At Mayan Monkey Mijas, we see ourselves as part of a circle connecting the farmers who produce our cacao (and other raw materials), all the way to you, our client who enjoys the finished product, be that a delicious passion fruit bonbon, a freshly made slice of our Milk Choc Caramel Cake or a scoop of our legendary pistachio ice cream.
We care intensely about the quality of absolutely everything that we make, both the gastronomic quality and the ethical quality. And, this is kinda a big deal in the food sector right now, and especially in the chocolate sector.
Knowing that when you consume anything made by Mayan Monkey Mijas, you are avoiding artificial flavours, colourings & preservatives
Hidden in plain sight of the chocolate bar you pick up in your supermarket shelf is the little known, but depressingly increasingly prevalent, fact that the vast majority of mass-produced chocolate is made in horrific working conditions.
Almost 70% of the world's cacao comes from the Ivory Coast, world leader in cacao production and a country sadly riddled with exploitative working conditions for cacao farm labourers.
Also known as "cheap chocolate", "cheap" for you means horrifically expensive for the children who are enslaved on the cacao plantations.
Children as young as four or five years of age, trafficked from neighbouring countries, unable to speak the languages of the Ivory Coast and with no ability
50% of the worlds supply of cacao beans comes from just one country, the Ivory Coast. Today there are two million child slaves working in the Ivory Coast and where farmers are paid just 50 cents a day.
We think this is wrong.
Watch the documentary, "The Dark Side of Chocolate".