Above: The
Cotopaxi Volcano in Ecuador - nearly 1000 metres taller than the highest mountain in Europe is one of many jaw dropping places to visit
The first have only a yield of 0,25 MT, and on most cases only a premium of $20-50, so that means an income of $500 dollars/hectare per year. These are low maintenance plantations, so usually they are only harvesters which are part of a family workforce. The second, the CCN-51 farmers, may have one MT with not much input but a potential to grow yields easily with the proper agronomic and administrative assistance. Ultimately, the proper price is needed at so that farmers can invest in the plantations to reach these goals.
AK: Yes I see, it’s not that simple is it? There are a lot of challenges. What other challenges do you think you as a country are facing in the cocoa industry?
XLG: There are many challenges and Cadmium is definitely one of them. Cadmium is a heavy metal metal found in the earth during cocoa production and we see it as a non-commercial barrier. We are being told one of the main reasons behind the imposition of a heavy metal limit in chocolate is because of concern by consumers in Europe, mainly in Germany. We want European consumers to know, that if there is some Cadmium in our beans, it is not down to irresponsible practices that contaminate the beans, it is because we have volcanic soils which have some heavy metals, and cocoa trees just absorb them as any other nutrient. Sadly, past authorities, from both private and public
Below: Kennedy’s on tour in Ecuador meet the Pincay Family who run a
small cocoa farm in Ecuador
sectors, did little to avoid this and now it is too late. Nonetheless, we want to still fight this, because if you do a simple Google search of diseases related to consumption of Cadmium via chocolate you will find nothing, and we already know some other heavy metals will have some restrictions. These restrictions should be based on scientific peer reviewed studies, but they are promoted under pressure by groups of consumers. So, the best way to avoid this is to educate consumers on the way we farm and why it is happening. The world has been eating Ecuadorian cocoa for centuries very safely, and it can definitely continue to do so, but we have to be consistent about this message.
AK:Yes Xavier and the beans are fabulous I admit! So what global changes would you like to see in the industry that would help problems in South America and cocoa farming in general?
XLG: We want the industry to source for sustainable cocoa and pay what it is worth – 60% of the cocoa in the world is sourced by just two companies, and the same percentage is produced by the two top exporters, Ivory Coast and Ghana, so let’s find a mechanism to have a bottom price of cocoa that farmers can have not just a decent, but a good way of living. To the consumers that will read this, when have they seen a drop of price in chocolate when cocoa is down? Do they know that cocoa prices were for five to six years almost double the price as in 2017-2019? We must be aware, that all of the money that goes into top salaries of the industry as well as marketing companies and the ‘publicity’ of chocolate is being paid by the money the farmers in the world are simply not getting. They are at the bottom of the pyramid, and if things do not change, cocoa is not going to be sustainable, therefore it might be cut down in the near future.
As you may already know, there have been some changes lately due to the living income differential that Ivory Coast and Ghana are demanding, and we are watching closely at what will happen. We think we have taken the right approach and all of our cocoa is now sustainable - in two of the three pillars of sustainability (environmentally friendly, social responsibility, and economic viability), but for the last one the price must be right, and we want to open up the discussion.
AK: That’s a very bold statement and I admire you for sharing this with our readers. I am sure many them will like to comment online when we post this story too. Xavier, is there anything else you would like to share with the readers of Kennedy’s Confection, who I am sure share many of your thoughts and would be interested in your point of you?
XLG: I invite all of Kennedy’s Confections audience to come and visit Ecuador as you have here now Angus, especially those involved in the industry, to get to know this wonderful history of cocoa in our country and see how we are reconquering it. And at the same time to see our wonderful rainforests, mountains and beaches.
AK: Thank you – yes the beaches – now you are talking! Xavier we have ran out of time (sadly) but it’s been a real pleasure to speak with you for this interview and I’m very much looking forward to coming back to Ecuador in February to meet again. I’m sure readers of Kennedys Confection will be supportive to your concerted efforts and will indeed, like I have, discover more of your amazing country.
XLG: My pleasure Angus, thank you.
KennedysConfection.com
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