What Makes Chocolate "Good?"


Tuesday, February 11, 2020, 6:00pm


Geological Lecture Hall, 24 Oxford St., Cambridge

The social and environmental values underlying artisanal chocolate production have become increasingly important in its marketing. Good taste is paramount, of course, but how does one measure "social goodness," and what additional value does it add for the consumer? Chocolate makers’ interests often diverge from those of cacao producers, and industry stakeholders have not clearly addressed these concerns. Carla Martin will examine the cacao-chocolate industry and highlight the often conflicting goals that can create gaps in social and environmental responsibility.

A chocolate tasting will follow the program.

Learn more about and register for What Makes Chocolate "Good?"