Interviews

Biodynamic Cacao: New Trend in Chocolate?

To understand biodynamic agriculture, consider egg labeling. "Free-range" stamps previously suggested eggs laid by chickens raised on pastures. Then, it turned out, they were laid by chickens with access to the outdoors. Whether they spent time outside was (and still is) arguable. 

As demand for sustainable eggs increased, farmers evolved the lexicon. Eventually, terms such as cage-free and free-roaming came into use. Then the word pastured was born.

In a similar way, the biodynamic movement wants to go beyond the overused term organic. Santiago Peralta, founder of the organic and biodynamic-certified, bean-to-bar, award-winning, Ecuadorian Pacari Chocolate, who was in Miami this weekend for the International Chocolate Festival at Fairchild Tropical Botanic Garden, believes biodynamic agriculture is a step beyond organic. It yields a superior product. He also thinks it's the future trend in chocolate -- and sustainable agriculture.

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Emily Codik