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.

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Emily Codik