Today, we visited Sibo Chocolate, the tour that I had been looking forward to all week as a chocolate frequenter. As one of the co-owners, George Soriano, walked us through the history of chocolate, we got to taste every step of the way, as chocolates were deliciously and chronologically laid out in front of us. The beans traveled to Spain partially for medicinal reasons; got modified with spices from the old world; chocolate traveled to France via a royal marriage; it turned solid by accident by Rudolph Lindt; it became a bit creamier with the help of a pharmacist; industry got the children hooked when Cadbury shaped chocolate like an egg; chocolate got a touch of Belgian artistry; then, to my surprise, chocolate fueled World War 1 and 2.
As Soriano painted a beautiful and informative picture of chocolate’s history throughout hundreds of years, we also learned the sustainable practices of Sibo Chocolate. They avoid plastic, are funded by the community, and source from local farms. In addition, Sibo Chocolate uses every part of the cacao. For instance, the husk is ground, boiled, and then handmade into paper for packaging. Through utilizing the husk and biodegradable cellophane, Sibo Chocolate has saved roughly 12 tons of plastic.
However, this does not come without its challenges. Sustainable practices are more expensive and time-consuming. Sibo Chocolate combats these challenges through engaging history lessons, tours, and credibility earned through competitions. Sibo Chocolate also distinguishes itself through premium quality and sustainable practices. For instance, their commitment to quality and only accepting the finest hand-selected cacao beans has led them to win several international awards. Beyond the chocolate, Sibo can resonate with consumers through its eco-friendly practices, marketed on its packaging.
Additionally, chocolate rivals coffee. Both are grown in similar environments, require fermentation, drying, and roasting, and can be cultivated into a wide range of flavors. Similarly, both coffee and chocolate have a rich history spanning hundreds of years. A difference is that coffee is grown in the highlands and chocolate in the low lands. In addition, chocolate is a permanent shade-grown plant, whereas the coffee bean requires sunlight.
Overall, I have learned a lot about the history of agriculture, sustainability, and supply chain through my excursions. I am excited to present my findings on sourcing on Thursday!
