Mission Statement: The World Cocoa Foundation promotes a sustainable cocoa economy through economic and social development and environmental stewardship in cocoa-growing communities.
Commitment: The foundation is dedicated to a shared future with shared benefits throughout the cocoa supply chain and so maintains long-term commitment to: Ensure a sustainable supply of quality cocoa that benefits both growers and users of this unique tropical crop. Empower farmers to make choices that help develop strong, prosperous communities in all of the world's cocoa-growing regions. Promote production practices that maintain and increase biodiversity and crop diversification in cocoa communities.
Strategy: The foundation achieves its goals by: Building partnerships with cocoa farmers, origin governments and agricultural, development, and environmental organizations. Working with international donors to support effective programs. Supporting and applying demand-led research that improves crop yield and quality. Supporting training and education that improves the health, safety and well-being of cocoa farming families.
The museum Mission To make known the story of the transformation of cocoa into chocolate and to promote the health and quality aspects of Belgian chocolate. Information Source Choco-Story, the Chocolate Museum is a source of data and historical, geographical and botanical information as well as recipes for - industrial and individual chocolate makers - teachers and students - chocolate lovers The Chocolate Museum - visit the rooms of the museum - consult a vast library containing works on cocoa and chocolate - talk about chocolate with experts The Maison de Croon The Maison de Croon dates from around 1480. It was originally a wine taverne It was later used by patissiers and tart makers In the 20th century, it was variously used as the headquarters of the employment exchange, the police training school, Crédit Communal de Belgique and VDAB (the Flemish Employment Bureau). Wine Tavern The taverniers were small wine merchants who delivered mainly within the town. They also ran wine taverns where they filled up pitchers, tankards, jugs and small barrels for the people of Bruges. Only wine was sold and drunk in the taverns. Food was available in the cafés and you could drink beer in the inns. The Patissier The patissier baked pastries (pies filled with chicken, game or similar). The tart maker baked tarts mainly with fruit, fresh cream or marzipan. The baker baked the bread.
Askinosie Chocolate is a small batch chocolate manufacturer located in Springfield, Missouri, sourcing 100% of their beans directly from the farmers. Shawn Askinosie, founder and chocolate maker, travels to regions of the Philippines, Mexico and Ecuador to work directly with the farmers and source cocoa beans for their chocolate. This allows the chocolate to be traced to the source and labeled Authentic Single Origin Chocolate. It also enables Askinosie Chocolate to profit share with the farmers, giving them a Stake In the Outcome™. The Askinosie Chocolate mission is to serve their farmers, their neighborhood, their customers and each other and to share the Askinosie Chocolate experience by leaving the world a better place than they found it.
Chocolate University is a collaborative partnership of Askinosie Chocolate and Drury University created to benefit the children of the neighborhood. It was formed with a vision to provide a learning experience to Boyd, Pipkin, and Central students through the lens of artisan chocolate making. The goals are twofold; inspire the students about business and a world beyond Springfield. Shawn Askinosie was motivated to found this program because he wanted to reach out to the neighborhood children. The factory is located in the Historic Commercial Street District and is one block from the Missouri Hotel (Springfield’s largest homeless shelter), where too many children have to spend the night. Many of the kids attend nearby schools just blocks from the factory and near Drury University. Askinosie wanted the children of the neighborhood to be exposed to Askinosie Chocolate and how they do business. Askinosie Chocolate is the sole funding source of Chocolate University by donating 100% of their proceeds to Drury University for the benefit of the neighborhood children.
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