04 May 2020 --- Purchases of single origin cacao are most often driven by label-oriented connotations of sustainability and traceability. In terms of a product’s organoleptic properties, however, this common on-pack attribute can sometimes be mistaken as a primary influencer over chocolate’s quality and craveability. FoodIngredientsFirst speaks to Honduras-headquartered Xoco Gourmet to examine the important distinction between single origin and single variety chocolate.
