Beyond Good supports farmers working to create high-quality chocolate. Beyond Good serves some of the most vulnerable communities by creating dignified income opportunities for farmers in Madagascar. The organization is dedicated to creating chocolate, from bean to bar, in Madagascar to support the industry and farmers on the ground. Working directly with cocoa farmers, Beyond Good trains producers, including in fermentation and drying, and provides them with the necessary equipment and resources, such as organic certification, to enhance their output — giving them an opportunity to invest in their own future.
Beyond Good sources cocoa from farmers located in northern Madagascar. The chocolate is made with heirloom cocoa, meaning it is superior grade and organic cocoa. To begin the process of creating these delicious chocolate bars, small-scale farmers will first harvest the cocoa beans. Next, they will wrap them in large plantain leaf parcels and allow them to ferment in the sun for five to eight days. The cocoa beans are later set to dry for eight to 12 days, allowing the moisture to be released. During this process, the beans will change in color and begin to form a more traditional flavor. The cocoa beans are then transported by Beyond Good to its chocolate makers for the final stages of production, removing the need for intermediaries in the supply chain and maximizing the direct profits for farmers.