Crops developed within the framework of ecosystem restoration projects, in geographies where the trees are native and therefore contribute to the conservation of the native fauna and flora – by properly managing waste, taking care of water sources, among other factors – make it possible to achieve a positive impact on ecosystems and preserve the environment, the source of life and the origin of our precious fruit.

Paper and other materials used in wrapping and packaging need to fulfil a delicate balance between on the one hand, guaranteeing phytosanitary requirements and durability to preserve a natural and perishable product, and on the other hand, minimizing the amount of material used, ensuring the recyclability or compostability and thus being returned to the natural cycle without generating pollution that affects the ecosystems.

The transport of products inevitably involves energy consumption, especially considering that cocoa can only be produced in certain areas of the world. The challenge in this regard is to make this noble fruit available to all, while minimizing energy consumption.

Cocoa consumption creates pleasure, reduces anxiety, relaxes, helps prevent cardiovascular diseases, and improves digestion as it is high in fiber. It contributes positively to all the actors in the value chain and to the processes of environmental restoration, improving our natural environment and positively impacting our health.
All these benefits are much greater in the case of organic cocoa (free of chemicals or pesticides).