Juliana Aquino's guest appearances

Juliana Aquino

Well Tempered

Cacau Cast

Vai se Food

Rádio Terceiro Andar

Luisa Abram

Gwen Burnyeat

Kim Wilson

Pam Williams

Kristy Leissle

Susan Brown

Megan Giller

Dick Taylor

Felipe Villela

Jasmine Lukuku

Joanna Brennan

Vanessa Chang

Amy Guittard

Julia Zotter

Hazel Lee

OwlTail

Chocolate é sexy. Chocolate alivia TPM. Chocolate consola. O chocolate, na sociedade atual, é frequentemente associado com o feminino, com sedução, com desejo. No campo e na produção do chocolate, porém, não há nenhum espaço para delírios: a labuta é dura e, ainda, envolta em machismo. Para fortalecer as mulheres na cadeia do cacau no Brasil  - desde as agricultoras, passando por fermentadoras e chocolatiers,  algumas mulheres do universo do chocolate especial uniram-se e formaram um grupo de apoio e divulgação de pesquisas e troca de informações. A ação deu muito certo. Para conversar sobre o tema convidamos duas das fundadoras, Juliana Aquino e Luisa Abram. Juliana planta cacau especial no sul da Bahia e é proprietária da marca "Baianí, Luisa trabalha com cacau selvagem da Amazônia e é, além de chocolatier da marca que leva seu nome, uma das poucas fermentadoras do Brasil.

 #90 - Chocolate e feminismo com Juliana Aquino e Luisa Abram 

Conversamos com a juliana proprietaria do Vale potumuju, Baianí chocolates e atual presidente da associação bean to bar Brasil. Falamos sobre como se dividir em muitos projetos ao mesmo tempo e das ações que a associação vem desempenhado ao longo desse tempo. Para saber mais @baianichocolates @valepotumuju e @beantobarbrasil ou pelo site www.beantobarbrasil.com.br

Conversamos com a juliana proprietaria do Vale potumuju, Baianí chocolates e atual presidente da associação bean to bar Brasil. Falamos sobre como se dividir em muitos projetos ao mesmo tempo e das ações que a associação vem desempenhado ao longo desse tempo. Para saber mais @baianichocolates @valepotumuju e @beantobarbrasil ou pelo site <a href="http://www.beantobarbrasil.com.br" rel="nofollow" target="_blank">www.beantobarbrasil.com.br</a>

#15 - Juliana Aquino, Baianí e Associação Bean to bar Brasil

Description: Juliana casually told me during our interview that she was a singer. A little YouTube digging led me to videos of her with hundreds of thousands of views. She's a modern day Bossa Nova queen! Native of Bahia, Brazil, in this episode of Well Tempered, the podcast about the smart, creative and crafty women in the chocolate industry, she shares the entrepreneurial journey to launch a fine cacao company on storied family land, as well as zeal for being part of a movement that is just getting started. They keep dreaming, with plans to build-out an eco-tourism piece of their business, and tree-to-bar chocolate company (Baianí) utilizing cocoa beans from their farm (fazenda) Vale Potumuju.  Podcast RSS Tuta and Juliana of Vale Potumuju (photo credit: Dan O'Doherty, Cacao Services) Themes discussed in the episode: - How they settled on the idea of renovating formally 'Fazenda Santa Rita' (purchased in 1973) to Vale P.otumuju and the businesses and social projects that emerged from that move; both sides of the families have been in cacao in Brazil since the early 1900s- Balancing 110 hectares of cacao between a standardized commodities market and the flourishing craft chocolate market (some direct trade), of which 40-60 hectares are of fine quality cacao (the rest of their land is a Mata Atlântica rainforest preserve, where they will replant various biodiverse trees to maintain vibrance of rainforest)- Adjustments to climate change - on the farm and via the supplier market; finding new clones and varieties to best succeed- Juliana and Tuta consulted Daniel O'Doherty of Cacao Services to catapult their operation and fermentation/post-harvesting practices to their optimal place- They are interested in creating and maintaining a "direct line farm-to-maker” model, an example of this is their partnership with Manoa Chocolate in Hawaii- Their commitment to preservation, transparency, and a new wave of entrepreneurship in the cacao sector in Latin America“...the Cabruca system" that has been in place for more than a century at our region is being kept, so all our cacao orchards are under the shade of the local “Mata Atlântica” rainforest. A tree canopy composed of a variety of hardwood and exotic fruit trees, some only found here." - Tuta Aquino, Vale PotumujuRelated Links:- Witches Broom fungus; a documentary in Portuguese 'O no Ato humano deliberado' &amp; also read more in the book Raising the Bar by Pam Williams and Jim Eber - A menor fabrica de chocolate do mundo (Estadao article about young pioneer Luisa Abram that catapulted her to the public eye in Brazil)- Cacao community; Greg D'Alesandre of Dandelion Chocolate motivated them to start their own chocolate lineWhat craft chocolates Juliana would take to the Cosmos: Marou Chocolate (podcast on Marou), Letterpress' Honduras, Luisa Abram's Rio AcaraWhere to listen to Juliana! Juliana Aquino on Spotify Amazon Music: Disco Bossa &amp; 2xBossaMore from Juliana (and Tuta): Vale Potumuju / Prime Cacao websiteBaiani Chocolates websiteFacebook Vale Potumuju Instagram Vale Potumuju // Instagram Baiani ChocolatesWhere to find Lauren, host of Well Tempered and chocolate maker at WKND Chocolate: Instagram: @wkndchocolate and Twitter: @wkndchocolateChocolate recipes, interviews, and Conversations in Cocoa at laurenonthewknd.substack.com  Permalink

Description: Juliana casually told me during our interview that she was a singer. A little YouTube digging led me to videos of her with hundreds of thousands of views. She's a modern day Bossa Nova queen! Native of Bahia, Brazil, in this episode of Well Tempered, the podcast about the smart, creative and crafty women in the chocolate industry, she shares the entrepreneurial journey to launch a fine cacao company on storied family land, as well as zeal for being part of a movement that is just getting started. They keep dreaming, with plans to build-out an eco-tourism piece of their business, and tree-to-bar chocolate company (Baianí) utilizing cocoa beans from their farm (fazenda) Vale Potumuju.  <a href="https://wkndchocolate.com/podcast?format=rss" rel="nofollow" target="_blank">Podcast RSS</a> Tuta and Juliana of Vale Potumuju (photo credit: Dan O'Doherty, Cacao Services) Themes discussed in the episode:  - How they settled on the idea of renovating formally 'Fazenda Santa Rita' (purchased in 1973) to Vale P.otumuju and the businesses and social projects that emerged from that move; both sides of the families have been in cacao in Brazil since the early 1900s - Balancing 110 hectares of cacao between a standardized commodities market and the flourishing craft chocolate market (some direct trade), of which 40-60 hectares are of fine quality cacao (the rest of their land is a Mata Atlântica rainforest preserve, where they will replant various biodiverse trees to maintain vibrance of rainforest) - Adjustments to climate change - on the farm and via the supplier market; finding new clones and varieties to best succeed - Juliana and Tuta consulted <a href="http://cacaoservices.com/" rel="nofollow" target="_blank">Daniel O'Doherty of Cacao Services</a> to catapult their operation and fermentation/post-harvesting practices to their optimal place - They are interested in creating and maintaining a "direct line farm-to-maker” model, an example of this is their partnership with <a href="https://manoachocolate.com/" rel="nofollow" target="_blank">Manoa Chocolate in Hawaii</a> - Their commitment to preservation, transparency, and a new wave of entrepreneurship in the cacao sector in Latin America<blockquote>“...the Cabruca system" that has been in place for more than a century at our region is being kept, so all our cacao orchards are under the shade of the local “Mata Atlântica” rainforest. A tree canopy composed of a variety of hardwood and exotic fruit trees, some only found here." - Tuta Aquino, Vale Potumuju</blockquote>Related Links: - Witches Broom fungus; <a href="https://www.youtube.com/watch?v=_0mPiYocm-4#t=716&amp;hd=1" rel="nofollow" target="_blank">a documentary in Portuguese 'O no Ato humano deliberado'</a> &amp; also read more in the book <a href="https://books.google.com/books?id=eQVZDQAAQBAJ&amp;pg=PT67&amp;lpg=PT67&amp;dq=raising+the+bar+chocolate+witches+broom&amp;source=bl&amp;ots=UyQOKx0DnU&amp;sig=MrBVhg04zNfjQ03Pl1E39e1qwow&amp;hl=en&amp;sa=X&amp;ved=0ahUKEwjf2PO5g57XAhUS1GMKHV7XDxcQ6AEINjAF#v=onepage&amp;q=raising%20the%20bar%20chocolate%20witches%20broom&amp;f=false" rel="nofollow" target="_blank">Raising the Bar by Pam Williams and Jim Eber</a> - <a href="http://paladar.estadao.com.br/noticias/comida,a-menor-fabrica-de-chocolate-do-mundo,10000022850" rel="nofollow" target="_blank">A menor fabrica de chocolate do mundo</a> (Estadao article about young pioneer Luisa Abram that catapulted her to the public eye in Brazil) - Cacao community; <a href="https://twitter.com/gregd?lang=en" rel="nofollow" target="_blank">Greg D'Alesandre</a> of Dandelion Chocolate motivated them to start their own chocolate line What craft chocolates Juliana would take to the Cosmos:  <a href="http://marouchocolate.com/" rel="nofollow" target="_blank">Marou Chocolate</a> (<a href="http://wkndchocolate.com/podcast/chloe-marouchocolate" rel="nofollow" target="_blank">podcast on Marou</a>), <a href="https://letterpress-chocolate.myshopify.com/products/honduras-la-masica-70-dark" rel="nofollow" target="_blank">Letterpress' Honduras</a>, <a href="http://www.luisaabram.com/produto/chocolate-70-cacau-acara/" rel="nofollow" target="_blank">Luisa Abram's Rio Acara</a>Where to listen to Juliana!  <a href="https://open.spotify.com/artist/6WAFvhzpxinhJXwXnQzcZl" rel="nofollow" target="_blank">Juliana Aquino on Spotify</a> Amazon Music: <a href="https://www.amazon.com/Disco-Bossa-Juliana-Aquino/dp/B00ORQKCRO" rel="nofollow" target="_blank">Disco Bossa </a>&amp; <a href="https://www.amazon.com/dp/B00GRGX0UI/ref=ap_ws_tlw_alb6" rel="nofollow" target="_blank">2xBossa</a> More from Juliana (and Tuta):  <a href="https://www.valepotumuju.com/" rel="nofollow" target="_blank">Vale Potumuju / Prime Cacao website</a> <a href="http://www.baiani.com.br/" rel="nofollow" target="_blank">Baiani Chocolates website</a> <a href="https://www.facebook.com/primecacao" rel="nofollow" target="_blank">Facebook Vale Potumuju</a> <a href="https://www.instagram.com/valepotumuju/" rel="nofollow" target="_blank">Instagram Vale Potumuju</a> // <a href="https://www.instagram.com/baianichocolates/" rel="nofollow" target="_blank">Instagram Baiani Chocolates</a> Where to find Lauren, host of Well Tempered and chocolate maker at WKND Chocolate: Instagram: <a href="http://instagram.com/wkndchocolate" rel="nofollow" target="_blank">@wkndchocolate</a> and Twitter: <a href="https://twitter.com/wkndchocolate" rel="nofollow" target="_blank">@wkndchocolate</a> Chocolate recipes, interviews, and Conversations in Cocoa at <a href="https://laurenonthewknd.substack.com" rel="nofollow" target="_blank">laurenonthewknd.substack.com</a> <a href="https://wkndchocolate.com/podcast/valepotumuju" rel="nofollow" target="_blank">Permalink</a>

Episode 16: Juliana Aquino of Baianí Chocolates Brazil