Fight back against fraud
Year-on-year crop failures and low yields have placed cocoa into the high-risk category for adulteration.
When demand outstrips supply, and the price level increases, the risk level increases.
Adulteration can be qualitative – substitution with lower quality cocoa or origin. Or it can be quantitative – the use of fillers or bulking agents likes flours, starches and coffee husk to increase the perceived weight or volume.