Cacao Industry Background

The bitter taste of chocolate

Currently 82% of all cacao is sourced from Africa. The lack of transparency and clear supply chains accountability has for years created a hostile working environment, rife with human trafficking and child labour. The Ivory Coast, the biggest global supplier accounting for nearly a third of all cacao, has lost more than 90% of its primary rainforests due to the industry.

We believe this situation should stop. We are here to drive a change.

Farmer centric solutions

We firmly believe solutions need to be developed together with farmers. The pride and heritage of living so close to the land can bring unexpected insight and renewed energy for innovative solutions. We are spending the days, hours and months in the field to ensure our innovations support and uplift the farming experience at every step.  

Cocoa farmer David Kebu Jnr holding the finished product, dried cocoa beans ready for export. (cc)

The current market scenario, where the farmer gets less than 6% of the economic value created by cacao, leads to a constant cycle of under investment.

In an attempt to break through the minimum $1 a day, many farmers have to result to exploiting protected lands and using slave labour.


This can change. First mile traceability is the first step. This allows consumers and chocolate manufacturers to identify and reward the players who commit to better practice.

Source Fermentation

We have patented a new approach to supporting farmers. By fermenting the cocoa beans at source, we are able to not only lock in the fresh juices and high value oils, we can reduce crop infections, protect the farmer against theft and reduce the amount of farm labour needed by two thirds.