"It's necessary that we create a future-proof chocolate brand to de-risk the core supply chain."  -Max Marquart 

 

 “A lot of people are aware that meat is bad for the planet, that cheese is bad for the planet. But most people don't know about the devastating effects of our enormous production of global cocoa harvesting. It’s important for consumers to get educated about the problems.” -Sara Marquart

Episode Description: 

Milk chocolate, dark chocolate, white chocolate, ruby chocolate, bittersweet chocolate, sweet chocolate, unsweetened chocolate -- How much do we love chocolates! 

 

Globally, the number of chocolates consumed each year is estimated to be at least 7.2 metric tons. Therefore, it’s not surprising that the chocolate industry is now a billion-dollar empire. 

 

Yet, this sweet treat has a bitter, darker secret. The cacao plant, the main component used in chocolate making, is a very controversial ingredient. It is strongly linked with deforestation and loss of biodiversity. With the high production demand, farmers are forced to clear forest lands and over use chemical fertilizers. These practices pollute the environment, affect human health, contribute to climate change, and displace animals that naturally inhabit the land. Moreover, history reveals that cacao farming is directly associated with increased poverty and child labor. In Côte d’Ivoire and Ghana, the world's top producers of cocoa, there are 2.1 million children who still work in cacao fields. Sadly, even big chocolate companies have no way of telling whether there is no child labor involved in the cacaos they use in manufacturing. 

 

Fortunately, startups and innovators are making noble attempts to create more sustainable chocolate alternatives. Max and Sara Marquart are one with this endeavor. This sibling duo has recently launched QOA, the world's first 100% cocoa-free, gluten-free, allergen-free, lactose-free chocolate. As their chocolate is made from by-products, the whole process does not come with significant human and environmental consequences. 

 

Join us this week as Max and Sara share the processes that go with turning by-products into a future-proof chocolate brand, removing the risks in our supply chain, educating consumers to make more informed choices, and satisfying the world's needs without sacrificing sustainability. Tune in and learn how you can be part of the QOA mission!

Connect with Max and Sara Marquart: 

Max and Sara are both scientists who love food, science, and sustainability. And in their quest to weave together their passions, QOA was born. QOA manufactures the world’s first-ever 100% cocoa-free chocolate alternative. With Sara’s expertise in food chemistry and Max’s ability to build and grow a business, this venture is now getting recognition in many parts of the world for its contribution especially in promoting sustainable practices and creating healthy food alternatives. 

 

Max

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Sara 

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Connect with QOA: 

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Connect with Justine: 

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Connect with NextGenChef:

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Episode Highlights:

01:43 Cocoa vs Cacao

05:09 Sibling Entrepreneurs

07:05 A Much Bigger Problem

11:16 Cocoa and Its Global Effect

13:56 A Chocolate for You and the Planet

18:49 Join the QOA Mission