Merviel Chilmise is a cocoa farmer in northern Haiti who sells to PISA, a fermentation facility that produced cocoa beans that went into a chocolate bar that won a gold prize at the 2016 International Chocolate Awards. Photo by Meg Wilcox Currently, more than 90 percent of Haiti’s cocoa beans are sold and exported in their raw, unprocessed state for mass-produced chocolate because farmers have few options for fermenting their beans.
Gegenwärtig werden über 90 Prozent der haitischen Kakaobohnen in ihrem rohen, unbearbeiteten Zustand für die Massenproduktion verkauft und exportiert, weil die Bauern kaum Möglichkeiten zur Fermentierung ihrer Bohnen haben.