Cocoa Sustainability

Chocolate and Vanilla – the science of our two favorite flavors

Congratulations to our Mentor Guide Michelle Frame for the publication of 20 Degrees of Flavor: Chocolate and Vanilla. Food scientist Frame takes the reader through FDA standards of identity, flavor control and components, bloom, sweeteners and more. This Prepared Foods Magazine article is ‘must-read’ for our Next Generation students....
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Forrest E. Mars, Jr. – a career of leadership and innovation

From the Mars.com website: “With profound sorrow, we share that Forrest E. Mars, Jr., passed away on July 26, 2016, at the age of 84. A unique visionary, he contributed to building the Mars business, while remaining true to establishing and instilling the principles that guide our company. Forrest has...
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The study is in: Chocolate makes you smarter

Chocolate for breakfast before an exam or major presentation might be a very good idea according to this study recently published in the journal, Appetite. The longitudinal study indicated that people who eat chocolate at least once a week saw their memory and abstract thinking improve. “It’s significant – it...
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Superfood chocolate introduced by Seattle Chocolate Co

New bar by Seattle Chocolate features CoffeeFlour, which converts coffee fruit pulp into a nutrient-rich ingredient. The inclusion of CoffeeFlour enhances the new jcoco chocolate bar with a berry-forward flavor balanced with jcoco’s signature dark chocolate, and marks another delicious first for the company as the only chocolate confectioner in...
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Traits of Successful Women Entrepreneurs

Did you know that the world’s cocoa is grown on small family farms located around the equator? Many of those family farms are run by the mothers in those families. There are key traits for successful entrepreneurs. Optimism, integrity and hard work come to mind. Read Anita Newton’s article about...
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