The entire process of cocoa production and chocolate elaboration, the agricultural phase is responsible for 50% of the taste of the chocolate. [ read it ]

The cabruca technique in the FazendaLadejo de Ouro has allowed to maintain the vegetable cover of the cocoa plantations and protect species. [ read it ]

In 1930, Pedro Caetano Magalhães de Jesus, a family man and recent law graduate, went to the cocoa region to get started as an independent professional. [ read it ]