Last week I had the privilege of attending Amsterdam Cocoa Week, held at the historic Beurs van Berlage in the heart of Amsterdam. It is a beautiful building, built between 1896 and 1903, and formerly housed the city’s stock exchange and remains a striking location for trade fairs and conferences. From an architectural aspect, I was put in mind of St Pancras train station in London which was clearly an influence for Berlage when he was designing this beautiful building.
Amsterdam Cocoa Week is one of the world’s leading cocoa and chocolate industry events, bringing together producers, manufacturers, traders, equipment suppliers and sustainability bodies from across the globe. With over 100 stands and thousands of professionals in attendance, it’s a business-focused gathering that showcases the full cocoa value chain, from origin to finished product.
Arriving early on the first day, the energy in the Beurs van Berlage was immediately apparent as exhibitors prepared their displays and samples for the days ahead. Representatives from countries including Ghana, Ivory Coast, Haiti, Togo, Vanuatu, Indonesia, Costa Rica, Colombia, Ecuador, Brazil, Dominican Republic and India were present, alongside manufacturers of chocolate-making equipment and organisations involved in ethical, social and environmental standards across the supply chain.
Regular readers of our newsletter will know we’ve been talking a lot recently about hot chocolate, so it was with that in mind that I attended the event. At Northern Tea Merchants we’ve been packing cocoa powder and hot chocolate since the 1970s, and our work with prestigious partners in this space has been a valuable area of business for many years.
The week also incorporated major industry gatherings such as the World Cocoa Foundation Partnership Meeting and the Chocoa Trade Fair, meaning I was able to discuss cocoa from Brazil with the Brazilian Chamber of Commerce and several producers. Brazil is a significant cocoa producer, and much like its position in the coffee world, it is increasingly establishing itself as a force in global cocoa markets. It was a pleasure to taste some of the chocolate and bring back samples of freshly made cocoa powder for experimentation and testing back home.
One of the most enjoyable parts of the visit was catching up with one of our favourite suppliers, Original Beans, where we discussed future business around our ultra top-quality retail hot chocolates and bespoke recipes for some of our most discerning customers.
Among the many companies at the event, one Dutch producer that particularly stood out was Gaia Cacao. They showcased finished chocolates and cocoa powders from excellent Latin American origins, including rare single-variety beans such as the Esmeraldas from Ecuador and Gibraltar from Venezuela, highlighting the diversity and potential within craft cocoa production.
After three days immersed in cocoa, I was all chocolated out and looking forward to getting home and making myself a proper cup of tea with good Derbyshire water. There really is nothing quite like it.
The occasion was the 5th International (Leshan) Green Tea Conference & “Emeishan Cha” Production & Marketing Matchmaking Conference in Leshan, Sichuan Province. While I had previously visited Yibin and Enshi in Sichuan, Leshan was a new and exciting destination. Nestled beneath majestic mountains, Leshan boasts a unique climate perfect for tea cultivation.
Upon arriving at the specially prepared conference hotel, the efficient check-in process was followed by enthusiastic and warm greetings from several dear tea friends, unseen for over five years. The hugs, handshakes, and joyful exclamations were heart-warming.
The best way of making iced tea is to brew about 50g of leaf tea in 2 pints or 1.2 litres of fresh cold water for at least 3 hours but preferably overnight. Using a fine sieve, strain the cold tea liquor into a large clean sealed container which can then be kept in the fridge and can then be used as desired. Black tea, green tea or rooibos as well as our wide range of flavoured teas can be used to good effect. The best way of serving a ‘plain’ iced tea is to pour the liquor into a glass over ice cubes adding a slice of lemon if desired. Using plenty of ice in the finished drinks, not only keeps them well chilled but also looks more attractive when serving.
