Description
Lyfegreen
🚚 The Fastest Delivery Time : Air Transport Once A Week. Drive Every Saturday.
🐝 Supplier / Place Of Origin：Lyfegreen / Taiwan
🔖 Certification： Taiwan Organic Certification
🌱 Producer Introduction：
Background
Lyfetribe builds a health and wellness platform, Lyfegreen was founded as a joint collaboration between Lyfetribe and Fushan Grange, taiwan’s leading social enterprise for organic agriculture and sustainable producers.
Today, Lyfegreen supports and works with a network of more than 100 carefully curated organic farms and sustainable producers across taiwan, showcasing an array of over 200 varieties of fruits and veggies throughout the year.
Our mission: fresh, high-quality and diversified are the core of our work. In addition, we don't want to only sell fruits and vegetables. We want to help you discover a new healthy food concept and contribute to a more sustainable world.
There are also airline shipping every week to hong kong and ship directly after arriving at hong kong, so the fruits and vegetables are 100%fresh.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：-
Chinese Name：可可果
Other Names：Cocoa Bean
Product Description：Cocoa beans can be processed to become important food raw materials such as cocoa cake, cocoa powder and cocoa butter.
Cocoa beans are the most important raw material for making chocolate. The organization that launched the fair trade movement hopes that the public will focus on the major countries where cocoa beans are grown. West African countries, where child labor is the worst, demanded that chocolate production companies should not use cocoa beans produced by slave labor.
Variety：There are three main varieties of cocoa:
Criollo-production is about 3% of the total cocoa bean production, mainly distributed in Venezuela in South America. Since Criollo is very afraid of insects, it is not easy to plant. But it will not be too sour and bitter, and it also has a unique and delicate aroma. It is the top cocoa bean variety.
Forastero - is the most common and most produced variety of cocoa beans on the market, accounting for more than 80% of the total cocoa bean production. Mainly distributed in West Africa and Southeast Asia. Whether it is astringent, bitter and sour, it is relatively strong, and the chocolate taste is relatively light, but because of the large production, it is often used in cheap chocolate.
Trintario - combines the above mentioned advantages of taste and yield. Trintario, a mixture of Criollo and Forastero, is native to the Trinidad Islands in the Caribbean Sea. It has a rich and thick taste with a little fruity aroma. Trintario, a mixture of Criollo varieties and Forastero, is also easier to grow in terms of yield.
Supply Season：The fruit ripening period is 4 to 6 months, ripening twice a year, and the main harvest period is from October to December.
Storage Method：
#Should Be / Avoided：
There are no literature reports.
*Edible Compatibility：
There are no literature reports.
Cooking Skills：Cocoa beans are roasted, cracked and hulled to create pieces called cocoa nibs, which are then ground into a thick paste called chocolate liquor or cocoa paste. The liquid is processed into chocolate by adding cocoa butter, sugar, and sometimes vanilla and lecithin.
Notes：The relative poverty of many cocoa farmers means that environmental consequences such as deforestation are not taken seriously.
sustainability
Several international and national initiatives collaborate to support sustainable cocoa production. These include the Swiss Platform for Sustainable Cocoa (SWISSCO), the German Initiative for Sustainable Cocoa (GISCO) and Belgium's Beyond Chocolate. The three initiatives signed a memorandum in 2020 to measure and address issues including child labour, living income, deforestation and supply chain transparency. Similar partnerships are being established between cocoa producing and consuming countries, such as the one between the International Cocoa Organization (ICCO) and the Ghana Cocoa Authority, who aim to reduce the amount of sustainable cocoa imported from Ghana to Switzerland by 2025. The proportion increased to 80%.
There are a number of voluntary certifications for cocoa, including Fairtrade and UTZ (now part of the Rainforest Alliance), which aim to distinguish between conventional cocoa production and cocoa production that is more sustainable in terms of social, economic and environmental issues. As of 2016, at least 29% of global cocoa production meets voluntary sustainability standards.
Suggested Eating Method：
Cocoa beans are baked, broken, and shells are made into fragments called cocoa granules, and then they are grinded into thick paste, called chocolate pulp or cocoa paste. By adding cocoa, sugar, and sometimes vanilla and lecithin, liquid is processed into chocolate.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
🍎 Preserve fruits
1. Fruits especially with softer skin, if packaged, should be placed in the cold box in the original package;
2. Organic fruits are more prone to spoilage if they have water droplets. Put the fruits in a ventilated place to dry or wipe off the water vapor, then wrap the fruits in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic fruits do not use preservatives or special treatments. fruits are generally stored for three to five days in room temperature only, should be kept in fridge. Some fruits e.g. papaya will decompose enzymes, so they should be eaten as soon as possible.
🍏 How to wash fruits
1. Wash fruits before eating to keep them fresh;
2. It is not advisable to soak the fruits for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing fruits with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut fruits with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately eat after cutting, to avoid the loss of vitamins due to air oxidation.
