Lauren on the Chocolate Trail

February 1, 2006

Solar Ovens and Mixed Encounters

My first encounter with chocolate was through an introduction to Georgie and Nick, a young couple who were traveling around the world learning about permaculture and solar-roasting ovens. They learned about solar-roasting ovens through the cooperative that Alex was visiting in Oaxaca, Mexico, and were in Costa Rica continuing their search for ways of producing foods using environmentally sound and socially fair practices.

Using solar ovens for the roasting component of chocolate production process is a low-cost, high-labour intensive method that has many benefits for local growers and cooperatives, as well as for the well-seasoned chocolate taster. Instead of sending the chocolate beans elsewhere, solar ovens use the intensity of the tropical sun’s energy to give the beans a slower, warmer, more lasting flavor. Roasting beans close to the place where they are grown minimizes transportation costs and provides the local community with a higher return on investment. Furthermore, by eliminating the middle man in the production process, the communities receive a larger margin of their own profits.



Solar Oven from The Grenada Chocolate Factory