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PART ONE: Seeds of Change: Genetics and Flavor
Twenty Pounds of Cocaine
Tasty Genes: Flavor and Theobroma Cacao Germplasm
Wait: Before We Continue with Genetics, What Is the Definition of “Fine Flavor Cacao”?
Look at the Map: The Heirloom Cacao Preservation Initiative
Trying to Explain What All This Means
Reclassified Information
The Future and CCN-51
There’s a Fungus Among Us
From Farm to Lab and Back
PART TWO: From the Ground Up: Farmers, Farming, and Flavor
Near-Death by Chocolate
The Power, Promise, and Realities of Fair Trade
Pay Attention! Going Beyond Fair Trade
What’s the Fairest (Trade) of Them All?
Some Model Behavior for Farmers
Fomenting Fermentation for the Future
“Cheap Chocolate” Should Be an Oxymoron
PART THREE: To Market, To Market: Craftsmanship, Customer Education, and Flavor
A Nightmare
An Educated Dream
Actual Reality?
Blending In
Form Versus Flavor: The Future and Functionality
The Raw Deal
Organically Speaking
PART FOUR: Performing Flavor: The Art of the Chocolatier
A Rocher, Junior Mints, and Some Space Dust
Getting Fresh and Playing with Food
Recipes for Success
Familiarity and the Future
“Bad taste creates many more millionaires than good taste”
Conclusion
Interviewees and Experts Consulted
About Heirloom Cacao Preservation Fund
Founding Circle Members
Fine Chocolate Glossary
Notes on Resources
Acknowledgements
About the Authors
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