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Gastronomica (2013) 13 (3): 22–31.
Published: 01 August 2013
... the limited visibility of West Africa among single origin bars. Although the region generates about 70% of cocoa traded on the world market, a comprehensive database of “premium bar chocolate” shows just 3.8% made with West African beans. This discrepancy is due to a complex imbrication of trade logistics...
Gastronomica (2008) 8 (2): 9–11.
Published: 01 May 2008
...nicole j. caruth In 2004, Bay Area conceptual artist April Banks traveled to West Africa, which produces seventy percent of the world's cocoa, to learn firsthand about the cocoa farms of the region and their relationship to the modern-day chocolate industry. Her related research has been wide...