 | |
| Company type | Private |
|---|---|
| Industry | Food processing |
| Founded | October 2012 |
| Founders | Roberto and Charita Puentespina |
| Headquarters | Davao City, Philippines |
| Products | Confectionery Liquor |
| Website | malagoschocolate |
Malagos Agri-Ventures Corporation (d.b.a. Malagos Chocolate) is a Philippine bean-to-bar chocolate manufacturer based in Davao City.
The firm's history dates back to 2003, when company founders, Roberto and Charita Puentespina leased farm land with cacao trees in Malagos in the Baguio District of Davao City. Charita Puentespina then rehabilitated the farm which enabled the harvesting of cacao pods from the trees. She used the harvested cacao beans to make tablea by roasting them in firewood then grinding and molding them. [1] The resulting chocolate was found to have a silky flavor. [2]
In December 2007, the cocoa sustainability team of Mars, Incorporated connected with the Puentespinas to establish the Mars Cocoa Development Center where the farm of the Puentespinas learned agricultural practices related to cacao. [2]
This venture led to the establishment of the Malagos Agri-Ventures Corporation in October 2012 [2] and the firm began producing single-origin cocoa liquor. Malagos Chocolate was commercially launched in June 2013 and began producing other chocolate products. [1] [3]
Malagos cultivates their own cacao at their Bureau of Plant Industry-certified farm at the foothills of Mount Talomo. They are also responsible for the fermentation, drying, sorting, roasting of the cacao beans they use in their production of chocolate. [4] Their facility is situated 350 meters (1,150 ft) above sea level. [5]
Malagos uses Grade A cacao beans of the Trinitario variety which comes from a hybrid of Forastero and Criollo. [6]
The firm also buys beans from around 100 small-scale cocoa farmers in the Davao area. [7] and supplies cacao seeds, seedlings and scions throughout Mindanao. [4] In October 2017, It was reported that Malagos Chocolate along with other chocolate brands would be participating in “Salon du Chocolat” on October 28 to November 1 in Paris, France. [8]
Malagos has received international recognition, including seven major international awards for its chocolate products.[ citation needed ]
In 2015, the company received a silver award for its Malagos Dark Chocolate at the International Chocolate Awards in Hannover, Germany. [3] The company has also received recognitions for its unsweetened chocolate. In April 2015 it was awarded for the Best Unflavoured Drinking Chocolate (bronze), and another recognition in the following year (silver). Malagos garnered a bronze award each for its 62 percent dark chocolates and 72 percent dark chocolates bars in the 2017 edition of the awards. [3]
Chocolate, or cocoa, is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later Mesoamerican civilizations also consumed chocolate beverages before being introduced to Europe in the 16th century.
The cocoa bean or simply cocoa, also called cacao, is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids and cocoa butter can be extracted. Cocoa trees are native to the Amazon rainforest. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink.
Theobroma cacao is a small evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. Native to the tropics of the Americas, the largest producer of cocoa beans in 2018 was Ivory Coast, at 2.2 million tons. Its leaves are alternate, entire, unlobed, 10–50 cm (4–20 in) long and 5–10 cm (2–4 in) broad.
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.
Scharffen Berger is an American chocolate manufacturing company, which was a subsidiary of The Hershey Company after it had been acquired in 2005. Scharffen Berger was established as an independent Berkeley, California-based chocolate maker in 1996 by sparkling wine maker John Scharffenberger and physician Robert Steinberg.
Raw chocolate, or raw ground chocolate paste when ground, is chocolate produced from cocoa beans that does not contain any additives like sugars.
Callebaut is a Belgian coverture chocolate manufacturer owned by the Barry Callebaut group and based in Belgium. It was founded in 1911 by Octaaf Callebaut in Belgium. Coverture chocolate contains high amounts of cocoa butter and is often used by gourmet and culinary professionals. Many professionals who use Callebaut coverture chocolate use it for its workability and consistent taste.
CocoaVia is a brand name for a daily cocoa extract supplement. The name CocoaVia is a registered trademark of Mars, Incorporated.
Barry Callebaut AG is a Swiss-Belgian cocoa processor and chocolate manufacturer, with an average annual production of 2.3 million tonnes of cocoa & chocolate . It was created in 1996 through the merging of the French company Cacao Barry and the Belgian chocolate producer Callebaut. It is currently based in Zürich, Switzerland, and operates in over 30 countries worldwide. It was created in its present form by Klaus Johann Jacobs.
TCHO is a chocolate maker based in Berkeley, California, US that promotes itself as working with cacao bean farmers and cooperatives to improve growing, fermentation and drying methods. Its factory and headquarters were formerly located on Pier 17 along the Embarcadero, in San Francisco's historic waterfront district, but are now located in the West Berkeley section of Berkeley, California. In February 2018, it was announced that TCHO would be bought by the Japanese confectionery company Ezaki Glico.
Ivory Coast leads the world in production and export of the cocoa beans used in the manufacture of chocolate, as of 2012, supplying 38% of cocoa produced in the world. West Africa collectively supplies two thirds of the world's cocoa crop, with Ivory Coast leading production at 1.8 million tonnes as of 2017, and nearby Ghana, Nigeria, Cameroon and Togo producing additional 1.55 million tonnes. Ivory Coast overtook Ghana as the world's leading producer of cocoa beans in 1978, and today is highly dependent on the crop, which accounts for 40% of national export income. The primary non-African competitor of Ivory Coast is Indonesia, which went from having almost nonexistent domestic cocoa industry in the 1970s to becoming one of the largest producers in the market by the early 2000s. According to the UN FAO, Indonesia overtook Ghana and became the second-largest producer worldwide in 2006. The World Cocoa Foundation provides significantly lower figures for Indonesia, but concurs that it is the largest producer of cocoa beans outside of West Africa. Large chocolate producers such as Cadbury, Hershey's, and Nestle buy Ivorian cocoa futures and options through Euronext whereby world prices are set.
The following outline is provided as an overview of and topical guide to chocolate:
Askinosie Chocolate is a small batch, bean-to-bar chocolate manufacturer based in Springfield, Missouri.
Cacao is the seed from which cocoa and chocolate are made, from Spanish cacao, an adaptation of Nahuatl cacaua, the root form of cacahuatl. It may also refer to:
The environmental impact of cocoa production includes deforestation, soil contamination, and herbicide resistance. The majority of cocoa farms are now located in Côte d'Ivoire and Ghana.
Patric Chocolate is a bean-to-bar, craft-chocolate manufacturer and chocolate consulting firm founded in 2006 by Alan Patrick McClure. McClure remains owner and head of chocolate research and development at Patric Chocolate, as well as consultant to the food and beverage industry through Patric Food & Beverage Development.
The chocolate industry in the Philippines developed after introducing the cocoa tree into Philippine agriculture. The growing of cacao or cocoa boasts a long history stretching from the colonial times. Originating from Mesoamerican forests, cacao was first introduced by the Spanish colonizers four centuries ago. Since then the Philippine cocoa industry has been the primary producer of cocoa beans in Southeast Asia. There are many areas of production of cacao in the Philippines, owing to soil and climate. The chocolate industry is currently on a small to medium scale.
To'ak Chocolate is an Ecuadorian chocolate company founded in 2013 by Jerry Toth, Carl Schweizer, and Denise Valencia. It produces its chocolate from the rare Nacional cocoa bean variety. To'ak Chocolate's Heirloom Nacional cacao bar has been dubbed "the world's most expensive chocolate bar" by CNBC in 2017.
Bean-to-bar is a trade model in which a bean-to-bar chocolate manufacturer controls the manufacturing of chocolate from the procurement of beans to the creation of the end product of consumer chocolate.
The Malagos Garden Resort is an agri-ecotourism site in Davao City, Philippines.
