Foodin Raw Chocolates Are Responsible Choices
Once upon a time, there was a cocoa bean - that's where the story of chocolate starts. There are still severe shortcomings in cacao and chocolate production today: child and slave labor, inhumane working conditions, and extremely poor pay. Fortunately, there are chocolates produced with fair rules of the game - you can find them at Ruohonjuuri! In this story, we get to know the production of cacao used in the Foodin series chocolates.
Foodin – Better food for a better tomorrow! Foodin is a Finnish family company whose products are characterized by high quality, purity, authenticity, and ethical and sustainable production. Watch Foodin's corporate story at the end of the blog.
The cocoa used in The Foodin series chocolates and other cocoa-containing products has been produced responsibly and in accordance with sustainable development principles – respecting people and nature.
The Origin of Cocoa Used in Foodin Products
The cocoa used in Foodin products is from Peru, an original variety called Criollo. The history of this cocoa bean, hailed as being of superior quality, extends a great distance – all the way to the lush rainforests of the Peruvian Amazon Criollo cocoa beans are grown in accordance with sustainable development and produced in compliance with fair trade principles – respecting both the environment and farmers. Very special attention is given to the preservation of biodiversity.
Better World Cocoa Supports Small Farmers
Cocoa used in Foodin products is produced in small communities of 10–15 family farmers. Together with the communities, sustainable farming methods are developed, and advice and training are also provided for the farmers. In addition to cocoa farming instruction, the small farming communities receive free training in health promotion, such as hygiene and nutrition.
The small-scale farmers are provided with common facilities where the cocoa is fermented, dried and further processed to be shipped to Finland. They are also provided with free tools to facilitate cultivation and they have access to interest-free loans to make their life easier.
It’s also important to ensure that the small farmers receive adequate compensation for their hard work. The training of cocoa producers in the use of natural farming and production methods (for example, composting) also helps increase yield, thereby increasing their income. When the livelihoods of farming families have been secured, their children can also attend school. The cocoa producers are also supported in payments related to their children’s studies and, for example, in buying clothes.
The Health Benefits of Raw Cocoa
Raw cocoa, also called the food of the gods, is a nutritious food that increases creativity and makes you smile. Eating raw cocoa has been found to increase the feeling of wellbeing and improve relaxation.
In addition to this, nutritious and highly valued raw cocoa also helps in weight loss by increasing fat metabolism and blood flow.
The various ingredients in cocoa also protect cells and help in the fight against free radicals, while reducing oxidative stress.
By the way, did you know that cocoa is one of the richest foods in magnesium? And magnesium, of course, is known to affect as many as 300 reactions in the body. Cocoa products must be the most delicious way to get a healthy dose of magnesium to benefit your body!
Fermenting Is the Secret Behind the Unique Cocoa Flavor
Ripe cocoa beans are collected from farmers and transported for fermentation and drying to a common facility, custom-built for the small farming community. First, the cocoa beans are fermented for 4–5 days. Thanks to the fermentation process, the cocoa beans develop premium aromas, and even the color changes from purple to beautiful brown.
The fermented beans are dried. In the rainy season, the drying is done with machines, whereas in summer the sun dries the cocoa beans spread on a flat surface. The cocoa beans that have been dried successfully are ready to be eaten “as is”, or are processed further into cocoa products.
Whole Cacao Beans
Whole raw cacao beans are, of course, the most unprocessed cacao product. They provide a strong taste experience well-suited to dipping in honey, for example. A strong choice: a couple of beans per day is enough.
Raw Cacao Pieces or Raw Cocoa Nibs
Raw cacao pieces or raw cocoa nibs are made by peeling and grinding cocoa beans. Raw cacao nibs are an excellent snack “as is” or as part of an energy-generating snack mix. You can use nibs to power up various deserts or muesli, or add texture to pastries, porridges and smoothies, for instance.
Raw Cacao Paste
Cacao paste is ground from cocoa pieces, using the traditional stone ground method. This results in a silky smooth texture and a deliciously rich flavor. The cacao paste can be used as pieces, grits or melted in various deserts, smoothies, and as an ingredient in homemade raw chocolate.
Raw Cacao Butter
Cacao butter is obtained from cocoa mass by pressing. Cacao butter is a great choice for baking, deserts and smoothies, for example. Cacao butter can also be used for homemade white chocolate and is delightfully rich in flavor. Cacao butter with a temptingly sweet fragrance melts in your hands, and is also well-absorbed into the skin. For this reason, cacao butter is also excellent for sensual and invigorating one-to-one massage.
Raw Cacao powder
Cacao powder is ground cocoa mass. Raw cacao powder is ideal for a wide range of hot drinks, baking and making raw chocolate.
