Australian chocolate makers link with Vanuatu farmers
Adelaide University Professor Randy Stringer, who has been working with Vanuatu cocoa bean producers under the Pacific Agribusiness Research & Development Initiative (PARDI), sent samples of beans from many communities to Australian chocolate makers. Feedback was received and in the case of Vanuatu, chocolate makers found that the drying and fermentation process after harvest needed to be improved in order to create better beans. Indeed, one of the major challenges faced by the farmers is the need for improved drying methods, to stop the beans being tainted by smoke. Moves are afoot to take on this challenge: drier trials are being set up across the different islands in different conditions, so that farmers can adapt these driers for the ecosystems they have.
(Radio Australia, 21/03/2014)
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