What Makes Chocolate “Good”? - Sold Out


Tuesday, February 11, 2020, 6:00pm


Geological Lecture Hall, 24 Oxford Street, Cambridge

Two Cocoa beans.

This event is sold out.

Carla D. Martin, Founder and Executive Director, Fine Cacao and Chocolate Institute; Lecturer, Harvard University

The social and environmental values underlying artisanal chocolate production have become increasingly important in its marketing. Good taste is paramount, of course, but how does one measure “social goodness,” and what additional value does it add for the consumer? Chocolate makers’ interests often diverge from those of cacao producers, and industry stakeholders have not clearly addressed these concerns. Carla Martin will examine the cacao-chocolate industry and highlight the often-conflicting goals that can create gaps in social and environmental responsibility. A chocolate tasting will follow the program.

Presented by the Peabody Museum of Archaeology & Ethnology and the Harvard Museum of Natural History

Free event parking at the 52 Oxford Street Garage

This program is recommended for guests over 18 years of age.

Accommodations Accessibile Icon.

We encourage persons with disabilities to participate in programs and activities. If you anticipate needing any type of accommodation please contact us in advance at lectures@hmsc.harvard.edu.