[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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