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As Easter approaches, worldwide, orders for chocolate bunnies and Easter eggs are multiplying. But have you ever thought about the origin of chocolate and its environmental impact?
There are around 5 to 6 million cocoa producers in the world and, according to the International Cocoa Organization, about 70% of the world's cocoa is grown on small farms. With global demand for chocolate increasing, this number is expected to increase further.
But small producers are difficult to control, manage and work because of their numbers. Mismanagement of existing cocoa trees leads to low productivity and clearing of forests for new cocoa plantations. This contributes to the destruction of ecosystems, loss of biodiversity, soil erosion and sedimentation.
Côte D'Ivoire is the world's largest cocoa producer with the largest number of small producers. However, deforestation remains a major threat to ecosystems, costing the country 64% of its forest cover between 1990 and 2015. If this trend continues, Côte d'Ivoire should lose all its tropical forest by 2030.
"Cocoa is a vital livelihood for millions of people in West Africa and the demand for chocolate will always be strong," said James Lomax, head of the Sustainable Food Systems and Agriculture Program of the United Nations. United for the environment.
"It is therefore essential that industry and government collaborate more effectively to develop the cocoa sector as a sustainable model of agriculture and free from deforestation. At the same time, entrepreneurs can play a fantastic role by bringing quality chocolate to Ivorians, but also by educating and raising awareness of the situation in Côte D'Ivoire. "
Local chocolatiers are aware of the challenges of the sector and are increasingly supporting small local farmers in the production of organic cocoa beans. Organic farming is a holistic system that promotes better health and management of the entire ecosystem.
Dana Mroueh is one of them. A 30-year-old Ivorian, she founded Mon Choco to find ways to produce environmentally friendly chocolate in a country threatened by unsustainable production methods.
My Choco outsources cocoa supply to local farmers who are sustainable and produce organic cocoa. Mroueh emphasizes that finding these farmers can be a challenge.
Yet his pbadion is to rely only on organic cocoa beans, which Mon Choco grinds with the help of bicycles to reduce his energy consumption. In addition, they only use recycled paper in their packaging and reuse the cocoa shell.
"Using bicycles to grind cocoa allows us to reduce our energy impact, to exercise and to produce chocolate. It can not get better than that! Mroueh said.
Mon Choco employees often argue over who can ride the fastest bike – and therefore produce more chocolate – the winner wins his picture on the office wall.
Mroueh has created this eco-friendly chocolate business for many reasons. "Although Côte d'Ivoire is the world's largest producer of cocoa, the local population does not really know what chocolate looks like," she says.
Indeed, chocolate consumption in the country is one of the lowest in the world and chocolate bars are considered a luxury product because of their very high prices.
Producing chocolate locally is a way for Mroueh to celebrate the beauty of his country and its fertile soil. It's also a way to honor one's grandfather. "He always dreamed of letting the Ivorians taste the choco of their country, and this case was at the origin of his idea," she says.
Easter is an extremely busy time for Mon Choco, and Mroueh and his team are cycling to grind chocolate and design new products. "For the last three years, we have been producing special Easter products, such as rabbits and chocolate eggs," she says.
"These have the added value of being environmentally friendly, which makes Easter a much smoother experience!"
Establishing an environmentally friendly chocolate business is not easy and Ms. Moueh has faced many difficulties during her trip.
"Our main challenge is to find local organic cocoa. We produce a lot of cocoa in Côte d'Ivoire, but most of it is produced using pesticides and other chemicals, "she says.
The expansion of cocoa production in the country remains a threat to the country's endemic rainforests and endemic flora and fauna. "We need to educate farmers and raise awareness of the impact of unsustainable cocoa production," said Moueh.
She is already working to do exactly that. Although her supply of organic cocoa is currently being outsourced and cultivated by local farmers, she dreams of eventually developing the business to create jobs while helping her business develop in an environmentally friendly manner.
Beyond, Mon Choco looks further and pursues another dream: "Export to Africa and Europe, now that we are becoming a bit famous in Côte d'Ivoire," mocked Mroueh.
The Young Champions of the Earth Award, created by Covestro, recognizes and celebrates young entrepreneurs who make a difference for the environment. The winners for 2019 will be announced in September. Applications reopen in January 2020. Stay tuned!
Distributed by APO Group on behalf of the United Nations Environment Program (UNEP).
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