The Tanzanian story
Despite its importance for food production and biodiversity, the Kilombero Valley is
facing serious challenges, such as declines in water quantity, water pollution, and
degrading wetlands and forests. Kokoa Kamili cacao grows in small-scale agroforestry
and is intercropped with shade trees, bananas, corn and other crops. This production
system is an ecological alternative for mono-plantations and helps to preserve
biodiversity. It also creates a natural buffer zone for the Udzungwa Mountains National
Park, a birdwatchers’ paradise and famous for its primates, elephants and vast variety in
flora. Smallholder cocoa farmers in the Kilombero Valley are practicing organic farming
since time immemorial, simply because pesticides and chemical fertilizers were not
available. In 2015 this was officially awarded with organic certification for Europe, the US
and Japan! Electricity for the Kokoa Kamili fermentation centre comes from solar power.
Kokoa Kamili cacao is from Trinitario varieties with a small presence of Neo-
Nacional. It has a round profile, some acidity, notes of red fruits (cherries, berries
and plums), and surprising floral notes of violet and rose with a complementary dry
nutty and vegetative undertone and a chocolaty finish. In other words, something
for everybody and a pleasure to work with!
Wet cacao beans are bought at the farm gate and transported to Kokoa Kamili’s
post-harvesting centre. There the beans are fermented for 6 days in 3-tier wooden
boxes lined with banana leaves and rice bags. Once fermentation is completed the
beans are sun-dried on African beds for 5 to 7 days while being raked constantly.
After screening and sorting the beans are packed in 60 kg jute bags and shipped to
the port of Dar es Salaam.
Tanzanian cacao has an inherent delicious flavour – due to its genetics and growing
environment it can be superior cacao. However, fermentation and drying are not always
up to standard, and most cacao is sold to the bulk market. Kokoa Kamili invested in the
all-important post-harvesting techniques, thereby utilizing the potential of the beans to
become fine cacao. The 700 farmers delivering cacao to Kokoa Kamili can now benefit from
higher prices for quality and organic certification. This is a very welcome addition to the
family income of these subsistence farmers, who generally own less than 2 hectares of land.
A total of 4000 farmers receive training on good agricultural practices to help increase the
quality of the cacao they grow.
DARK CHOCOLATE WITH SWEETENERS: cocoa beans, sweeteners: inositol, erythritol, ribose, collagen, octanoic acid (coconut mct), sweetener: thaumatin (katemfe fruit). Contains at least 70% cocoa ingredients.
Based on 100g:
Energy: 451Kcal, 1887kJ
Total fat: 39,6g
– which Saturated fat: 24,4g
– which Sugar: 7,6g * Not what you think, learn more about D-ribose here
– which Polyols: 17,6g °
° including inositol