Guilt-Free Chocolate - the Biodynamic Way

“Food that’s produced biodynamic - nutrient dense soil - nutrient dense products that taste better”

Source: WellandGood.Com

At Pacari, we talk a lot about our pride in being biodynamic. But what’s it all about? Well, it’s the future, although it’s really a return to the past- back to a pre-industrial time when artificial fertilisers and pesticides didn’t exist.  Instead, the farm uses their own ‘ecosystem’ to create ‘biodiversity’ between ‘pests and prey’ and leaves soil better thanit found it. 

In today’s more eco-conscious society, people are realising it’s smarter to buy products that are healthier for us, fair- trade for the farmers and better for the environment.  These are many of the reasons why we want to lead the way with our chocolate.

So, why buy Biodynamic produce?

  • 100% natural -contains no nasty chemicals
  • Nutritious – biodynamic cacao beans contains more flavonoids, iron and minerals than standard Cocoa
  • Biodynamic produce is scientifically proven to be more wholesome- as the biodiversity chain on the farm transfers high nutrients into the products
  • More ethical than big brands. Profits directly back to 3,000+ farms in Ecuador (15,000 people)

These things aren’t always straightforward however. To become registered as biodynamic, farmers must meet all requirements of the Demeter Code, (introduced into the U.K. in 1928, and in the USA in 1985).  Biodynamic farms are increasing every week, and there’s now 616 Demeter Certified farms worldwide.  However, It’s a tough system to implement and Pacari’s co-founder Santiago Peralta stressed that it took five years for all their farms to meet the strict requirements in 2012.  So what’s required to be biodynamic? It’s a lot more than just being ‘organic’with one requirement,‘an allencompassing system’. Here’s the specific Demeter principles:

  • No external influences are used, farms become ‘closed-loop systems
  • Farms have to use nine natural fertilisers-‘Dynamisms’
  • 50 % of livestock feed is grown on-site
  • Farms required to maintain at least 10% biodiversity set-aside on farm
  • a careful balance of ‘pest and disease control’, encouraging natural biodiversity predator/prey relationships to manage on the farm

 

These rigid requirements are hard work to achieve, but Peralta said his farmers; “prefer this system, and not being reliant on third- parties; ultimately feeling closer to their farms”.  And their farms’ soil is of top quality, as farming methods ‘don’t cost the earth’.  Produce is more wholesome and nutritiousfrom better soil: “The essence is sustainability and food quality are linked.” Organic Research Centre.com.

We believe we have found a win-win – a ‘tree to bar’ chocolate that is good for the planet (biodynamic farming means less nitrogen in the air that adds to climate change), where farmers are rewarded more fairly (50% profits return to cacao growers) resulting in a healthier rich chocolate, full of flavour and without the nasties.  What’s not to like?

Sounds like ‘guilt-free’ chocolate to us.

Mhairi Millar


Older Post