Cacao or Cocoa? The Bitter Truth

"We never want to buy our cacao from anywhere but the source."
- Dan Koch, Founder of Sacred Taste Cacao

1. The Journey of Cacao

In recent years, cacao has undergone a transformative evolution—from being synonymous with cocoa, a powdered confectionery product, to being recognised in its raw, unprocessed form, rich in bioavailable nutrients and abundant vitality. This shift reflects a broader cultural awakening about the impact of mass production and the importance of regenerative ecological practices. While there is still much work to be done, our mission remains clear: to share insights from the cacao industry and advocate for the protection of the land and communities that cultivate this precious crop.

2. Understanding the Difference: Cacao vs. Cocoa

The big difference between cacao and cocoa is in how they are processed. Cacao powder is made by cold-pressing cacao beans to separate the butter from the solids, preserving its nutrients. In contrast, cocoa undergoes heat treatment, which diminishes its nutrients. However, not all cacao products are created equal! Some ‘Ceremonial Grade Cacao’ brands still, unknowingly or otherwise, contribute to exploitative supply chains, highlighting the need for careful consumer discernment.

3. The Bitter Truth

Western consumerism has wreaked havoc on cacao farming communities worldwide. Take Ivory Coast, for instance, which produces 44% of the world’s cacao. Here, many farmers earn less than $1 a day. This glaring injustice is sadly one of many, which underscores the importance of supporting brands committed to transparency and ethical practices.

Fortunately, there are companies striving to make a positive impact. For example, Tony’s Chocolonely champions the mission of creating 100% slavery-free chocolate. Together we can work to give cacao farmers the quality of life they deserve.

4. The Deeper Meaning of Cacao

The debate between cacao and cocoa goes deeper than their health benefits. Some sustainable chocolate companies still use the term ‘cocoa’ for their products, while certain ‘raw cacao’ brands source from unethical, centralised cooperatives. To make an informed choice, look for brands who openly source directly from families or communities, who give back to the land and people and speak honestly about their product and practices.

Tess Martin, founder of Cacao Mama International, provides valuable perspective on this issue:

"We need to support small, localised, independent and artisanal brands as much as we can. A lot of these small companies are very active in creating grassroots initiative because they uphold a different level and standard for what they pay their farmers. The impact of the money they put back into supporting the village is huge. It changes the future of the entire community."

“These companies are not in competition with each other.” Tess continues. “A lot of them actually become friends, working together to grow their businesses because they hold a bigger vision.”

We are proud to support the Ashaninka community in protecting their rainforest and preserving their way of life. To delve deeper, explore our articles 'The Ashaninka Way of Life' and 'What is the Difference Between Ceremonial Cacao and Cacao Powder?'

If this issue resonates with you, be sure to check out the full interview with Tess Martin - she's amazing and inspiring!

Ready to make a difference? Start by trying Sacred Taste Cacao today and join us in supporting regenerative, ethical, and community-focused cacao practices.

Try Sacred Taste Cacao today!

Author: Laura Roberts
Last edit: 11 December 2024