zaterdag 18 oktober 2014

MAYTA: genuine chocolate from Ecuador, finally in Belgium, Kortrijk.

From Ecuador´s ancient past, Mayta Chocolate brings you the brilliant flavors of Ecuador’s finest heritage cacao – made at the source, from the source. Journey and discover the lost treasure of Ecuador´s Arriba Nacional cacao. Single origin, pure Nacional beans, the finest ingredients, and delicate and careful processing.

Chocolate Tasting Mayta

Every Mayta Chocolate is a treasure brought to you from Ecuador’s pre-Columbian past.

Our bars are 100% made in Ecuador, and contain only pure Arriba Nacional beans and pure cane sugar, reflecting the true flavor of Ecuador’s premium cacao.

Our gourmet chocolate is produced under strict quality control in a certified organic facility, adding value in country to this exceptional chocolate.

Sourced directly from Ecuador’s finest cacao producers, our Nacional cacao is delicately processed in-country, coaxing out the true flavor of chocolate. Carefully combined with pure cane sugar and unadulterated with additives, the genuine flavor of each region shines distinctively in each of our single origin bars. Mayta chooses exclusive beans from Ecuador’s best cooperatives, carefully ferments and roasts them, then delicately processes the beans to create one of the world’s finest chocolate
Presentation in our shop at Kortrijk

Puerto Quito – Smooth and subtle, this 55% bar has hints of cinnamon and caramel, and soft, lingering chocolate flavors.


Puerto Quito 55% bar with Pink Salt.


Amazon - 65% bar, made with beans from the Amazon, has notes of the perfectly fermented fruit that is cacao, earthy undertones, and a deep yet subtle chocolate flavor. For those looking for something more on the dark side, but not too intense, you’ll find the perfect balance in our 65% Amazon bar.

The71% Esmeraldas bar is produced with beans from remote areas in Ecuador’s northern province. This bar bursts with deep, rich, and solid chocolate flavor. Surprisingly, this dark bar has no bitterness, making it approachable even for those who traditionally shy away from dark chocolate.
Esmeraldas 71% bar with crystallized Ginger.

Pichincha/Puerto Quito – Descending from Ecuador’s highlands, beans sourced from Puerto Quito reflect Ecuador’s volcanic past. Growing near the cloud forests in Ecuador’s tropical wetlands, these beans are harvested by small farmers, in groves supporting coffee, citrus, banana, and other tropical delicacies.

Amazon/ Napo - Straight from the origin of cacao’s distant past, our Amazon beans come from a special cooperative of growers in Ecuador’s Tena region. Harvested carefully by hand from farms around the Napo river, our Amazon chocolate is as pure as it comes.

Esmeraldas – Esmeraldas’ region beans come from one of the most remote parts of Ecuador. From deep within the interior of Ecuador’s coastal plains, Esmeraldas’ beans are rich, fruity, and lively, reflecting the culture and heritage of the zone.

http://www.maytachocolate.com/

woensdag 8 oktober 2014

Boer krijgt alleen eerlijke prijs als klant gedrag wijzigt.

artikel uit De Standaard 03/10/2014 redactie Inge Ghijs
Fairtrade roept supermarkten en overheid op.


De Belgische varkensboeren willen in december geen varkensvlees meer leveren, want ze moeten zo sterk met verlies werken dat ze er nog liever mee stoppen. En de cacaoboer in het zuiden, gemiddeld 59 jaar, vindt geen opvolger. Zijn kinderen trekken liever naar de stad, want de prijs voor de cacao ligt zo laag dat menswaardig leven er niet in zit.
"Straks hebben we hier geen chocolade meer", zegt Harriet Lamb, ceo van Fairtrade International. "Dan zullen we misschien eindelijk bereid zijn om een behoorlijke prijs aan de boeren te betalen."
Fairtrade Belgium (nieuwe naam voor Max Havelaar) bestaat 25 jaar maar dat betekent niet dat de situatie van de boeren er op dit ogenblik is op vooruit gegaan, integendeel. Voor acht op de tien Belgische consumenten is er maar één doorslaggevende factor in de supermarkt: de prijs.
Dat blijkt uit een enquête van Fairtrade vorige maand bij duizend Belgen. Nochtans vindt de Belgische consument van zichzelf dat hij erg bewust koopt, en zeven op de tien vinden duurzaamheid -eerlijke prijs voor de boer, milieuvriendelijke productie - heel belangrijk. Maar hij legt de verantwoordelijkheid daarvoor bij de overheid, de supermarkten en de voedingsindustrie.
Fairtrade organiseerde daarom 'keukentafelgesprekken' met boeren, producenten en de distributiesector. Conclusie: "Iedereen vindt dat gedragsverandering mogelijk is, maar dat ze het niet alleen kunnen realiseren", zegt Lily Deforce, ceo van Fairtrade Belgium.
'Boeren moeten zich beter organiseren. De overheid kan met allerlei stimuli wel degelijk een gedragsverandering teweegbrengen. Kijk maar naar het rookverbod of naar de vet- en suikertaks in Finland. Consumentenorganisaties mogen niet alleen op de prijs focussen.' En de supermarkten?
'Zij zeggen dat ze zelf slachtoffer zijn van de grote prijzenslag.'

voorbeeld van hoe het wel kan zonder de kop in het zand te steken

Reclamebudget
Maar één van de grootste supermarktketens van Groot-Brittannië Sainsbury, bewijst dat ze toch op eigen kracht iets kunnen veranderen. 'Sinds 2007 verkopen zij alleen nog maar Fairtrade-bananen', legt Harriet Lamb uit. 'Voor de consument veranderde er niets, want het prijsverschil met de andere bananen werd door de supermarktketen zelf bijgepast. Supermarkten hebben een budget voor reclame, het bedrag dat ze uit eigen zak voor de Fairtrade-bananen betaalden, kun je ook zien als een soort promotie. Het imago van de supermarktketen ging er zo op vooruit dat enkele andere ketens volgden. Bovendien daalt de meerprijs naarmate je grote hoeveelheden verkoopt. Dankzij Fairtrade-premies voor de arbeiders en telers konden huizen en scholen worden gebouwd. En zijn de kinderen van de bananenboeren opnieuw geïnteresseerd in het boeren'.
Wat Sainsbury met de bananen deed, deed het trouwens ook voor de koffie, thee en chocolade.

zaterdag 27 september 2014

Didn’t know Spain made chocolate? You may find it in Kortrijk.

NEW for Kortrijk in the shop: Blanxart 

Do you really think the conquistadors were looking for gold? Well they found it, black gold - delicious cocoa. Blanxart has the secret of creating a world class chocolate. they select their own cocoa beans from Ecuador, Brazil, Cameroon, The Ivory Coast and Guinea, and then roast them to ensure the right blend, aroma and texture. After roasting and refining the beans, fresh all natural ingredients are blended in to create one of the best quality chocolates in the world. Their rustic, award-winning packaging reflects the natural, hand-made process.  
This beautiful line of single origin chocolates is made from organic and fair trade sourced beans from 4 different regions: Peru, Philippines, Congo, and Brazil. Available in dark and milk from each region.



vrijdag 19 september 2014

Share what is great and good in the World "Madécasse".

When it comes to doing right by doing chocolate, forget looking for Fair Trade and Rainforest Alliance labels. Instead, pick up a few bars of Madécasse, a high quality chocolate grown and produced completely by local farmers in Madagascar.

Finally Madécasse - Madagascar Chocolate in our shop Share what is great and good in the world. Super satisfied


Madécasse Chocolate is a Brooklyn-based chocolate manufacturer established in 2006 by two Peace Corps volunteers who served in Madagascar.

The company produces a range of chocolate bars and vanilla products, all of which are grown, made and packaged on the island of Madagascar. Since several years, Madécasse sub-contracts their chocolate production to Cinagra, a local chocolate producer based in Antananarivo.

Madécasse has achieved much recognition for being a pioneer of social change and claims to make four times the economic impact of fair trade practices alone.After spending a combined eight years on the island, McCollum and Beach felt that they wanted to have more of an impact and that “business was needed for real (social and environmental) change. Cocoa had always been a major export of Madagascar but very little chocolate had been produced on the island, much like in the rest of Africa. Even though the continent grows over 65% of the world's cocoa, less than 1% of the world’s chocolate is made there. 
The two were determined to have a significant impact on the island they had come to love, and formulated an innovative business model for a chocolate business. They would produce chocolate on the island, and the majority of the economic benefit would stay within the country.The two reunited back in the United States and started the company at Beach’s residence in Lawrence, Kansas.

Madécasse partnered with the cocoa farmers of the Ezaka Cooperative, from a remote area of Madagascar. The company initially had trouble meeting the quality standards of the United States, as the cocoa beans needed more fermentation and drying. McCollum said, “You have farmers farming cocoa who have never eaten chocolate.” Madécasse trained the farmers, invested in equipment, and developed a bonus program for the cooperative. Since the company established a consistent process for producing high quality cocoa, it has achieved critical acclaim for its chocolates. Madécasse partnered with a factory on the island that has steadily increased their production outcome, according to Michaël Chauveau, director of operations in Madagascar. As Madécasse expanded, it ventured out and partnered with more farming cooperatives in order to meet demand.

There was room for growth in other markets besides chocolate, as Madagascar provided 60% of the world’s vanilla beans. Madécasse exports vanilla beans and extract from Madagascar to replicate the effect that they have with their chocolate bars in the vanilla sector. Now, Madécasse has offices in Brooklyn, managed by McCollum, and San Francisco, managed by Beach. The company has gone from simply producing dark chocolate to experimenting with new flavors, such as Arabica Coffee and Sea Salt & Nibs.

info Wikipedia

woensdag 10 september 2014

Indigenous People Attack and Expel Loggers from Maranhão State Reserve


De Ka'apor-indianen in de noordoostelijke Brazilaanse deelstaat Maranhão zijn de illegale houtkap in hun  deel van het Amazonewoud meer dan beu. Omdat ze naar eigen zeggen te weinig steun krijgen van de overheid in strijd tegen de kaalslag, hebben ze het recht in eigen handen genomen.
Krijgers van de stam sporen illegale houthakkers op; hun voertuigen worden in brand gestoken, de boosdoeners zelf worden geboeid en zonder broek het woud uit gezet.





foto's Lunaé Parracho/Reuters


zondag 3 augustus 2014

Delicious Ingredients to Add to Your Morning Smoothie

When it comes to smoothies, it can be difficult to choose delicious ingredients to add to your morning smoothie. While a green smoothie, strawberry and mango smoothie and banana and strawberry smoothie are all great options, sometimes you may want to try something more unique and more delicious. Your morning smoothies never have to get boring since the possibilities are endless and there are many yummy ingredients to use. Check out the list of seven delicious ingredients you can add to your morning smoothie. Get creative and make a new breakfast smoothie each day.

Fresh mint, Ginger, Cayenne pepper, Pure vanilla, 
Cashew nuts, Cinnamon, Ground flaxseeds, Chia seeds, Bee pollen, Raw cocoa nibs.

Pure vanilla
If you don’t like the taste of a green smoothie, try adding pure vanilla to it and you’ll feel the difference. Not only will vanilla make your morning smoothie more delicious, but it will also make your smoothie much healthier. Vanilla boasts plenty of amazing health benefits. It helps fight stress and reduce anxiety and it helps regulate the menstrual cycle. So if you have irregular periods, consider using pure vanilla in your smoothies.

Raw cocoa nibs
Unrefined, raw cocoa nibs are perfect for a morning smoothie. They are rich in magnesium, iron, powerful antioxidants and flavonoids. Raw cocoa nibs taste yummy and they will add great flavor and complexity to your morning smoothie in a jiff.