The following represents the intended Development
Stages for Moulinet Chocolat...
STAGE 1. Direct Trade and
its Ethical Commitments
We operate based on the concept of direct trade and the ethics of
equitable profit sharing behind it. There is an expectation for
the premium paid for fine/flavour cacao, made by large landholding
farmers, to be passed on in a transparent way to cacao workers.
Thus we are currently working with landholders, medium- and small-scale
chocolatiers both in the Philippines, Europe, and New Zealand in
order to pass on the profits of fine cacao production to cacao workers.
We are actively looking for ways not only to support the development
of a local and an international market for Philippine fine/flavour
cacao; for farmers to get the recognition and the right price for
the quality of their beans; but also to facilitate artisanal chocolate
making in the Philippines.
STAGE 2. History
of Cacao Conference
This phase of development demonstrates how cacao can be used as
a tool for Country Branding for the Philippines. The proposed Call
for Papers about criollo cacao’s place of in the Manila-Acapulco
galleon trade is intended, not only as a means of stimulating regional
cooperation amongst the sites where cacao was established, but also
to show cultural and creative collaborations can use history as
a marketing tool.
STAGE 3. Chocolate
Industry Knowledge Transfer 2016
This describes the three components of a proposed Chocolate Industry
Knowledge Transfer, that has to potential to fundamentally transform
the fine/flavour cacao sector of the Philippines: (i) post-harvest/fermentation/genetics;
(ii) chocolate tasting/appreciation; (iii) bean to bar chocolate
Zoi Papalexandratou – Post harvest/fermentation/genetics
Martin Christy – Chocolate tasting/appreciation
Duffy Sheardown – Bean to bar chocolate making
STAGE 4. Institutionalization
of Cacao/Chocolate Workshop
This refers to the integration of the Chocolate Industry Knowledge
Transfer into the curriculum of a vocational course provider. This
will provide the skilled manpower required for the emerging cacao
industry, in particular in the areas of post-harvest and fermentation
process, and artisanal chocolate making.
STAGE 5. Fine
The Fine Chocolate Cooperative represents the collective or association
unifying or centralising the efforts benefitting cacao farmers,
fermentation supervisors, bean to bar chocolate makers, chefs, and
other professionals associated with the fine/flavour cacao and fine
chocolate sectors and contribute to the skills of Filipino chocolatiers.