Good posting today!

Fascinating video. Made me think of David Harvey’s explanation of monopoly rent.

Seems like there are several factors that effect the flavour:

1. Type of bean.
2. Where it’s grown.
3. How long it’s fermented.
4. Types of bacteria in the fermenting stage.
5. How long it’s dried for.
6. How long it’s roasted for.
7. Whether and how long is conched(?).

It appears that where it’s grown is given as a reason for the taste difference but really it’s the manufacturing process. The only way to tell would be to use the same process on batches of the same type of bean grown in different countries.

Following Harvey, the claim that region and soil makes for a significant difference may be wrong, but it’s a useful tactic for charging more for a ‘luxury’ version of the same stuff.

Regardless, the way to improve chocolate for everyone is clearly communism.

Only communism will:

1. Lift the farmers out of the poverty that means they can’t afford to taste the finished product, so they don’t fully understand the relationship between the taste and the steps in the production process;
2. Allow producers and farmers to take the time to do it properly;
3. Remove the role of intellectual property so the farmers can share 'bacteria ratios’and recipes once they work out the sweet spot; and
4. Remove the capitalists who decide to conch(?) for too long because it means they can get away with a sub-par fermentation, drying, and roasting to increase profits, which makes all chocolate a similar kind of bland.

Also, unrelated to the video:

5. No child labour and no imperialism in the supply chain makes everything taste better without any of the other steps.

All power to the Soviets Chocolatiers! If you like chocolate, strike today!

PS. Still, I might have to try some chocolate from the Philippines as they made it sound delicious.