[Report] Brazil: when the chocolate bar becomes "the gold of the Amazon"

Audio 48:30

In the Amazon rainforest, Xiba is proud to have learned how to ferment his cocoa.

© Sarah Cozzolino / RFI

By: Anne-Cécile Bras Follow

We take you to the Brazilian Amazon, in the state of Pará, where the Ribeirinhos, who live by the river, make a decent living from the production of wild cocoa by developing their fermentation methods.

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Instead of selling their raw product without knowing where it will go, chocolate makers are investing in the Amazon, in a “ 

Bean to bar

 ” movement, from bean

to bar

.

A trend that allows traditional communities to promote their products but also to tell their story, their relationship to the forest, and how they protect it.

A report by

Sarah Cozzolino

, put into perspective by researcher

Frédéric Amiel

.

(Replay)

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  • Environment

  • Climate change

  • Brazil

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