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"I'm going to buy some cacao beans," he explains.
With its reliance on cheap labor, the industry seems hard-wired for conflict, though chaos afflicts some cacao areas are more than others.
Just as some coffee growers have never drunk coffee made from their beans, some cacao growers in remote areas have never tasted chocolate made with theirs.
At some farming cooperatives, the company has installed Macintosh computers, solar-powered monitoring cameras and portable laboratories to check the texture and flavor of new crops, and to permit the production of chocolate batch samples — an unusual practice in countries where some cacao farmers have never tasted chocolate.
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In some cacao-growing regions of the world, as much as half of all cocoa beans are lost to weather variability, pests and fungal diseases.
When you take a sip of a red wine, or a sip of green tea, or some raw cacao or unsweetened chocolate, take a little bite or a sip, and what you notice is it feels like your tongue doesn't move very easily over your lips or over the roof of your mouth.
Some specialty cacao beans can only be purchased from plantations in certain cities.
The interesting genetic history of cacao born in Latin America, spread globally, ravaged periodically by disease, and in some regions sequestered by terrain into unique subspecies means that some tiny cacao-producing regions are known globally for their unique flavors and qualities.
Much of the surrounding land is covered by dense tropical rainforest, but there is some cultivation of cacao (the source of cocoa beans), sugarcane, grains, and tropical fruits around Flores.
On the other hand, some styles of cacao farming promote more sustainable land use while (at least potentially) reducing poverty and perhaps even healing former rifts in some communities.
I love making it a day in advance, especially if we have people coming over and pulling it out from the fridge after dinner, topping with some fresh berries & cacao nibs before serving to some very excited faces.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com