{"id":3760,"date":"2019-08-05T17:05:41","date_gmt":"2019-08-05T15:05:41","guid":{"rendered":"https:\/\/blog.silviobessone.it\/2023\/10\/chocolate-was-born-from-a-passion\/"},"modified":"2023-10-26T11:51:24","modified_gmt":"2023-10-26T09:51:24","slug":"chocolate-was-born-from-a-passion","status":"publish","type":"post","link":"https:\/\/blog.silviobessone.it\/en\/2019\/08\/chocolate-was-born-from-a-passion\/","title":{"rendered":"Chocolate was born from a passion."},"content":{"rendered":"\n
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Franciscan Sisters of Mbingu Tanzania 2016<\/figcaption><\/figure>\n\n

Passing on knowledge to increase everyone’s satisfaction<\/h2>\n\n

In 2016 I\nmade two visits to Mbingu, with my friends Marco Bosio and Enzo Gaboardi. Lo\npurpose was to help a core group of Franciscan Sisters optimize and\nMake their Cacao project sustainable. For years they had been producing cocoa and\nThey sold in “slime” or freshly shelled broad beans and still\nFull of slime ready for fermentation. The purpose was to help them get\nbetter produce their cocoa, which, in some places had severe infirmities.\nA day with them and their farmers served to ensure that they could\nbenefit substantially from their cultivation. Secondly\nWe wanted to take them to ferment and dry their cocoa themselves and then\nexport it to the world. But we met Simran and his partner, people for\nwell, careful and thorough, who were already applying good concepts to the\nfermentation and it was a short step from there. The nuns after six months, with those\nfew expedients were able to double production, simply by\nApplying simple rules of good agricultural practice, without getting\nSuggesting by sellers of phytochemicals or pesticides. <\/p>\n\n

A team effort<\/h2>\n\n
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Mama cocoa has been in the cocoa business for over 20 years<\/figcaption><\/figure>\n\n

Applying the simple but\neffective methods I taught them, they were able in just six months to\ndoubling the harvest! You will DOUBT! Sometimes people do not believe the effectiveness\nof good practices, they think they need magic formulas instead often just the\nSimple common sense and respect for nature. But having twice the harvest\nmakes the benefit distribute to the bottom, increasing the yield allows\nof being able to employ more people and thus more income for more families.\nThis is the real development. Do not spend deniers to put in chemical fertilizers and\nphytosanitary treatments.<\/p>\n\n

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Little was needed to achieve this result<\/figcaption><\/figure>\n\n

\n The benefit is for everyone<\/strong>\n <\/h2>\n\n

Of course when things improve, they benefit in\nso many, with higher yield and better quality comes more deniers\nand it can be shared between the property and the people who work in the\nfield. If the work generates profit you can invest it in the field, buying more\nland, planting new plantations, in short, growing the opportunities\nFor a lot of people.<\/p>\n\n

That would already be a lot and also nice, but there is more. This cocoa being well processed, if it is processed well gives an excellent material for the production of Chocolate. The Kamili center run by Simran and Br\u00ecan Lo Bue in Mbingu is one of the places I visited and I can confirm that their work was already remarkable. However, if it is the details that make the difference, I am happy to have contributed in part to improving their work as well. Today they practice scientific fermentation on beautifully processed cocoa and I can confirm but I will discuss this more in the next article on Kamili Cacao processing.<\/p>\n\n

Cioccosaluti<\/p>\n\n

Silvio Bessone<\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Passing on knowledge to increase everyone’s satisfaction In 2016 I made two visits to Mbingu, with my friends Marco Bosio and Enzo Gaboardi. Lo purpose was to help a core group of Franciscan Sisters optimize and Make their Cacao project sustainable. For years they had been producing cocoa and They sold in “slime” or freshly […]<\/p>\n","protected":false},"author":3,"featured_media":680,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[642,724,36],"tags":[699,792,867,674,870,767,869,663,868,866,865,616],"yst_prominent_words":[],"class_list":["post-3760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bean-to-bar-en","category-solidarity-cocoa","category-fairtrade-cocoa","tag-bean-to-bar-en","tag-chocolate-consulting","tag-chocolate-experts","tag-chocolate-factory","tag-chocolatemaker-en","tag-chocolatery-course","tag-guasare-en","tag-handmade-chocolate","tag-kamili-cocoa","tag-learning-about-chocolate","tag-piedmontese-chocolate","tag-silvio-bessone-en"],"_links":{"self":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/3760","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/comments?post=3760"}],"version-history":[{"count":9,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/3760\/revisions"}],"predecessor-version":[{"id":4483,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/3760\/revisions\/4483"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media\/680"}],"wp:attachment":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media?parent=3760"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/categories?post=3760"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/tags?post=3760"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=3760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}