EN_01458846_0050
TO GO WITH STORY BY AMELIE BARON ON COCOA IN HAITI: "From bean to bar, Haiti's cocoa wants international recognition"
Preparation of a chocolate ganache with local rum by chocolate maker Ralph Leroy in the workshops of Makaya Chocolat on December 23, 2020 in Petionville, Haiti. - Although small in the face of South America's giants, Haiti is slowly developing its cocoa industry to ensure better incomes for thousands of modest farmers and to end the stereotype of gastronomic art known as the domain of wealthy countries. (Photo by Valerie Baeriswyl / AFP)
2020-12-26
VALERIE BAERISWYL/AFP/East News
AFP
VALERIE BAERISWYL
AFP_8XP48A
0,92MB
21cm x 14cm przy 300dpi
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