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me ah . chocolate has been important for so many reasons before it became chocolate, as we know it today. it was used as currency in the form of cow. we commonly called it has been used in sacrifices and has been used for religious purposes. cow, cocoa and chocolate are substances with which we celebrated through which we have borne. it has really been an economic engine. me chocolate is something that some people consider a construction that sales scarf down that costs about $0.99. that's not something

that they really think much out. and then there's emerging movement toward craft chocolate and toward and understanding that this is a substance with a history, a story, a legacy or war ortiz to place. and it's, it's a substance to be celebrated and it's one that is now being created very mindfully, by a number of different makers. it's one where the genetics being are being considered and ways they hadn't been before. me. it's about like how this chart that where it comes from, where the beans come from, was making these being one of the big changes. i see that needs to happen in the industry, the perceived value of cocoa beans. so the great thing about the fact that industry is just different we're, we're really at the sort of the infancy stage. i think we're a very small percentage of the market. and so one of the things is, it's not just about trying to make more chocolate. it's about percent,

and it's about really changing perception that way you make that happen is you like you bring it into existence by leading by example. and that's the thing about rocca parliament. the thing i love about friends, broad, the thing i love about the dairy dix, taylor talk a little late. all of these guys are leading by example, because like, you know, they're making a great product. but they're also really open and talking to a lot of people actually think that really can change the world in a very fundamental way by bringing money to people who need money. there's only so much we can do with our heads down in our businesses we're, we're a small business, which is incredibly difficult to try to divert our, our finite energy into the groundwork that needs to be laid. there is a very, in depth process to how chocolate made. and each one of us has our own refined

purpose and process on how we do that. i don't want to go down there. i don't want to take advantage of anybody. i want to be able to pay to farmers exactly what they did. their business can be done in a way, in which benefits everyone. i'm going to go find to cow. i'm not going to do it because of the promise of economic reward. i'm going to do it because somebody has to at least put everything into this business. and so we want to make sure that every piece of it is something that we understand and know about and has some connection to. and so much of the flavor gets that by what the farmers do on the farm. and it just seems like it makes a lot of deal to go down. these origins get to know some of the farmers that we're working with, get to know the people behind the product that we're purchasing. i think there's a lot more than just something that putting your mouth and you taste. i mean,

there are so many lives behind that chocolate. ah, me, i'm going to change for work now. yeah, i had to put my son. wanted me for me to use it, but i have. i have to work with 3 sack my me good 1. 1. and then the other thing that, so i have to work your magic electing organic. it's a lot of work. he who you'll get everything. yep. if you get more out of it,

but it's not me m, i would say we want the yellow ones. or because they have the most lever. ah, the monkey. ah, the me. you that when you were somebody's worker in the city, if you do what you are told, i work on my land. i decide

okay, let me die. why does life give me this man? and if i continue to treat her badly, what will i eat? but as she called them and this happens and ours, well in the conventional farm are the ones that aren't organic, they use a lot of has yes side with and they no longer respect. you don't sense you holy will use these. there are a lot of organisms in this that are working the land. i don't see them. that's when people say that above my propes work, the land well, and we kill them when we use pesticides because the land gives life to all of that . needs me. ah, there's a lot of knowledge that it's already been loss. we are not aware of what is going on. we are not aware of why these for is very important. we are not aware

why we need to keep the standing up. we are not aware of why we don't, we should not feel dams or contaminated to what information is something that we are lucky. we know that food can some minds and stomachs and people. so we through to food. we can let people know why these. so the, for the amazon for us, it's important. ah me, yes, for the 1st time that i'm going to the town. so we're going to meet

a group of people that have been part of a program where been giving a call over the last few years. so they're just starting really with going going and we're in the center of origin for how and what we wanted to see if we can find some of the local varieties of each of which are going to have a different flavor profile. and see if we can't find some that have potential to be used to make very just that i've done a lot of different things in my life. i went to grad school out in los angeles, and when i finished, i thought i was gonna move to new york at that point. but i ended up taking what was going to be a summer vacation to mexico and turned into 2 years kicking around. central and

south america totally fell in love with it, with people and with the nature always had in the back of my mind, the idea that i wanted to come back to latin america and try to do work that would help to save a bit reinforced. i'd seen a lot of instruction that i've been going on over the years. i work with the cow farmers here in peru and in many countries, and farmers who are able to keep their account get a better price for their to how are going to be able to have a more bio diverse i report from system on their land. this is our friend steve, who is visiting our community. very good. so our friend steve also has experience working with other and i speak with out the microphone. yes, i just, i think everyone can hear me. yeah. yeah. it. when it was, oh,

i work with the cow producer and many countries from mexico all the way to bolivia, livia, if you're our hondo i am working the search for a native cook. now local cow, wild cow. mooney like a kind you have here. ok. you know, look at a, was it a, what we want to do this is which of these cows will work? will make a good chocolate. but i said, own wayne choke or lot, i guess, done was in there here in the middle of the cow country of origin. the cow comes from the amazon region and the drama. so if we could find a good cut out here, it's on the, it would be unique as it was out of go only. you also want to protect the plans because after all, their, your course the case on the but you have to realize it won't happen from one day to the next. i see the way i'm on. yeah. now, remember the name of scott to see 1st, we need to check the quality window. then we need fermentation boxes and to learn

to ferment, well, you can have the best way to cow in the world, but if it isn't well fermented, it isn't worth anything. that long can i be used to cocoa beans, wedding, colorado loud in here to assure that they cross pollination and they just another technique and you can use it with a lot of cal pods. it has wild cow on their land. yeah. so these are very old co follow this guy's gonna take us to where he says he has an old country. we're going to see what kind of a cow he has. hopefully it's something that might be interesting to me.

but when the plant that 20072007 is very old going to someone does the odd look like when it is right? do you have one that is ready? yeah, there's a right one right there. whereas the right one, i want to see what are you sure, it's the same as this one. look at this pod is the same as this one. it doesn't have a point. like i said, no, i haven't checked. see, that's what we have to know because it could be a different one. it will have different order. well, if it is one is a little different. you can see it smoother. does it have a slender neck? look at this one. it has one like that. can we go over there? well just take one, not all of it. and we're going to look at the color of the seeds 2. will have to look closely at all. we need to take about 20 to

25 beans of each guy for the me i did you get to see the tree. this is this is from the wild. native to here. all of these trees here. 38 years old. all of these on this hector of the same so let's go picking.

yeah, let's try me. me . there's always farmers that are pushing to figure out how they can produce better quality. but they're usually the exception. we have farmers here who have a cow. i have chocolate makers coming next week who want to buy that account? the

numbers, if they don't so my name is esperanza, the unit you had and i'm the manager of the agrarian coffee cooperative and go on. tell you who i have been at the co op from 20 years my goal since i joined the cooperative and it was not to be here for so many years. when i joined it was for one year. however, i stayed for the years because we had to investigate, help to get a la quarter to you, but i don't want to sell that. so we have joined the trade market and that's what we want for the cross chocolate makers who can pay and to understand us fail small businesses. and we are as well with small scale producers working through the cooperative learning together level. because the market price goes down, sometimes the price is so low that the pharma simply cut down the cow for transportation. and if they continue to be pull it over to each member has about

one or 2 hector's small producers. they are not producing no longer on this proven . well we're here at the fine go and send my team. if i'm boy. i've been coming here for the last 3 years, working with the operative, when i make my visit to prove to help them improve their quality. if we can get the installations improved, then i'm going to go up tremendously. but no matter what material they have in the field, how good difficult might be if we're not doing a good post harvest process. if they're not doing good fermentation. that slow drawing of the co flavor is not gonna really come up for the top and makers and it's not going to be acceptable for sale to export. did you know that can tell

deans are from and they have to be from it. otherwise it can be 90 count the watch stuff, but it's not the food but the seeds that we're after for a check in. whether she works from the or still essentially for musician. ah, we found out each job maker has their own unique methods for these premises. sure. and other flavors are often added here before we bring. ready it into more no, you're chuck alleges, ready to have you never know why all commercial chuckle needs kind of the big industrial guys will normally just burn. it doesn't matter where it's on the quality of denise in. right. and and now you know how much time and chair it

takes to make chunk. so go for, i mean, joy chuckle, traveling with dan and neat and ryan, i mean those are, all 3 of those guys are, are. so grades are generous when they're their knowledge and so we can't buy a contain losing account on our own. we're just not big enough to do that. and so working together really is the only way that any of us can can buy a container. lou on our own, i much more optimistic than i was initially thinking i'd be upon the visit. it was really

great to hear all the stuff that they've been taking to separate out been. we were talking about what color tarps were going to be best for insulating the boxes overnight. here when it, when it gets pretty cold, we're talking about how many days it should be before you start to see lines in the beam. we're talking about how many days the beans and sit in the top boxes, buckets for the bags for storing cow. and these are sort of the nuanced questions. they're really gonna like. they're really gonna push this forward and take them to, to a new level and better help us understand what the ideal way for them to process and how it's going to be looking at putting really good carries and like a lot of foods. it comes in a lot of different varieties scientists and get careful argue about this all the time. but there are roughly 11 different varieties of count. most of the research

up and you know, having tortures and finding and phoning could be. and these were some industrial chocolate makers, one more yield with less focus and labor craft chuckling makers are trying to push back to keep wells, all right, with their interesting flavor profile for life and supported. i also mentioned base in contain the largest amount of url and by right use us kick out, which leads many scientists to believe that, oh, good guy could have originated from your room while always found in the range. but as far as to who are these are loom cal dosage when it's growing under the rain forest can in the shade of the l. ready to retrieve. ready this makes it such a great crowd because like many other fruit,

vegetables and lifestyle, you don't need to cut down. there are regional range for $3.00 to $4.00 by them. but i was on the list of the chocolate makers, are asking about the history of the tree. and if you knew where this material came from, who grew it and how it happened? where the seed came from the last month. yes, but the was brought from the wild and that seed was planted here. hey, it's hard to say who planted it. we don't really know. he could have been a land. we don't really know. they wants to know who planted it, and when this one here is about 10 years in the know, so anytime i drive on and starting from especially improve, there's always this incredible energy going to get together with the other talk makers, matt and elaine ryan, and it's not one way to in

a straw hat down and telling people like this is how you need to do this. i need to why, and i'm going to make you the best chocolate growers in the world. i think as a crap shop and industry. we have a lot of work to do to build infrastructure, to support the farmers here. it's not just one group or one person that, that there, you know, we are the sort of faith of potentially an enormous market for them. the amazon is a highest bio diverse place on earth. it's also the place where we have the huge for us there which are helping us and maintain carbon dioxide from being released into the atmosphere. if we were to pick the worst place on earth to grow

plantation crops, it would be here in the thought of the 30th all of the areas around used to be before. so today they are huge players without tree side and the trees have been lost. now being $949.00, a forest thing, all of the trees can be cut down. they continue doing it because there is a good price demand thing. more pineapple thing pineapple has a lot of health benefits. now, being in the tunnel feels the spreading to more areas here. but if it's causing deforestation causing and logical in violent hearing and go i was here with a car. now we are trying to recuperate some humidity environment. it's so dry that will eventually end up being a desert. but by growing cow,

we are trying to avoid this. because content is from the forest, it is native of the forest, is mother i. there are at least $300000.00 d far as the tech test that don't have any economic value anymore. so these areas need to be referred to within a forestry system, which tech, how plays a primary role when they pick how it works well. and as far as 3 systems as of 2 or 3 years ago, we have approximately 25000 productive hectic in the region. i go to lowering nicely a lot of flowers. no more. we don't

know, get in with them, but we don't want to knock them down. it could be that this one is the bad. it could be this one isn't right. we don't think this one is ready. we want a bright yellow was mighty, you know, if you call her father or you look at this s and know and whereas the tree and nothing where the tree is over there on the hill loma yeah. how beautiful this is the native cook out here. this is we brought in. right? so these are the seeds i've been asking my dad to bring some more. i get it up. i see me. in a lot of these communities they used to live much more nomadic they, they were coming from different areas and they kind of settled in this region. a lot of them just in the last 20 years or so as i get in with their mass.

oh i love 2 of those i i very 40 to 43. i don't know how many i know when you're 30 other. i don't know exactly. what can we afford for me?

we need to get 25 so that we can fill a stock. that's 1st priority. whatever we're getting more than 20 exact, we've got, we've got a sample of a single writing here, which is awesome. me got another one of them over here. ah, we had enough to produce a sample of this single variety of people from here, which is fantastic. we've been trying to get it now for the last couple of weeks and haven't had having a tree with enough, but ah, ah,

the the this is our main riding. and then this one, i don't know what we're going to get. that's not a very big harvest in the back i 3 where you get their all german age and i say how much is going to be my guess approach?

my job is that in the us, i need to be so the got a little too hot sitting on the balcony and i lie, but there wasn't much of a choice. that's what we had. so we're looking at a decrease in the sugars in the pulp and we're looking at the been started oxidize some of them or even starting to germinate. and to top it off the cow that both come in today to the for mentary here is not coming until tomorrow. so we have to let these sit out for another 12 at least 12 hours. right now. it doesn't look good. and that sort of in the fema strip is that we just really don't know until we get somewhere. and once again,

we are arriving somewhere else with samples. we can't do the thing that we want to do. first step is to get them up here for training. maybe the next. that's like the next step to take is, can steve identify somebody on the ground? you can come up here for a training, see a real fermentation process, you know, in operation. and then take that knowledge back and implemented on the ground. i think that's great for me. ryan, going on. good. not much. what that these are are them? oh my gosh. those big gets to be out of the things that at least we can maybe get something out of. yeah, we can at least maybe do it. so we got to say how many pounds i don't know like

less than a lot less than my time. so this one is from the all new at the back that we bought from there. okay? and these are the ones that we all harvest from the tree, like in the cold air. we go good, tolerate and you can still walk away from the go a lot going on. not our big. we knew it was really quickly. yeah. good. well, at the end of the day like rock is trying to do, and i think what a lot of other crafts on companies are trying to do is we're trying to do business . and one of the messages that we want to get out there is that

business can be done in a way in which of benefits everyone in, in a way in which everyone involved feels like they're respected. and part of the process, i guess i've always been someone who's been able to see through hypocrisy. and you see that in the way a lot of people try to do good in some of the places that i visit where it's not it's not a 100 percent about about helping people or about necessarily doing good. but it occasionally comes from place of guilt or a place of self fulfillment.

i don't really think that to me it's really about that. it's about it's about exposing like the system that that people have bought into and that people have sort of turned a blind, blind eye to in the attempt to be able to justify the way in which they live. your museum feels sad because i worked so hard just to be able to eat it,

but there are times that i feel happy because i know how to work. but while working on the land, so you can still study. i want to go to the international business, you like it and you can do the ways for us. you know, my family, what i would like to do i'm, when i'm done with that, i would like to come by chance, be an agronomist. i don't know me if you can check my mccormick. i will miss it and not when i leave i will only come back one or 2 days at a time. but i will be very sad to go, and that's why i want to be an apple and a message on my boy or whatever. my dad either what

what is it that i don't know me me? me me. are you going to be? i did, i did make a chocolate do it. we're really excited that we were able to for some of these beans out of there because the trip prior we weren't actually able to, to pull any of these pods or beads out there. so and hopefully they make amazing chocolate and we can let the farmers know that, that a, in the back of your yard, you have these trees that can produce some of the best chocolate that we've ever

made. and we're crossing our fingers and hoping that it actually doesn't make amazing chocolate. these are from. 1 trees that are over a 100 year old, where no one in the community remember where they came from. cocoa trees typically only group for about 20 years. the fact that these are brooding, 8090 a 100 years old, means that they're likely pretty productive. so we're going to a different type of talk, take some notes or talk a little bit about what you pay and whether or not you think that the potential for rocket the this represents about like 8590 pounds a pod. you can tell that we like preserved a lot of flavors. we didn't want to like over us did. so you can't say the whole number very there don't have really similar but this is the deeper which

yeah, yeah, for sure. i could use this every day, but this is more interesting. yeah. this is something that you guys would want to iraq. oh, like spend time and energy and finances in trying to get these been to market and trying to get them into our factory to use on a more consistent basis. yeah, i mean, i think if we did the new thing and the whole purpose of pasting it is so that we can back that up actually with actual interest in the beans. that would be like, oh these are great. now we actually know that we can go back down there and talk to the people that we met with. let them know, hey, the chocolate from the old trees you have is really, really good. and it's really important that you don't cut the street down.

there are there was a go, i think a good awards or a go at the bar as a finalist and they weren't there was gonna start here a little bit and we'll find out if it was actually a winner. the words is an annual recognition as the top producers of small cost and food and a lot of different categories looking for as sustain ability and transparency. and then in the supply chain. and on the way over elaine and i were talking about camping on the robot, the river in esperanza and the farmers that can go and be who right now is a big down in columbia somewhere. probably camping in the rain for us looking for it. and there's so many steps, and so many people involved in the 3 year long process to get here that just be nominated as great will hopefully help to build that story and bring more awareness

to everything that goes into making a bar of chocolate and then winning would obviously be great them and it is again, it is a soft bar, but i think the whole point is that it's we're not making chocolate. just because it's chocolate. it's really about the people that are involved in it. and there's so many people that were involved in making this bar. and so i just feel like we're here on the happenings. 70 percent of the me

ah ah, we've got a lot of realistic about the amount of impact that we're able to make. and i'm fearful for the destruction that's going on in these areas where we're not able to

enough. so we have to, i think, really celebrate the successes that we have, but not the side of the fact that there's an urgent need for us to, for the me. ah, i use the ah

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