Ethical Cocoa

The future of cocoa concerns me greatly. Most cocoa farmers are over 70, and the young are moving to the cities. Unless we pay the real price for cocoa, we may have no chocolate in 10 years’ time. I want to be a part of reversing that trend in our own small way, and one of the most exciting projects we have embarked on is a joint venture with the Grenada Chocolate Company. The first time I came across their organic chocolate was when it appeared on my desk, having been deposited by the fleet-footed Mr Clayton, neighbour of the GCC and frequent visitor to the UK. It was clear that it had some pedigree. Not only was it made from the world famous Trinitario beans, it was made in situ using antique machines and solar power and, crucially, it was reversing the terms of trade, with all the value being added at the start of the production chain. The cocoa is ground into chocolate up the road from where it grows, and much of the chocolate makes its way into our Artisan bars. Our most recent project is the creation of Gru Grococo, made with a single day’s harvest from our land. They were fermented, dried, roasted and ground in one small batch, to our own special recipe with no added vanilla. A limited edition was shipped on a square-rigged brigantine from Grenada to London in spring 2012 using nothing but wind power. It is the fruition of a dream and I believe the way forward in the world of cocoa and chocolate, and social entrepreneurship.