Description and Taste
The cocoa beans come from the Thai cocoa variety I.M.1., which produces cocoa products with a fragrant scent, a strong chocolate flavour, and a smoother taste than chemically grown cocoa. 23 It is a little acidic and bitter, but it has a very strong and concentrated chocolate flavour.
Because the organic cocoa comes from cocoa trees grown organically in soil, which is rich in compost and natural fertilizers. and without chemical fertilisers and toxic pesticides, fungicides, and herbicides, which cause so much damage to the microbial life of the soil, the result is that people generally notice a distinct quality difference in the taste of the organic cocoa powder and chocolate compared to what is made from chemically grown cocoa.
The Cocoa Beans
- Cocoa Bean Origin: Thailand
- Variety: Trinitario
- Thai Local Variety: I.M.1 Variety
- All of the beans have been completely fermented and dried according to 100% organic standards and fair trade.
- The beans have been certified by the Thailand Food and Drug Administration (Thai FDA).
- 250-300 baht per kg.
- The price may be adjusted according to the Thai cocoa market situation.
- The minimum volume for this price is 10 kgs. per order.
- 150-200 Baht per kg.
- The minimum volume for the wholesale price is 50+ kgs. per order.
- The price could be adjusted according to the Thai cocoa market situation.
- The wholesale price depends on the volume you order. We offer a lower price for large volumes.
Origin of the Cocoa
The cocoa comes from cocoa plantations in North and North-East Thailand. The producer spent over 30 years of study and research to produce the unique cocoa variety I.M.1, which has unique characteristics, and which can be grown throughout Thailand. So that the chocolate is 100% organic the chocolate maker only buys its cocoa beans from farmers who grow their cocoa organically. To this end the farmers are trained how to grow their seedlings of the cocoa variety I.M.1 using 100% organic cocoa plantation management techniques, such as organic soil preparation and fertilisation, pruning, organic pest and disease control, and harvesting. They are also trained how to ferment the cocoa beans using the company’s fermentation technology, which conforms with USDA organic standards.
After the fermentation and drying have been carried out the cocoa beans are taken to the chocolate factory where the beans are turned into chocolate and other cocoa-based products, such as cocoa butter, cocoa nibs, cocoa powder, and skin care products, in chemical-free processes. The company has 17 years of experience in making 100% organic chocolate.
The Cocoa is Grown 100% Organically
This 100% organic cocoa has been grown 100% organically for many years. USDA and European Union organic farming inspectors recently evaluated the cocoa and chocolate production processes to their satisfaction, and the organic certification will be provided in due course.
This cocoa comes from shade cocoa plantations where environmental protection is one of the producer’s core values. The cocoa is grown without any chemical fertilizers, pesticides, or herbicides. The growth process protects the environment by regenerating the soil’s fertility so that more and more carbon can be absorbed from the atmosphere and trapped in the soil; retains soil moisture so that less watering is carried out; and minimizes soil erosion. The growth process is climate change-friendly in other words.
Organic Cocoa is Safer Than Chemically Grown Cocoa
Like coffee, cocoa beans undergo fermentation, sun-drying, and then roasting. Cocoa beans are heated in order to alter the flavour and separate the outer husk and inner bean. This process almost certainly deactivates a huge amount of the toxic agrochemicals used to grow conventionally grown cocoa.
But unlike in the case of coffee there are no studies, which analyse the level of pesticide reduction directly. However, cocoa beans are typically roasted at temperatures between 90 degrees Celsius and 170 degrees Celsius, which are only slightly lower than the coffee bean temperatures of 180 degrees Celsius to 205 degrees Celsius. In the coffee studies, pesticides, like chlordane and atrazine, were reduced by 90% – 99%, but the reduction depends on how heat sensitive a pesticide is. Moreover, the lower temperatures used in roasting chocolate could allow a surprisingly high amount of certain pesticides to survive.
To make the situation of toxic chemicals in conventionally grown cocoa worse, cocoa farmers in the countries where most of the cocoa beans are grown, especially in West Africa, use both approved and unapproved chemicals to grow their cocoa, and often in high quantities in order to try to increase their yield.
Even though the roasting process destroys most of the chemicals in the beans, there is still the issue that small quantities remain, and that the pesticides may simply break down into equally toxic by-products which science has not yet identified.
In addition, in order to get the proper chocolatey taste, cocoa beans must be fermented well before roasting, and even before sun-drying. Is it possible that this act of altering the natural compounds with bacteria also mutates the various pesticides in unexpected ways. It could also be that unidentifiable remnants of the chemicals become built into the beans over many days.
Consequently, it is clearly safer to avoid chemically grown cocoa powder and chocolate.
The Health Benefits of 100% Organic Cocoa
These are listed on the web page called the: Benefits of Organic Cocoa.