Organic, also known as “bio”, food consumption is increasing globally. In Italy, the sales of bio products in the GDO are 20.6% more compared to the previous year. (ilSole24Ore) The leader in the Italian market is EcorNaturaSì, whose core business is the production of organic and biodynamic chocolate.
Organic farming is a method that respects the human health and defends the environmental biodiversity: it is a model of sustainable development prone to saving the environment and the territory and enhances the quality of the resources of local communities, helping them to cope with the global competition.
Organic food has more of the antioxidant compounds linked to better health than regular food, and lower levels of toxic metals and pesticides. Newcastle University, concludes that there are “statistically significant, meaningful” differences, with a range of antioxidants being “substantially higher” – between 19% and 69% – in organic food. (The Guardian)
Thus, the governments are sustaining and promoting organic food; in Italy for example a strategic plan for the “biologic”, or organic foods, has been implemented (25/03/2016).
Slow Food at Expo2015 stated that the 50% of the greenhouse effect comes from the farming world and the soil fertility has been reduced; thus the importance of new trends, such as organic farming.
ORGANIC CHOCOLATE & RAW CHOCOLATE
The shift to organic is also happening in the chocolate industry. The attention is focused on the varieties of endangered cocoa all over the world and to promote the production of quality artisan chocolate.
Let’s make a distinction between organic chocolate and raw chocolate.
In the raw chocolate the beans are not roasted or over-processed; the cacao beans are sun-dried and the cacao butter is cold pressed. This “cold” production process not only ensures a good taste but also preserves some natural vitamins, minerals and antioxidants of the beans.
Organic chocolate is created using cocoa beans that have not been treated with
synthetic fertilizers, herbicides or pesticides. True organic chocolate should not stop at the cocoa bean – any other ingredients included in the blend (sugar, milk, nuts, fruit, spices, etc.) should be organic as well. (Delishably)
Interest over time of raw chocolate and organic chocolate:
The main topic of the Expo2015 was the “bio” and the debate on the “bio” in the chocolate industry which has been present in the experience of Icam chocolate in the Dominican Republic.
“Bio”, like organic, means absence of chemical and microbiologic treatments, higher respect of the time and natural methods for each phase of the transformation, and defence of the environmental sustainability.
Icam is one the first world producer of organic chocolate. For Icam, organic farming is a synonym of sustainability and global biodiversity. The organic farming of cocoa in the Dominican Republic nurtures the planet, preserves the biodiversity, increases the productivity; so environmental, social and economical sustainability.
Organic farming ensures a long-term sustainability because it fosters soil enrichment and a better management of the water resources. Not using chemical substances, fertilizers and pesticides is good both for the biodiversity and the health of the final consumer.
Moreover from a social point of view the organic brings an improvement of the life quality, in terms of health for the farmers, but also in term of work: the “bio” firms invest in employees, ensuring job opportunities to local populations.
For Icam not only the taste is important; if the consumer finds that the chocolate is also healthy and ethically produced, it is an even better reason to purchase the treat.