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The Dark Side of Chocolate “The heavily consumed confectionery known as chocolate comes at a heavy price. Chocolate slavery today is wide spread in West African countries such as Mali, the Ivory Coast, Cameroon, Ghana, and Nigeria. 90% of the chocolate labor force is young children either kidnapped from their home lands, or sold into slavery, robbing them of their freedom and chance for.
Dark Side of Chocolate - The Dark Side of Chocolate was produced by Danish journalist Miki Mistrati who investigated the use of child labor and trafficked children in chocolate production. Much of the footage in this documentary was recorded using a secret camera in a bag Mistrati carried. Share Have students identify and share personal experiences related to the unit content. Reflection based.
The Dark Side of Chocolate KEY CONCEPTS FOR EDUCATORS Even in this modern era, children around the world are forced to work in deplorable and often dangerous conditions at a time in their lives when they should be in classrooms and playgrounds. Global child labor perpetuates a cycle of poverty that prevents families.
Dark Side of Chocolate Essay 1. The systemic ethical issue raised by this case begins with the economic state of the Ivory Coast. The prices of cocoa beans have decreased quite significantly leading the farmers to cut down their.
The Dark Side of Chocolate Slavery on cocoa plantations. Many of the top cocoa-producing nations in West Africa continue to allow slavery, epecially in the agricultural sector. In all of these nations, slavery is officially illegal, but it is still often practiced, and enforcement of the law is limited. Real life on a Wes t African cocoa plantation is a far cry from the rosy picture painted by.
Dark Chocolate Take a dark chocolate adventure into the deep and satisfying flavours of cocoa. Enjoy the snap of thick slabs and rare single-origin chocolate bars, to filled chocolate recipes with a dark twist, all made with 70%-100% dark chocolate.
Half of the test subjects where given polyphenol-rich dark chocolate bars while half where given white chocolate, which is mainly made up of cocoa butter. Results indicated no change from the blood pressure of the white chocolate eating group while an average drop of 5 points of systolic pressure and 2 points of diastolic pressure was monitored from the dark-chocolate group within two weeks.