THE HISTORY OF BLANCPAIN

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ART DE VIVRE Though Madagascar’s production is very low (about 5,000 metric tons), it is highly sought-after. It is unique on the market in that it has freed itself from the bonds of world prices, and the price per metric ton (2,500 euros) is double that of cocoa from the Ivory Coast (1,300 euros). Unlike the price of cocoa from other producing countries, that of Madagascar’s product is not negotiated and does not fluctuate on the exchange. Thanks to the cocoa’s sensory qualities, it has a typical aroma and taste that are very desirable to chocolate makers. The success of Madagascar’s cocoa also arises from its exotic side: the very name “Madagascar” makes one dream, and therefore is a selling point from a marketing perspective. In addition, the island has organically certified plantations, which are still rare. So there are many advantages, which give much reason to hope provided that the industry works its way up by implementing sustainability standards for producing quality cocoa that is traceable and certifiable, with specifications for the rules of production. In Europe, large importers such as Ecom are acting as liaisons between the cooperatives and the final users, and are making technical and financial commitments to help the cooperatives take the road to sustainable production. The same philosophy is found at Lindt & Sprüngli, which is involved in projects touching on social, economic and ecological aspects. The Swiss company also supports universities that are working on agronomic improvements for the plantations. Mathieu Vidal, then the head of Ecom purchasing for Africa, met with Florian Noviasy while in Ambanja. “I wanted to meet parties involved in the cocoa industry. Our company is rather involved in fair trade and we have several initiatives going along that line. We are looking for cocoa produced under sustainable social, economic and environmental conditions. In this context, we are working with some planters’ cooperatives that have the ability to process and send the raw material to the FOB (free on board) point, which implies that the cooperative itself is an exporter. It is in our interest to defend the interests of the cooperatives.” The same story is told in Kilchberg, where the talk is of a “win-win” situation, meaning that, from production to processing, there is something in it for everyone. Mathieu Vidal feels that ADAPS’
80 | 81 work is more than positive: “It is important for the development begun by the association to be done in partnership with an international trader, ideally a chocolate maker. It has to get beyond the institutional level of the NGOs. If I had a word of advice for Mr. Noviasy, it would be to include a final user in their project, a trader or chocolate maker. We would be very inclined to participate with ADAPS in a joint project: this is a talking point we can leave open.” The message is clear. The story, which started badly with the demise of Cafema, has a happy ending thanks to cocoa. ■
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THE HISTORY OF BLANCPAIN Traversing
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DEAR FELLOW WATCH CONNOISSEURS: Wel
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CONTENT IN TIME ART DE VIVRE IN TIM
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OF BLANCPAIN BY JEFFREY S. KINGSTON
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JEHAN-JACQUES BLANCPAIN’S ORIGINA
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pocket watches feature the crown at
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THE RAYVILLE WORKSHOP IN VILLERET C
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1953 The original Fifty Fathoms. TH
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BY DIDIER SCHMUTZ PHOTOGRAPHS ANNE-
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Nothing. Only a faint rustle of bra
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est, and have lost all respect for
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We followed Lorenzo so he could tak
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ney because Le Brassus is the last
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26 | 27
Page 31 and 32: and asks ‘How much?’; the barte
Page 33 and 34: equired before Blancpain in 2003 co
Page 35 and 36: Blancpain developed a shape which w
Page 37 and 38: BY JEFFREY S. KINGSTON 34 THE BLANC
Page 39 and 40: CHAMPAGNE QUALITY AND CHARACTER IS
Page 41 and 42: oker from Alsace, came to the Champ
Page 43 and 44: Dr. George Derbalian in one of the
Page 45 and 46: L ES AVENTURES: This is a blend fro
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Page 49 and 50: Only the cream of the crop work at
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Page 53 and 54: Art without Concessions In addition
Page 55 and 56: JOURNEY TO JAPAN The Tobu World Wat
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Page 59 and 60: Satigny vineyards and “Domaine de
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Page 63 and 64: Right: Les framboises de Machilly f
Page 65 and 66: An outrageous introduction, perhaps
Page 67 and 68: The Leman Flyback Grand Date. The L
Page 69 and 70: At midnight this comfortable relati
Page 71 and 72: Fig. 6 The system for rapid date co
Page 73 and 74: THE SECRET ART OF SWISS CHOCOLATE O
Page 75 and 76: Urs Liechti is in charge of a small
Page 77 and 78: SUCCESS STORY The Sprüngli & fils
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Page 81: FARMERS IN ACTION Let us now turn o
Page 85 and 86: The ”Over The Rainbow“. Right,
Page 88: Fifty Fathoms Tourbillon (ref. 5025
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THE HISTORY OF BLANCPAIN

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