Last Wednesday, The New York Times ran an appealing story on the rise of an Ecuadorian Quichua community from a cocoa grower to a chocolate producer.  The 850-families cooperative, located in the Amazonian rainforest, sells rich chocolate bars to American supermarkets without intermediaries.

This initiative is worth emulating, and should be followed by Ecuadorian agribusiness men who export fruits with no added value, such as bananas, mangoes, passion fruits, and coffee beans.  Read NYT’s When Chocolate is a Way of Life

Wearing a…

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