Chocolate is one of the most popular food types and flavors in the world. Countless items involving chocolate exist, particularly desserts, cakes, cookies and much more. While this delicacy is our routine enjoyment most of know very little about the historical, cultural, economic and environmental implications of growing and processing cacao.
In this virtual-travel course, we will begin our journey in the ancient-home of the cocoa plant; then, we will continue to West Africa specifically to Ghana (the 2nd largest producer of cacao in the world). We will learn about experience of the poor farmers who grow cacao trees and harvest the bean; clean; ferment; dry and sort the beans before selling it for processing. Then we learn about the aspects of global trade and supply chain including processing, market, and distribution.
Our understanding will be enhanced by readings; expert lectures; sampling of ancient recipes, documentaries, and a trip to a local chocolaterie.
This course fulfills the ACE-9 requirements.
Offered in the first five summer session.
For any inquiry about the course, please email Dr. Yalem Teshome at yalemt@unl.edu
More details at: https://go.unl.edu/cacao