{"id":3197,"date":"2014-09-12T11:26:19","date_gmt":"2014-09-12T11:26:19","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2014\/09\/12\/una-adiccio-molt-amarga-els-dans-ambientals-i-socials-del-cacau-per-enric-cortinas-portaveu-de-ang\/"},"modified":"2017-03-31T18:26:21","modified_gmt":"2017-03-31T18:26:21","slug":"una-adiccio-molt-amarga-els-dans-ambientals-i-socials-del-cacau-per-enric-cortinas-portaveu-de-ang","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2014\/09\/12\/una-adiccio-molt-amarga-els-dans-ambientals-i-socials-del-cacau-per-enric-cortinas-portaveu-de-ang\/","title":{"rendered":"Una addicci\u00f3 molt amarga: els danys ambientals i socials del cacau, per Enric Corti\u00f1as, portaveu de l&#8217;ANG"},"content":{"rendered":"<p>El principal ingredient de la xocolata, el cacau, deu el seu origen al que els Asteques anomenaven la beguda dels d\u00e9us. La sensaci\u00f3 de benestar i energia que proporcionava va fer que arrib\u00e9s a Europa al segle XVI, on s&#8217;endolcia amb mel per reduir-ne el seu sabor amarg.<\/p>\n<p>  <!--more-->  <\/p>\n<p>Els portuguesos van ser els responsables que arrib\u00e9s a l&#8217;\u00c0frica Occidental, i d&#8217;aqu\u00ed que el 60% del cacau que es produeix en el m\u00f3n procedeixi de Costa d&#8217;Ivori i Ghana.<\/p>\n<p>El cacau s&#8217;ha convertit en una de les mat\u00e8ries primeres m\u00e9s demandades del m\u00f3n, i <strong>\u00e9s un negoci brillant per a les set multinacionals que controlen el 76% de la ind\u00fastria mundial de productes semielaborats del cacau<\/strong>. Segons un informe de l&#8217;empresa d&#8217;estudis de mercat <em>Euromonitor<\/em>, les vendes globals de xocolata <strong>creixeran 6,3% a un r\u00e8cord de 117.000 milions de d\u00f2lars el 2014<\/strong>, recolzades en el consum a la regi\u00f3 \u00c0sia-Pac\u00edfic, on cada persona menjar\u00e0 el doble de xocolata que fa una d\u00e8cada.<\/p>\n<p style=\"text-align: center;\"><span style=\"font-size: 12pt;\"><strong>&#8220;A l&#8217;\u00c0frica 284.000 menors treballen com qualsevol adult en el cultiu del cacau, i 12.000 ho fan en condicions d&#8217;esclavitud&#8221;<\/strong><\/span><\/p>\n<p>El cacau pot ser conreat sota l&#8217;ombra dels arbres nadius en paisatges similars a un bosc natural. No obstant aix\u00f2, el creixement de la demanda est\u00e0 contribuint a<strong> talar els boscos primitius per cultivar cacau m\u00e9s intensivament<\/strong>, i s&#8217;opta per sembrar <strong>h\u00edbrids de cacau<\/strong> que requereixen una exposici\u00f3 total al sol i l&#8217;aplicaci\u00f3 regular de <strong>plaguicides<\/strong>. Aquest tipus de cultiu est\u00e0 destruint els h\u00e0bitats naturals dels principals pa\u00efsos productors, i es posa en risc la salut de les comunitats locals a causa dels productes qu\u00edmics utilitzats que contaminen el s\u00f2l.<\/p>\n<p>Per als petits agricultors, que produeixen la major part del cacau, aquest cultiu tamb\u00e9 ha estat molt amarg. Mentre les empreses obtenen uns beneficis extraordinaris a partir dels productes elaborats amb cacau, <strong>la major part de les persones que treballen en el seu cultiu a tot el m\u00f3n viuen per sota del llindar de la pobresa<\/strong>, amb menys de 2 d\u00f2lars diaris, quan <strong>haurien de guanyar pel seu treball deu vegades m\u00e9s<\/strong>, per sortir de la pobresa extrema.<\/p>\n<p>A Ghana i Costa d&#8217;Ivori<strong> la terra \u00e9s morta<\/strong> on s&#8217;ha collit intensivament &#8211; ja no queden nutrients a terra &#8211; i alguns productors han tornat a l\u2019<strong>explotaci\u00f3 infantil<\/strong> per augmentar els seus beneficis i compensar la manca de productivitat dels cultius. <strong>A l&#8217;\u00c0frica 284.000 menors treballen com qualsevol adult en el cultiu del cacau, i 12.000 ho fan en condicions d&#8217;esclavitud<\/strong>, segons la&nbsp;<a target=\"_blank\" href=\"http:\/\/comerciojusto.org\/\">Coordinadora Estatal del Comer\u00e7 Just<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" alignright size-full wp-image-3195\" style=\"margin: 0px; float: right;\" alt=\"Cacao Planeta-Viu Enric-Cortinas\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2014\/09\/Cacao_Planeta-Viu_Enric-Cortinas.jpg\" height=\"185\" width=\"285\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2014\/09\/Cacao_Planeta-Viu_Enric-Cortinas.jpg 500w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2014\/09\/Cacao_Planeta-Viu_Enric-Cortinas-300x195.jpg 300w\" sizes=\"auto, (max-width: 285px) 100vw, 285px\" \/>A dia d&#8217;avui <strong>nom\u00e9s l&#8217;1% del cacau que es produeix al m\u00f3n \u00e9s de comer\u00e7 just<\/strong>, i una quantitat encara menor es produeix de forma responsable amb el medi ambient.<\/p>\n<p>Els consumidors hem de plantejar-nos el tipus de consum que fem, escollir aquelles formes de consum m\u00e9s justes, cr\u00edtiques i, perqu\u00e8 no, transformadores.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El principal ingredient de la xocolata, el cacau, deu el seu origen al que els Asteques anomenaven la beguda dels d&eacute;us. La sensaci&oacute; de benestar i energia que proporcionava va fer que arrib&eacute;s a Europa al segle XVI, on s&rsquo;endolcia amb mel per reduir-ne el seu sabor amarg.<\/p>\n","protected":false},"author":3,"featured_media":1313,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7164],"tags":[2663,2664,377,2060,195,1711,1275,80,1818,2665],"class_list":["post-3197","post","type-post","status-publish","format-standard","has-post-thumbnail","category-actualitat","tag-adiccion","tag-amarga","tag-ambientales","tag-ang","tag-cacao","tag-cortinas","tag-danos","tag-enric","tag-portavoz","tag-sociales"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Una addicci\u00f3 molt amarga: els danys ambientals i socials del cacau, per Enric Corti\u00f1as, portaveu de l&#039;ANG - Bio Eco Actual<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/2014\/09\/12\/una-adiccion-muy-amarga-los-danos-ambientales-y-sociales-del-cacao-por-enric-cortinas-portavoz-de-ang\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Una addicci\u00f3 molt amarga: els danys ambientals i socials del cacau, per Enric Corti\u00f1as, portaveu de l&#039;ANG\" \/>\n<meta property=\"og:description\" content=\"El principal ingredient de la xocolata, el cacau, deu el seu origen al que els Asteques anomenaven la beguda dels d&eacute;us. La sensaci&oacute; de benestar i energia que proporcionava va fer que arrib&eacute;s a Europa al segle XVI, on s&rsquo;endolcia amb mel per reduir-ne el seu sabor amarg.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bioecoactual.com\/2014\/09\/12\/una-adiccion-muy-amarga-los-danos-ambientales-y-sociales-del-cacao-por-enric-cortinas-portavoz-de-ang\/\" \/>\n<meta property=\"og:site_name\" content=\"Bio Eco Actual\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BioEcoActual\/\" \/>\n<meta property=\"article:published_time\" content=\"2014-09-12T11:26:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-03-31T18:26:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2014\/01\/Enric_Cortinas.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"590\" \/>\n\t<meta property=\"og:image:height\" content=\"562\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" 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