Jul 102016
 

Making a Difference at a Chocolate Cooperative in the Dominican Republic

Planting cacao and learning about chocolate while helping out at a women’s chocolate-making cooperative in the Dominican Republic

(A big thank you to Fathom Travel for providing this opportunity. Opinions and observations are my own.)

Volunteering at Chocal, a women’s chocolate-making cooperative in Altamira just outside of Puerto Plata in the Dominican Republic was one the Impact activities I participated in as part of a one-week Fathom cruise. Fathom is a new kind of cruise, “combining love of travel with your desire to make a difference.” While docked for three days in the Dominican Republic, passengers have the opportunity to volunteer and help in a variety of community development initiatives.

Fathom partnered with IDDI, an NGO which has been working in the Dominican Republic since 1986, to develop the program to help the women at Chocal. The Dominican Republic is one of the poorest countries in the Caribbean and has a high unemployment rate. Altamira is a rural area with few jobs. Chocal was formed in 2007 and currently provides employment for 22 women, women who are able to work close to home and family because of the cooperative.

Making an Impact in the Dominican Republic: cacao plantings

Cacao plantings at a nursery

I was with a group of 25 other Fathom travellers. We started our day at a nursery, planting cacao seeds. The seedlings will be ready to be sold in three months. IDDI is working with a local organic farmers group to provide the seedlings to local farmers at lower prices. The trees start to produce fruit in three to five years and continue to produce for twenty-five years.

Making a Difference in the Dominican Republic - planting cacao

Shovelling soil and manure

Making a Difference in the Dominican Republic: planting cacao

Soil and manure ready to be mixed

Making a Difference in the Dominican Republic: planting cacao

Our IDDI guide shows us how to open and prepare the plastic bags we will fill with soil

Making a Difference in the Dominican Republic: planting cacao

Filling the bags

After we filled the bags, some of the group carried them into the covered part of the nursery, where others put seeds in and added them to the group of planted bags already there. I did not get a final tally of how many seed bags our group did that morning, but about halfway through our work the tally was 126.

Cacao tree with pods

Cacao tree with pods

All chocolate starts with the cacao bean from the Theobroma Cacao tree. The tree only grows in tropical equatorial forests. The Dominican Republic is a major world producer of cacao and a leader in organic and Fair Trade cacao, much of which comes from small-scale farms.

Making a Difference in the Dominican Republic: Inside the cacao pod

A guide shows us what the inside of a cacao pod looks like

Ripe pods are removed from the tree and opened within one week to ten days to extract wet beans. The best way to open is with a wooden club. A machete can be used but it can also damage the beans. I’ve been told the white pulp surrounding the beans is quite tasty but I haven’t tasted it myself. The next step in the process is fermentation. The most common method is to enclose heaps of bean in banana or plantain leaves. The process takes about five days.

Fermented cacao beans drying in the sun

Fermented cacao beans drying in the sun

The fermented beans are then dried to reduce moisture from 69% to about 7.5%. Sun drying takes approximately one week with adequate sunshine. Dried and fermented beans can be stored in a cool, dry place for years. Chocal gets delivery of dried and fermented beans in 50-70 kilogram sacks.

Chocal chocolate-making cooperative in Dominican Repblic

We arrive at Chocal

Hot chocolate at Chocal

We were greeted with a cup of hot chocolate before we began our work

At Chocal, we worked on the most time-consuming and simplest tasks, tasks which we didn’t need to be chocolate-making experts to do. This gave the Chocal women more time to concentrate on the parts of the process requiring skill and expertise. A few women worked with us to ensure quality control and IDDI guides helped with translation.

Sorting cacao beans

Sorting roasted cacao beans to separate out the ones too small to work with

Cacao nibs

Inside the roasted bean are the cacao nibs. We sifted through the nibs to remove any pieces of shell.

Chocolate at Chocal

The art and magic of turning the nibs into chocolate through grinding, conching and tempering was done in the kitchen. We did not have access to that room for sanitary reasons, but we did get a chance to pour chocolate into molds.

pouring chocolate into molds

This was a lot harder and messier than when the Chocal women did it!

Chocal chocolate bars

We packaged bars

When Chocal started in 2007, it produced and sold cocoa balls. It later expanded to bars with the help of U.S. aid to acquire machinery and training from European chocolate-making experts. It now produces five kinds of bars – milk chocolate, orange-flavoured, one with cacao nibs, one with chocolate chips, and a 70% pure chocolate. They are working on a white chocolate but aren’t quite there yet. They also make chocolate wine. I had a taste of this white-coloured wine. It was a little bit on the sweet side but did not taste strongly of chocolate. Chilled, it would make a nice summer afternoon refreshment.

Chocal sells its bars to local grocery chains. The women currently work for minimum wage (8000 Dominican pesos a month which is roughly $174 U.S. dollars at July 2016 exchange rates). They are working to pay off their loans to get the business going stronger before taking more money for themselves or bringing on additional women.

Every increase in production Fathom travellers facilitate puts the women that much closer to paying off their loan. During our couple of hours at Chocal, our group sorted 125 pounds of nibs and packaged 820 chocolate bars. Perhaps our biggest impact took place in the attached store – our group bought a total of $254 U.S. dollars worth of product.

It felt good to be able to help the community, even in a small way, and I learned a lot about the chocolate process.

Chocal booth at Amber Cover

There is also a booth selling Chocal products at the Marketplace at Amber Cove, where our ship was docked

You can read more about my entire Fathom experience at Fathom Travel: Making an Impact in the Dominican Republic.

  26 Responses to “Making a Difference at a Chocolate Cooperative in the Dominican Republic”

  1. Very interesting. I learned so much about the origins of chocolate from this post. Thanks, Donna. And as always, great photos. It is nice to hear about efforts to improve the lives of DR’s people.

  2. Nice to add something meaningful fo a cruise. Looks like you had a great experience. Thanks for sharing it.

  3. Glad you enjoyed working on the chocolate cooperative, Donna. Nice pictures that give a positive impression of the activity.

  4. I learned a lot from this post. It’s so nice to read about your experience. It makes me want to buy from smaller chocolate manufacturers instead of the big companies. Thanks for sharing.

  5. This was one of your most impressive trips yet, I think! What a great combination of learning something really interesting while making a valuable contribution. Kudos to you and your group for making a difference.

  6. Good for you! An interesting post, and looks like it was fun. So important for us chocolate lovers to learn about the people who grow and produce it. Cheers.

  7. This looks like such a wonderful experience Donna! I’m not a chocolate fan like pretty much everyone else on the planet, but I certainly appreciate the craft and especially what these women are doing to build their business. Thanks!

  8. This article makes you realise just how much is involved in making chocolate. The number of workers taking the cocoa through the whole process. We can become complacent with simply walking into a store and buying a bar of chocolate without giving a second thought to what has gone on in the background.

    • Phoenicia, I certainly learned to appreciate better what goes on in the background of making chocolate.

  9. Enjoyed reading this whole post–and of course the great pictures–but especially loved reading that your group put such a dent in the shop before you left! That’s a great impact to have!

    • Rose Mary, and the store was running out of some things because the groups who had visited the day before had bought so much!

  10. The fathom experience brings new meaning to the value of travel. To be able to interact with locals and do something that makes a difference to me if the real meaning of travel because such interaction and immersion is priceless.

  11. We took a few tours on chocolate farms in both Nicaragua and Costa Rica and were totally fascinated by the whole production process of chocolate as well as the impact the work can make in small communities. I think volunteers get as much if not more from their experiences and, reading between the lines of your posts, I have a feeling you’ll be looking for other opportunities in the future. It’s a wonderful feeling to connect with people in their countries as you travel and learn that we all have the same hopes, fears and love for our friends and family. Anita

    • Anita, the work definitely makes an impact on the whole community. And yes, I think we will be looking for other opportunities.

  12. Coming in and buying chocolate is probably one of the great ways to help a small little company. I love how Chocal gives women in the community a chance. It is great to hear about companies and really understand their purpose.

    Also, I’ve never really thought about how chocolate is made. It is quite a process. And I cacao pod looks nothing like I thought it would.

  13. I learn so much from your posts. I never knew there would even be such a co-operative available. Thanks for sharing this with everyone.

  14. Very interesting post, Donna. Somehow, I’d missed it when you first put it up. I must have been travelling. I’ve referred my friend Suzanne Boles to your site as she is going to be participating in the Impact Travel program in early Jan, and in the exact same 3 activities that you did. She may be in touch with questions. I’m heading off to the DR myself in Jan and will be visiting a woman’s cocoa cooperative, but am not sure it is the Chocal one. It will be interesting!

    • Doreen, I’m happy to talk with Suzanne about the cruise and the activities. I’ll be interested in hearing about your experience at a DR women’s cocoa cooperative and comparing notes. Have fun.

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