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April 20, 2011 / amyjmcintosh

Fair-trade chocolate

It’s rare to find someone who doesn’t love chocolate. I certainly do. I eat it most days. Usually after dinner. I have a penchant for Lindt’s 70% dark chocolate at the moment. I gave up the sickly sweet milk chocolate a few years ago and retrained my palate to appreciate what real chocolate tastes like.

With Easter on our doorstep and the Easter Bunny on his way to town, chocolate consumption is about to go through the roof. Which begs the question, have you ever considered where your choccie comes from? Forget illusions of Willy Wonka and his team of Oompa-Loompas. The harsh reality is that cocoa is regularly harvested by forced, child and trafficked labourers in West Africa. Boo hiss!

According to Triple J’s Hack report, only 3% of global chocolate sales come from ethical fair trade producers, the rest work with child labour and trafficked workers, payed a pittance to farm the cocoa that ends up in your shiny foil wrapped egg.

To make matters worse, World Vision reports that plummeting crop prices are causing many farmers to subject themselves to poverty and forced labour in an attempt to increase their crop yield. Many children regularly work on family farms to supplement their low and often unfair income. These children carry heavy loads, work with fire, chemicals and knives, with little or no protection. Often they have no hope of going to school. This makes me sad.

But enough doom and gloom. I’m here to tell you what you can do to fix this dire situation. Here’s the Good Chocolate Guide to Australia. If you haven’t already done your Easter shopping, you can use this guide to get your hands on ethical chocolate – chocolate that can guarantee no involvement by trafficked people in harvesting the cocoa beans.

In the mood for some chocolate? Check out this recipe for white chocolate cookies.

One Comment

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  1. Mario / Apr 29 2011 12:33 am

    You had me at chocolate! Hi Amy, I stopped by to visit your blog and say thanks for the add on FB. I love everything chocolate. And I too am a Dark Choclotier. I like Scharfenberger. Especially with the nibbys. I write a blog about food and relationships. Stop by. Visit. Maybe Follow, if you like. But again, thanks.

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