The Chocolate Conservatory

Most modern chocolate doesn’t end in a solid bar, and it is through the craft of Mexican chocolatier Luis Robledo—using chocolate couverture made from cacao beans produced by Hugo Francisco Chávez and his team at Agrofloresta Mesoamericana—that we can tell a different story. An unusual conversation between a chocolatier and a cacao producer, hailing from the same country, discusses the future of s...

Discussing education for chocolate professionals, Penn State Emeritus Professor Greg Ziegler and CacaoLab Executive Director Claudia Delbaere share lessons learned from teaching generations of students in established institutions, as well as the constraints that the ever-changing supply chain imposes on chocolate manufacturing and the mastery of confectionery formulation. Learn more about educatio...

Cornell University Professor Alex M. Nading, a medical anthropologist, joins host Carla Martin to discuss the epidemic of chronic kidney disease of nontraditional causes (CKDnt) among Nicaragua's sugarcane plantation workers. Find Dr. Nading's book via Duke University Press: https://www.dukeupress.edu/the-kidney-and-the-cane ; or in a library near you: https://search.worldcat.org/

Hawai'i meets Puerto Rico in this discussion of cacao production in the United States! Dr. Viviana Medina of V.M.R. Consulting and Dave Elliott of O'ahu Resource Conservation and Development Council join host Jose Lopez Ganem. Connect with our guests via LinkedIn: Vivana Medina https://www.linkedin.com/in/vivianamedina/ Tickets for the HCCA Conference in Hawaii July 10-12, 2026: https://www.ticket...

Emory University Professor Peter Roberts, an economic sociologist, joins Carla to discuss the commodification of specialty coffee producers and the industry's obsession with a narrative of supply and demand. Connect with Dr. Robert on LinkedIn: https://www.linkedin.com/in/peter-roberts-51105374/ Order Dr. Robert's book from Oxford University Press: https://global.oup.com/academic/product/from-supp...

Zurich University of Applied Sciences Professor Tilo Hühn describes his lengthy career in food technology innovation and the ways in which Switzerland remains a center of leadership in education and entrepreneurship in chocolate. Connect with Dr. Huhn on LinkedIn: https://www.linkedin.com/in/tilohuehnprocessdesign/?locale=en Learn more about ZHAW's course, "The Science and Art of Chocolate": https...

Harvard historian Emmanuel Akyeampong and Fuad Mohammed Abubakar of Ghana's Cocoa Marketing Company join Carla to discuss how Ghana's cocoa pricing developed and the challenges and pitfalls of navigating farmgate pricing in a volatile futures market. Google Drive Folder to Fuad Mohammed Abubakar charts mentioned during the episode: https://tinyurl.com/uzxfetfb More Resources about our Guests: Read...

In this trailer, our hosts Carla D. Martin and Jose Lopez Ganem introduce themselves, and the premise of the podcast! Listen in to learn more about why it is important to discuss the pressing issues related to cacao and chocolate.