by Hector Rodriguez | Jun 20, 2019 | Cacao Processing
¿Are you looking for the best Belize cocoa? Fermentation is an essential part of turning raw cacao into delicious chocolate. This processing step contributes to the development of flavor and the acidity of the final product. But what actually happens during the...
by Hector Rodriguez | Apr 6, 2019 | Symposium
BELIZE SUSTAINABLE SPECIALTY AGRICULTURE SYMPOSIUM 32 days and counting until our very first Sustainable Specialty Agriculture Symposium in Belize. And we are super excited! The event is taking place on May 9th to 12th, in Punta Gorda, Southern Belize. We have special...
by Hector Rodriguez | Mar 1, 2019 | Symposium
We are very excited to announce the participation of Oliver van Nueten at the Belize Sustainable Specialty Agriculture Symposium. Taking place May 9th to 12th, 2019 in Punta Gorda, Belize. Known as the “Chocolate Artist”, Oliver is a driven Master Chocolatier who is...
by Hector Rodriguez | Feb 28, 2019 | Symposium
We are counting down the days now and inching closer to our first ever Sustainable Specialty Agriculture Symposium in Belize, May 9th to 12th. Since we announced the event back in January, we have signed up faculty members and speakers from around the globe. Our...
by Hector Rodriguez | Jan 30, 2019 | Symposium
Sustainable Specialty Agriculture Symposium News We are pleased to announce (another!) great reason for you to attend the 2019 Belize Sustainable Specialty Agriculture Symposium; the participation of Jacques Cöp, raw bean to bar Chocolate Maker and Founder of...
