Why growing chocolate in Mexico is an act of resistance
In Mexico, chocolate is more than a sweet treat: It’s a food steeped in history, culture, and spirituality. But its place in Mexican agriculture and production has nearly been wiped out by a variety of a threats — from frosty pod rot to slipping cultural appreciation. Farmer Dona Demetria Gutierrez Rendon and Casa Tropical chocolatier Hector Galvan are trying to bring it back. Watch their stories:
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