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Chapter 1: What challenges do small-scale farmers face in the chocolate industry?
This is Ira Glass. On This American Life, one thing we like is a good mystery. Sometimes about really big things, but most times, the little mysteries are the best.
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You're listening to Shortwave from NPR. Hey, Shore Wavers, it's Regina Barber, and today we're talking chocolate? Do I have that right?
You sure do, Regina.
Awesome. Okay, this is science reporter Ari Daniel. Hey, Ari.
Hi, Regina.
I love chocolate, dark chocolate specifically.
Me too, but milk.
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Chapter 2: How does the Cacao of Excellence program evaluate cacao quality?
So he unwraps it.
You let it cover well your palate and your tongue.
He's like... Like whispering to you. He's great. What is that? What is that sound? Is he breathing?
Yes, he's using this breathing technique that he tried to teach me to heighten his perception of the chocolate's aroma and taste where he breathes in through the mouth and then out through his nose.
It's like wine.
Yeah, very much so. So it's extremely creamy. He describes a splash of sultanas that gives way to a nuttiness.
What is a sultana?
Like a small raisin.
Oh, okay. I want to try these, like, today.
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Chapter 3: What role does standardization play in the chocolate market?
And if you like this episode, give us a follow on the NPR app or wherever else you may be listening from. This episode was produced by Noor Gill. It was edited by our showrunner, Rebecca Ramirez, and Tyler Jones checked the facts. The audio engineer was Robert Rodriguez. I'm Regina Barber. Thank you so much for listening to Short Wave from NPR.
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