Podcast Show Notes

“I look at my sister’s kids… and I think that the chocolate that we’re making today is the kind of nostalgia that I want to …

“Actually fermenting and drying cacao the way it’s supposed to be takes money and effort. And I think in India today, a farmer would start …

“The Malaysian grower cannot survive at prices that are coming out of Africa. The living standards are different; labor costs are different.” Ning-Geng Ong, Founder …

“The reality here [in Ghana] is that cocoa is kind of it… Cocoa is part of the national identity here.” -Dr. Kristy Leissle, Cocoa Researcher …

“I would say… for the farmers we’re working with, [for] eighty percent of them cacao is the most important income solution, but for zero percent …

“Just because nobody’s told you you could, doesn’t mean you can’t.” -Samuel Maruta, Co-Founder of Marou Chocolate Samuel Maruta is the co-founder of Marou Chocolate, …

“How do we keep bringing change to this supply chain, and keep introducing new ways of doing things, so we don’t fall into the trap …

“I do wish more people had an appreciation for what an incredible labor of love goes into craft chocolate, and how this is not an …

“Every single craft chocolate maker in the United States could say ‘we want to buy cocoa from Ghana and [the] Ivory Coast,’ and it would …

“The first reaction of Myanmar people— now it’s changing, very slowly, but it’s changing— their first reaction [to his chocolate] is ‘it’s made in Myanmar; …