The Togo story
Plateaux Region is renowned for its beautiful natural environment with tropical forests
and natural waterfalls. However, tree cover has diminished considerably over the last
decades, resulting in land degradation and loss of biodiversity. Forests were cut due to
slash and burn agriculture. Also, wood is an important energy source: most households
cook their food on it. Interestingly, cacao and coffee cultivation is an important
protection for Togolese forests. Farmers grow these crops traditionally under the canopy
of natural forests, sometimes intercropped with other crops, a so-called agroforestry
system. Because their livelihood depends on it, farmers have a big incentive not to cut
down trees. On the contrary, they protect the forests from further degradation and – as a
consequence – help to preserve biodiversity.
This cacao has a full-body with pleasant chocolate tones, low
acidity, herbal and woody hints, and coconut and almond flavour notes.
The farmers ferment the beans in heaps under banana leaves and dry them on
African beds in direct sunlight. Our suppliers local partner, Mister Ouru, carefully selects
the cooperatives to buy cacao from, the checks the quality and organizes transport
to our suppliers warehouse, where the beans undergo a second round of screening and
Poverty is widespread in Togo, especially in the rural areas where – according to the World
Bank – 69% of the people live below the poverty line of 2 dollar per day. Our supplier has direct price
agreement with cooperatives supplying Togo Suncao. Being able to sell cacao directly to
the international specialty cacao market is very important for the smallholder farmers.
Most smallholder farmers in Togo are organised in cooperatives under the umbrella of the
Federations of Coffee and Cacao Unions. The Federation provides support for training, access
to markets and financing. In this way, cooperatives can pre-finance their members, giving
the smallholder farmers an income between harvests, so that they are able to pay school
fees, medical bills and other expenses.
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