We will explore the transformation of the Brazilian chocolate market, traditionally oriented to mass confections, but increasingly opening windows to a growing number of premium and craft chocolate brands. We will also cover initiatives that are accelerating the quality learning curve for farmers and craft chocolate makers such as the Cocoa Innovation Center, as well as the Geographic Indication project for the South of Bahia. We highlight the benefits of traditional Cabruca, harvesting under the rain forest canopy, which allows for biodiversity conservation and is now seen as an opportunity to developed unique flavor patterns.
