At the Schoggifestival ehrundredlich, we support to our best knowledge and conscience those companies that convince us with their social and ecological responsibility, but also with their products: social entrepreneurs, bean-to-bar companies, direct trade organisations, but also start-ups that attach great importance to the authentic character of their chocolate, pioneers in empowerment and trading companies that economically combine social and ecological values and build sustainable supply chains for chocolate – an honest generation of cocoa and chocolate companies.

The NGOs and the research that belong to this area with critical and innovative ideas are also welcome.

Participating in the Schoggimarkt 2024:


The bean-to-bar pioneer in Switzerland seeks out wonderful organic cocoa from fair and transparent value chains. In their women-run manufactory in Zurich, Garçoa processes the cocoa themselves from the bean to the finished bar, creating a chocolate full of character that lets you experience the cocoa, the variety and the terroir. They make their chocolate from just two ingredients (organic cocoa and organic raw cane sugar) and deliberately avoid adding cocoa butter. Pure chocolate pleasure!


Creating special taste experiences is her passion. Kürzi Kakao is an exclusive chocolate manufacturer in Zurich and produces chocolate - from the beans to the bar (bean to bar). All ingredients meet the highest quality and ethical standards.


They value sustainable and transparent chocolate production with a focus on the flavor of the individual bean and its origin. It is important to them that they support small producers.


Quimbaya is a socially committed company that brings first-class bean-to-bar chocolate to Switzerland. All production and value creation takes place in the area of origin of the cocoa tree in order to support Colombian smallholder families and young local women entrepreneurs. The ecological packaging made from sugar cane fibers represents the cultural diversity and biodiversity of the country. A pleasure that does good.


Chocolats du Monde believes that the uniqueness of chocolate is a fine blend of terroir, cocoa and craftsmanship. When selecting bean-to-bar chocolate, they are guided by three carefully selected criteria: Higher and stable pay for cocoa farmers, sustainable farming systems that respect the land, and unique flavors.


They produce world-class chocolate and at the same time increase Africa's share of value creation in the chocolate industry. In doing so, they have shifted production directly to Ghana, which increases the social impact compared to simply exporting the beans.


Claro has been actively involved in shaping fair trade since 1977. Food, textiles and handicrafts are produced in a socially and ecologically sustainable and high-quality manner by its long-standing trading partners.


CriolloQuetzal's chocolate experts travel the world in search of the best tree-to-bar and bean-to-bar chocolate, made locally in the cocoa-producing countries by the best local chocolatiers.


Koa utilizes the pulp of the cocoa pod. In this way, the Swiss-Ghanaian start-up reduces food waste by 40% and increases the income of small farmers in Ghana. New jobs further boost local value creation and, at the same time, the cocoa fruit juice is a product that not only tastes good but also does good.


Chocolate bars and pralines with unique flavors deserve to be handled with care. We take a close look at where our ingredients come from. We use almost exclusively the unique Bolivian wild cocoa from the Baures region. Our supplier works directly with the Chima people who collect the cocoa. The Nala wooden boxes made of Swiss ash wood are produced in a workshop with protected workplaces.


Up Development trains people in social entrepreneurship and organic farming at its vocational training centers. This generates higher incomes and makes farming methods more sustainable and ecological, thereby also having a positive impact on nature.


The non-profit organization CABOZ Action (CA) has been implementing social projects in cocoa-growing areas in western Côte d'Ivoire since 2012. Over 1,000 villagers have set up local micro-enterprises with the support of savings and loan associations initiated by CA. CA also works with farming communities to reduce the risk of child labor and improve local infrastructure.


gebana is a pioneer of fair trade and has a clear vision: to change the rules of trade in favor of farming families, the local economy and the environment. Social and environmental problems are particularly glaring in cocoa farming. By working directly with the producers in Togo and giving them a share of the revenue, gebana is breaking new ground towards a living income for the farming families.


Choba Choba has developed an alternative to the traditional chocolate business: The cocoa farmers from Peru are co-owners of the company. Choba Choba only uses fine cocoa from its own production in the Alto Huayabamba valley in the Peruvian Amazon rainforest for its chocolates. This magical micro-terroir lies at the heart of the origin of the cocoa plant and is ideal for the production of high-quality cocoa. Choba Choba controls the quality of its chocolate right from the seedling stage and ensures that the cocoa is harvested at the right time and fermented and dried with great care.


At CACAOAMOR, everything revolves around the love of cocoa and herbal medicine. From the bean to the bar, from the cup to your senses. Our drinking cocoa and our special chakra chocolate bars are linked to beautiful stories and medicinal journeys that we love to share. From the indigenous Bri-Bri tribes to the center of the earth to the place of sacrifice, our cacao is truly special. We make unsweetened ceremonial cacao with many superfoods that is used in cacao ceremonies around the world. CACAOAMOR holds a cacao ceremony every month where we drink cacao and practice connecting to our hearts. Our drinking cacao is like coffee, only much better.


Our chocolate production at Idilio Origins is a harmonious dance between care, tradition and innovative technology. The roots of our chocolate lie deep in the careful selection and processing of the Criollo cocoa beans we use for our products. The melt-in-the-mouth character of our Swiss chocolate is achieved through a unique combination of fine rolling and traditional conching.


Sonqo means heart in Quechua: an open heart receives wisdom. Connected through wisdom, we are able to move mountains and realize visions - just as the Incas once created wonders of the world. SONQO's Pachamama Cacao made from 100% Chuncho is of the best ceremonial grade quality. All profits flow back into the jungle and into the Syntropic Jungle Care projects.


As a social investor, the international cooperative Oikocredit has been financing partner organizations and social enterprises in the Global South for over 45 years. Its non-profit work is based on ecumenical values such as environmental protection, justice and peace. Investment areas include inclusive finance, sustainable agriculture, renewable energy and strengthening local communities. Oikocredit grants fixed-interest loans and invests equity in partner organizations. In this way, Oikocredit reaches low-income people in Africa, Asia and Latin America, enabling them to improve their living conditions in a sustainable way.


We are students at Kanti Baden and have been studying the social, ecological and economic challenges of cocoa and chocolate production and are presenting our findings at the Schoggifestival ehrundredlich. Using economic models, we explain the pricing of cocoa, the role of the state and the business models of small chocolate companies. We want to highlight problems holistically and discuss possible solutions. How can small chocolate companies tackle global challenges? We explain how small chocolate works.


AMARRÚ, the rainbow god of the Incas, connects smallholder families from Latin America with chocolate lovers worldwide. The melt-in-the-mouth creations impress with the finest ingredients and guaranteed fair prices for the farmers. The Winterthur-based organic pioneer PRONATEC is responsible for purchasing, fermenting and processing the cocoa into cocoa mass and butter in its purely organic cocoa factory - the only one of its kind in the world. A Swiss chocolate par excellence, but "in fair".


Adapting the chocolate to the bean: That is the motto of our Chocolaterie Bean to Bar. The cocoa changes with each harvest, depending on the weather and fermentation. At Notes de fève, the roasting, recipe and conching are adapted to the new harvest in order to get the best out of each bean. This is how our chocolates evolve from one year to the next. Our aim is to offer you a delicious chocolate that enhances the bean. And whoever says quality must also say ethics! We work with cooperatives and small cocoa plantations. The payment of the farmers and the size of the farms are stated transparently on our website.


EosEF promotes and supports social entrepreneurs in Latin America and Switzerland. In the spirit of the Greek goddess Eos, who brings light into the day, we support Buen Cacao - Vida Buena, a central commitment in Colombia to realize sustainable cocoa farming in rural communities in Cauca/Valle del Cauca. The establishment of processing and commercialization centers is made possible through start-up financing, small farmers in cocoa cultivation are supported in increasing qualitative productivity, women from the region can develop as managers of the centers, in women's groups and / or as employees along the cocoa value chain.


Cacao Nacional from Ecuador is one of the finest cocoas in the world thanks to its rich, fruity aroma. It develops its special flavor notes in the traditional rainforest gardens - called chakras - along the Rio Napo (Amazonas). The chakra is a space for the life of people, plants and animals. Up to 100 different plant species grow together there and this diversity improves the soil quality, prevents erosion and makes the plants more resistant to climatic influences. The local Kichwa families live from the cultivation and sale of the rare fine cocoa. Refined with the finest ingredients, it is used to make the melt-in-the-mouth Rio Napo chocolate.


We're not your ordinary chocolatiers; we craft chocolate from bean to bar, roasting to conching, exploring flavors artisanally. By eschewing industrial shortcuts, we aim to elevate cocoa, taking you on a flavorful journey. We transform rare cocoa beans to highlight and preserve their extraordinary aromas in our chocolates. We also prioritize cocoa grown under excellent conditions, distinct from the global cocoa market. By selecting our partners carefully, we help improve farmers' lives, committing to sustainable and fair trade practices. Join us in a world of tasting and exploration, embark on a journey to rediscover chocolate.


Handmade Bean to Bar / Tree to Bar chocolate made from wild cocoa beans straight from the rainforest: We love chocolate, we love people and nature. The turtle in our logo is the national animal of Fiji and - just like the rainforest - must be protected. Our main farm is in Fiji, where we also live part of the time. We plant, harvest, ferment and dry directly in Fiji, together with our farmers. We also support small farms in Peru, Mexico, Guatemala and Venezuela. We try to show that it is possible to produce exclusive chocolate without exploiting nature or people. All the farms we work with carry the Pono Cocoa certificate (guaranteed no child labor "child-slave free supply chain of cacao, cocoa and chocolate").


Public Eye takes action where business and politics put human rights at risk. With courageous research, sharp analyses and strong campaigns, the organization is committed to a Switzerland that acts responsibly worldwide. The Public Eye regional group for Central Switzerland will be present at the Schoggifestival.


The Sustainable Agroecosystems Group at ETH Zurich has been researching sustainable cocoa cultivation systems for around 10 years, primarily in West Africa. A new project on dynamic agroforestry systems in Ghana is currently underway. The World Food System Center at ETH Zurich supports various projects to promote sustainable cocoa cultivation and the development of sustainable value chains. A new short film shows the results of a project on dynamic agroforestry systems in Ghana. Translated with DeepL.com (free version)

Additional program contributions:


With passion and great attention to detail, Natasha creates creative and delicious cakes and offers baking accessories and workshops as well as recipes to follow. Last but not least, she is the Guinness World Record holder for the largest portable cake.

Culinary catering:

Partner organizations: