DAGOBA Organic Chocolate | Frederick Schilling

frederick schilling DAGOBA Organic Chocolate | Frederick Schilling

As you know, I have a huge passion for organics and dark chocolate!

I found this interesting and very detailed interview with the founder of one of my favorite organic chocolate bar companies, DAGOBA. Frederick Schilling started the company in his kitchen, making the chocolates by hand for the first year and a half.

Here are some highlights of quotes from Frederick:

“From the beginning of my young adult life, I have been very passionate about sustainability and organics. I was already philosophically aligned with the organic movement before the inception of DAGOBA. So naturally, since I was exploring the idea of creating a food product for the market, it had to be organic.”

“As you know, DAGOBA is a company that makes every effort to be as “eco-minded” as possible. We use 100% alternative energy at the factory; use 100% recycled content paper for our wrappers and office paper, we compost our kitchen waste and many other small things. Are we perfect? Far from it. Yet, we’re making the conscious decision to be aware of what we do and how we can improve upon it.”

“The vast majority of cacao is grown on small family farms, where they also grow many other crops and fruit trees. Cacao, by default, is already being grown very sustainably in bio-diverse settings. If we can further this model, because of consumer demand, by replanting deforested areas then I can only say I’d be a hypocrite if we didn’t do business with box stores.”

“I’ve heard that cacao is actually one of the most heavily fumigated commodities in the world. I have a friend in the industry that used to work at a very large chocolate company and his job was to, every Thursday, fumigate the cacao warehouse with Methyl Bromide. He had to have a special handling license to carry out this task. I hear murmur in industry that methyl bromide may be getting phased out of use, which is a good thing, as it’s nasty stuff.”

Click Here to read the full interview



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