Natural unsweetened
cocoa powder is actually very similar to raw cacao powder except for experiencing higher temperatures
during production, which decreases antioxidant activity.
During his presentation, «The Coffee Journey,» Brett Anderhub of Rekerdres & Sons Insurance, covered the perilous movement from farm to cup (who knew that the concept of General Average is actually in the Bible), while Jack Steijn, chair of ISO and CEN committees on sustainable and traceable
cocoa and co-founder of Equipoise, a consultancy for sustainable commodities, talked about the new ISO Standards for sustainability that will be issued in 2018, and whether or not sustainable practices that are being used in
cocoa production can be applied to coffee.