Forum Activity for @Clay

Clay Gordon
@Clay Gordon
03/08/10 08:07:14
1,696 posts

Unfair Trade: Is Fair Trade Scalable?


Posted in: Opinion

Another reason why FairTrade fails is that it's not scalable on the producer side.

As I mentioned in my original post Unfair Trade in Belize - How Kraft Shafts Cocoa Farmers , the international FairTrade organization (FLO - FairTrade Labeling Organization, headquartered in Bonn, Germany) says that there were 746 certified producer organizations in 59 countries in their 2008-2009 annual report - after more than a decade of work. Again, as I asked above, if Fair Trade (as institutionalized by FLO) is so great, how come it's not more successful on the producer side?

One reason is that the certification process itself is not scalabl e. Individual farmers are not certified because the entity looking to be certified has to pay fees - the initial certification fee and annual re-certification fees. The fact that the producer organizations have to pay fees to be a part of Fair Trade is not widely known among the general public and the relatively high cost of certification is certainly a barrier to entry.

Another, more systemic, barrier to the expansion of Fair Trade, is the certification process itself. Certification requires certifiers. Trained certifiers. Paid, trained certifiers - who incur travel and other expenses.

Let's take the case of the Ivory Coast. There are an estimated 600,000 cacao farms in the Ivory Coast. For the sake of argument, if we organize Ivorian cocoa farmers into co-ops of 200 farmers each, there would be 3,000 co-ops. Certification is annual, and let's say that one certifier can certify one co-op per week. In order to handle the certification load - just for cocoa, just in the Ivory Coast - it's necessary to have 60 full-time certifiers working 50 weeks a year: for one crop in one country, to achieve 100% certification.

What would 100% certification mean for the individual farmer? Probably not much, as we can see from the TCGA example in Belize, because few co-ops (let alone farmers) have direct access to an export market. The Fair Trade premium on cocoa amounts to just 8% at the floor price (US$1800/tonne) and is about 5% at the current price (US$3200/tonne). The assumption that as the price increases the farmer automatically earns more is clearly erroneous - at least when it comes to cocoa. When government cocoa boards control prices and access to export markets (or there is a contractual agreement that limits market price volatility as is the case with the TCGA in Belize), producers are insulated from the market and have no pricing leverage.

More tellingly, there is no place in the FairTrade standards that focuses on improving quality or agricultural practices that could improve yield. Showing farmers how to take care of their farms (basic pruning, how to care for diseased trees and fruits, etc.) has shown to be able to more than double yields on existing land, reducing the pressure to "pioneer farm" (slash and burn new forest). A focus on improving post-harvest processing techniques improves the quality of the cocoa offered on the market. However, as long as the producer does not have direct access to markets, there is no way to extract any income from improvements in quality.

The focus on certification (to the producer - "You have to prove that you are following our rules, but we don't have to help you in any way by providing information that would make you better farmers") is a travesty in my opinion.

Another travesty is the layers of expensive bureaucracy that have developed over the years. FLO sits at the top of the pyramid in Bonn. There is a World Fair Trade Organization, a Fair Trade Advocacy Office, and more. FairTrade worldwide relies on government support - so some taxpayers (in Switzerland, the UK, and Germany at least) are supporting FairTrade through their federal taxes in addition to paying FairTrade licensing fees when they purchase products.

Perhaps more disturbingly, it occurred to me when I re-read the annual report in preparing this post, is that there is a subtle disintermediation that is happening through the official language that has been adopted by FLO. Agricultural workers are no longer farmers. They are producers. They are not farmer co-ops, they are producer organizations. At one level I can understand this, as not all products that are FairTrade certified are agricultural products (there is a move to certify gold as FairTrade, for example).

Nonetheless, the language has literally dehumanized the supposed beneficiaries of FairTrade, at least among FairTrade officialdom. As consumers, we are marketed to that FairTrade benefits farmers, not producer organizations. I wonder how successful end-consumer marketing of FairTrade would be if all the marketing messages talked not of helping farmers and their families, but of helping producer organizations?

Probably not nearly so successful.

I am firm believer that you can't just be against something, you have to be for something in its place - otherwise shut up. About this time last year, I started another (private) network on Ning to discuss an alternative idea for FairTrade. There are already several members and quite a bit of discussion. As of right now, I am making the network public (subject to member moderation) to advance my ideas in this regard.

The network is called 5percent4farmers . The idea is to create a system that:

a) has the minimum of bureaucracy and overhead
b) does not charge farmers to take part
c) captures premiums for the farmer throughout the value chain - not just at the point of initial sale
d) is scalable
e) can benefit farmers everywhere in the world, not just "developing countries"
f) is completely transparent, using the power of the Internet for administration and oversight
g) encourages "voluntourism" as a component of oversight
h) works to provide farmers direct access to markets

If you are interested in learning more, I encourage you to visit the site and join to add your opinions. If anyone knows anyone interested in funding the development of the underlying software system needed to implement this, please let me know.

updated by @Clay Gordon: 04/18/15 18:29:03
Clay Gordon
@Clay Gordon
05/06/10 06:39:01
1,696 posts

Selling at farmer's markets... in the heat of summer?


Posted in: Tech Help, Tips, Tricks, Techniques

Search for "portable thermoelectric cooler" on Google. There are a number of different brands but "Koolatron" seems to be very highly rated. You can get a good-sized one for under $200 that runs off 12VDC - plugs straight into the "convenience" outlet of a car or optional 120VAC adapter. Vinotemp makes one (available at Home Depot) that is soft-sided and is built into a luggage cart. Not quite as large as some of the Koolatron units but it would seem to be convenient for some applications.
Clay Gordon
@Clay Gordon
10/15/10 18:17:24
1,696 posts

Unfair Trade in Belize - How Kraft Shafts Cocoa Farmers


Posted in: Opinion

Jeff -You make some very good points about the role of a co-op like TCGA and how it can be pivotal to the growth and development of a community. However, the TCGA's role as a market maker is unusual, if not unique, because the TCGA has a guaranteed buyer. This is not the case for all FT co-ops. There is a downside to the guarantee, however, as the contract with G&B contains a multi-year rolling average provision to reduce volatility. It doesn't benefit the farmers because the FT contract already contains a minimum price provision. The beneficiary is the buyer who was insulated from the recent price surge.The larger point I am trying to make is that the reality of Fair Trade - on the ground to farmers and their families - is a far different from that portrayed by FLO. Many people still believe that when they buy Fair Trade that money goes directly to farmers.As I have maintained all along, FT is a part of a solution, not the solution, and that alternatives need to be considered. A Direct Trade model (like the one we've been mooting over at 5percent4farmers.ning.com) makes a lot more sense because of the inherent transparency.
Clay Gordon
@Clay Gordon
04/05/10 07:04:01
1,696 posts

Unfair Trade in Belize - How Kraft Shafts Cocoa Farmers


Posted in: Opinion

Brian:Your experiences are valuable and valued and I am glad you shared them. I think each of us has something that we're "expert" at - I just happen to very open to sharing my experiences and what I've synthesized from them.You are so right - the system that seems to make so much sense to consumers in "developed" nations doesn't make a whole lot of sense to farmers in "undeveloped" areas of the world when they learn of the benefits for the work required to earn them.Consumers (especially here in the US) have to learn that inexpensive food is not a birthright, and shareholders in companies need to reward corporate social responsibility (CSR) programs that deliver tangible value and aren't just greenwashing.
Clay Gordon
@Clay Gordon
03/11/10 14:27:36
1,696 posts

Unfair Trade in Belize - How Kraft Shafts Cocoa Farmers


Posted in: Opinion

Hidden in plain sight in the 2008 TransFair USA annual report is an indication of just how different the perception of "FairTrade" is from reality.On page 19, the following numbers are presented in huge type:160,000 farmers impacted$200,000 granted to producer organizationsNot sure whether that's outright grants or premiums, but US$1.25 per farmer doesn't sound like a whole lot, does it?The 2008 Audited Financials (click to download 2008_TFUSA_Audited_Finan... make for some interesting reading - you get a fair sense of where money comes in and where it goes. For example, rent on the Oakland HQ in 2008 was over $500,000. Having visited the TCGA offices in Punta Gorda I can assure you that their rent is a lot less.
Clay Gordon
@Clay Gordon
03/08/10 08:17:58
1,696 posts

Unfair Trade in Belize - How Kraft Shafts Cocoa Farmers


Posted in: Opinion

Read my new post on this topic: Unfair Trade: Is FairTrade Scalable? .For my alternative approach to FairTrade, visit 5percent4farmers .
Clay Gordon
@Clay Gordon
03/05/10 15:35:22
1,696 posts

Unfair Trade in Belize - How Kraft Shafts Cocoa Farmers


Posted in: Opinion

David - very interesting suggestion. This is just a part of a larger picture I want to draw that includes my recent experiences in Bolivia and Grenada. When I get done I will definitely follow up. Thanks!:: Clay
Clay Gordon
@Clay Gordon
03/04/10 16:06:26
1,696 posts

Unfair Trade in Belize - How Kraft Shafts Cocoa Farmers


Posted in: Opinion

FAQ: Do Fair Trade certified cacao farmers reliably earn more money than cacao farmers who are not Fair Trade Certified and reliably benefit from increased world market prices?


Answer : Probably not.

What? How can this be? A hint at the true nature of how "fair" Fair Trade is can be found in the FAQ on the TransFair USA web site. Many people believe that Fair Trade benefits farmers directly. However, you have to go to the Advanced FAQs page to learn that individual farmers don't benefit directly, though this is not how Fair Trade is understood by the general public . Fair Trade premiums are paid to farmer co-ops who deduct a variety of operating expenses (including certification costs - which are not directly mentioned and are bundled into "administrative costs") from the premium paid. Thus it is quite likely - almost certain - that the average individual cocoa farmer receives little to no actual direct benefit from Fair Trade certification .

Let's do some math. Say that the Toledo Cacao Growers Association sold 40 tonnes of cocoa to Green and Black's (previously bought by Cadbury which was just purchased by Kraft) in 2009. Now Green and Black's tries to do the right thing and pays the entire Fair Trade premium ($150/tonne) irrespective of world market price, even though they are allowed to reduce the premium they pay as the world market price goes up.

This means that the maximum Fair Trade premium on 40 tonnes in 2009 would have been US$6000 (or Bz$12,000). From this amount it's prudent to account for and deduct all of the costs associated with attaining and maintaining Fair Trade certification. I was unable to discover what those are at the TCGA, but for argument's sake let's say they run to 8% to make the math easy, or just under Bz$1000 (they are likely far higher).

At the moment, there are nearly 900 active farmers in the TCGA. If the remaining premium (Bz$11,000) got distributed evenly it would mean that each farmer would receive about Bz$12 (or US$6) extra annually for their work. Fifty cents a month . More likely, the premium distribution is pro-rated according to how much cocoa gets contributed so some farmers will get more - while most get less - and the actual percentage of the premium available to be paid out is lower because overhead costs are much higher than 8%.

And this US$6 average per farmer figure is only because Green and Black's pays the maximum Fair Trade premium irrespective of market price.

How is this Fair?

One of the underlying fallacies of the whole Fair Trade pricing and premium structure is the assumption that, as the world price for an agricultural commodity (e.g., cocoa) increases, farmers automatically get paid more. In fact, this is not often the case because farmers are insulated from market prices through a variety of layers and mechanisms. In Grenada, the Grenada Cocoa Association sets the price, and it does not have to (and does not) reflect market prices as the quality of its cocoa is so high and the amount produced so low that it commands a premium over world market prices often exceeding US$1000/tonne. In Belize, the price paid to the TCGA (and therefore the price the TCGA pays to its farmer members) is based on a 5-year rolling average of the world market price. This rolling average protects Green and Black's from price volatility - at the expense of the farmer.

To be fair, Green and Black's does bring value to the TCGA and to its member farmers by providing a guaranteed market. Guaranteed markets are hard to find in the world and its presence in and around Punta Gorda has benefited farmers in the area immensely because they know they have a buyer for what they produce.However, the guaranteed market is a benefit Green and Black's offers and is not an intrinsic benefit of Fair Trade. In fact, a portion of this guaranteed market is about to go away as the new owners (Kraft) are shifting production from Italy to Canada requiring different organic certification and the TCGA will no longer be purchasing transitional cacao (cacao from farms in the process -which takes up to three years - of being certified organic).

The point to make here is not that Fair Trade is bad, but to acknowledge that while its aims are noble it is part of a solution, andnot the solution. It is important to remember that Fair Trade is a business. And while that business demands transparency and accountability from its member organizations all the way down to the farmer co-ops it certifies, as a business it does not demand the same accountability and transparency of itself .

Because of the nature of reporting required to achieve and maintain certification, I challenge FLO and ALL of the member organizations to publish, annually, a clear and detailed accounting of:

-) how the premium that gets paid varies based on changes in world prices
-) the premiums paid out to farmer co-ops by commodity, by country
-) the amount, by commodity, by country, of the certification and re-certification fees collected from farmer co-ops
-) the number of member co-ops, by commodity, by country
-) the fees collected from companies paying to license various Fair Trade logos
-) operating budgets, including salaries of all senior executives
-) the number of field personnel directly involved in certification along with detailed calendars and itineraries of time spent on certification activities including hard costs (e.g., salaries and travel expenses)

In other words, is Fair Trade as a business run well? As of the 2008-2009 Annual Report there were 746 producer organizations across all commodities in 59 countries with over 2700 companies making over 6000 licensed products worldwide.Is it cost-effective at delivering on its goals? Does the rhetoric of Fair Trade match the reality? Is Fair Trade effective? The total amount of Fair Trade cocoa produced in 2008 was 10,299 tonnes from a total harvest of over 3,000,000 - or about one-third of one percent.

If Fair Trade works so well, how come more cacao farmers aren't certified?

The simple answer is - they can't afford it.

updated by @Clay Gordon: 04/11/15 14:52:00
Clay Gordon
@Clay Gordon
04/01/10 08:42:01
1,696 posts

Chocolate tours in several cities


Posted in: Travels & Adventures

Danielle:The whole idea of a discussion like this is that this information is public and shared. So I wouldappreciate your sharing it and not asking people to e-mail/message you and keep it private.:: Clay
Clay Gordon
@Clay Gordon
03/01/10 18:42:55
1,696 posts

Chocolate tours in several cities


Posted in: Travels & Adventures

What media outlet are you on assignment for?
Clay Gordon
@Clay Gordon
03/28/10 16:16:18
1,696 posts

looking to buy a hilliard little dipper or a revolution x3210


Posted in: Opinion

Discussions about buying and selling equipment belong in the Classifieds group. So, I am closing the discussion here. If there is still a need on the part of the original poster, the thread can be restarted in Classifieds.:: Clay
Clay Gordon
@Clay Gordon
02/19/10 04:50:22
1,696 posts

ALOHA ~ turning cacao beans and/or nibs into liquid for chocolate making ... techniques/equipment etc ~ MAHALO


Posted in: Tech Help, Tips, Tricks, Techniques

DeeDeeThere are several groups on this site to look to for help.The first is Startup Central which is for people looking to start chocolate businesses.The second is Home Brew which is for people looking to make chocolate from beans.The third is Classifieds where members can offer equipment to sell to other members.:: Clay
Clay Gordon
@Clay Gordon
02/10/10 09:15:35
1,696 posts

The most positive word in the English language?


Posted in: Opinion

Over on LinkedIn in the TED group is a discussion with over 400 comments. http://www.linkedin.com/groupAnswers?viewQuestionAndAnswers=&discussionID=7478086&gid=138801 I didn't read all of the comments but one word was conspicuously absent:CHOCOLATE gets my vote for being the most positive word in the English language.
updated by @Clay Gordon: 04/10/15 09:10:06
Clay Gordon
@Clay Gordon
01/13/10 11:04:51
1,696 posts

Chocolate truffle making


Posted in: Classifieds ARCHIVE

Sasha:Can you be more specific about the date? The Valentine's Day season is very busy for many. Also - about how many people are expected and how long will the event last? This will help people know if the are available to help you.:: Clay
Clay Gordon
@Clay Gordon
01/13/10 11:11:47
1,696 posts



Lana:There is an official policy PROHIBITING people attending the show from removing samples from the show floor and there is NO selling from the show floor. However, you should be able to sample almost everything you want to try.There are security people at the exits and they randomly look at bags so if you do have something and they find it in your bag, they will take it from you and donate it to local food bank. The rules don't apply to exhibitors (or the press, thank goodness), so you may be able to arrange to meet outside the show floor and have them deliver samples that way.Also, FYI, bags with wheels on them are also officially prohibited.:: Clay
Clay Gordon
@Clay Gordon
01/02/10 21:28:14
1,696 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

Brad: The link is not correct or the site is no longer there. :: Clay
Clay Gordon
@Clay Gordon
01/02/10 10:03:06
1,696 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

It's not illegal to import pods into the US. There is a shop in the flower district of New York that advertises them and I know that exhibitors at The Chocolate Show in NY have purchased pods from them for use at the show. Caribbean Cuts . Click on the "Unique Flowers" link in the left-hand nav, then cocoa pods.The only challenge is how long they take to get and what it'll take to get from NY to Portland.:: Clay
Clay Gordon
@Clay Gordon
12/16/09 10:43:27
1,696 posts

Godiva "Breaks the Mold" for its new Chocoiste store in Tokyo's Harajuku District


Posted in: News & New Product Press (Read-Only)

The design of the new Chocoiste store is a part of a major re-branding effort that includes all 80 stores in Japan.One unique component of the design is ceilings made to look like melted, dripping chocolate. It's an interesting mix of the very playful with rigid modernity with some romantic touches (take a look at the chandeliers).Overall a pretty radical departure from the fairly traditional/conservative design that has been the hallmark of Godiva shops to date.What do you think of the new look?Does it make you think better of Godiva as a brand?Is this store a place you'd find inviting to sit down and eat some chocolate?Inquiring choco-minds want to know.
updated by @Clay Gordon: 12/13/24 12:16:07
Clay Gordon
@Clay Gordon
12/11/09 16:35:59
1,696 posts

TCL Chocolate Makers Database


Posted in: Tasting Notes

Olorin:Please believe me, I am well aware of the limitations of the current and previous systems. I am working on finding something and I have become convinced that I will have to write (or pay someone to write) an application specific for this purpose.One of the challenges I face is that something like this is too easy to SPAM and worse if it's open to everyone and anyone to add, edit, delete, etc. At the same time, I know that it's an impediment to updating if it's too difficult.I am open to suggestions, which includes giving some people who want to work on this project (for credit) administrative access, the ability to comment, add new items flagged for review before publishing, and other techniques. I think I may try to get this done by the end of the year, so the more input I have the better.:: Clay
Clay Gordon
@Clay Gordon
12/11/09 08:09:11
1,696 posts

How Are You Making These Holidays Special with Chocolate?


Posted in: Tasting Notes

It was a frigid 19 degrees F when I woke up this morning, with wind chill down to 5 degrees. Winter is here (though officially still 10 days away), which means we're smack dab in the middle of the ChrismaChanuKwanzakah holiday rush. All of us are busy, I know, so asking you to take a few minutes out to share what you're doing with everyone may sound like a huge imposition.But giving and sharing are just a part of what the holidays are about and this is one way we can share with hundreds of people all around the world - a holiday shout out in words (and pictures if you have them).Now, because I started this discussion it's up to me to get it going.Several years ago I purchased a small wet mill to make chocolate with. I've made many batches but I am always looking for new ways to use the mill because these days I pretty much only use it when I give chocolate-making classes, which is not often enough.So I've been experimenting with using it to make nut butters and pralines and it was just a small step from there to adding cocoa powder to the nut pastes and start making something that Nutella would dream it might be - if Nutella could dream.I found a good source for small (4 oz) glass jars in small-ish quantities, so I am bottling my own chocolate/nut butter spread. Without going into exactly how I'm using the four ingredients I am using (a guy has to have some secrets) the ingredients are:roasted nuts (hazelnuts, almonds, or a mix)cocoa powdersugar (I experiment with different kinds)salt (I experiment with different kinds; kosher is the stand-by)So - how are YOU sharing chocolate for the holidays this year?:: Clay
updated by @Clay Gordon: 04/09/15 20:57:18
Clay Gordon
@Clay Gordon
12/11/09 07:50:18
1,696 posts

Fondeurs


Posted in: Tasting Notes

Debelis and Belcolade are both owned by the Puratos Group, which makes more than just chocolate. Belcolade is their European (Belgium) chocolate maker and Debelis is their US chocolate maker. Debelis makes chocolate from the bean and sells it only wholesale. They are "bean-to-bar" but not "bean-to-mouth."They make and sell all kinds of chocolate and cocoa products - but only wholesale.That is one nuance/issue that I think might be at the heart of Alan McClure's (Patric) trying to distinguish between chocolate manufacturers and chocolate makers. I think he's talking about scale. From my perspective it's the "do they make and distribute bars for retail sale under their own or some other label" or "do they only sell wholesale to companies who turn around and work with it?"
Clay Gordon
@Clay Gordon
12/09/09 08:52:37
1,696 posts

Local Regulations for opening a Chocolate Shop. Kitchen- Yes or No?


Posted in: Tech Help, Tips, Tricks, Techniques

In New York, anyway, the answer is yes (YMMV) - you are setting up a kitchen because you are preparing food products for retail sale and consumption.This is especially important (in NY, anyway) when you wholesale to someone who resells at retail. There are different rules (county-by-county) for when you make products to sell/donate directly - only - in part to accommodate making baked goods for charity bake sales.The regulations requiring stove top vs induction have more to do with ventilation and fire suppression. If you don't have an open flame (again, this is in NY), you don't have to have fire suppression and ventilation. Also, most induction burners are portable so when they're not in use they can (and should) be put away, out of sight of inspectors.
Clay Gordon
@Clay Gordon
12/09/09 06:28:04
1,696 posts

Choco Doco for Aussies


Posted in: News & New Product Press (Read-Only)

For those who don't know, "Willy" is William Harcourt-Couze, one of the most highly regarded chocolatiers in the UK.
Clay Gordon
@Clay Gordon
12/04/09 09:25:46
1,696 posts

Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?


Posted in: Opinion

Matt:Swiss Chalet/SAIL (Swiss American Imports Limited) handles Felchlin in the US and they have distribution centers in Florida (where they are headquartered) in the NE (New Jersey) and in LA - at least. I am fairly confident that Felchlin is not looking for another importer, but there is no reason why you can't become a sub-distributor of Felchlin products through Swiss Chalet/SAIL. Yes, Atalanta did purchase them but is pretty much leaving them alone to do what they do. If you like, I can introduce you to Hans Bauman who can set you up.::: Clay
Clay Gordon
@Clay Gordon
12/04/09 06:50:57
1,696 posts

Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?


Posted in: Opinion

Matt:Have you tried any of the Felchlin products? Most people only know about the Grand Cru line, which is on par with Valrhona in terms of cost, but there is also a less expensive line that many top chocolatiers use for the bulk of production, reserving the Grand Cru for special pieces. Many of them will also do a slight bit of blending, opting to put a more flavorful chocolate into something that needs to be kicked up. So, adding a small amount of a conched liquor to a 55% may get you 65%-75% but you control the intensity.:: Clay
Clay Gordon
@Clay Gordon
12/04/09 06:48:00
1,696 posts

Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?


Posted in: Opinion

Steve:You have a raw liquor that sells for under $10/lb wholesale?:: Clay
Clay Gordon
@Clay Gordon
11/28/09 11:38:43
1,696 posts

facts about the broma process


Posted in: Tech Help, Tips, Tricks, Techniques

This topic has been closed for further discussion. There is another discussion on this topic by this author and any contributions should be added there.
Clay Gordon
@Clay Gordon
11/25/09 09:15:11
1,696 posts

Giving Thanks to Chocolate ...


Posted in: Tasting Notes

Tomorrow is Turkey Day and I wonder how many of us are incorporating chocolate into our plans to celebrate.Not many people know that the turkey is native to the New World. In fact there is a chance that the Pilgrims when they crossed the Atlantic brought with them turkeys descended from birds transported to Spain, re-introducing them into a part of the Americas where they were not common.The dish we call mole poblano is these days routinely made with chicken but more traditionally is made with turkey. In fact, mole poblano is a modern dish that post-dates the arrivals of the Spanish in Central America. In an authentic mole poblano there are about a dozen ingredients that did not originate in the New World.Mole is a word that means "mixture" and there is a collection on traditional moles from Oaxaca (including amarillo, verde, negro, and rojo) in addition to poblano. The mole most commonly consumed in the US is probably guacamole - or avocado mixture.I have a jar of some amazing mole from Mexico that I am going to be offering my guests tomorrow to accompany our turkey. There will be three sauces, actually. A straight mole, a straight turkey gravy, and a creole sauce where I will add some of the mole to the straight turkey gravy.How you all of you? Will you be celebrating (or did you celebrate) Thanksgiving with chocolate?Yours in pursuit of The ChocolateLife. Enjoy!:: Clay
updated by @Clay Gordon: 04/10/15 16:15:36
Clay Gordon
@Clay Gordon
11/25/09 07:05:52
1,696 posts

Candy bar wrappers


Posted in: News & New Product Press (Read-Only)

Ms Zhan has been asked NOT to solicit business in the fashion that she has been - essentially spamming members and conversations where the topic of packaging is mentioned WITH EXACTLY THE SAME BOILERPLATE MESSAGE that actually did not add anything to the topic being discussed.If she had only done this once or twice, maybe it would be okay. But it was many more times than that in a very short period of time, nearly completely filling the current activity list on the home page.If any member is interested in following up, please visit Ms Zhan's profile page and/or Friend her and correspond privately.If you have a business and want to reach ChocolateLife.com members this way, advertising and sponsorship programs are available that will enable you to do the job more effectively while supporting the community and not creating any ill will.Thanks in advance for your understanding on this mattter,:: Clay
Clay Gordon
@Clay Gordon
11/16/09 11:13:36
1,696 posts

Alcohol in Chocolates


Posted in: Tech Help, Tips, Tricks, Techniques

This topic is under discussion in another post under the identical title, so this discussion has been consolidated there.
Clay Gordon
@Clay Gordon
11/16/09 09:02:30
1,696 posts

Round paper boxes


Posted in: Classifieds ARCHIVE

There is no photo attached to this post. It would help us to answer the question if we knew exactly what you were looking for. Reply to your original post and then either click on the camera icon to load the photo directly in your reply or click on the Upload Files button below to add the photo as an attachment to your post.:: Clay
Clay Gordon
@Clay Gordon
11/16/09 21:33:25
1,696 posts

Chocolate packaging & boxes, something special?


Posted in: Opinion

Ask and ye shall find. This just in . The JL Clark company is offering digital printing on metal tins in runs of 500 or fewer, on 30 different shapes/sizes of tins.
Clay Gordon
@Clay Gordon
11/16/09 09:21:10
1,696 posts

Chocolate packaging & boxes, something special?


Posted in: Opinion

I might start looking at some of the following sources: Distant Village Here are some Distant Village boxes sold through Nashville Wraps, part of a larger line of "eco-friendly" packaging.Although I can't talk about the eco-friendly credentials of Nakazawa , they do offer a broad range of excellent stock box options as well as custom fabrication. Here's a source on Etsy I found. Pricey at retail but they do wholesale and custom orders using handmade-to-order paper.
Clay Gordon
@Clay Gordon
09/06/10 07:58:06
1,696 posts

Has anyone used the NETZSCH chocolate machines?


Posted in: Tech Help, Tips, Tricks, Techniques

Rafael:There should be quite a bit of used machinery in Ecuador. You might want to check through Tulicorp or one of the other processors to see what they have or can get. Do you have a budget for equipment? I am also curious - are you planning to make chocolate from beans or melting and flavoring chocolate to make bars, bonbons, etc.?
Clay Gordon
@Clay Gordon
06/04/10 14:33:33
1,696 posts

Has anyone used the NETZSCH chocolate machines?


Posted in: Tech Help, Tips, Tricks, Techniques

One of the issues that does not get covered in these discussions is why equipment costs as much as it does.While it is possible to build inexpensive solutions like the ones outlined in this discussion and others, problems arise when moving from a hobby stage into manufacturing for commercial sale - which is where serious food safety and liability issues arise.To the best of my knowledge there is no such thing as food-contact-safe plywood. Anything in a food manufacturing facility made of plywood should instantly fail a health inspection. In the US, you can't even use plywood as a housing for parts that don't come in direct contact with food because of concerns with preservatives and solvents in the woods and glues. NSF-approved stainless steel is a lot more expensive than plywood and a lot more expensive to work with.Food safety has a range of concerns, the most important of which is that you don't want customers to fall ill from consuming your product. On a practical level, should you get sued by a customer who gets sick and they find out that you've been using non-approved materials to fabricate your equipment well, you can count on your insurance not covering those bills.Another thought to consider is the potential impact on the still-small craft chocolate market here. Remember a few months ago and the peanut butter scare? It didn't matter if you bought your peanuts from a supplier that was safe no one was buying peanuts. What would happen to the craft chocolate market if a customer got sick? While it doesn't make sense that all craft chocolate makers would be affected, history has proven, time and again, that consumer's react emotionally and not rationally, so a food scare is likely to have a relatively broad affect.Other reasons that much food processing equipment (and equipment for chocolate is included in this list) is that the parts are designed and built to industrial tolerances and duty cycles, not the duty cycles of home appliances, and the fact that they tend to be made in small runs. Anyone who's had a 5-liter countertop grinder knows all too well that they weren't designed to run continuously for 8 hours let alone 48 or 72. Longer duty cycles require that everything be built accordingly and that's more expensive.In looking over all the wonderful designs that have been proposed here on TheChocolateLife, it's important to keep food safety in mind. The plastics being used may be food-safe, but are they getting cleaned properly? Is everything that comes in contact with the cocoa is food-contact-safe (did you remember to sanitize the inside of that PVC tube before you started winnowing - and to sanitize it regularly)? Before you move from being a home hobbyist to selling chocolate to the general public, it's worth considering the implications of food safety on your equipment choices.
Clay Gordon
@Clay Gordon
05/31/10 09:30:47
1,696 posts

Has anyone used the NETZSCH chocolate machines?


Posted in: Tech Help, Tips, Tricks, Techniques

This is an edited version of Brad's response to his own reply.Apparently Clay has had some pushback from my incendiary posts above. He's asked me to delete my posts, and I've agreed. However I don't readily know how to do that. Instead, now that I've openly slapped a company I think is ripping people off, I'm going to substantiate my claims, and help those of you who are looking for a winnowing solution for your business:CRACKINGYou can buy a good quality cracker from Commodity Processing Ltd in the UK for about $3500 USD, which allows you to completely control the size of your cracked product. One of these units will easily do 100lbs per hour all day, every day without fail. It's a product I use in our shop. (Don't buy their fanning device. I did. It's a POS)John Nanci on Chocolate alchemy also sells a hand unit that you can attach to an electric drill for about a hundred bucks. I started with this, and it works ok, until you get into more industrial long term use. It would be a good start for an artisan.You can then have the nibs fall from the cracker directly into the rotating screen (described below).WINNOWINGWinnowing is about airflow and particle separation. Airflow can be created by both suction and/or blowing. The challenge with cracked cocoa is the disparate sizes of the beans and shell, so the first thing that needs to happen is that the particle size needs to be made uniform.Traditionally screening cocoa is done using a series of vibrating flat screens. The problem with flat screens is that eventually, they clog up with nibs and need to be cleared out by an operator. They are also very very noisy. A better solution (one that I've designed) is a cylindrical screen that the nibs, once cracked, tumble into. The screen is tilted 10 degrees and slowly tumbles the nibs and shell, causing the large pieces and large shell to tumble out the end, and the smaller pieces to fall through. The benefit to this design is that it's not noisy, and the large pieces that get caught in the screen fall out once the screen rotates to where the nib is at the inside top. This design also requires only a small servo motor and a belt to keep the screen turning. Nibs and shell that fall out the end, can continue to be run through the cracker to create more uniform pieces, until such time as product falls out the "reject" end of the rolling screen. Screen size should be no larger than 3/8 ths of an inch.ONCE THE NIBS AND SHELL HAVE GONE THROUGH THIS PROCESS, YOU HAVE A UNIFORM MAXIMUM SIZE PRODUCT, AND LOTS OF OTHER SMALL SIZES.DUST COLLECTIONA single cyclone dust collector with a particle bag, and heppa filter can be purchased from any large woodworking supply company for just a few hundred dollars. I purchased mine at Busy Bee Tools here in Calgary for $269. It creates the CFM draw I need, doesn't use a whack of electricity, and plugs into any standard North American wall outlet.3. Blowing: You can purchase a series of enclosed fans from any commercial fan and motor supply store for a couple hundred bucks each. the fans you need put out about 300CFM each, and allow a cervo control to be attached (like a dimmer knob on a light) so that you can control the fan speed as it's blowing.4. Winnower design: Create a box (plywood works) about 4 feet tall, and 1 foot by 1 foot wide, with slopes inside. On one side of the box, cut holes and mount your fans. On the other side of the box cut a slot and mount one of your dust collecor input hoses. The top of the box is open, and is where you dump the nibs. As the nibs fall into the opening, they are directed by the slopes you add to the inside of the box, INTO the airflow of the fan at a 45 degree angle. The fan blows the shell through the nibs, and UP another slope into the airflow of the dust collector. You have three fans mounted on this box, so the nibs pass through the airflow three times, then fall out the bottom of the box and into a bin, ready for use.Not only is this a system that can be designed and built for less than a thousand bucks, it's scaleable, so that as your business grows, you can build more boxes, with more fans, and just increase the size of your dust collector.[ this paragraph removed because of offensive language ]
Clay Gordon
@Clay Gordon
05/30/10 10:56:22
1,696 posts

Has anyone used the NETZSCH chocolate machines?


Posted in: Tech Help, Tips, Tricks, Techniques

This conversation, with a different emphasis, is being continued here.
Clay Gordon
@Clay Gordon
05/27/10 15:04:28
1,696 posts

Has anyone used the NETZSCH chocolate machines?


Posted in: Tech Help, Tips, Tricks, Techniques

The Mast Brothers are using machines from CocoaTown.com - the Grindeurs.
Clay Gordon
@Clay Gordon
11/11/09 07:22:10
1,696 posts

Has anyone used the NETZSCH chocolate machines?


Posted in: Tech Help, Tips, Tricks, Techniques

I just got back from London where I was able to see a 300kg Netzsch ChocoEasy in operation at Artisan du Chocolat at their workshop in Ashford, Kent. Sir Hans Sloane, also in London, has a machine. From my first connection with the machines (nearly two years ago now) and my closeup contact I can say that the machines are suited for production of fine chocolate - as long as you approach their use correctly.At more than US$85,000 for a 50kg machine, however, they are not cheap - though this figure does include the electronics which are a very appealing part of the machine because, once a recipe is dialed in it can be repeated totally accurately. With one of these machines, once you know what you are doing, you can produce a very high quality batch of chocolate in under 24 hours. You don't need to conch for days because that would beat the life out of the chocolate.Where the Netzsch machine falls down - and this is a criticism of EVERYTHING in this space - is that there is no support equipment that is sized appropriately. Assuming a 50kg batch of finished chocolate every 24 hours, you need a suite of support equipment that can process between 25-40kg of cocoa beans, from the bag to liquor, in under 8 hours. Most machinery seems to be sized to handle <5kg hr or >50kg hour. So you're stuck with:a) machines that can't keep up with the demands of the concheb) machines thatoverproduce by many, many times, what you need (overpaying until demand meets capacity)c) making/adapting machines yourself to meet your specific requirementsAt some point, virtually all small chocolate makers have a production scheme that encompasses aspects of all three. Jo Zander (holycacao) has posted pictures here on TheChocolateLife of a clothes dryer that he modified to roast beans. Samantha Madel and Langdon Stevenson of Tava in Australia have developed their own winnower - as have many others. The Mast Brothers have a very interesting collection of equipment they've modified and adapted and opted to spend real money on only one machine - a Selmi temperer/depositor.Where you come down on this question is a matter of budget and where you think it makes the most sense to spend your money, and your appetite for invention and shop skills.Jo is right when he says that 500sf is large enough to set up a working small-batch chocolate factory though, as I mention above, you'll need to think hard about the organization of the space, including the need for storage for the beans and storage for chocolate in its semi-finished and finished states, plus space for wrapping, etc. One more thing I would caution you about your space is that working with beans is dusty so you'll want to think hard about separating the space where you store, clean, roast, and winnow the beans from the rest of your facility. There are lots of ways to do this from clear-plastic flaps and air curtains to physical walls.
Clay Gordon
@Clay Gordon
11/11/09 20:43:44
1,696 posts

Best Chocolate Book | Best Chocolate Authors


Posted in: Opinion

FYI - discoverchocolate.com now redirects here to TheChocolateLife.com.
Clay Gordon
@Clay Gordon
11/11/09 07:05:03
1,696 posts



And, if the yolk is this warm then there's less chance of curdling when making the creme anglaise.This almost makes me want to turn my daughter's aquarium setup into a sous vide bath. There's temp control AND water circulation. Don't need to oxygenation component and it takes a long time to shift temps - but it is inexpensive compared with commercial immersion circulators.:: ClayPS Don't worry, I'd find another home for the fish and not make them my first sous vide experiment. And here's a small world connection - Georges Pralus, the inventor of the sous vide technique, is a cousin of Francois Pralus.
Clay Gordon
@Clay Gordon
11/10/09 18:47:28
1,696 posts



At 57C for 90 mins is the yolk still soft and runny?
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