Seven Sundays Cocoa & Coconut Muesli Cereal Is A Superpowered Cereal Made From A Mix Of Whole Grains, Nuts, Seeds And Fruits. Our Product Is Naturally Gluten-Free And Sweetened Only With Fruit And Honey, And Contains No Refined Sugars. Each 1/2 C. Serving Is 100% Whole Grain And Contains 210 Calories, 6 G. Of Protein And 5 G. Of Fiber.
Deliciously smooth and creamy Cadbury Dairy Milk milk chocolate. Support your volunteers are https://www.cadbury.com.au/cheerandahalf
ETHOS is a chocolate brand focused on shedding light on the unethical practices in cocoa farming. The brand specifically focuses on the South African market by supplying consumers with high-quality chocolate that tastes delicious but also helps enrich the lives of cocoa farmers globally. Amy Gajjar designed the brand’s packaging system, adding a bright perspective […]
Tonys dark chocolate bar has got it all: almonds and sea salt. A golden match! Pass the salt please...180gm The company Tonys Chocolate was founded in 2005 by investigative journalist Teun van de Keuken after he discovered that major chocolate manufacturers were buying cocoa from west African plantations, where child labour and modern slavery were common. Through direct, long-term relationships with cocoa farmers and cutting-edge technology, Tony’s has created a completely transparent and traceable bean-to-bar process. The company pays a higher price for cocoa beans to ensure farmers can earn a living income and provides business and agricultural training to help partner farmers increase productivity on their farms and work together with cooperatives in which farmers are united and stand stronger together. 1% of Tony’s Chocolonely net revenue is donated to the Chocolonely Foundation, supporting projects to eradicate modern slavery in the cocoa chain. ingredients cocoa mass, sugar, 10.00% almond, cocoa butter, 0.50% sea salt, emulsifier (soya lecithin)
Creamy & Indulgent A luxurious drinking chocolate mixed with coconut sugar and Himalayan salt, ready to be mixed with your milk of choice. CRAFTED FOR THE CURIOUS Our Chocolate Blend is creamy, smooth and light in sweetness; accompanied by a touch of delicious Himalayan salt. An exceptional cocoa grown and harvested in the Ivory Coast, enables us to achieve an incomparable and long-lasting chocolate experience. Pods containing the beans are harvested when sufficiently ripe. The farmer will crack open the beans, separating the seeds from the pulp, before being naturally dried. Did you know? Producing some of the finest cacao in the world, our partners have designed and implemented a programme focusing on developing farmer livelihoods by improving their crop yields and quality of production to help generate better income. 250g Box Ingredients: 35% Cocoa, Coconut Sugar and Himalayan Salt
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Today I thought it would be fun to share a small batch recipe, as I know that ingredients can be scarce, and you may not have…
Nicaragua Single Origin Coffee Certification/Grading: SHG/EP Roast: Medium Tasting Profile: Cocoa, floral and citrus tones. Grower: Smallholder farmers from Molino Norte Variety: Yellow and Red CAtuai, Catimor & Parainema Region: Molino Norte, Matagalpa, Nicaragua Altitude: 900-1590 M Soil Type: Clay Minerals Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds. Indulge in the rich and complex flavors of our Nicaragua Single Origin Coffee. Sourced from smallholder farmers in Molino Norte, this coffee is certified SHG/EP and roasted to a perfect medium level. With notes of cocoa, floral, and citrus, this coffee offers a unique and satisfying taste experience. The beans are a blend of Yellow and Red CAtuai, Catimor, and Parainema varieties, grown in the nutrient-rich soil of Molino Norte at altitudes ranging from 900-1590 meters. The fully washed process, which includes a 12-14 hour fermentation and drying on patios and raised beds, ensures the highest quality and flavor in every cup. Order now and experience the true taste of Nicaragua in every sip.
Kona Coffee and Sugarcane, 74% Cacao - 3 oz bar(84g) Contains Milk This infusion of coffee and sugarcane create a tropical escape. Sourced from only sustainable cocoa farmers, the coffee and sugarcane toffee is slowly mixed with our signature dark chocolate for an exhilarating texture. The sensation of sweet tropical crunch helps make you feel you have found paradise. Inspiring this bar’s name, the drive to the isolated paradise in Hana takes one past Maui’s countless waterfalls and tropical rainforest that nurture the abundant tropical plants -- including countless ono coffee trees. Hana remains one of the last truly undeveloped pieces of paradise on Maui on the rugged eastern shore. While traveling the infamous “Road to Hana” that is only 52 miles from the Maui airport can take anywhere from 2 to 4 hours to drive where the narrow road has 620 curves and 59 one lane bridges. Driving through the tropical rainforests on this most famous drive in Maui, you experience pure beauty - pure pono. Kona Coffee: The weather of Kona (on the Big Island of Hawaii) produces one of the most sought after coffee beans in all the world! The weather of the sunny mornings, cloudy & rainy afternoons coupled with the mineral-rich volcanic soil and high elevation create ideal coffee growing conditions. The Kona coffee is known for its full-bodied island blend that makes for a truly unique Hawaiian experience. Often described as creamy, smooth, clean and sweet taste (with a hint of chocolate), Kona coffee has become famous for its coffee beans. The first coffee was brought to the Hawaiian islands in 1813 when Francisco de Paula y Marin (Spain) planted the first coffee trees on the island of Oahu. Marin was the personal physician, interpreter and accountant for the renowed King Kamehameha who was the reigning monarch of the Hawaiian islands. In 1825 John Wilkenson arrived in Oahu with some plants from Brazil and planted them in Manoa Valley (Oahu). Although the plants in Oahu never thrived, the first Kona coffee came from the plant cuttings from Oahu. Reverend Samuel Ruggles, an American missionary, planted these Oahu clippings on the Big Island in 1828 and eventually thrived. This marked the first of any attempt to grow coffee in Hawaii. Over the next few years, others brought clippings from other parts of the world including Ethopia known as Arabica (later known as “Kanaka Koppe” or Hawaiian coffee). During 1849-51, the Califiornia Gold Rush increased demand for all Hawaii’s agricultural products where the Hawaiian coffee increased in demand -- and price. While many of the coffee farms on Hawaii turned into sugarcane fields (the largest industry in Hawaii), many of the coffee growing disappeared. However, the Kona region on the southwest side of the Big Island was not ideal for the large, mechanized sugarcane production, the coffee growing industry in this area continued. After winning an award for excellented in the 1973 World’s Fair, Kona coffee continued to grow in demand as the highest quality coffee worldwide. The coffee continued to improve with the introduction in the late 1800s of the strain of Guatamalan Arabica where the strain was brought by Hermann Widermann. This strain became the most cultivated type in Kona and is the main variety grown today. An estimated 7,800 acres of coffee are planted throughout the state of Hawaii and Hawaii remains the only state that is a commercial producer of coffee. Sugar Cane: Sugar cane (known as Ko) grew wild in Maui in ancient times are still seen in the wild today. Perhaps brought to the islands by Polynesian immigrants around 450 AD, the plants were widespread by the 16th century. This original sugar cane can still be seen growing along the infamous Road to Hana today. Sugar cane grew into an industry in the 1800s with the California Gold Rush that brought demand for Maui’s exported crops. By the 1840s, the Hawaiian division of land (known as The Great Mahele) displaced Hawaiian people from their land and created the first time that foreigners to own Hawaii land, and this opened the path for the sugarcane economy. The new landowners included primarily American sugar planters who eventually overthrew the Hawaiian Monarchy that had been ruled by Queen Liliuokalani. The coup called several hundred US Marines to “protect” American lives. This unfortunate period of Hawaiian history marks a dark time in history and remains a contentious point today with native Hawaiians. In the 1860s, the American Civil War disrupted the southern sugar production and created a boom in the Hawaii sugar economy where prices increased 525% in 1864. The sugarcane industry was tightly controlled by the “Big Five” corporations who gained control over many other aspects of the Hawaiian economy. Importing workers to work in the sugarcane fields, the Big Five dramatically changed the demography of Hawaii by bringing in over 300,000 immigrants over a century from China, the Phillipines, Japan, Portugal, Korea,Tonga, Samoa, Puerto Rico, Russia and Germany creating much of Hawaii’s multi-ethnic society today. Hawaii was ideal for sugarcane with the fertile volcanic soil and ideal climate. Although sugar remained the leading crop until the 1990s, this marked the decline of this booming economy as the price of sugar began to drop. Eventually, the tourist industry replaced the sugar industry. Hawaii’s last working sugar mill in Puunene (Maui) produced the final shipment of sugar from Hawaii in December, 2016 and this marks the end of a sugarcane era.
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Smooth dark chocolate with hints of carob, cashew, and peanut Meet The Farmers: ABOCFA (which stands for Aponoapono Biakoye Organic Cocoa Farmer' Association) is an organic and Fair Trade certified cooperative that is known for producing the highest quality and most transparently traded cocoa in the region. These farmers are paid 43% more than local market rates, and audited regularly to ensure high ethical practices are maintained on the farms, as well as complete traceability for their cacao beans.
Tonys Milk Chocolate Nougat Bar ,Belgian fairtrade milk chocolate with almond honey nougat pieces. cocoa solids: 32% minimum. Made in Belgium -180gm The company Tonys Chocolate was founded in 2005 by investigative journalist Teun van de Keuken after he discovered that major chocolate manufacturers were buying cocoa from west African plantations, where child labour and modern slavery were common. Through direct, long-term relationships with cocoa farmers and cutting-edge technology, Tony’s has created a completely transparent and traceable bean-to-bar process. The company pays a higher price for cocoa beans to ensure farmers can earn a living income and provides business and agricultural training to help partner farmers increase productivity on their farms and work together with cooperatives in which farmers are united and stand stronger together. 1% of Tony’s Chocolonely net revenue is donated to the Chocolonely Foundation, supporting projects to eradicate modern slavery in the cocoa chain.
Simple, delicious Tuscan Farmers Breakfast with a flavorful cannellini bean stew topped with eggs and an herby gremolata sauce. Healthy and tasty!
I can't stop looking at these cookies. And I can't stop eating these cookies. Actually, I can, since they're all gone already. Ha! Need to make a new batch asap.I had seen these brownie crinkle type cookies floating around the internet for a few month now, and had them on my (endlessly long) "to bake" list for a while. They're just so darn beautiful, and they looked like the dreamiest, chewy chocolate cookie ever.
Chocolate's unwanted ingredient is child labour. We report on efforts by chocolate makers to take children out of the supply chain, from Ivory Coast, Switzerland, Belgium and the Netherlands
This bar blends robust espresso beans with rich dark chocolate for the ultimate pick-me-up. Endangered Species is committed to fair trade practices that honor cocoa farmers in West Africa and donates 10 percent of all net profits to charity organizations like Rainforest Trust, American Wildlife Foundation, and the Xerces Society.
As cocoa production has increased in recent years, so has the number of children working on cocoa farms, a study commissioned by the U.S. Labor Department says.
These restaurant chains seem to have confused "hearty" with "heart-busting." Here are 16 of the worst things you can order for breakfast.
Certified cocoa is sourced from farms that are commited to building thriving livelihoods and climate resilience.
