Africa makes a lot of chocolate, but not a lot of chocolate bars, which are assembled in America. That means the money from selling them stays in America. Brooklyn’s Madecasse is attempting to change that by creating a vibrant chocolate culture in Madagascar.
Tim McCollum and Brett Beach founded Madécasse in 2008 to keep more of the economic benefits of the chocolate industry within Africa. In this photo, beans that have traveled by oxcart to Ambanja are being spot-checked for damage and appropriate dryness.