the bittersweet story behind chocolate

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Post on 27-May-2015




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2. THE BITTERSWEET STORY BEHIND CHOCOLATETHE GREAT AMERICAN CANDY BAR 3. WORLD CONSUMPTION= =3,300,000 150,000 40 FOOTCONTAINERS33 OF THESETONS 4. TOP EXPORTERS COUNTRY AMOUNT PRODUCED PERCENTAGE OF WORLD[tons] PRODUCTION IVORY COAST1,300,000 37.4%GHANA720,00020.7%INDONESIA440,00012.7%CAMEROON 175,000 5.0%NIGERIA160,000 4.6%BRAZIL 155,000 4.5% ECUADOR 118,000 3.4%DOMINICAN REPUBLIC47,000 1.4% MALAYSIA 30,000 0.9%SOURCE: INTERNATIONAL COCOA ORGANIZATION 2006/7 5. AVERAGE AMERICAN CONSUMPTION = 11.7 lb ~4.25 TREES PER PERSONIF OUR YEARLY CHOCOLATE CONSUMPTION 120 HERSHEY BARSONLY CONSISTED OF HERSHEY BARS...PER PERSONPER YEAR = 16,900,000 HERSHEY BARSFOR POPULATION OF CITY OF SYRACUSE1 HERSHEY BAR = 1.55oz [43g]PER YEAR 6. LAND REQUIRED TO MEET SYRACUSES YEARLY CHOCOLATE DEMAND 64,000,000 SQ. FT.140,000x 4.25/1000 = 595 (1470) POPULATION OFTREES PER PERSONx= HECTARE (ACRES)CITY OF SYRACUSE TREES PER HECTARE 7. SUSTAINABILITY ISSUES 8. SUSTAINABILITY ISSUES_ DEFORESTATION_ LABOR_ PESTICIDES 9. SUSTAINABILITY ISSUES_ DEFORESTATION_ Cocoa farming is responsible for about 8 million hectares of tropicalforest loss_ Transition to full-sun farming from the natural rainforest habitat. Fullsun farming is argued as a means to reap the benefits of the plant morequickly 10. SUSTAINABILITY ISSUES_ LABOR_ Child Labor - Instead of going to school, more than 109,000 children inthe Ivory Coast are forced to work in cocoa farms_ Wages - For the last 50 years the price of chocolate has remained stagnantwith workers being paid 60 cents per kilo_ Safety Hazards - Most pesticides used in cocoa farming have beenbanned or restricted in developed nations 11. SUSTAINABILITY ISSUES_ PESTICIDES_ Paraquat - [Gramoxone] a non-selective herbicide used to prepare landfor planning and for controlling weeds. It has been known to damage vitalorgans [i.e. lungs, heart, kidneys]_ Lindane - a cousin to DDT, this insecticide enters surface water as a resultof runoff from agricultural land applications 12. INGREDIENTS TOBECOME SUSTAINABLE 13. INGREDIENTS TOBECOME SUSTAINABLE_ REDUCE CROP LOSS_ FAIR TRADE PRACTICES_ LEED CERTIFIED BUILDINGS 14. INGREDIENTS TOBECOME SUSTAINABLE_ REDUCE CROP LOSS_ Forest offsets_ High-density planting_ Utilizing ground cover_ Convert waste to usable by-product 15. INGREDIENTS TOBECOME SUSTAINABLE_ FAIR TRADE PRACTICES_ Guarantee that farmers receive at least cents per 80 kilo_ Set labor standards to stop unpaid child labor_ Enforce fair wages and labor standards 16. INGREDIENTS TOBECOME SUSTAINABLE_ LEED CERTIFIED BUILDINGS_ Energy efficient lighting and refrigeration units_ Low VOC paints and insulation_ Fuel saving transportation 17. THE GREAT AMERICAN CANDY BAR?