Our decision in 2023 was to turn our eyes and hearts to our Neighbours in the South Pacific.
To only buy Cacao from them.
This has bought its own challenges but keeps our focus on the amazing Cacao that grows just 6-8 hours away from us in New Zealand. It makes sense - the carbon footprint of Cacao on a ship with a short journey and the ability to go and meet with Growers is now more possible.
We have been able to visit some Growers, talk with them about their processes,
farm history and learn the STORY of their Beans.
Plus most important is that the Cacao beans we are buying from these Growers....
puts back to their communities, makes unreal Chocolate and holds the heart of the PACIFIC within.
The Beans from VANUATU are grown organically in two small farming communities
on the island of Malekula;
The Atchin Community - has 64 small Farming families and
The Larëvat Community - has 50 small Farming families.
The wet beans are moved to a centralised Fermentation facility, with Lui
in charge. Where once fermented and sun dried the beans are loaded
into 60kg sacks and moved to the port for export.
We work with Keith from Rautini (NZ), who is talking and working at
village level with Growers regularly, to keep consistency a priority,
as the world discovers the amazing caramel, milky flavours of these beans.
The Beans from PAPUA NEW GUINEA are grown and certified organic in Cocoalands
on the Manabo Plantation, Cloudy Bay, Abau District in Central Province.
We met Grower Kingston Kamuri at a NZ chocolate show in 2022 and
loved seeing him taste Chocolate made from his beans for the first time.
In 2023 we were lucky to be able to travel and visit with Kingstan and
his family land and meet the Cacao Team. The fermenting and drying of
the beans is done on site at Manabo.
Walking amongst the cacao trees and seeing wild un-harvested cacao
growing amongst forest and 'feeling' the spirit of cacao was an incredible experience.
2023, we received our first 60kg sacks with importing help from The Cacao Ambassador (NZ).
These beans once made into chocolate have dried fruit, deep chocolatey notes with a
nutty undertone.
The Beans from SAMOA come from Asau on Savai'i Island. We work with Grower Tuipai Saleimoa Va'ai and team of Savai'i Koko. The farm is 80 hectares and developed
over four generations. They also work with 400 small cacao growing
families who bring wet beans in for centralised fermentation
and drying. Samoa is proud of its cacao growing
and Savai'i Koko produces dried bean sacks for local use and export.
The chocolate produced by Maker Mike brings out
inherent flavours of vanilla and toffee.
Other Ingredients:
Cacao butter used is organic and processed in Papua New Guinea or Solomon Islands.
Raw cane sugar is from Paraguay (through Trade Aid), certified organic and fairly traded.
NZ milk powder, we use for the dairy bars is not organic.
Ginger spice, certified organic.
Ginger-nut cookies, are not organic and are gluten free.
** All Bars are Gluten free and have no emulsifiers, additives, lecithin.
** All 70% DARK Bars are VEGAN.
Allergens:
No Nuts are used is our small factory.
Dairy bars contain milk.
Vegan bars may contain traces of milk due to them being made in same space.
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We hope to keep improving our connections with the Growers of this amazing
food source and find Cacao from other Pacific countries to join the
Raglan Chocolate family.
Keep updated with us on the Raglan Chocolate Facebook and Instagram pages.
Photos: Rautini (NZ) & Raglan Choc.
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