A French colony attempted cacao introduction to Vietnam in the 1870s but soon abandoned the crop without yielding successful harvests. Growing wild for over a century, Vietnamese cacao is now being revived by local farmers and making an entrance on the international chocolate stage.
Ben Tre is a coastal province in southern Vietnam. This low-lying, tropical region has hundreds of miles of canals that feed the fertile land. This cacao is grown at an altitude of less than 5m above sea level when most cacao in the world is grown at an altitude of between 30-300m.
Our supplier Meridian Cacao has teamed up with Saigon-based chocolate maker Marou to bring Vietnamese cacao to North America. Marou has partnered with small groups of farmers. Each group has a farm that has a fermentation centre and buys beans from surrounding faming families.
On the front of this bar you will find an image of a sack of cacao beans. We purchase sacks of beans that range in size from 55 – 75 kg. Cacao beans aren’t actually “beans” – they are the seed of a fruit. They are commonly called beans because they look like them.
The artwork on the package was completed by Kristofer Parley. Kristofer is a Victoria based artist who focuses on working with water colours and ink. We met him our first year in St. Andrews while he was staying in town for the KIRA Artist Residency. For more information on him please visit the Staying Creative Studio.
Cacao beans sourced from: Meridian Cacao.
Ingredients: Cacao beans*, Cane sugar*, Cocoa butter. May contain: Peanuts, Tree nuts.
Ingrédients: Fèves de cacao*, Sucre de canne*, Beurre de cacao. Peut contenir: Des arachides, Noix.
*Certified organic/ Certifié biologique