Cocoa producer Nevardo Gómez prepares organic fertilizer on his plantation located in the community of Nueva Quezada.

Where does your chocolate come from? Meet Nevardo.

Almost 90 percent of the world’s cocoa originates from small-scale farmers (producers who farm less than five hectares, or about 12.4 acres, of land). These farmers face considerable challenges to maximize their yields, including changing weather patterns, disease, aging trees and limited access to improved varieties, inputs and technical assistance. On average, they earn less […]

Read More…


5 things you may not know about cocoa

Chocolate. It’s almost a food group unto itself. Whether you are personally a fan or not, you probably know someone who absolutely loves a rich, delicious piece of chocolate from time to time. That love of chocolate helps spur the global demand for cocoa — a $110 billion per year industry. Think you know all [...]Read More...

Read More

Cocoa farmers taste chocolate for the very first time (video)

The first time I visited Nicaragua — one of the major coffee-producing countries in Central America and a focus of Ground Up: The LWR Coffee and Cocoa Initiative — I was perplexed that the only coffee we had to drink was prepackaged instant coffee. Nowhere in sight were the beautifully bistre roasted beans of the [...]Read More...

Read More

Could Chocolate Get Any Better?

Apparently yes! And LWR is helping make that possible with our partners in Nicaragua. Last week the country´s first ever international chocolate-tasting competition took place in Managua, Nicaragua. There, seven cooperatives representing hundreds of cocoa producers competed to win the best chocolate award.  Cocoa beans are used to make chocolate, and LWR´s heart is in [...]Read More...

Read More