Stories

The Chocolate AVPA Paris Contest is an annual international competition that evaluates the quality and taste of chocolate products from around the world. Organized by the non-profit "Agency for the Valorization of Agricultural Products" (AVPA), this competition promotes premium food products while also striving to protect the environment and cultural heritage. Last year we participated in the 2nd International Contest of "Chocolates processed at origin" that organized by AVPA. The panel of judges from the chocolate industry assesses the entries based on criteria such as aroma, appearance, taste, and texture. Winners are awarded in recognition of the excellence of their...

Nowadays, You might see the term “Bean-to-bar” a lot with new and emerging chocolate companies citing quality, in and around Indonesia. But what does it actually mean? What Exactly is Bean To Bar Chocolate? The term popped up a couple decades ago and describes chocolate that is made by an artisan company having direct control over every step of the chocolate making process; from the ethical sourcing of cacao beans to the final bar consumed by you, hence the name. Bean-to-bar chocolate producers have direct involvement in these processes: Plant Care and Upkeep Maintaining and caring for the cacao tree...

At Primo Chocolab, we do not only focus on the chocolate making aspect of production but we also ensure that every step of the our production chain, from farming, to harvesting, to building trust and within our farmer community is at an absolute the highest possible quality. One of the most significant factors contributing to excellent cacao harvests is the soil, its health, and its quality. This is what we will focus on with today's blog.Soil is not just a medium for the crop to be grown in but is also where nutrients, water, and minerals are stored for the plants...

On our last blog we briefly covered the origins of cacao in Indonesia. Where it came from, how it got here and how it adapted to our country. This time, we’ll be covering the present and the bright future awaiting indonesian cacao! Indonesian Cacao at Risk Cocoa Beans © World Agroforestery In recent years, cacao production in Indonesia has actually declined. We went from 3rd to 6th worldwide in terms of quantity of export, this might come as a shocker as many old articles predicted Indonesia to become the number one global exporter of cocoa beans by 2020. There are...