*Organically grown or produced.<\/p>\n
(1)99% of the total agricultural ingredients are Fair Trade certified according to the Fair for Life and FiABLE standards. More information at fairforlife.org<\/a>.<\/p>\n May contains nuts and milk.<\/strong><\/p>\n Store away from moisture and heat, between 15 and 18\u00b0C.<\/p>\n (2) The proportion of our origins may vary, depending on the harvest.<\/p>\n","detail":{"label":"","value":"0"}},{"title":"Tempering","active":false,"content":" Melting T\u00b0 : 50\u00b0C \u2013 55\u00b0C<\/p>\n Crystallisation T\u00b0 : 28\u00b0C \u2013 29\u00b0C<\/p>\n Using T\u00b0 : 31\u00b0C \u2013 32\u00b0C<\/p>\n","detail":{"label":"","value":"0"}}],"logos":[{"image":6319},{"image":6316},{"image":6318},{"image":6314}],"indications":[{"text":""}],"recipes":{"title":"","recipes":"","button":{"label":"","link":""}},"content_two_col-2":{"":null,"title":"","subtitle":"","content":"","text_position":"left","bg_active":false,"image":false,"btn_label":"En savoir plus","btn_link":""},"content_two_col-1":{"":null,"title":"","subtitle":"","content":"","text_position":"left","image":false,"btn_label":"en savoir plus","btn_link":""},"content_main":{"title":"THIS CHOCOLATE PROTECTS FORESTS","subtitle":"#STOP DEFORESTATION","content":" Did you know that cocoa could be responsible for deforestation? It\u2019s true, but not at Kaoka! Our direct link with the producers means we can control the full traceability of our cocoa and put in place effective solutions with them to guarantee you\u00a0deforestation-free cocoa<\/a>.<\/p>\n Kaoka chocolates are made with 100% cocoa from our programs: Ecuador, Sao Tom\u00e9, Peru and the Dominican Republic. This choice enables us to ensure that the cocoa we use is of the highest quality, grown with respect for the environment and biodiversity, and truly remunerative for our partner producers.<\/p>\n"},"cards":{"cards":[{"title":" 1,496","bg_color":"light","content":" partner growers in 2022 in Ecuador<\/p>\n","icon":"","image":false,"btn_label":"","btn_link":""},{"title":"229,179","bg_color":"light","content":" Nacional grafted cocoa plants have been distributed to our partner producers between 2020 and 2022 in Ecuador<\/p>\n","icon":"","image":false,"btn_label":"","btn_link":""},{"title":"370 ha","bg_color":"light","content":" of reforested land in Ecuador by 2022<\/p>\n","icon":"","image":false,"btn_label":"","btn_link":""}],"inline":false},"video":{"id":"ezCgX_Otr84","btn_label":"Discover the CECAO cooperative in Ecuador","btn_link":"https:\/\/www.kaoka.fr\/en\/areas\/ecuador\/","btn_style":"green"},"content_two_col":{"":null,"title":"OUR KNOW HOW","subtitle":"Quality and traceability","content":" Thanks to its integrated programs\u2019 model, Kaoka is present at all stages (from the selection of varieties to the preparation of chocolate recipes) to guarantee the highest quality chocolates with exemplary traceability.<\/p>\n","text_position":"left","bg_active":true,"image":1074,"btn_label":"En savoir plus","btn_link":"https:\/\/www.kaoka.fr\/en\/our-expertise\/"},"cover_image":{"title":"","display_button":false,"image":14752},"section_featured_products":{"title":"#OUR OTHER REFERENCES FOR YOUR PRODUCTS","products":[{"ID":8217,"post_author":"1","post_date":"2021-09-11 14:23:49","post_date_gmt":"2021-09-11 14:23:49","post_content":"","post_title":"Dark 72% - Ecuador","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dark-72-ecuador","to_ping":"","pinged":"","post_modified":"2025-05-06 08:46:11","post_modified_gmt":"2025-05-06 08:46:11","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/product-pro-2\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8207,"post_author":"2","post_date":"2021-09-14 07:07:02","post_date_gmt":"2021-09-14 07:07:02","post_content":"","post_title":"Dark 80% - Ecuador","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dark-80-ecuador","to_ping":"","pinged":"","post_modified":"2025-08-29 12:35:47","post_modified_gmt":"2025-08-29 12:35:47","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/noir-80-equateur\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8209,"post_author":"2","post_date":"2021-09-13 07:25:30","post_date_gmt":"2021-09-13 07:25:30","post_content":"","post_title":"Dark 75% - S\u00e3o Tom\u00e9","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dark-75-sao-tome-2","to_ping":"","pinged":"","post_modified":"2025-05-06 08:45:53","post_modified_gmt":"2025-05-06 08:45:53","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/noir-75-sao-tome-2\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8221,"post_author":"2","post_date":"2021-09-09 12:48:20","post_date_gmt":"2021-09-09 12:48:20","post_content":"","post_title":"Dark 66% - S\u00e3o Tom\u00e9","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dark-66-sao-tome","to_ping":"","pinged":"","post_modified":"2025-05-06 08:46:29","post_modified_gmt":"2025-05-06 08:46:29","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/noir-66-sao-tome\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8223,"post_author":"2","post_date":"2021-09-08 08:31:04","post_date_gmt":"2021-09-08 08:31:04","post_content":"","post_title":"Dark 64% - S\u00e3o Tom\u00e9","post_excerpt":"","post_status":"draft","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dark-64-sao-tome-2","to_ping":"","pinged":"","post_modified":"2025-08-29 09:52:56","post_modified_gmt":"2025-08-29 09:52:56","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/noir-64-sao-tome-2\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8211,"post_author":"2","post_date":"2021-09-12 13:04:10","post_date_gmt":"2021-09-12 13:04:10","post_content":"","post_title":"Dark 72% - Dominican Republic","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dark-72-dominican-republic","to_ping":"","pinged":"","post_modified":"2025-05-06 08:46:03","post_modified_gmt":"2025-05-06 08:46:03","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/noir-72-republique-dominicaine-2\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8228,"post_author":"2","post_date":"2021-09-06 13:42:33","post_date_gmt":"2021-09-06 13:42:33","post_content":"","post_title":"Dark 58% - Dominican Republic","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dark-58-dominican-republic","to_ping":"","pinged":"","post_modified":"2025-05-06 08:52:04","post_modified_gmt":"2025-05-06 08:52:04","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/noir-58-republique-dominicaine\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8232,"post_author":"2","post_date":"2021-09-04 13:58:42","post_date_gmt":"2021-09-04 13:58:42","post_content":"","post_title":"Milk 37% - Dominican Republic","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"lait-37-republique-dominicaine","to_ping":"","pinged":"","post_modified":"2025-05-06 08:52:23","post_modified_gmt":"2025-05-06 08:52:23","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/lait-37-republique-dominicaine\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8230,"post_author":"2","post_date":"2021-09-05 13:24:14","post_date_gmt":"2021-09-05 13:24:14","post_content":"","post_title":"Dark 58% - Blend","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dark-58-blend","to_ping":"","pinged":"","post_modified":"2025-05-06 08:52:15","post_modified_gmt":"2025-05-06 08:52:15","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/noir-58-assemblage\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8234,"post_author":"2","post_date":"2021-09-03 14:16:10","post_date_gmt":"2021-09-03 14:16:10","post_content":"","post_title":"Milk 32% - Blend","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"milk-32-blend","to_ping":"","pinged":"","post_modified":"2025-05-06 08:56:30","post_modified_gmt":"2025-05-06 08:56:30","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/lait-32-assemblage\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8236,"post_author":"2","post_date":"2021-09-02 14:34:51","post_date_gmt":"2021-09-02 14:34:51","post_content":"","post_title":"White 35% - 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without lecithin","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"chocolate-drops-60-blend","to_ping":"","pinged":"","post_modified":"2025-05-06 08:57:18","post_modified_gmt":"2025-05-06 08:57:18","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/pepites-noir-60-assemblage\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8241,"post_author":"2","post_date":"2021-08-31 11:40:58","post_date_gmt":"2021-08-31 11:40:58","post_content":"","post_title":"Dark Drops 60% - with lecithin","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dark-drops-60-with-lecithins-no-vanilla","to_ping":"","pinged":"","post_modified":"2025-05-06 08:57:30","post_modified_gmt":"2025-05-06 08:57:30","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/pepites-noir-60-avec-lecithines-et-sans-vanille\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8243,"post_author":"2","post_date":"2021-08-30 13:59:58","post_date_gmt":"2021-08-30 13:59:58","post_content":"","post_title":"Dark Drops 50% - without lecithin","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"pepites-noir-50-sans-lecithines-et-sans-vanille","to_ping":"","pinged":"","post_modified":"2026-03-18 14:09:51","post_modified_gmt":"2026-03-18 14:09:51","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/pepites-noir-50-sans-lecithines-et-sans-vanille\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8264,"post_author":"2","post_date":"2021-08-29 15:15:16","post_date_gmt":"2021-08-29 15:15:16","post_content":"","post_title":"Milk drops 36% - without lecithin","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"milk-drops-36-without-lecithin","to_ping":"","pinged":"","post_modified":"2025-05-06 08:57:52","post_modified_gmt":"2025-05-06 08:57:52","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/pepites-lait-36-sans-lecithines\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8203,"post_author":"2","post_date":"2021-09-15 15:25:38","post_date_gmt":"2021-09-15 15:25:38","post_content":"","post_title":"Cocoa Powder 20-22%","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"cocoa-powder-20-22","to_ping":"","pinged":"","post_modified":"2025-05-06 08:44:44","post_modified_gmt":"2025-05-06 08:44:44","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/poudre-de-cacao-20-22\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":8205,"post_author":"2","post_date":"2021-09-15 15:14:45","post_date_gmt":"2021-09-15 15:14:45","post_content":"","post_title":"Low Fat Cocoa Powder 10-12%","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"cacao-maigre-10-12","to_ping":"","pinged":"","post_modified":"2025-05-06 08:44:55","post_modified_gmt":"2025-05-06 08:44:55","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/professionnels\/%products_type%\/cacao-maigre-10-12\/","menu_order":0,"post_type":"products_pro","post_mime_type":"","comment_count":"0","filter":"raw"}]},"section_latest_news":{"title":"","news":[{"ID":13793,"post_author":"3","post_date":"2024-01-11 09:46:57","post_date_gmt":"2024-01-11 09:46:57","post_content":"[caption id=\"attachment_13822\" align=\"alignnone\" width=\"768\"]![\"\"](\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2023\/11\/foret-perou.jpg\")
<\/p>\n![\"Arriv\u00e9e](\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2024\/01\/arrivee-de-kaoka-en-equateur-en-2000.jpg\")
\u00c0 gauche : Andr\u00e9 Deberdt, fondateur de Kaoka et Don Vitaliano producteur de cacao, partenaire de Kaoka depuis 2001.[\/caption]\r\nD\u00e8s son arriv\u00e9e en \u00c9quateur, Kaoka tombe sous le charme des cabosses d'or<\/h2>\r\nL'histoire commence en 2001, quand Andr\u00e9 Deberdt - le fondateur de Kaoka - arrive en \u00c9quateur. C'\u00e9tait Gilles Roche, alors co-directeur du projet pour la relance de la production et l'am\u00e9lioration de la qualit\u00e9 du cacao \u00e9quatorien, qui l'avait contact\u00e9 et l'avait invit\u00e9 \u00e0 se rendre dans le pays aux cabosses d'or, l'\u00c9quateur. Gilles Roche connaissait la d\u00e9marche et la philosophie d'Andr\u00e9 Deberdt et sa passion pour le cacao aromatique. Il n'en fallait pas plus pour \u00e9veiller la curiosit\u00e9 d'Andr\u00e9 Deberdt.<\/strong>\r\n\r\nC'est Wilson Montoya - aujourd'hui responsable technique \u00e0 la CECAB coop\u00e9rative partenaire de Kaoka - qui l'a accueilli sur le sol \u00e9quatorien. Wilson Montoya parlait espagnol et peu d'anglais et Andr\u00e9 Deberdt parlait fran\u00e7ais et anglais : les premiers \u00e9changes se sont faits avec beaucoup de signes et peu de mots. Mais quelle importance ? Le cacao Nacional parla pour eux. Les ar\u00f4mes de cette vari\u00e9t\u00e9 exceptionnelle ont imm\u00e9diatement conquis Andr\u00e9. Il voulait ce cacao pour les chocolats Kaoka\u00ae.<\/strong>\r\n\r\n \r\n\r\n
\r\n\r\nLe Cacao Nacional, un tr\u00e9sor de lumi\u00e8re et d'ar\u00f4mes<\/h2>\r\n
![\"\"](\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2024\/01\/cabosses-de-cacao-nacional-couleur-jaune-equateur.jpg\")
\r\n\r\nC'est en \u00c9quateur uniquement que pousse le Cacao Nacional<\/strong>, une vari\u00e9t\u00e9 end\u00e9mique issu du Forastero et d\u00e9sormais, v\u00e9ritable patrimoine de l'\u00c9quateur. Il est aujourd'hui reconnu comme un \u00e9l\u00e9ment important de l'identit\u00e9 culturelle et \u00e9conomique du pays.\r\n\r\n![\"Profil](\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2024\/01\/Carte-identite-cacao-nacional-2.jpg\")
\r\n\r\n \r\n\r\nTraditionnellement appel\u00e9 la Pepa de Oro (la p\u00e9pite d'or)<\/em><\/strong>, ce cacao de grand cru offre des ar\u00f4mes subtils d'agrumes et de fruits secs. Il se distingue des autres cacaos par ses notes florales caract\u00e9ristiques, comme le jasmin ou la rose. Son profil aromatique rare et pr\u00e9cieux est mondialement reconnu par les amateurs de chocolat.\r\nPourquoi le cacao Nacional \u00e9tait-il menac\u00e9 ?<\/h2>\r\nLe cacao Nacional \u00e9tait menac\u00e9 pour plusieurs raisons, notamment les maladies<\/strong>, le vieillissement des plantations<\/strong>\u00a0et la concurrence avec des vari\u00e9t\u00e9s de cacao hybrides plus r\u00e9sistantes et productives.\r\n\r\nAu d\u00e9but du 20\u00e8me si\u00e8cle, l\u2019arriv\u00e9e massive de maladies telle que la monilose et le balai de sorci\u00e8re ont profond\u00e9ment affect\u00e9 la production de cacao Nacional. La plupart des grandes exploitations de cacao sont alors reconverties en bananeraies. La production de cacao Nacional en \u00c9quateur baisse significativement<\/strong>.\r\n\r\nEn parall\u00e8le, au d\u00e9but des ann\u00e9es 90, afin de r\u00e9pondre \u00e0 un besoin de culture intensive, le CCN-51 (vari\u00e9t\u00e9 de cacao hybride de qualit\u00e9 organoleptique de moindre qualit\u00e9) est massivement plant\u00e9. Il a \u00e9t\u00e9 m\u00e9lang\u00e9 au Cacao Nacional et la qualit\u00e9 aromatique du cacao \u00e9quatorien s'est d\u00e9grad\u00e9e progressivement.\r\n\r\n[caption id=\"attachment_13854\" align=\"alignnone\" width=\"768\"]
![\"Un](\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2024\/01\/un-cacaoyer-cabosses-cacao-nacional-equateur.jpg\")
Des cabosses de cacao Nacional qui poussent directement sur le tronc d'un cacaoyer en \u00c9quateur.[\/caption]\r\nQu'est-ce que le CCN-51 ?<\/h3>\r\n
![\"Carte](\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2024\/01\/Carte-identite-CCN-51.jpg\")
\r\n\r\nLe CCN-51 est une vari\u00e9t\u00e9 hybride de cacao<\/strong> r\u00e9sultant du croisement de plusieurs vari\u00e9t\u00e9s de cacao. Cette vari\u00e9t\u00e9 a \u00e9t\u00e9 mise au point par l'agronome \u00e9quatorien Homero Castro. Elle a \u00e9t\u00e9 introduite en \u00c9quateur pour r\u00e9pondre \u00e0 la pression croissante d'augmentation de production de cacao.\r\n\r\nLe CCN-51 est souvent choisi pour sa productivit\u00e9<\/strong> sup\u00e9rieure par rapport aux vari\u00e9t\u00e9s traditionnelles comme le cacao Nacional. Il pousse rapidement, r\u00e9siste mieux \u00e0 certaines maladies du cacao et offre des rendements plus importants, ce qui en fait un choix attractif pour les agriculteurs cherchant \u00e0 optimiser leur production. Mais cette vari\u00e9t\u00e9 hybride est aussi vivement critiqu\u00e9e, car elle serait plus gourmande en eau et en engrais<\/strong> que les vari\u00e9t\u00e9s traditionnelles. On bl\u00e2me aussi ses pi\u00e8tres qualit\u00e9s organoleptiques avec une amertume et une acidit\u00e9 tr\u00e8s marqu\u00e9es.\r\n\r\nLe large d\u00e9veloppement de la culture du CCN-51 entra\u00eene une standardisation des go\u00fbts des chocolats. Cette vari\u00e9t\u00e9 hybride au profil gustatif moins complexe se retrouve dans de nombreux chocolats et entra\u00eene une perte de la diversit\u00e9 aromatique des chocolats. Les tablettes de chocolat disponible sur le march\u00e9 tendent \u00e0 avoir toujours le m\u00eame go\u00fbt. <\/strong>Le risque ? Que les consommateurs s'habituent \u00e0 cette norme du chocolat de basse qualit\u00e9 (acide et amer sans profondeur aromatique). Triste, non ?\r\n\r\nC'est pour cette raison que Kaoka est si attach\u00e9 \u00e0 la pr\u00e9servation des vari\u00e9t\u00e9s de cacao aromatique : nous devons pr\u00e9server la diversification des go\u00fbts traditionnels des cacaos et conserver leur richesse aromatique. Ce sont des tr\u00e9sors de la nature qui ont le pouvoir d'enchanter nos sens.\u00a0<\/strong>\r\n\r\n \r\n\r\n
\r\n\r\n \r\nComment Kaoka a pu sauvegarder le Cacao Nacional (et continue de le faire) ?<\/h2>\r\nAndr\u00e9 Deberdt aurait pu acheter le cacao \u00e0 des exportateurs traditionnels : c'\u00e9tait le plus simple. Mais il voulait acheter le cacao directement aupr\u00e8s des producteurs et il voulait un cacao de la meilleure qualit\u00e9 pour les chocolats Kaoka\u00ae. Il y rencontra une coop\u00e9rative de producteurs qui cultivaient le fameux cacao aromatique Nacional. Cependant, ces derniers \u00e9taient alors confront\u00e9s \u00e0 des r\u00e9coltes qui s'affaiblissaient d'ann\u00e9e en ann\u00e9e. Cette baisse des r\u00e9coltes ne permettait plus aux producteurs de b\u00e9n\u00e9ficier de revenus satisfaisants.\r\n\r\nEn effet, leurs plantations \u00e9taient vieillissantes et devaient improductives, mettant en p\u00e9ril les revenus de ces familles de producteurs.\r\n\r\nSoutenu par l\u2019Union Europ\u00e9enne, un projet ambitieux de sauvegarde du cacao Nacional \u00e9tait d\u00e9j\u00e0 lanc\u00e9 en \u00c9quateur et c'est \u00e0 la suite de ce projet que la fili\u00e8re \u00e9quatorienne de Kaoka<\/a> s\u2019est construite.\r\n\r\nhttps:\/\/www.youtube.com\/watch?v=yDj0kg6eAAE\r\n\r\nT\u00e9moignage d'Andr\u00e9 Deberdt, fondateur de Kaoka : \u00ab Si on ne s'attaque pas rapidement \u00e0 r\u00e9habiliter et \u00e0 redensifier, et bien dans 10 ans il n'y a plus de cacao Nacional d'\u00c9quateur\u00bb.<\/em>\r\n\r\n \r\n
S\u00e9lectionner les meilleurs arbres de cacao Nacional<\/h3>\r\nAndr\u00e9 Deberdt est parti \u00e0 la rencontre des producteurs pour identifier avec eux les arbres avec du \"sang Nacional\" les plus r\u00e9sistants, les plus productifs et les plus aromatiques. L'enjeu est double : sauvegarder le cacao Nacional et am\u00e9liorer les revenus des producteurs. En effet, Pour Kaoka, la culture du cacao Nacional ne pouvait perdurer que si elle \u00e9tait r\u00e9mun\u00e9ratrice pour les producteurs. Dans ce projet, il \u00e9tait indispensable que chacun soit gagnant.\r\n\r\nCe travail de recherche agronomique a dur\u00e9 pendant 5 ans. A partir de cette s\u00e9lection, ils les ont dupliqu\u00e9s dans des p\u00e9pini\u00e8res pour les rendre accessibles aux producteurs.\r\n\r\nhttps:\/\/youtu.be\/hWbzxXQgKDA\r\n\r\nAndr\u00e9 Deberdt raconte comment les meilleurs arbres sont s\u00e9lectionn\u00e9s : en go\u00fbtant le cacao frais.<\/em>\r\n\r\n \r\n
R\u00e9nover les vieilles plantations de cacao Nacional pour leur donner un nouveau souffle<\/h3>\r\nLes producteurs ont ensuite \u00e9t\u00e9 form\u00e9s \u00e0 tailler leurs vieux arbres et \u00e0 les greffer pour leur donner une seconde vie. Au d\u00e9but, les producteurs volontaires sont peu nombreux. En effet, la taille de l'arbre est drastique et entra\u00eene momentan\u00e9ment une perte de production. Mais en quelques temps, les r\u00e9coltes des producteurs volontaires s'am\u00e9liorent significativement et leurs voisins sceptiques finissent par se laisser convaincre.\r\n\r\n[caption id=\"attachment_13887\" align=\"alignnone\" width=\"856\"]
![\"Diff\u00e9rentes](\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2024\/01\/cacaoyer-greffe.jpg\")
Un exemple des diff\u00e9rentes \u00e9tapes de cacaoyers taill\u00e9s puis greff\u00e9s. A gauche, le cacaoyer est devenu productif en l'espace de 3 ans.[\/caption]\r\n\r\n \r\n\r\nA partir des p\u00e9pini\u00e8res mises en place par Kaoka et la coop\u00e9rative, les producteurs peuvent \u00e9galement venir chercher des plants s\u00e9lectionn\u00e9s et redensifier leurs plantations. En effet, nous encourageons les producteurs \u00e0 optimiser la densit\u00e9 de plantation pour am\u00e9liorer les r\u00e9coltes.\r\n\r\n[caption id=\"attachment_13908\" align=\"alignnone\" width=\"1080\"]![\"Comment](\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2024\/01\/schema-renovation-plantation-kaoka.jpg\")
Comment Kaoka et les producteurs r\u00e9novent une plantation de cacao[\/caption]\r\n\r\n \r\n\r\nGr\u00e2ce \u00e0 ce travail gigantesque qui se poursuit depuis de nombreuses ann\u00e9es, Kaoka et nos partenaires producteurs sommes tr\u00e8s fiers de jouer un r\u00f4le essentiel dans la conservation et la valorisation du cacao Nacional en \u00c9quateur.\r\n\r\n \r\nUn travail de pr\u00e9servation qui se poursuit<\/h3>\r\nNous estimons avoir r\u00e9nov\u00e9 environ 800ha de plantations et avoir distribu\u00e9s plus de 450 000 plants de cacao depuis 2010.\r\n\r\nAujourd'hui, le cacao Nacional fait partie de l'identit\u00e9 des chocolats Kaoka et nous sommes tr\u00e8s fiers d'avoir jou\u00e9 un r\u00f4le essentiel dans la conservation et la valorisation du cacao Nacional en \u00c9quateur. La pr\u00e9sence d'Andr\u00e9 Deberdt, fondateur de Kaoka a beaucoup compt\u00e9 pour la sauvegarde du patrimoine aromatique du cacao \u00e9quatorien.\r\n\r\n \r\n\r\n
\r\n\r\nR\u00e9v\u00e9ler les ar\u00f4mes du cacao Nacional : un pr\u00e9cieux savoir-faire<\/h2>\r\n[caption id=\"attachment_13867\" align=\"alignnone\" width=\"864\"]
![\"Caisses](\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2024\/01\/transformation-du-cacao-nacional-en-equateur.jpg\")
Transformation du cacao \u00e0 la CECAO en \u00c9quateur[\/caption]\r\n\r\n \r\n\r\n\u00c0 l'origine, le cacao \u00e9tait achet\u00e9 en sec aux producteurs, qui \u00e9taient eux-m\u00eames responsables de la fermentation et du s\u00e9chage de leur cacao. Ces deux \u00e9tapes \u00e9taient r\u00e9alis\u00e9s avec les \"moyens du bord\". Cons\u00e9quence : la fermentation des f\u00e8ves de cacao \u00e9tait al\u00e9atoire et la qualit\u00e9 tr\u00e8s variable. Rapidement, Andr\u00e9 Deberdt a r\u00e9alis\u00e9 que c'\u00e9tait un frein \u00e9vident \u00e0 l'am\u00e9lioration de la qualit\u00e9.\r\n\r\nLa fermentation du cacao \u00e9tait une \u00e9tape trop importante : tout devait \u00eatre centralis\u00e9.<\/strong> Des infrastructures furent construites \u00e0 la coop\u00e9rative et dans les associations les plus \u00e9loign\u00e9es. D\u00e9sormais, le cacao \u00e9tait achet\u00e9 en frais aux producteurs. Un avantage pour les producteurs car ces derniers \u00e9taient soulag\u00e9s de ces \u00e9tapes de transformation et surtout, pay\u00e9s d\u00e8s la r\u00e9colte du cacao. Il n'\u00e9tait plus n\u00e9cessaire d'attendre 3 ou 4 semaines.\r\n\r\nEn centralisant ces \u00e9tapes, Kaoka a pu \u00e9laborer un protocole de fermentation et de s\u00e9chage adapt\u00e9 aux f\u00e8ves de cacao Nacional. C'est ainsi qu'ont pu se r\u00e9v\u00e9ler les meilleurs ar\u00f4mes du cacao Nacional<\/strong> et cette qualit\u00e9 que vous sauriez reconna\u00eetre dans les chocolats Kaoka.\r\n\r\n \r\nRosa Perez, cacaologue et responsable qualit\u00e9 de notre fili\u00e8re \u00e9quatorienne<\/h3>\r\n