Chocolatier
Chocolatiers are artisans who melt and temper chocolate couverture to re-form it into a bar, a bonbon, a confection, a truffle or another chocolate product. View Entry
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Clean Label
“Clean” is not a certification. It is a concept that describes products with a minimal number of ingredients, where those ingredients are natural or naturally View Entry
Climate-Smart Agriculture
Climate-smart agriculture (CSA) is a specific form of sustainable agricultural production. CSA believes in the importance of adapting agricultural techniques according to the pressures posed View Entry
Clone
A variety propagated by asexual means to produce plants that are genetically identical (homogenous).
In cocoa, clones are produced by rooting of cuttings of a View Entry
Cocoa, GMO
GMO is an acronym for Genetically Modified Organism, currently referred to by the USDA as BE or Bioengineered. These designations refer to organisms that have View Entry
Cocoa, Peace and
Global civil society can support peace-building in conflict areas around the world by buying and promoting cocoa produced by grassroots communities working for peace and View Entry
Conching
The final flavor development step in the chocolate-making process. Heat, motion (shear), aeration, and time are combined during conching to produce the finished flavor and View Entry
Confectioner
A person, manufacturer, or business who produces sweets from sweeteners such as sugar, which may include other ingredients such as cocoa, nuts, and fruit. The View Entry
Conservation Agriculture
Most organizations such as the WFP and FAO define Conservation Agriculture with these 3 or 4 points:
- Minimal Soil Disturbance; planting in Conservation agriculture is
Cooperative
A cooperative is an association controlled by its voluntary members, who pool resources to meet their common economic, social, and/or cultural needs and aspirations through View Entry