What is organic chocolate?
Vivani organic chocolate - A total sensual pleasure, a sign of our responsibility to the ecosystem, and improvements in the social conditions of the people in the countries which supply the ingredients.
Organic chocolate is basically no different from the chocolate we used to eat as children -
except that it is made with organic ingredients! The way the fine organic chocolate mass is
processed scarcely differs from that used in making traditional chocolate.
But there are a few small differences, which have huge effects...
The fruits of the cocoa tree - the cocoa pods.
It goes without saying that we use only the finest ingredients in our organic chocolate.
One decisive difference is that, thanks to the ingredients we select and the long conching process, we are able to do without added emulsifiers (like soy lecithin) in our organic chocolate. This makes it impossible for our chocolate to contain any traces of genetically manipulated soybeans.
In addition we use raw cane sugar as a sweetener: this is not always the case in every organic chocolate. Using this sugar not only means that more minerals are retained (by comparison with completely refined white sugar), but also that there is nothing to interfere with the inherent ”cocoa” taste. The end result is that our organic chocolate tastes delightfully ”chocolaty”.
We take great care to ensure that our organic chocolate fulfils high quality demands; at the same time it is fundamentally important that we make a contribution to maintaining healthy agricultural methods in the countries which supply the raw materials for a good organic chocolate.
Covering cocoa beans with banana leaves
The fundamental principles of ecological agriculture naturally apply to the raw materials we use in our organic chocolate. Growing cocoa, cane sugar and all the other ingredients which are decisive to making a mouth-watering bar of chocolate, in an ecological manner, has further wide-ranging, positive effects. Organic methods are particularly sensible in the case of cocoa-growing.
”Against the trend towards ever increasingly specialised agricultural methods which
demand the massive use of agro-chemicals, thereby further accelerating the already growing
build-up of resistance in insects, fungus diseases and other causes of disease, cocoa-growing
demands a mixed culture, small plantation areas and genuine organic systems containing a
variety of plants, animals and creatures which live in the soil. For cocoa trees - which
grow in the forest - flourish better in the shade than in the sun and, in the forest earth,
there is an intensive symbiosis with particular fungi which enables the trees to draw on
optimal supplies of water and nourishment.”
”People are unanimous in their agreement to fight for the sustainable use of the rain forest eco-system by growing cocoa trees. Growing cocoa trees will help preserve rain forests and all the various species of plants, birds and insects. Sustainable cocoa growing results in the production of high quality cocoa, which simultaneously guarantees small farmers a good income. The many diseases and pests which threaten cocoa trees throughout the world can be restricted and kept under control by various different methods.” Stephanie Goldscheider, (”Organic Themes”)
Controlled organic growing methods have been regulated by law since 1992. Organic foodstuffs can easily be recognised by the ecological seal of approval and the control point number on the packing. VIVANI organic chocolate is controlled by ”DE-013-Öko-Kontrollstelle” (ecological control point) QC&I.
Cocoa beans to be dried in the sun.
Raw materials from the Developing Countries
Development-aid organisations and other bodies have helped to set up organic agricultural projects run by farmers’ organisations. This means that small farmers can dispense with middlemen and profit directly from their own labours.
Tropical countries like Central and South America are ideal habitats for planting cocoa, raw sugar, vanilla and many other ingredients, without which organic chocolate would be unthinkable.
The farmers themselves are thoroughly committed to producing their products by organic methods. It is vitally important for them to be able to dispense with agro-chemicals, for two reasons: first, they are not exposing themselves and their environment to any potential health hazards; and second, they are able to remain financially independent. By dispensing with sprays and artificial fertilisers they can save a great deal of money.
Liquid ingredients - already mixed.
Their financial well-being can only be guaranteed, of course, if consumers are willing to pay a little more for organic chocolate. By buying VIVANI organic chocolate products you are not only promoting your own well-being, but also helping to give farmers in Latin America a greater chance to grow their crops in a healthy manner, and improve their standard of living.
Can there be more important reasons for eating organic chocolate?