Cocoa & Carbon Capture |

Episode 47 Overview
The inspiration for this episode was a story that appeared in both Confectionery News and Food Navigator (by the same author - both are published by the same company).
Stories like this one excite, infuriate, and depress me all at the same time.
They excite me because they mention some potentially very interesting technology.
They infuriate me because of how loose they are in their use of language. The standards of identity for cacao products in CFR 21.163 are pretty clear about what can, and cannot, be in chocolate for it to be labeled as chocolate. So, for the editors at CN to use terms like “chocolate” and “cocoa butter” so cavalierly makes me angry. As professionals in this industry, they should know better.
They depress me because I am constantly asking myself, “Why cocoa? Why chocolate?” It is on this last point that I am going to focus much of my attention during this episode.
Along the way, there will also be a primer on carbon capture and biochar in cocoa.
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Credits
Pod graphic by: Sara Scodeller / sara.scodeller
Intro theme music by: Cairo / woodghost_