It’s All About Chocolate

Dagoba. Bloomsberry. Terra Nostra. Grenada. What do these words have in common? No, they are not the names of small towns in the U.S. They are the names of delicious Organic Chocolate  suppliers across the world. Paying homage to one of my favorite foods also regarded as the “food of the gods,” an investigation into the nature of chocolate as a sustainable food was needed to satisfy my curiosity.

Researching the field of sustainability, it is important to recognize that this area focuses on any environmental factor that sustains, maintains, or improves the quality of our life. While being an obvious component of the sustainable system, food nurtures our basic needs for survival and for remaining well.  So, does eating chocolate fit into this sustainable explanation?

Let’s begin with outside sources and their comments about the nature of chocolate. Encouraging the development of chocolate businesses, EntrepreneurMagazine   tells us that chocolate consumption has gone from “sinful to unstoppable.” Joan Steuer, founder and president of Chocolate Marketing LLC, a Los Angeles consulting firm, notes a 40% increase in chocolate sales along with a strong interest in “dark, artisanal, organic, socially responsible and nutraceutically enhanced  chocolates.” 

Could it be possible that chocolate eaters crave this sweet, because of its underlying health and psychological benefits? I would like to think so, but I am biased. Early research on dark chocolate reported  evidence that cocoa may maintain lower blood pressure and improve blood flow. Studies (Keen, 2000; Hollenberg, 2001; Vinson,1999) demonstrated the health and psychological benefits of the “flavanoids” or plant compounds, which contain the antioxidant properties.  As far as psychological benefits, chocolate stimulates endorphin production, associated with pleasurable feelings and also contains serotonin, which acts as an anti-depressant. I add that while these studies are intriguing and informative, it is equally important to remember that eating chocolate is no substitute for  any needed medication.

But so far, so good. We have a delicious treat, an increase in sales, health benefits, and references to organic and socially responsible standards. This sounds quite sustainable to me. But can chocolate take its place in the current efforts to promote conscious and sustainable eating? I still think so.

According to the website, Passion for Chocolate, Organic Chocolate is defined as “really dark bitter chocolate made from 70% organic cocoa solids, brown cane sugar, vanilla and soya lecithin. “  In general, chocolate products are based on varying amounts and forms of the cocoa bean.  Any chocolate regarded as organic carries the increased emphasis of being grown without the use of any chemicals. Usually, man-made fertilizers and pesticides are avoided. Instead the organic process relies on biological treatments, natural ingredients, transparent sources, along with a commitment toward fair trade practices, social and community consciousness, and an authentic desire to produce a delicious as well as healthy product.

Noted by the International Cocoa Organization, the organic cocoa market represents a small part of the total cocoa market, which is estimated at less than 0.5% of total production. Production of certified organic cocoa comes from countries such as Madagascar, Belize, Bolivia, Brazil, Costa Rica, El Salvador, Mexico, Nicaragua, and Venezuela.  However, the demand for organic chocolate is growing due to safety concerns of food products, along with environmental issues.

 Here comes the need for more American cocoa growers who can increase the supply of organic chocolate. Companies such as Dagoba, Bloomsberry, and Climate Change Chocolate have paved the way for the development of organic chocolate products that weave the exotic with the healthy and the beneficial with the sustainable. For example, Dagoba, originating from Ashland, OR, takes  pride in their “Full Circle Sustainability” philosophy. In addition, their pure  chocolate products are smothered with luxurious flavors such as lavender, raspberry, and hazelnut, while  containing needed antioxidants. If you are interested, Bloomsberry along with  Climate Change Chocolate can be found at Whole Foods Markets. 

Bloomsberry can also be found at CostPlus Markets. You can research other organic chocolate companies such as Green & Black’s, Grenada’s Chocolate, Divine,  and Terra Nostra for their specialties.  All of these companies maintain sustainable and responsible living standards for their products.

So, what do you think? Is chocolate a sustainable food? It definitely sustains my sweet cravings and now, we can enjoy this exquisite food of the gods that can also be healthy and maintains the quality of our life. It gets my vote!

Lorraine Festa

originally published in SAVOR magazine

© February 2010