HM-Chocolate has established relationships with a variety of cacao growing co-operatives!

Our goal is the direct support of environmental and social sustainability and at the same time guaranteeing raw materials of the highest quality. To make this a reality, we’ve established direct contact with producers in various growing regions. Important topics of discussion with our growers include the selection of bean varieties and the duration of fermentation – both of these factors are essential in the production of top quality cacao, a requirement for the products from HM-Chocolate.

For HM-Chocolate, chocolate innovation and the use of fair trade products go hand in hand.

For us, good chocolate also means improving conditions in the areas where raw materials are grown, for example promoting ever better educational standards in these regions as well as working hard to prevent the use of inexpensive child labour.

Improvement should include everyone involved.

Our current project location is the Dominican Republic where we’re working with the “CONACADO Co-operative”.

Here research is being carried out by HM-Chocolate under the leadership of Prof. Dr. Julius Cesar. Our onsite representative in the Dominican Republic is Herbert Schoderböck.

The photo shows a cacao bean drying facility in San Francisco de Macoris, in the Dominican Republic, a well known growing region in the world.