now at least his life does not. in saturday evenings, other madge belgium and russia went head to head and st. petersburg room below the cock who scored after 10 minutes to put belgium ahead. and after 2 mom renee made it to zip. luca qu sealed the wind with a 2nd goal in the final moments it ended at 3, nell marking a flying start for one of the tournament favorite up next documentary series, dont film dips into the sweet world of craft chocolate. you won't want to miss it. watching d w, the green you feel worried about the piano? on the, on the, on the green is clear. we need to change. join me for thief, dive into the green transformations for me to do that.

ah me ah, chocolate has been important for so many reasons before it became chocolate as we know it today. it was just currency in the form of cow, see what we commonly called culture. 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 tail scarf down that cost about $0.99. that's not something that they really think much now 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 or it's he's 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 off of makers. it's one where the genetics seen are being considered and ways they hadn't done before. it's about like how the shot that was made, where it comes from, where these beans come from. who's making these be one of the big changes i see that needs to happen in the industry. the value of cocoa beans to change. so the great thing about the talk that industry is just we're, we're really sort of the big infancy stage. i think we're 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. 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 that i have about rocca figure out about parliament being i love about friends. broad is the thing i love about the dairy dix. taylor talk a lot like 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. they 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 people 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 deserve. 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 do it. we 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 means a lot of the able to go down these origins, get to know some of the farmers that we're working with,

get to know the people behind the, the product that we're purchasing. i think there's a lot more than just something that you putting your mouth and you taste. i mean there are so many lives behind that chocolate car the the me, i'm going to change for work. now i have to put my on me ah, the way the thing that but i will have, i have to work with 3 sack my me or good 11. and then the other is

in the middle that so i have to work your magic selecting organic cut. now 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, why would it be? was the yellow ones or because i have the moment waiver. ah, the monkey ah, me. you know that when the, when you are somebody's worker in the city,

if you don't have to do what you are told. here i work on my land. i decide. ah, okay, let me die. why does life give me this land here? and if i continue to treat her badly, what will i eat? but i think i thought i meant this happens in krakow as well in the conventional farm are. the ones that aren't organic. they use a lot of side and they no longer respect. you don't sense, you know, they will use these. there are a lot of organisms in mr. that are working the land. i don't see them, but that's when people say that about my work, the land. well, and we kill them when we use pesticides because the land gives life to all of that . they need me there's a lot of knowledge that is already being lost. we are not aware of what

is going on. we are not a world why these forestry or we are not aware why we need to keep the fees funding. we are not aware of why we don't, we should not feel dams or companies or what. so information is something that we are lucky. we know that foods can use my son, stomachs and people. so we through, through food. we can let people know why these so the, for the amazon for us, it's important. ah,

i guess the 1st time that i'm to this town. so we're gonna meet with the people that have been part of a program where they been getting trees over the last few years. so they're just starting really with growing growing we're in the center of origin for cow 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 great 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 thought i was going to 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 of kicking around central and south america. and totally fell in love with it, with the people and with the nature always had in the back 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 cal farmers here in peru and in many countries, and farmers who are able to keep their cow get a better price for their account. are going to be able to have a more bio diverse i reporting 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 senior and i speak with out the microphone. yes, i just,

i think everyone can hear me. yeah. yeah. well, no. whoa, whoa, whoa, whoa. i work with good how producer and many countries from mexico all the way to bolivia, livia if you're our hondo i am working to search for a native cook. now local cook cow, wild cow. mooney like the kind you have here. ok, know, look at a was a, what we want to do this is which of these cows will work? will make a good chocolate. but i said own way. and i guess somewhere in there here in the middle of a cow country of origin, the cow comes from the amazon region and both vehicle and drama. so if we could find a good cock out here, it would be unique. as i said, i'll go only you also want to protect the plants because after all, their, your,

i like both the case on the but you have to realize it won't happen one day to the next. i see the way i'm going. yeah. now, remember the name of scott to see 1st, we need to check the quality wound clinic, 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 reuse the cocoa beans wedding otto loud in here to assure that they cross pollination and just another technique and you can use it with a lot of cow pods. it has wild cow on their land. yeah. so these are very old cow, palo alto, but this guy's going to take it up where he says he has an old country.

we're going to see what kind of car he has. hopefully it's something that might be interesting when the plant this 20072007 is very old. going to some what does it look like when it is right? do you have one that is ready? there's a right one right there. where is 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 taste different or if it is one is a little different. nice. you can see it smoother any. was it have a slender neck? look at this one and it has one like that. can we go over there?

well just take one, not all of it. so we're going to look at the color of the seeds too. so we'll have to look closely at all. we need to take about $20.00 to $25.00 beans of each guy. body of that consistency with the i did you get the feed for the tree? this is, this is from the wild. they need to hear all of these trees here,

38 years old. all of these on this hector are the same. i live. let's go picking up. yeah. let's try 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 break a cow. i have chocolate makers coming next week who want to buy that can count

the notices fit on. so my name is this moran. so the unit you had, and i'm the manager of the agrarian coffee cooperative and go and tell you who i have been at the co op for 20 years. my goal since i joined the cooperative and it was not that he had for 70. yes. when i told you that was for one year, however, i stayed for several years because we had to investigate the project in order to prove it. but i did want to sell that. so we have joined the trade market and that's what we want for the cross chocolate makers. you can pay and to understand us, they are small businesses. and we are as well with small scale producers working through the corporate level sense because the market price goes up and down. but

sometimes the price is so low that the pharma simply cut down the calvin plans benign. and if they continue to be pull over, each member has about one or 2 hector's small producers. they are not producing us no longer than this group. and we're here at the open and go and, and my team, they've been going, i've been coming here for the last 3 years, working with a cooperative when i make my visit to grew, to help them improve their quality. if we can get the installations improved, then our odds are going to go up tremendously. but no matter what material they have in the field, how good there might be if we're not doing a good post harvest process,

if they're not doing good fermentation and slow drawing of cow, that flavors not going to really come out for the top and makers and it's not going to be acceptable for sale to export. the, you know, the beams are fermented, they have to be for mid. otherwise they can be humble in 90 count the white stuff. but it's not the for the seats that we're after, for a letter from the from the station we found out each job maker has their own unique methods for these sugar and other flavors are often added here before i bring it in tomorrow. i know you're chuck alleges, ready to have you never know why all commercial chuckle needs kind of

the big industrial guys who normally just burn worst case and the quality of the nice an emergency. and now you know how much time and cherry takes to make children. so go for him. i mean, joy chuckle, travelling 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 luke 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, the, the

much more optimistic than i was initially thinking i'd be upon the visit 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's, when it gets pretty cold, we're talking about how many days it should be before you start to see lines in the beam. talking about how many days the be interested in the top boxes, bucket 1st, bags for storing what cow. and these are sort of the, the nuanced questions that are really going to like that are 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 looking really good carries of fruit and like a lot of fruit, it comes in

a lot of different 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 for kids in finding, including the indies, these recipes, industrial struggle, it makes one more yield, but less focused labor. the craft chuckled makers are trying to push back to keep well variety with their interesting flavor profile for life and support. and they also mentioned, based in embed contains the largest amount of url and by right uses kick out, which will it's many scientists to believe that, oh god could have originated from senior gram wildcat can always counting the range . but as far as you are, these are some variety of cow though when it's growing under the rain forest

canopy in the shade of the trees. this makes it such a great crowd because like many other fruit, vegetables in lifestyle, you don't need to come down. there are regional range for a $3.00 to $4.00. bye. yeah. somebody when i'm going to chocolate makers, are asking about the history of this tree, and that is where this material came from. who grew it and how it happened, where the seed came from? the for letting me yes, but the this brought from the wild seed was here. hey, it's hard to say who planted it. we don't really know. he could have been a we don't really know. they want to know who planted it and when this one here is a bad news and the know, so anytime i arrive on a sourcing especially improve,

there's always this incredible energy going in when i get together with the other talk maker's not in a lane. ryan and not one white tude. straw hat down and then telling people like this is how you need to do. this is how you need to do. why? and i'm going to make you the best chocolate growers in the world, i think as a craft 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 there, you know, we are the sort of face of potentially an enormous market for them. amazon is highest bio diverse place on earth. is also the place where we have the huge forest 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 solar system 30th. all of the areas around what used to be the far right, so bumper today. so they are huge claims without tree trees have been lost. so therefore the forest thing, all of the way that the trees can be cut down. they continue to do it because there is a good price to be demanding more pineapple. the thing pineapple has a lot of health benefits. now they're going to be in the final feels of spreading some more areas here. but if it's causing deforestation, just calling in logical in here and me with a cow,

we are trying to recuperate some humidity in this environment. it's so dry that will eventually end up being a death that but by growing a cow, we are trying to avoid this. because content always from the forest is native. the forest is mother i. there are at least 300000 the far as detectives that don't have any economic value anymore. these areas need to be refers to within a forestry system in which tech, how plays the primary role tech, how it works well. and as far as 3 systems as of 2 or 3 years ago, we have approximately 25000 productive hector's in the early region. 14 ah. the

flowering nicely. a lot of flowers. no, sorry. we don't know what 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? yeah. we don't think this one is ready. we want 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, this is the native cow here. this is we brought in. right. and 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, no matic they. they were coming from different areas and it kind of settled in this

region, a lot of them just in the last 20 years or so if i get in with yeah, they're mass oh, i love to of those days because i i very 40 to 43 i know, but north 30 from the other. i don't know exactly what can we afford for

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

the leases are made riding and then this one, i don't know what we're going to get. that's not a very big arvin. back

i 3 where german ada, my site is not how much gonna be able to get to my job in the us? i mean so the got a little too hot sitting on the balcony and that's a lie about 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 in till 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 our samples. we can't do the thing that we want to do. first step is to get them up here for training and maybe this 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 and see a real fermentation process in operation. and then take that knowledge back and implemented on the ground. yeah, i think that's a great for me. ryan . good. not much. what's that? these are, are those big. they're going 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 of these i don't know like less than a lot less than i thought. so this one is from the woman who had the basket applies to be bought. okay. and these are the ones that we all heard from the tree, like in the coming over here we go, the coloring and you can walk away from the dean itself. go a lot, going on. not perfect. what we knew was really quickly. yeah. well, at the end of the day, like what rock is trying to do, and i think what

a lot of other craft child committees 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 the park 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 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 a 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. feel sad because i work so hard just to be able to eat. but there are times that i feel happy because i know how to work. but while working on the land you can still study. i want to go with daddy international business. we can wheeling legit again like chandler boys, but us you know, him by family. yeah. that's what i would like to do. i'm when i'm done with that, i would like to come back kids be an agronomist. me out on me and get him to check my mccormick. i will message a lot. when i leave i promise. 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 economist or whatever the, my dad eat places that i don't know me me, me, me, are you going to be? i did, i did talk to it. we're really excited that we were able to for some these beans out of there because the trip prior we weren't actually able to pull any of these pods or beans out there.

so and hopefully they make amazing chocolate. and we can let the farmers know that that, hey, 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 does 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 fruit for about 20 years . the fact that these are brooding, 8900 years old, means that they're likely pretty productive. so we're going to take 2 different type talk, take some notes or talk a little bit about what you say and whether or not you think that the potential for rocket the this represents about like 8590 pounds of 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 hold numbers. i don't have really similarity but this is deeper, richer. yeah. yeah, for sure. i pretty this every day, but this is more interesting. yeah. i mean, is this something that you guys would want to iraq? oh, like spend time and energy and finances in trying to get these being the market, trying to get them into our factory to use on a more consistent basis. yeah. i mean, i think we didn't know would be disappointing. and the whole purpose of pasting it is so that we can back that up actually with actual interest in the beans instead of like, oh, plant, these are great. now we actually know that we can go back down there and talk to the people that we met with and let them know, hey, the chocolate from these old trees. you have really, really good and it's really important. they don't cut the street down.

or there was a good good or or go as far as a finalist and the words there was start here a little bit and we'll find out it was actually a winner. words is an annual recognition of the top producers of small food and a lot of different categories. looking for sustainability and transparency. and then in the supply chain, in on the way over elaine and i were talking about camping on the robot, the river in esperanza, the farmers that can go. and steve, who right now is the big down in columbia somewhere. probably camping in the rain for us looking for a cow. and there are so many steps in so many people involved in the like 3 year

long process to get here. that just be nominated as grave. 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. and it is again, it is chocolate bar. but i think the whole point is that 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 a bar. and so, you know, i just feel like we're here on the happened and chuck me

ah ah, ah,

we've got a lot of work. realistic about the amount of impact that we're able to make and i'm fearful for the destruction that's going on in the areas where we're not able to do enough. so we have to, i think really celebrate the successes that we have, but not inside of the fact that there's an urgent need for us to do more. ah ah ah

ah ah ah ah, ah ah, the what's going on here? the house of your very own from a printer computer games that are healing my dog needs electricity. just explains, delivers facts and shows what the future whole living in the digital

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