the Open University, “The long-term economic exploitation of millions of black slaves was to have a profound effect on the New World’s history. Most fundamentally, it produced deep social divides between the rich white and poor black communities, the consequences of which still haunt American societies now, many years after emancipation.”  

It’s hard to argue that sugar production would become as lucrative as it was, when it was, without the use of free labor, so it’s easy to see how the exploitation of Africans directly led to wealth growth in European nations who participated. However, not only did Europeans exploit the use of labor from Africa, they exploited the use of land from much of the Americas. By exporting virtually everything those colonies created back to the mother-country, the countries who were producing the most lucrative crops on the planet never saw a share of the wealth created. This relative economic stagnation could explain why many countries which were once occupied by European ones, today remain rather poor and play catch up to the rest of the world.

Works Cited:

Hardy, William. “Riches & Misery: The Consequences Of The Atlantic Slave        Trade.”OpenLearn, The Open University, 25 Feb. 2014, http://www.open.edu/openlearn/history-the-arts/history/riches-misery-the-consequences-the-atlantic-slave-trade#.

Hersh, Jonathan, and Hans-Joachim Voth. “Sweet Diversity: Colonial Goods and the Rise of European Living Standards after 1492.” SSRN Electronic Journal, 2009, p. 9., doi:10.2139/ssrn.1402322.

“Slavery in the Caribbean.” National Museums Liverpool, http://www.liverpoolmuseums.org.uk/ism/slavery/archaeology/caribbean/.



Cheap Sugar and Expensive Cacao: the democratization of the “food of the gods.”

Chocolate means many things to many people, invoking feelings of romance, decadence, comfort, celebration, and memories of childhood. And despite its ubiquity across most of the globe, chocolate has maintained an aura of lavishness, mystery, and prestige. Once a food item strictly for the elites, chocolate has kept its image as a luxury item even though it has been cheaply available for over a century. How and why did chocolate go from an exclusive luxury item for the privileged to a staple everyday treat for the masses? The history of chocolate, or cacao, the treated fruit-seeds from which chocolate is produced, and how it became commonplace is inseparable from the history of colonialism, the trans-Atlantic slave trade, and the industrial revolution. And the same is true of the history of sugar. Ultimately it was the evolution and combining of these two once-exclusive products that changed chocolate from an expensive, rare commodity for a small elite class to an affordable, mass-producible snack for the everyday citizen of the industrialised world.

Chocolate finds its origin in the cacao tree, or theobroma cacao, literally “food of the gods, cacao,” as it was named by Swedish naturalist Carolus Linnaeus.1 However, the word cacao had been used, as had the fruits and the seeds within, since long before Linnaeus encountered the species. Traces of cacao have been discovered on pottery dating as far back as 3,300 B.C. in Zamora Chinchipe, Ecuador,2 almost five thousand years before contact between Europe and Mesoamerica began. When Europeans first encountered cacao at the beginning of the sixteenth century, cacao was used as currency and consumed as a beverage by the ruling class of the Aztec empire. The drinking chocolate travelled first to the royal courts of Spain and then spread to the other major powers in Europe including, Italy, France, and England.  Drinking chocolate prevailed until the middle of the nineteenth century when solid chocolate was first produced for widespread sale.


Sugar has been known in Europe since long before cacao. Cultivated into its crystallized form in India as far back as 500 A.D.,3 and spread through the Arabic conquests of the eighth century, it was and remained “a luxury, a medicine, and a spice”4 until the seventeenth century. With the discovery and conquering of the West Indies, Europeans colonialists began to cultivate and mass-produce the luxury items – cacao, tobacco, coffee, rum, tea, and sugar – that would dramatically change the economies of the world forever.

By the nineteenth century sugar had a become a necessity of British daily life. And it was during this century that Dutch chemist Coenraad Johannes Van Houten invented a machine that would lead to the ability to produce chocolate in its solid form. Van Houten’s hydraulic press separated the fat, cacao butter, from the cacao beans, leaving behind a powder we call cocoa.5 The British Fry family, who had been producing and selling drinking chocolate since the eighteenth century, discovered that by remixing this cocoa with the butter and adding sugar, a liquid that would harden could be made, and the first real chocolate bar was born.6


It should be stated that none of the major producers of solid chocolate who would come to dominate the market were the first to think to sweeten cacao for consumption. Adding honey to sweeten drinking chocolate had been commonplace in Mesoamerica before the arrival of the Spanish, and drinking chocolate recipes enjoyed by the aristocracy in Europe pervasively contained sugar. The change that took place that would significantly spread the consumption of chocolate was the pronounced increased, first, in the consumption of sugar. According to Sidney W. Mintz’s estimates, between 1800 and 1890 world production shot from approximately two-hundred and forty-five thousand tonnes of sugar to over six million, and he writes, “there is no doubt that the sucrose consumption of the poorer classes in the United Kingdom came to exceed that of the wealthier classes after 1850.”7 This transformative period in sugar production and consumption paired with Van Houten’s machine, which meant for easier and cheaper production of higher quality cacao powder and butter, set the stage for the mass-production and consumption of chocolate.


The public’s insatiable appetite for sugar has meant that chocolate production can be much cheaper, as the most expensive ingredient, cacao, can be used in less quantity. A good example of this is the enormously successful Hershey’s kiss that is just eleven percent cocoa and over fifty percent sugar.8 And the mass-production ideology that came with the industrial revolution led to astonishing manufacturing achievements. A good example of this is the lettering machine at the M&M factory that is able to print the M’s on M&M’s at, “200,000 M&M’s a minute, or 100 million M&M’s every eight hours:”9 needless to say, a far cry from the time-consuming procedure to make the drinking chocolate that was enjoyed by Mayans, Aztecs, and European “nobility” for the centuries and millennia prior. That milk chocolate can be legally called as such with just 10% cacao content has meant a form of chocolate can be made, and therefore bought and eaten, cheaply and regularly across class lines. So while there is debate as to the health effects of cheap chocolate and ethical concerns of cheaply sourced cacao, the “food of the gods” is now available to all mortals. And thank god for that.


Works Cited


  1. Presilla, Maricel. 2009. The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes. Berkeley: Ten Speed Press. Page 5
  2. http://www.bbc.com/news/world-latin-america-22733002
  3. Mintz, Sidney W. 1985. Sweetness and Power: the Place of Sugar in Modern History. Penguin. Page 23
  4. Page 30
  5. Coe, Sophie D., and Michael D. Coe. 1996. The True History of Chocolate. New York: Thames and Hudson. Page 234
  6. Page 241
  7. Page 143
  8. Martin, Carla D. “The rise of big chocolate and race for the global market.’” Chocolate, Culture, and the Politics of Food. Harvard Extension School: Cambridge, MA. 3/7/18, Class Lecture
  9. Brenner, Joel. 2000. The Emperors of Chocolate: Inside the Secret World of Hershey and Mars. Page 185

The Development of the Atlantic Slave Trade into Modern Day Slavery in Cacao Growing Regions

The Atlantic slave trade was much more complicated than your middle school teachers may have lead you to believe.  Common knowledge rarely acknowledge the complexity of the economics of the slave trade, its far-reaching consequences, and the specific, long-lasting impact it had in cacao growing regions. The slave trade presented challenges to the chocolate industry as it pitted economic necessity against shady moral practices. I argue that over the course of its history, the slave trade created such profound inequalities that even though it was abolished in the mid- to late-1800s, the essence of slavery still exists today.

The Atlantic slave trade had in the New World.  Europeans forced indigenous populations to work which produced a dangerous power dynamic from which the Europeans benefitted for centuries. The Europeans that migrated to the Americas would encroach on indigenous land. By taking ownership of that land, the settlers forced those residing on it already to work for them under extremely undesirable conditions, especially in cacao growing regions where the days were long and unimaginably hot. This developed into “chattel slavery” which means that those enslaved were regarded as property and could be traded as a commodity (Martin lecture). As they burned through the indigenous population, Europeans were pressured to meet a growing demand for labor. They found a new source in Africa.

In order to understand the connection between slavery and cacao, we must first understand under what conditions the slave trade developed in cacao growing regions. Rodney explains in his article that “slavery prevailed on the African continent before the arrival of the Europeans” which implies that African society was susceptible to European manipulation  (Rodney, 431). Europeans looked to Africa simply because they needed more cheap labor and the western coast was the most economically viable. On top of the preexisting societal structure, the addition of the Atlantic slave trade proved disastrous and demonstrates why “it was [that] only after two and a half centuries of slave-trading that the vast majority of the peoples of the Upper Guinea Coast were said to have been living in a state of subjection” (Rodney, 434). The compounded effect of the Atlantic slave trade on the already-problematic African regions left lasting impacts on its people and culture.

Take a look at this video by Anthony Hazard and published by TED-Ed which details the nuances of the slave trade.

This video points out how the culture of Africa was heavily affected by the Atlantic slave trade. Europeans would pit tribes against each other. This created an environment where Africans of different communities would be abducting each other to sell into slavery across the Atlantic in exchange for weapons or safety. The video uses simple animation and voiceover to convey how uniformly destructive the slave trade was to the African economy and culture.

As the abolition movement emerged, the Atlantic slave trade began to change. The abolition movement always existed among slaves and gained momentum after the Haitian Revolution in 1789. This was a pivotal moment because it was the biggest slave revolt to date. At the time, Haiti was an exceptionally valuable asset to France because it exported nearly half of the world’s coffee and sugar (Martin lecture). A significant amount of people depended on the slave trade, either directly or indirectly, through the products it produced. For the enslaved population to overthrow such a dominant colonial power inspired others across the world and spurred the abolition movement forward. Slowly, the Atlantic slave trade began to diminish. Finally, in 1888, Britain was the last place to abolish slavery.

Yet, the abolition process was gradual and hard-fought. You can plainly see in the picture how it was satirized for its very slow implementation.

This image is particularly relevant because it incorporates the dependence on sugar that Europeans had formed. Mintz writes that sugar “had become an essential ingredient in the British national diet” and that “it was consumed daily by almost every living Briton” (Mintz, 187). The fact that he uses words like “national diet” is significant. It implicates everyone in the consumption of sugar. Since sugar is a common ingredient used with cacao, this figure really identifies how everyone is implicated in the slave trade as an extension of consuming sugar and chocolate. This speaks to the reason for the delay in abolishing it: the final product was too tantalizing and the consumers were too far removed. This is also representative of our mentality today.

The Atlantic slave trade left deep-seated damage to the African regions which it affected, the most important of which is the legacy of slavery. There was a compounded effect as the emphasis shifted to cacao growing regions for mass production. Today, “[a]pproximately two-thirds of the cocoa destined for the world market is produced on West African farms” (Manzo, 529). The exploitative power dynamic is still so strong that modern day slavery still exists in the form of coerced labor. Watch this video to catch a glimpse of what life is like for a child working on a cacao farm on the Ivory Coast today.

After slavery was largely abolished in the Americas around 1850, the geographic regions where cacao was being grown changed. The focus transferred to Fiji, Mauritius, and the Ivory Coast, as seen in the video. In this shift, “many small farmers [became] dependent for their livelihood on cocoa, and it is this smallholder production that accounts for most of the large increase in production and export from the Ivory Coast in the 1990s” (Manzo, 529). This is significant because it demonstrates how when colonial powers “abolished” slavery they just created a vacancy for multinational companies to exploit deprived workers who were already suffering from the consequences of the slave trade. The parallels between the old slave trade and modern day child slavery are substantial. The modern day-version still sees the power struggle between powerful landowners who offer an exchange for laborers. This turns Africans against each other. You can see this situation play out in the video where the boy was brought to the cacao farm when his father died. Another parallel is the forced labor in extreme conditions with unsatisfactory clothing. Modern day laborers are being “paid” in the form of room and board but this prevents them from accumulating any considerable amount of money that would allow them to leave, just like colonial powers used to enslave entire families based on who was living on their property.

Even though the slave trade has developed and adapted over the past hundreds of years—even after it has been “abolished”—there is no question that slavery still exists today. Furthermore, it implicates everyone (just as it did back then) because it is the chocolate industry that is exploiting people. It follows that because we all consume chocolate, we all are culpable in its prolonging. This means that it is up to the consumers to stop distancing themselves from the origins of their chocolate and learn about the production of cacao.

Works Cited


Manzo, Kate. “Modern Slavery, Global Capitalism & Deproletarianisation in West Africa.” Review of African Political Economy, vol. 32, no. 106, 2005, pp. 521–534.

Martin, Carla. “Slavery, Abolition, and Forced Labor.” AFRAMER 119X. Harvard University. CGIS South, Cambridge. March 1. 2017. Lecture.

Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin, 1985. Print.

Rodney, Walter. “African Slavery and Other Forms of Social Oppression on the Upper Guinea Coast in the Context of the Atlantic Slave-Trade” Journal of African History, vn, 3 (1966), pp. 431-443

TED-Ed. “The Atlantic slave trade: What too few textbooks told you – Anthony Hazard” December 22, 2014. Web. March 6 2017. <https://www.youtube.com/watch?v=3NXC4Q_4JVg&t=1s&gt;.

BreakingNews56. “Chocolate Child Slaves-CNN.” Jan 16, 2012. Web. March 6, 2017. <https://www.youtube.com/watch?v=eHDxy04QPqM>.

Cruikshank, Isaac. The Gradual Abolition of the Slave Trade: Or Leaving of Sugar by Degrees in 1792. Digital image. Website: <http://activehistory.ca/2010/06/%E2%80%9Cwhen-people-eat-chocolate-they-are-eating-my-flesh%E2%80%9D-slavery-and-the-dark-side-of-chocolate/&gt; N.p., n.d. Web. 7 Mar. 2017. <http://activehistory.ca/wp-content/uploads/2010/06/The-Gradual-Abolition1.jpg&gt;.

Cocoa and Corruption: The Darker Side of Cadbury’s Business Practices

By the late 19th century, Cadbury had become a renowned chocolate manufacturer and humanitarian enterprise with a model factory in Bournville providing accommodating working conditions (Coe and Coe 242). However, Cadbury was soon swept into a controversy surrounding claims of slavery on São Tomé and Principe, one of the firm’s major suppliers of cacao. The documentation of Joseph Burtt, who was appointed by Cadbury to visit São Tomé, was not published until almost a decade after William Cadbury first learned of slave labor in the islands. This delay as well as the firm’s deferment of boycotting São Toméan cocoa brings to question the company’s business ethics. Ethical scrutiny should extend not only to the Cadbury corporation but also to the Portuguese and British political bodies; however, a principal cause of the delayed and arduous path to reform stemmed from Cadbury’s prioritization of business incentives over moral practices.

Cadbury’s model factory in Bournville provided adequate housing and hospitable facilities (Cadbury). The idealistic working conditions of Cadbury workers in Britain were a stark contrast to the brutal labor practices on cacao plantations in São Tomé, where enslaved people provided cacao for major British chocolate firms.

British journalist Henry Nevinson traveled to Africa in 1904 and helped expose the unethical practices of cacao labor. The servicais, or “contracted laborers,” in São Tomé were actually slaves brought from Angola; although a Portuguese decree of 1903 required the option of repatriation after a five year labor contract, none of them actually returned to Angola (Satre 8-9). Plantation owners paid their laborers less than what was required by the decree and renewed their contracts without consulting the servicais; the Portuguese government, unconcerned by these breaches of law, were often encouraging Angolan natives to commit crimes so they could be enslaved, furthering the government’s economic self-interest through the money-making benefits of the slave trade (Satre 8, 11). Not only did the Portuguese deny slavery, British authorities also seemed to refrain from thorough investigations, perhaps because Britain depended on labor in the islands (Off 60). Both Portuguese and British authority figures were driven by the economical benefits of facilitating, rather than obstructing, slave labor practices.

Henry Nevinson actively reported on the slave labor he had witnessed in Portuguese West Africa (Wikimedia Commons). His outspokenness was often unfavored by the Cadburys, who believed explicit coverage of slavery would complicate the chocolate company’s business incentives or the Foreign Office’s diplomatic approaches to Portugal.


slaves to sao tome
Though called “indentured servants,” enslaved Angolans were forcibly brought to São Tomé to work on cacao plantations under dire conditions, for the benefit of companies like Cadbury (Nevinson).

In contrast to Nevinson, who published reports on slavery immediately after returning to Britain, the Cadburys took considerably more time in taking action (Satre 12). When William Cadbury visited Trinidad in early 1901, he heard claims of slave labor in São Tomé and traveled to Lisbon in 1903 to investigate. Despite hearing from some Portuguese plantation owners that the decree of 1903 would end labor abuses, missionaries to Africa and British authorities strongly doubted the new decree would mediate any genuine reform (Satre 23-24). Despite testimony confirming brutal labor, William provided an optimistic report to his firm: “I cannot but feel that things are going to mend a little … the onus of this will lie on the British” (Satre 24). When appointing an agent to investigate the situation in Portuguese West Africa, the Cadburys chose the rather incompetent Joseph Burtt over more experienced yet more outspoken researchers such as Nevinson (Satre 32). The fact that Burtt was encouraged to approach plantation owners amicably and spent almost two years traveling in Africa imply that the ordeal was not perceived as a significantly pressing issue (Satre 32).

slave quarters
Slave Quarters in São Tomé – English chocolate manufacturers like Cadbury were indirectly employing one-third of the slaves on São Tomé (Nevinson, Satre 82).


Cadbury may have stalled for time to secure an alternative cocoa supplier through the help of their cocoa buyer Edward Thackray, who began his research shortly after William heard of the slave labor in 1901 (Higgs 135). This may explain why the Cadburys agreed to the British Foreign Office’s suggestion to delay the publication of Joseph Burtt’s documentation (Satre 92-93). During this delay, the Foreign Office tried to amicably push the Portuguese towards reform, and Thackray escalated his search (Higgs 135). This delay may have also benefited the British government, which was wary about aggravating the Portuguese, key trading partners who could provide cheap labour forces for their holdings in Africa (e.g. diamond mines in Transvaal) (Off 65-66). For Cadbury and the British Foreign Office, a cautionary approach would help preserve their standings as business or economic powerhouses.

William Cadbury persistently rejected suggestions by Nevinson and others to boycott São Toméan cocoa, placing economic reasons at the fore of his argument; boycotting would ruin Cadbury’s buying influence and the valuable cocoa would be “very readily absorbed by other nations” (Higgs 137). Newspapers criticized Cadbury, and the company chose to sue the Standard for libel. Before their trial in 1909, William traveled to São Tomé, though the primary reason for this voyage may have been to confirm cocoa export possibilities in the Gold Coast. In his 1910 diary entry, Nevinson recorded a conversation between cocoa traders implying Cadbury had to verify Gold Coast production capacities before cutting ties with São Tomé (Off 71). Only after William’s trip did Cadbury decide to stop buying São Toméan cocoa, for an alternative source had been secured (Off 69). Almost a decade had passed since William first learned about the slave labor, and the business implications of this could only be magnified during the prosecution of the Standard trial; Cadbury had imported £1.3 million ($6.3 million) worth of São Toméan cocoa between 1901 and 1908 (Higgs 151). Cadbury had partaken in the investigation of slave labor on São Tomé but profit and quality of cocoa came first and foremost.

burtt documentation
Burtt’s documentation was not published for the British public until 1910, almost a decade after William Cadbury first learned of São Toméan slavery (Internet Archive). This adds to the controversy of whether Cadbury was truly proactive in mediating reform in cacao labor practices.


Cadbury had also attempted to discourage Nevinson from publishing another report on slavery, and The Daily News, owned by George Cadbury, remained quite reticent on the subject of São Tomé (Satre 82). This further implies that Cadbury was concerned with the effects on chocolate sales if more explicit coverage of São Tomé was released to the public (Higgs 151). The years Cadbury spent on silence or reliance on the British government cannot excuse the abuse or death of thousands of laborers while the company continued to profit from the cocoa sourced from São Tomé. Had it not been for individuals such as Nevinson, who favored “publicity, not silence,” the public’s awareness of cacao slave labor would have been limited (Satre 85). Had Cadbury provided an example by boycotting sooner and working with British authorities to press the Portuguese in a more threatening rather than cautious manner, reforms may have come sooner. In actuality, nearly a decade passed and Cadbury’s cautionary approach did not lead to substantial reform, as slavery persisted and the Portuguese continued to abuse their power to operate unfair labor practices (Higgs 153). The slow path to reform surely stems in part from corruptive flaws within the Portuguese and British political systems; however, Cadbury also shared a significant responsibility through their inclination to place their business before all else. For Cadbury, divided between jeopardizing their economic prospects and tainting their philanthropic reputation, securing other sources of cocoa was pivotal for their business success. This case study of Cadbury offers perspective into pressing labor problems even today, such as child labor and human trafficking; when political, economic, and moral issues become intertwined, it is critical that we ethically prioritize and preserve the welfare of human beings.

Works Cited

An LMS Railways Advertisement – Bournville. Cadbury. Cadbury. https://www.cadbury.co.uk/the-storyAccessed 4 March 2017.

Coe, Sophie, and Michael Coe. The True History of Chocolate. 3rd ed., Thames & Hudson, 2013.

Henry Wood Nevinson. Library of Congress. Wikimedia Commons. https://commons .wikimedia.org/wiki/File:Henry_Woodd_Nevinson_(1856-1941)_circa_1915.jpg. Accessed 5 March 2017.

Higgs, Catherine. Chocolate Islands: Cocoa, Slavery, and Colonial Africa. Ohio University Press, 2012.

Labour in Portuguese West Africa. Claire T. Carney Library. Internet Archive. https://archive.org /details/labourinportugue00cadbAccessed 5 March 2017.

Martin, Carla. “Lecture 6: Slavery, Abolition, and Forced Labor.” Chocolate, Culture and the Politics of Food. Harvard University: Cambridge, MA. 1 March 2017. Lecture.

Nevinson, Henry. Slaves on Ship, Wearing Tin Disk and Cylinder. Photograph. “The Slave-Trade of To-day: Part VI.” Harper’s Monthly Magazine, Jan. 1906, pp. 237-246.

Nevinson, Henry. Slave-Quarters on a Plantation. Photograph. “The Slave-Trade of To-day: Conclusion.” Harper’s Monthly Magazine, Feb. 1906, pp. 327-337.

Off, Carol. Bitter Chocolate: Anatomy of an Industry. The New Press, 2006.

Satre, Lowell. Chocolate on Trial: Slavery, Politics, and the Ethics of Business. Ohio University Press, 2005.

The True Cost of Happiness: The Human Price of Attainable Luxury

In Eric Weiner’s 2008 book, The Geography of Bliss, he states, “ingredients that we consider essential to the hearty sew of happiness:  money, pleasure, spirituality, family, and chocolate” (2).

His modern, North American viewpoint may be shared by many, however, as we look back to the origins of one of his “essential” happiness ingredients: chocolate – and more specifically, the sugar that is used to sweeten it – we find that a very high human price has been paid to acquire it.


Focusing on England, where sugar was first introduced in small quantities around 1100 AD, but not commonly acknowledged as a costly medicine and/or spice until the 1500s, it became increasingly more available over the following 500 years.  Between 1650 and 1800, consumption rates rose by some 2,500 percent.  Known as a rarity by 1650 and a luxury by 1750, sugar was seen as a necessity by 1850 and quickly became “the first mass-produced exotic” basic product. (Mintz)

In order to fuel this change in demand, England “fought the most, conquered the most colonies, imported the most slaves, and went furthest and fastest in creating a plantation system”  (Martin “Slavery”).  Satisfying the sweet happiness England (and Europe) craved was made possible through the exploitation of Africa and America.  As quoted in Volume 1 of J.H. Bernadine de Saint Pierre’s Voyage to Isle de France, Isle de Bourbon, The Cape of Good Hope…With New Observation on Nature and Mankind by an Officer of the King (1773):

I do not know if coffee and sugar are essential to the happiness of Europe, but I know well that these two products have accounted for the unhappiness of two great regions of the world:  America has been depopulated so as to have land on which to plant them; Africa has been depopulated so as to have the people to cultivate them.  (Mintz, Frontispiece)

Europe Supported by Africa and America_painted2


Supported by America

The original workforce was supported by the encomienda system.  This was a grant implemented by the Spanish crown which allowed colonists to demand tribute from indigenous inhabitants in exchange for care, protection, and Christian education. (Martin “Slavery”). However, due to illness, maltreatment, and excessive overwork, the indigenous population declined from “25.2 million in 1519 to 16.8 million in 1532 and 0.75 million in 1622” (Goucher, 491). As the native populations of entire villages disappeared, Europeans turned to other available sources of labor to toil on their newly claimed lands.


Supported by Africa

To meet the seemingly insatiable demand for sweetness (up to 20,000 tons of sugar produced for English consumers each year), an estimated labor force of 50,000 African slaves was required (Martin “Slavery”).  However, the slaves who toiled on English plantations comprised only a portion of the approximately 10 to 15 million enslaved Africans who survived forced transport across the Atlantic from 1500-1900 (for every 100 enslaved Africans who reached the New World, another 40 died in Africa or during the Middle Passage) (Martin “Slavery”).

The Transatlantic Slave Trade_1450s-1867

For those who survived the Middle Passage life was, in the words of the philosopher Thomas Hobbes, “nasty, brutish and short.”  Working conditions were “so extreme that the slave population never achieved a significant growth rate and depended entirely on African importation to sustain production” (Martin “Slavery”).

Beyond Forced Support

Through revolts and legal emancipation, slaves were eventually released from bondage and given back their freedom:

1804:  Haiti declared independence and abolished slavery

1807:  The slave trade was closed

1834:  British Slavery Abolition Act abolished slavery throughout most of the British Empire

1848:  Slavery was abolished in all French and Danish colonies

1865:  Slavery was abolished in the United States by the 13th Amendment

1886:  Slavery was abolished in Cuba

1888:  Slavery was abolished in Brazil by Golden Law

(Martin “Slavery”)

However, indigenous populations were never given back their lands, slaves (or their descendants) were rarely repatriated and racism and economic inequality still persist today.

In the pursuit of happiness, it is possible that one cannot have or desire too much chocolate or the sugar that sweetens it, but it is important to know and respect their true cost as it is impossible to reverse history or give back life.


Works Cited

Goucher, Candice, Charles LeGuin, and Linda Walton. Commerce and Change: The Creation of a Global Economy and the Expansion of Europe. In the Balance: Themes in Global History. Boston: McGraw-Hill. 1998.

Europe Supported By Africa & America.  BEAUTIFUL, ALSO, ARE THE SOULS OF MY BLACK SISTERS. https://kathmanduk2.wordpress.com/2007/08/14/europe-supported-by-africa-and-america/.  N.p. N.d. Web. 11 Mar. 2016.

Martin, Carla D. “Popular sweet tooths and scandal.” Chocolate, Culture, and the Politics of Food. Harvard Extension School: Cambridge, MA. 24 Feb. 2016. Class Lecture.

Martin, Carla D. “Slavery, abolition, and forced labor.’” Chocolate, Culture, and the Politics of Food. Harvard Extension School: Cambridge, MA. 20 Feb. 2016. Class Lecture.

Mintz, Sidney. 1986[1985]. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin Books.

The African-American Migration Experience. In Motion. http://www.inmotionaame.org/. N.p. N.d. Web. 11 Mar. 2016.

Weiner, Eric. The Geography of Bliss.  New York : Twelve, 2008.