Deforestation is the conversion of forest areas to other forms of land use or for timber production. The existing forest ecosystem is replaced by another ecosystem that is not typical for the site.
As a member of the Cocoa & Forests Initiative (CFI), we work with other industry partners to stop deforestation for cocoa production. To address this challenge, we have developed and published a "No-Deforestation and Agroforestry Action Plan" for all countries from which we source cocoa beans from. No-Deforestation & Agroforestry Action Plans are an integral part of our Lindt & Sprüngli Farming Program.
In addition to proper fermentation, careful drying of the cocoa beans is important for good chocolate. The best results are achieved by natural sun drying. Drying is done differently depending on the country of cultivation (sun, gas, fire, etc.). As the cocoa trees prefer humid areas, drying is a stressful affair for the farmers, as they always have to keep a close eye on the weather and, if necessary, protect the beans from rain. In addition, they have to turn them over so that the beans can dry evenly. If they are dried incorrectly, the cocoa beans are damaged and unpleasant aromas develop. Depending on the variety and climatic conditions, drying takes 3 to 8 days. At the end of drying, the moisture content should not exceed 6.5%. If it is higher, the beans start to mold during transport.