In sleuthing around Science New’s online archives, I found an article on Lead Contaminated Chocolates that is available for non-subscribers to view. I didn’t read the article thoroughly at the time, just filed it away for future reading. However news involving Dagoba Chocolates has brought this information back into light. In the food world, Chocolates are among the more lead-contaminated. Unfortunatley, local producer Dagoba Chocolate is going to be the messenger of this unfortunate news as they just announced a recall of 40,000 lbs of chocolate.
A test sample revealed that Eclipse 87%, Los Rios 68% and Prima Materia 100% – had lead levels exceeding Food and Drug Administration guidelines. Further testing of the Dagoba plant showed all other chocolate products and plant equipment to be safe. A detailed list of lot numbers for the affected products can be found on the Dagoba Website.
So, how the heck does lead get tangled up in a food source like cocoa beans? As the Science News article mentions, studies have found that lead isn’t from cocoa beans when they’re picked. In fact, cocoa husks serve very well in their lead up-take, which in turn shields the internal bean from lead. Unfortunately, the latest studies have proven non-conclusive when it comes to pin-pointing the source for lead in the chocolate production process. As such, Dagoba officials are planning a trip to the Ecuadorian supplier responsible for the high lead batch, to examine the soil and production grounds for contanimation.