SEARCHING FOR CHOCOLATE’S ROOTS AND ENEMIES IN COLUMBIA’S WILDERNESS
Each cacao pod usually encases about 40 beans—the source of cocoa powder and chocolate. But these pods, on Gildardo Ramirez’s farm in Columbia, will never make chocolate. The healthy white, sweet pulp that normally encases the beans are diseased and infected. It’s just one of many threats that plague the region’s chocolate farms – and chocolate.