The Art and Business of Ethical Chocolate + Surviving Tropical Diseases

In this episode, the elusive and mysterious Mark Wallace from ⁠Wallace Craft Chocolate⁠ recounts his journey from consulting and contracting tropical diseases in Africa to starting his own chocolate company focused on ethical sourcing and direct trade. In addition to the decadent details of the manufacturing process, we discuss the challenges faced by cocoa farmers, environmental issues and development organizations that often fail to create sustainable change.

Chapters

00:00 Introduction and Background

02:57 Cocoa Farming and Economic Challenges

05:49 Direct Trade and Ethical Sourcing

08:57 Consulting Experience in Africa

12:05 Development Work and Its Challenges

15:07 Experiences in the DRC and Liberia

17:58 Cultural Context and Development Issues

21:04 Tropical Diseases in the Field

24:04 The Impact of Deforestation on Cocoa Production

27:02 Future of Cocoa Farming and Sustainability

43:14 Agroforestry and Rainforest Preservation

44:30 Consumer Trust in Certifications

46:54 Challenges for Small Chocolate Makers

49:05 Quality Control in Cocoa Production

52:24 The Art of Chocolate Making

54:44 Capital Investment in Chocolate Manufacturing

57:58 Cultural Perceptions of Chocolate

01:00:21 Quality Assurance in Cocoa Beans

01:03:14 Tempering and Finalizing Chocolate

01:10:18 Navigating Challenges in Chocolate Production

01:13:26 Market Strategies for Craft Chocolate

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Keywords: chocolate, cocoa farming, ethical sourcing, development work, environmental issues, direct trade, cocoa farmers, chocolate production, certifications, health risks

The Art and Business of Ethical Chocolate + Surviving Tropical Diseases

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