Sustainability and ethical sourcing are key concerns for modern artisan chocolate brands. By processing cocoa at the source - rather than shipping raw beans across the globe, we can significantly reduce our carbon footprint.
Processing cocoa at source: A game changer
The journey begins with carefully cultivated cacao trees in tropical climates such as Ghana, Colombia, or Madagascar. Once ripe, the cocoa pods are harvested by hand, and the beans are extracted fermented and dried. Usually at this point they would be bagged up and shipped across the globe for processing. For the UK market this typically means in a huge factory in Europe.
However, it is possible to source beans that are processed at source - in the country where they grow. At Coco Pzazz we source chocolate that has been processed in Madagascar and in Colombia.
- Lower carbon footprint – Transporting processed cocoa is far more efficient than shipping bulk raw beans.
- Supporting local economies – Processing cocoa at origin means that more value stays in cacao-growing communities, supporting farmers and workers with fairer wages and sustainable employment.
The costs are higher - as the beans are top quality and the processing is in smaller batches than the typical European factories. However, we feel it's worth it. The chocolate tastes amazing and the processed at source ethos fits with the Coco Pzazz way of doing the right thing for growers and the environment.
