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Cacao with Equal Exchange! - Shared screen with speaker view
Danielle
19:49
Hi all! We will be starting in just a second thank you all for coming !
Julie Hyatt
23:42
hello everyone. so excited to be here. wish I had a bar of chocolate but couldn’t get over to the church to pick up any. sad.
Danielle
24:21
No problem Julie! Nice to see you on the call, I think this will still be useful to learn how to taste chocolate and we will record it and share it after so you can fast forward to this part and do it when you can get a hold of a bar!!
Jeff Tenza
26:21
any comments on important pollinators in cacao production?
Tiffany Keener
29:42
Dark Cocoa from Equal Exchangeis my favorite!😁
Julie Hyatt
30:23
that is one of my favorite things about the wrappers - all the info on the inside. I tell everyone about that when they buy a bar!
Claudia Roberts
43:38
can they use the pods to make other products?
Danielle
44:34
Great question Claudia, definitely save that and we would love you to ask that to the presenters at the end so folks can listen to the answer!
Laura Bechard
49:20
Hey Jeff! Good question about pollinators. I can respond during the Q&A.
Jeff Tenza
49:51
thank you!
Danielle
49:53
Thanks Laura he also had a question about the processing of the chocolate and where that happens and a bit more about it! I think others would be interested in that too!
Sabra Ewing
50:22
I think cashews are related to poison ivy.
Julie Hyatt
50:37
definitely that would be interesting.
Dan Steinbauer
53:43
Any experience in Peru with the disease that affected the cacao plants in Ecuador?
Danielle
55:59
Beautiful photos!!!
Danielle
56:20
I feel like I am there!
Yurie Watanabe
59:36
During the trip did corp member mentioned about climate change concern? I am curious if climate change if affecting anything at the farm !
Danielle
01:00:36
thanks yurie great question we would love for you to ask it at the end!
Susan DomeyAllen
01:05:57
Frankie great job and lovely pictures . I have another webinar at 8 so I am glad you are taping this. Thank you both for this great presentation and bringing us into the producers world.
Danielle
01:06:21
Thanks Susan! We will share the recording with you soon! Hope you are well :)
Sabra Ewing
01:09:28
How much more money would stay in Peru if they could also do the processing all the way to refined chocolate bars?
Sabra Ewing
01:10:25
Thanks fo the webinar!
Ryan Henderson
01:11:00
Thank You so much for this time and sharing your wisdom- it was time well spent!!! Cheers!!!
Danielle
01:11:42
Thanks Ryan, so glad you enjoyed it!
John Pelletier
01:11:46
Going back several slides: I visited Lamas in 2009, and I remember the cilantro you mentioned is called "sacha culantro." :)
Danielle
01:12:01
haha awesome John! Did you try some??
Patricia Rodriguez
01:12:32
this is really osom, thanks laurie and frankie!! i don't like to drink wine by myself so cheers!!
Danielle
01:13:07
haha sounds like a great time Patricia, hope you are well in Puerto Rico!! <3
John Pelletier
01:13:13
This is John's wife Karen typing--I did not try one, but the herbalist who taught us about it said that it makes a good tea for a headache!
Danielle
01:13:54
Ah awesome! i had been to peru and tried triple tea which had tons of different herbs and i wonder if it was in there!
Danielle
01:16:11
Jeff, Claudia, Dan, Yurie, and Sabra- you all had question in the chat in that order
Danielle
01:16:17
feel free to voice your questions !
Sabra Ewing
01:32:23
thNks , I need to go, home schooler is having a melt down. Equal is super cool!
John Pelletier
01:36:45
Thanks!
andrew K
01:37:06
thanks, nice to hear from you
Danielle
01:37:12
John, that is a great point and a huge concern. For example in the coffee cooperative i visited we did not want any more than 60% in case god forbid we went out of business we don’t want them to be totally reliant upon us, we want them to have in some ways a diverse buyers, though often they do favor us and love our relationship with them as it is more intimate than many of their other partnerships which at times can potentially be more conventional
Yuri Kasinsky
01:41:34
I agree the question and concern is excellent. Ultimately as a Fair Trade Consumer I want the co-op to have the ultimate veto power and choice to sell to their best customers for the benefit of the co-op.
Danielle
01:42:03
I am tasting the Equal Exchange total Eclipse bar! it is our first cocoa partnership in africa in Togo, It is super dark really smooth very dark, some bitterness but yet really creamy despite how dark it is if folks have not tried it and they like really dark chocolate i would recommend!
Yuri Kasinsky
01:42:24
IF Equal Exchange is buying at the highest premium why not sell as much as possible to them. Even better would be their ability to sell to other wholesalers who treat them as well.
Stacy Souriall
01:43:49
Thank you so much for the great webinar! I have not found another chocolate that I like as much as Equal Exchange! My fav is the Panama 80%
lisa robinson-redd
01:44:04
Very smooth- crisp snap. Is the flavor and smell I am tasting floral?
Kristen King
01:50:02
Thank you for the presentation and conversation!!
Danielle
01:50:18
Thanks Kristen!! So nice to see you :)
Rebecca Goldfinger
01:50:27
Thank you so much! Very informative!