Bean to Bar Yaklaşımıyla Çikolata Üretiminde Sürdürülebilirlik ve Etik Dönüşüm (Sustainability and Ethical Transformation in Chocolate Production with the Bean to Bar Approach)

Abstract

This study was aims to examine the production approach of "bean to bar" chocolate, which has gained significant importance in recent years, in line with sustainability and ethical principles. “Bean to bar” production, which emerged as a response to problems such as environmental destruction, unfair trade relations and labor exploitation caused by the global chocolate industry, is increasingly accepted as an ethical stance. In this study, which was conducted using the literature review method, academic sources, sectoral evaluations and recent practical examples on the subject were examined. The findings indicate that the “bean to bar” approach supports the empowerment of small-scale cocoa producers in particular, while also making significant contributions to issues such as the dissemination of environmentally sensitive agricultural practices and providing transparent information to the consumer about the source of the product. As a result, “bean to bar” chocolate more than a pursuit of quality; it also represents a balanced and responsible production approach established between environmental sensitivity, producer rights and consumer awareness. This approach demonstrates that a more just, sustainable and conscious transformation is possible in the chocolate sector.