11.4 C
New York
Tuesday, October 4, 2022

Latest Posts

Paccari, chocolate made with sustainable cocoa and added value

- Advertisement -

Crops of the Paccari chocolate brand “they respect man, nature and the environment”, has assured its founder Santiago Peralta, who has explained that the company has launched since its inception “measures that respect the Sustainable Development Goals (SDG) United Nations”.

- Advertisement -

Paccari is a product from Ecuador that was born with the idea of “give added value” to the production of chocolate, that is, thinking of “make a change in the traditional enslaving ways” of the cocoa crop that provide “3,500 farmers” from the raw material to the brand, explained Peralta in the framework of Cocoa Day.

To achieve this, the producers of Paccari chocolate have “narrowed” human relations with farmers “those who have been paid up to 17 times more” the value that sets the price of the stock market where this fruit is listed or “of the 5% or 6% that fair trade pays”giving the cocoa a “stable deal”.

In Ecuador -he said- we started a “ethical revolution” in this type of crop, in relation to others in the world such as Ghana, Ivory Coast and Indonesia, where “There are seven million people who live in poverty and 200,000 enslaved children”or with women who “they work for free” in this activity “just like in indonesia”.

- Advertisement -

Thus, in 2021, the “most ethical chocolate in the UK”with a rating of 18.5 out of 20 and far ahead of globally known brands.

In addition, to facilitate the incorporation of women farmers into the cocoa activity, Paccari reduced the weight of the fruit’s transport bags to 20 kilos from the 66 that weighs the standard and dates back to 1800 “inheritance of slavery”.

Regarding the sustainability of cocoa cultivation, the founder of the Paccari family business explained that “it is not a monoculture” because other fruit or timber species are also grown on the plots and no pesticides or fertilizers are used that pollute the soil and water sources, generating “a savings of half a million dollars on those products”.

Also, cocoa crops, “a noble food”are made with biodynamic techniques of regenerative agriculture, that is, thinking about the fertility of the land.

All these aspects increase the income of the approximately 15,000 people who make up the families of the 3,500 farmers who cultivate extensions of between half and five hectares on average, and who have formed “small cooperatives”with a cocoa price that allows them “get out of historical poverty inherited for generations, from hunger, have well-being and health, access to education, water, energy, decent work and economic growth, as well as reduce inequalities”.

Peralta recalled that among other programs launched by Paccari is that of water filters, which allows families to have a clean resource to drink, or 3,000 solar lanterns to avoid the use of batteries, which end up “polluting the water and the soil”.

The founder of the Paccari project explained that the brand’s goal is product innovation, with a “careful process from its cultivation to its treatment”with its own machinery, and the use of local and some imported fruits, but avoiding the use of milk in the production of the wide variety of chocolates to reduce the carbon footprint of cattle farming, which involves “60% of greenhouse gas (GHG) emissions”.

“We could be three times bigger, earn US$12 million more a year if we sold milk chocolate, but we have to be consistent”has assured.

For 20 years, “It has been a slow process, proper, of trial, error” to take advantage of the great diversity of cocoa varieties that exist in the Ecuadorian tropical territories of the Amazon and the coast.

This has meant for Paccari chocolates “Receive 376 awards, nine years in a row as the best chocolate in the world”with international recognition “including those of the United Nations for the first biodegradable packaging before the pandemic”which recognize its sustainable production and compliance with the SDGs.

Peralta has stressed that 65% of the world’s fine cocoa is produced in Ecuador with 36 different varieties, thanks to the country’s location in the middle of the globe, an aspect that he tries to make known “directly, with its own production and that is exported to 42 countries”.

Source: Gestion

- Advertisement -

Latest Posts

Don't Miss

Stay in touch

To be updated with all the latest news, offers and special announcements.