Chocolate, Chocolate, Chocolate 

A lot of good stuff comes from the Dominican Republic, including bananas, coconuts, cigars, rum and even chocolate! The chocolate industry in the Dominican Republic has far reaching effects around the globe, From the USA to across the Atlantic to the UK and Italy in Europe, the rich, irresistible cocoa home grown in the Dom Rep is a favourite among chocoholics around the world! Dominican Republic chocolate is great for drinking, eating, (wearing!!)and baking with, read our Dominican Republic Chocoholic guide for those of you who just have to know the secrets of this centuries old addiction…

From the Maya and Aztec Indians, From Christopher Columbus & Cadbury’s, Concacado (Organic Dominican Chocolate)to Cortez, where has chocolate originated from and why does it impact our lives so much?

History
The Aztec Indians had been growing and drinking cocoa for many years, but not until 1492 Christopher Columbus brought back some rather strange looking beans to the Court of King Ferdinand and Queen Isabella from the New World, did the Spanish Court get its first look at “chocolate”. 

“Chocolatl” had been grown for thousands of years in wild and tropical rain forests around the Amazon basin, and also in parts of Central and South America.  The Maya and Aztec Indians for centuries recognized the value of the cocoa bean, both as an ingredient for their special drink and also as a currency.

However it wasn’t until many years later that another great Spanish explorer, Cortez, really sampled cocoa in 1517. During his conquest of Mexico, Cortez found the Aztec Indians using the beans in preparation for a drink to be drunk by Royals only. Emperor Montezuma served “chocolatl” to his Spanish guests in golden goblets! The Emperor himself used to drink around 50 goblets a day.  It has to be said the taste was somewhat bitter to the Spaniards who later concocted their own version mixing it with cane sugar.

Chocolate found its way back to Spain by 1528 after Cortez returned and loaded his galleons with cocoa beans and equipment for making the chocolate drink. It underwent a lot more changes with other newly discovered spices such as vanilla and cinnamon.  At last some bright person in court suggested serving it hot!  The drink became an instant hit among the Spanish aristocracy and the Spanish Empire continued to plant and cultivate cocoa overseas in it’s colonies.  Amazingly Spain managed to keep “chocolate “a secret for more than 100 years…..

Chocolate in Europe & Chocolate Houses
Spanish monks finally let the great secret out about chocolate and before long the French Court became addicted to the beverage. Chocolate made its way across The Channel and in 1657 London’s first Chocolate House was opened by an enterprising Frenchman!  The chocolate used in these times was imported in block form of solid cocoa from Spain at a high cost.  The Chocolate Houses were a place where people and friends could meet and enjoy different types of chocolate drink, whilst discussing day to day life, business men held political and social meetings, or just plain old gossip over a cup of chocolate (seems things never change!!) It wasn’t until 1700 that the English improved the drink by adding milk to it!

Chocolate Becomes Edible
In 1847, Fry & Sons of Bristol, United Kingdom, created and sold a “chocolate delicieux” bar to the general public! It was a smooth and velvety variety and widely consumed as it managed to replace the course and grainy chocolate only found in drinks.  With the invention of the cocoa press before in 1828, countries around the world had begun to experiment and create the first wave of chocoholics and chocolate war commenced!

The second important development in the “chocolate bar” came in 1875 from a Swiss manufacturer.  Daniel Peters produced the first milk chocolate bar by using powdered milk and had thus created the world’s first Milk Chocolate Bar.

Cadburys, the famous British company made their first milk chocolate bar in 1897 and was made from milk powder, cocoa butter (which the cocoa press produced) and sugar.  However by this time the Swiss were leaping ahead and now using condensed milk rather than powdered milk which gave chocolate a far superior taste and texture.  Swiss chocolate was about to dominate the world Chocolate Market!

Cadburys Chocolate
In 1824 a young Quaker by the name of John Cadbury set up a one man business in Bull Street, Birmingham, England which was to eventually become the Confectionery Division of Cadburys mega business.  Soon John Cadbury had changed from a mere grocery shop enterprise to a manufacturing business of chocolate and drinking chocolate.

Chocolate & America
The manufacture of chocolate gained immense speed in America, and quickly became the worlds largest producer.  During World War II, the US government recognized chocolates role and the value it gave their troop’s spirit that it became an essential part of their food and rationing.

Chocolate & the Dominican Republic 
Cocoa only grows in hot tropical climates and for many years the Dominican Republic has been home to fine quality organic cocoa, that has founds its way to chocolate companies around the world.

The international cocoa market has always been influenced by significant price fluctuations, these price fluctuations eventually affect the price the cocoa farmers receive here, in the Dominican Republic.

During recent years the world price has not been reaching what is called a “fair” level.  A Fair level price is calculated by the Fair Labeling Organization which covers the  production costs and then gives the cocoa farmers their modest profit.  In the DR, the cost of living for cocoa growers is relatively high compared to cocoa growers say in Africa for example. 

Introduction to CONACADO in the Dominican Republic
CONACADO is the Dominican Republic’s Small Cocoa Growers Asscoia-tion and it strives to find market niches such as “the organic” market to actually guarantee a reasonable price level to all of its members, it also protects the farmers against the direct impact of the international market place and the consequent market price fluctuations.

Working with The Business Linkages Challenge Fund (BLCF) CONACADO gains support, which helps to reduce poverty in target developing countries.  Companies (private sector partnerships) can apply for grants between Fifty Thousand Pounds Sterling and One Million Pounds Sterling that will increase access to markets, improve competitiveness and transfer technology.  BLCF is financed by the British Government’s Department for International Development (DFID).

Back in 2002, CONACADO first approached BLCF for funding into the organic market niche and to promote the commercial interest of the smaller cocoa growers in the Yamasa and El Castillo region of the Dominican Republic.  The pilot programme was put into place and the project commenced.  The initial milestone of supplying 500 tons in the “gourmet” market chocolate industry was surpassed with CONCACADO supplying 700 tons.  The organization has thus been allowed to establish new business customers and European cocoa buyers.  Two large Italian companies, ICAM and CTM Altromercato, and also Twin Trading from the UK are now firm contracts.

Other improvements in the infrastructure of the area have benefited many regional locals.  A formal transport system for cocoa beans has been created, giving employment to local Dominican truck drivers.  The biggest impact however being on the levels of poverty and trying to improve rural livelihoods.  Now instead of just 350 farmers producing superior organic cocoa there are 1,225.  Women of the community also assist in the drying stages of the cocoa and this has increased employment by 25%.  Whilst CONACADO studies say that the results are tangible for the cocoa community, the entire community has benefited from a higher purchasing power.

Everyone has learned a valued lesson and that is private sector funds can definitely be leveraged for pro-poor growth.   BLCF contributed 45% of the funding for the project, the balance made up from CONCACADO and a company named Barry Callebaut.

Barry Callebaut is the worlds leading supplier of quality cocoa and chocolate, and constantly require a huge supply of the stuff, to maintain their levels of production. Their cocoa products are used all over the world by chocolate manufacturers, massive catering companies, chefs, consumers and so on.  Barry Callebaut is an enormous UK based company, providing thousands of jobs through out the whole world to cocoa producers, farmers, they give training, offices, assistance and help all across the globe.

With the project well under way now, all knowledge gathered through the project with CONACADO is shared, implemented and cocoa growers in the Dominican Republic are motivated to potentially increase their production levels to set new records.

It is a success story for all involved, especially for the cocoa farmers of the Dominican Republic.  But not let’s stop there-it’s a success for all us chocoholics around the world too!

For True Chocolate Fans Out There, Here Are The Lyrics to the Oompa Loompa Song from Willy Wonka & The Chocolate Factory (these are for Augustus Gloop as he gets sucked up the chocolate shoot after falling in the chocolate river!) Be Warned!!

Oompa Loopa Song for Augustus Gloop

Oompa Loompa Doom pa dee do
I have a pefect puzzle for you
Oompa Loompa Doom pa dee dee
If you are wise, you'll listen to me

What do you get when you guzzle down sweets?
Eating as much as an elephant eats
What are you at getting terribly fat?
What do you think will come of that?

I don't like the look of it

Oompa Loompa Doom pa dee do
If you're not greedy, you will go far
You will live in happiness too
Like the Oompa Loompa doom pa dee do