Coco Polo bliss™ THOUGHTS

The cacao-fruit delivers its best self Whole, without distractions from sugars of any kind

• The added sugars have properties which negatively work against the positive nutritional effects of cacao products in all its forms.  We have become aware of cocoa percentages; the higher the cocoa percentage reduces the amount of sugar in the chocolate.

• Lifestyle best determines what is appropriate in balance with health and sustainability goals.
• Coco Polo bliss™ use our very sweet Non-GMO Stevia plant, which is about 200-300 times sweeter than sugar.
• Unlike bulkier sweeteners, it uses less of this sweetener source. *Stevia based sweeteners offer a sweeter, more environmentally friendly alternative to sugar. Natural sweeteners derived from stevia may produce as little as 10% of the greenhouse gas emissions of sugar while still providing the same level of sweetness, according to new research from the *University of Surrey.
• It is in tune with our first and ongoing response, not only to the needs of the diabetic community, whose acute awareness of sugars’ effects, in all its forms, initially were mostly not applied to health issues of people without Diabetes-not seeing sugars as an inflammatory food. Also, of which, many times the body does not differentiate one type of sugar from another….That is, sugar is sugar to it, in its many differently named forms. Like a canary in the mine, the Diabetic’s responses to all sugars have been more acute and an early warning signal to heed, before it’s full consequences were uncovered and understood.

• For farmers, cocoa represents life.
• Upcycling, using 100% of the cacao-fruit, pays the farmers the 70% of the fruit that they would not normally receive payment, since only about 30% has been used in the making of ALL chocolate as we have known it.

• Will cocoa-substitutes have the same appeal, like chicory instead of coffee beans, vegetable oils instead of cacao butter, carob instead of cacao? Some have said, “that it is its own food group.”
• Cocoa is celebratory food, the value of it recognized as unique and central to life’s vitality throughout history.
• Chocolate contains a compound called phenylethylamine, which releases endorphins in our bodies. Endorphins are the body's natural feel-good chemicals that produce feelings of happiness and satisfaction. And who does not need more happiness?  Will other foods provide the same?

• Cocoa crops limitations of supply due to: the rise of growing costs due to pests or disease; climate change limiting land previously available with the proper climate to grow the trees; prices paid to the farmers not being able to keep up with their ability to live well resulting in them plowing under cacao plants to grow higher priced crops.       
• *Upcycling is a Zero-waste philosophy dedicated to creatively using parts of products not normally used, unlocking their highest value and improving the way we value resources.
• *Upcycled food has emerged as one of the most impactful and effective ways in which the food industry can help save the environment from climate change
• *Instead of “adding sugars”, add upcycled value for consumers to help begin breaking the cycle of food  waste and support a great (better) food system and economy, while enjoying the Whole nutritional benefits of their chocolate.

*Information provided by the Upcycled Food Association