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Inspiration / Process / Technique / Method

November 2, 2012

Video: http://thecnnfreedomproject.blogs.cnn.com/2011/04/06/the-dark-side-of-chocolate/

The Dark Side of Chocolate reveals how nine years after major chocolate companies committed to eliminating abusive child labour, forced labour and trafficking in their cocoa supply chains, these egregious abuses continue in West Africa.
Anon, 2012, Link

In 2001 there was an international cocoa agreement stating:
Members shall give consideration to improving the standard of living and working conditions of populations engaged in the cocoa sector, consistent with their stage of development, bearing in mind internationally recognized principles on these matters. Furthermore, Members agree that labour standards shall not be used for protectionist trade purposes.
European Commission, 2010, Link
The main inspiration of the film is to end the plight of nearly two million children toiling in child or forced labour in the cocoa fields.
Source: Global Exchange, 2011, Link

The crew interview both proponents and opponents of these alleged practices, and use hidden camera techniques to delve into the gritty world of cocoa plantations
Source: McGraw-Herdeg, 2010, Link

Cacao can only grow in hot, wet climates, which tend to be where the world’s poorest live, within 20 degrees either side of the equator. Harvesting techniques have barely changed since Aztec days: workers use knives to hack the ripe pods from trees, careful not to damage the bark. Then they split the pods by whacking them with mallets, and scrape out the beans and sticky pulp. The good news is that cacao provides a livelihood for 50 million people worldwide. The bad news is that many are exploited, which is why the Fairtrade label was launched.
Bell, 2012, Link

“The idea for the film came about from a visit to my local supermarket where I’d gone to buy some chocolate,” Mistrati said. “I saw a variety of chocolate bars and one of them had the Fair Trade mark on it, so I began to wonder, if one was Fair Trade what about the other six chocolate bars?”
Moussly, 2012, Link

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