{"version":"1.0","provider_name":"Pierre W. Johnson","provider_url":"https:\/\/www.pierrejohnson.eu\/en\/","author_name":"Pierre Johnson","author_url":"https:\/\/www.pierrejohnson.eu\/en\/author\/pierre\/","title":"In French Guyana, the emergence of sustainable French cocoa and chocolate - Pierre W. Johnson","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"4p1fAB5iOY\"><a href=\"https:\/\/www.pierrejohnson.eu\/en\/cocoa-french-guyana\/\">In French Guyana, the emergence of sustainable French cocoa and chocolate<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.pierrejohnson.eu\/en\/cocoa-french-guyana\/embed\/#?secret=4p1fAB5iOY\" width=\"600\" height=\"338\" title=\"&#8220;In French Guyana, the emergence of sustainable French cocoa and chocolate&#8221; &#8212; Pierre W. Johnson\" data-secret=\"4p1fAB5iOY\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.pierrejohnson.eu\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.pierrejohnson.eu\/wp-content\/uploads\/2020\/12\/DSCF3564-scaled-e1608204908667.jpg","thumbnail_width":2560,"thumbnail_height":1707,"description":"In 2020 and 2021, Pierre Johnson coordinated a study for the development of a \"sustainable cocoa and chocolate originating from French Guyana\", at the request of a corporate sponsor and the\u00a0 Chamber of Agriculture of French Guyana. With Cesar Paz, creator of the Norandino cooperative in Peru, we met in early 2020 all the producers and actors likely to support this development. Gathered early November in a workshop for two days, current and prospective producers and their possible support shared their experiences and together built a vision for the future of a cocoa and chocolate of excellence, made in French Guyana and therefore in France. This article is a first assessment."}