Making Better Chocolate

In this week’s episode, we explore how a partnership between Adelaide researchers, Vanuatu cocoa farmers and Australian chocolate makers has turned a so-so crop into one of the best in the world. While the cocoa bean doesn’t grow in South Australia, we have a powerful connection with chocolate through companies like Haigh’s – for years, one of the only chocolate-makers in Australia that created its products from scratch – from bean to bar. South Australia also has a great history in agricultural research. This week, we’re talking about how South Australian expertise is helping one of our South Pacific neighbours improve the quality of their cocoa from unusable by high end chocolatiers, to being judged as among the best in the world. Joining us this week are Professor Randy Stringer from the Centre for Global Food and Resources at the University of Adelaide, and Sandrine Wallez, the manager of Activ Association – a not-for-profit organisation facilitating fair trade for local producers in Vanuatu. She also runs her own chocolate company, Aelan Chocolate. They’re joined by InDaily senior journalist Belinda Willis.See omnystudio.com/listener for privacy information.