Chocolate Masters Hangout #4: Save Our Chocolate. скачать в хорошем качестве

Chocolate Masters Hangout #4: Save Our Chocolate.

Save Our Chocolate! Chocolate Masters Hangout. Originally broadcast live on Sept 5, 2013   Chocolate is a food made with the fruit of Theobroma cacao trees grown on small family farms around the world. The vast majority -- 95% -- of this cacao is inexpensive bulk-grade, which is now displacing the other 5 % considered fine flavor cacaos at an alarming rate.    Time is of the essence to save these diamonds of cacao -- the finest flavor cacao, which becomes the most flavorful and complex chocolate in the world. They're vanishing and with them treasures that could be lost forever - replaced by a world of gray monochromatic flavor.... Unless we act to identify, preserve, and propagate them.   Join us as we discuss the importance of saving our chocolate and the efforts of the non-profit Heirloom Cacao Preservation Initiative (HCP). HCP is the first and only initiative to map the world of fine-flavor cacao and connect cacao flavor to the genetic code.   The HCP uses an internationally renowned lab and panel of experienced chocolate experts to evaluate flavor and then works through a privately funded cooperative agreement between the Fine Chocolate Industry Association (FCIA) and the USDA's Agricultural Research Service (USDA/ARS) to plot the links between that flavor traits and its DNA signature.   Included in our Panelists are the FCIA member volunteers who founded the HCP and are responsible for leading its ongoing efforts. Dan Pearson, Marañón Chocolate, http://www.maranonchocolate.com/ Pam Williams, Ecole Chocolat, http://www.ecolechocolat.com Jim Eber. Heirloom Cacao Preservation Initiative, http://www.finechocolateindustry.org/hcp Lyndel Meinhardt, USDA/ARS, http://www.ars.usda.gov Dan  Pearson of Marañón Chocolate, with his business partner Brian Horsley, began doing business in Peru in 2002. While sourcing bananas in the jungle, they came upon cacao trees with 40% white beans. What they found was Pure Nacional, once the most prized cocoa beans in the world, before they were thought to have become extinct after being struck by disease in 1916 in Ecuador. Finding these very rare cacao beans was the beginning of Dan's journey into the world of chocolate and led to his involvement in founding the HCP. Pam Williams of Ecole Chocolat Professional School of Chocolate Arts, has been involved in the chocolate industry since 1981. In 2003, she founded Ecole Chocolat to deliver high quality educational programs focused on chocolate to students all over the world. Pam received the 2011 Fine Chocolate Industry Association's Recognition of Excellence in Service to the Industry. She has been very concerned about the loss of fine flavor cacao and worked closely with Dan and Lyndel to help make the HCP Initiative a reality.   Lyndel Meinhardt is Research Leader, Sustainable Perennial Crops Laboratory, USDA/ARS. The mission of the Sustainable Perennial Crops Laboratory is research on tropical perennial crops of significance to national and global economies. Cacao is one of those crops that Lyndel studied and researched for many years. After seeing the field losses, he knows the importance of acting now if we want to save fine flavor cacao and has worked closely on the HCP Initiative since its inception as their Science Advisor.   Jim Eber has nearly two decades experience in public relations, marketing, and collaborating on books and projects with personalities and brands. He has been directly involved in the launch of 14 New York Times bestsellers and worked with Pam on their book: Raising the Bar - The Future of Fine Chocolate. That got Jim immersed in chocolate and he is currently working with the Fine Chocolate Industry Association as Director of Administration and Communication for the Heirloom Cacao Preservation Initiative. Moderator: Sarah Hartman, Ecole Chocolat Graduate, Brazil Producer: Robert Ouimet, BigSnit Media, Vancouver BC