Why do we strain cocoa Tea.

Dear Friends,

I don't want to waste your time. Please help me understand the following:

Why do we in the Caribbean strain cocoa team?

It is common practice to strain and then serve the cocoa tea, but why.



To learn more about cocoa tea, please visit :
http://www.babyboomster.com/cocoa-tea/


Place a comment below.

or visit http://puregrenada.com/

APRIL 2020: UPDATE ON COCOA TEA

Now that we are under the COVID19 situation, cocoa and its products such as Chocolate would stand to be at risk from sales. ( DEMAND for GRENADA CHOCOLATE is still high).  There may be a decline in sales of chocolate due to the low amount of cruse ship passengers that will (NOT) be touching the island anytime soon. 

The sale directly to the cruise ship passengers has been my main source for retailing the Grenada Brands.

At this point, we as chocolate manufactures need to ask, what do we do? For the established firm, such as Grenada Chocolate Factory, Belmont Estate, JouvAy Chocolate, the export market may be the target.

For me I am starting to mass market my chocolate via the web and hoping that e-commerce logistics for small package would make "financial sense" . Here is where we have a problem in Grenada. If i wish to ship two chocolate bar, Costing 48EC (16USD), I will have to pay about EC56.80 for regular shipping of this package. 

God help us improve logistics or else we will be stuck with our chocolate products, locally crafted.