PARIS, France – When launching its first “Chocolates Processed at Origin” contest, AVPA – Agency for the Valorization of Agricultural Products – did not expect the huge success it encounters. Almost all producing countries, from all continents, will be represented by their exceptional chocolates. It must be said that this contest comes at a time when a major movement of local processing of raw material is undeniably taking place.
This development reflects the desire of local actors to regain control over their productions. Latin America is reviving its very powerful pre-Columbian tradition.
This continent is sending us products that are too often ignored by European palates. This is also true for Africa and Asia where an emerging local market can finally afford to consume what was until now only an export product.
AVPA is willing to support this virtuous development which allows a larger share of the value chain to the benefit of the producing countries.
Furthermore, products’ processing by farmers themselves or at least in association with them is the best way to obtain exceptional qualities.
This has been witnessed in Europe with wines and olive oils or in China and Japan with teas, and more recently in Colombia or Peru with coffees.
The technical jury, led by Chloé Doutre, will have the tremendous task of classifying, scoring, and presenting to the gastronomic jury samples for which the jurors will rediscover what makes the honor of AVPA: a rigorous methodology which gives to each product the possibility of expressing the best of its abilities.
Contest results will be announced in June if no new pandemic restrictions emerge until then.
