Ecosystem
When used in combination, the term “cacao ecosystem” refers to both the biological products harvested and the supply chain (that is, the abiotic environment) involved View Entry
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FAIRMADE
FAIRMADE describes a product made start to finish at the origin of the cocoa with locally sourced ingredients, materials, and labour.
The manufacturing of the View Entry
Flavanols
Flavanols are a group of biologically active compounds found in the majority of plants, including fruits, teas, and cacao-based products that can help improve blood View Entry
FOB (Free on Board)
FOB stands for “Free On Board.” It is a term used to specifically identify which party – supplier or purchaser – will be responsible for View Entry
Freight Costs
The sum of charges, taxes, and fees to transport goods from one location to another by land, sea, or air.
Freight costs are typically included View Entry
Ganache
A silky combination of cream and chocolate traditionally used by chocolatiers and pastry chefs for truffles, bonbons, and fillings.
Depending on the method of preparation, View Entry
Ganache, Water
A smooth and silky emulsion of a non-dairy liquid, most commonly water and dark chocolate, used by pastry chefs and chocolatiers in hand-cut bonbons, truffles View Entry
Gender Justice
Gender Justice is a term widely used in development circles. It signifies the goal for full equality and equity between women and men in all View Entry
Genetics
The genetic background of Theobroma cacao is complex and consists of numerous wild populations, several domesticated cultivars, traditional varieties/landraces, clonal cultivars propagated through grafting, and View Entry
Hybrid
Hybrids in the strict sense are first generation progeny obtained from two true breeding varieties (homozygous) that are genetically identical (homogenous).
In cocoa however, the View Entry