After the successful introduction of its Cacao-Trace sustainable cocoa sourcing programme in Vietnam, Côte d’Ivoire and the Philippines, Puratos is now launching it in Papua New Guinea.
The first step in the programme was to adapt and standardise the cocoa bean fermentation process in about 60 locally-owned post-harvest centres to ensure that they meet Cacao-Trace’s rigorous standards. By controlling the local fermentation process, Puratos was able to increase the quality of the cocoa beans significantly. The result is chocolate with an exceptional taste.
In addition to setting out fermentation guidelines and establishing quality controls over small batches (lot by lot, rather than by the container load), Puratos also adapted the drying systems. These allow PNG cocoa beans to achieve their full authentic flavour potential. This is important, because the region typically uses a fire-drying process which produces a smoky taste.
Now that the basics of the programme are in place, it is monitored and continuously improved in line with Cacao-Trace certification guidelines. In the six months that it has been running, the programme has already had a very positive impact on the environment and the livelihoods of local communities. As a next step, the Chocolate Bonus will be implemented. This will improve the benefits for the communities even further. Finally, the centre will be organically certified, resulting in a unique and sustainable organic chocolate.
As it rolls out, the Puratos Cacao-Trace sustainable cocoa sourcing programme is proving, in each territory, that it is good for the future of chocolate, for the environment and for the local cocoa growers.
