Sustainability and Responsibility
Today, cocoa production occurs in some of the poorest countries of the world. 

Cocoa producers are taking steps to balance:

For further information about sustainability and responsibility in the cocoa industry, visit the following sites:

• University of California Sustainable Agriculture Research and Education Program http://www.sarep.ucdavis.edu/concept.htm
• World Cocoa Foundation http://www.worldcocoafoundation.org/
• Mars Incorporated http://www.cocoasustainability.mars.com/Sustainability/Default.html

Origin Chocolates
Traditionally, processed chocolate has contained a blend of cacao from different regions of the world.  Due to differences in crops on a yearly basis, producers constantly adjust the blend to create a consistent product.  In recent years, however, the unique properties of cacao from different locations have been explored.  Further encouraging sustainability of resources, many manufacturers are now producing single-origin chocolates - chocolates that highlight the unique properties of the area.  Once a niche luxury, major manufacturers like Hershey are now marketing single origin chocolates as premium chocolates.

• Theo Chocolate Origin Bars http://www.theochocolate.com/products/
• Hershey's Cacao Reserve http://www.hersheys.com/cacaoreserve/
• Dagoba Organic Chocolate http://www.dagobachocolate.com/

Health & Medicine
Much hype has been presented in the last few years about the beneficial effects of chocolate on the body and mind, including reducing blood pressure, improving coronary vascular function, and enhancing overall well being.  However, processed chocolate still contains high amounts of hydrogenated oils, sugars, and calories. 

• Chocolate: Ancient Medicine to Modern Marvel http://www.chocolateusa.org/pdfs/CMA_ConBroch_jm22.pdf
• Small, Sweet and Healthful: A Square of Dark Chocolate a Day Offers Benefits http://www.mayoclinic.org/news2008-mchi/4927.html