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Monitoring and estimating the consumption of certified sustainable coffee and cocoa in the netherlands.pdf (1017.33 KB) In 2010, the Dutch coffee industry initiated the Letter of Intent as a result of its wish to coordinate the efforts to find how the coffee value chain (from tree to cup) can be made more sustainable. The letter of intent was supported by the Dutch government, IDH, a number of certification...
RUG01-002063615_2013_0001_AC.pdf (1.81 MB) Nowadays, cocoa production in Vietnam is developing and expanding its market to many countries. However, no study towards chemical composition and characteristic properties of the cocoa beans has been conducted, thus making the quality of Vietnamese cocoa beans compared to the other world...
Sustainable cocoa - a matter of taste.pdf (1.17 MB) Presentation held at the Origin Chocolate Event (23 of October, 2013, Royal Tropical Institute of Amsterdam) by Anna Laven and Susanne van der Kooij. The presentation shows the learning process about fine or flavour chocolate, its chain and its sustainable characteristics.
This chapter investigates some of the current meanings attached to a particular commodity, cocoa, and the way in which it is constructed as ethical or unethical. The question of how different parties create, build and sustain the ethical qualities of a product is especially significant in...
Supply chains are increasing asked by consumers, policy makers, and other stakeholders to deliver so-called credence attributes. Organic or locally-grown are both examples of credence attributes. Sustainability is an interesting emerging case. A business decision-maker’s immediate inclination is...
Monomeric and oligomeric procyanidins present in cocoa liquors and chocolates were separated and quantified in four different laboratories using a normal-phase high-performance liquid chromatography (HPLC) method with fluorescence detection. Procyanidin standards through decamers were obtained...
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