Buy European
Overview:
The community to discuss buying European goods and services.
Rules:
-
Be kind to each other, and argue in good faith. No direct insults nor disrespectful and condescending comments.
-
Do not use this community to promote Nationalism/Euronationalism. This community is for discussing European products/services and news related to that. For other topics the following might be of interest:
-
Include a disclaimer at the bottom of the post if you're affiliated with the recommendation.
Feddit.uk's instance rules apply:
- No racism, sexism, homophobia, transphobia or xenophobia
- No incitement of violence or promotion of violent ideologies
- No harassment, dogpiling or doxxing of other users
- Do not share intentionally false or misleading information
- Do not spam or abuse network features.
- Alt accounts are permitted, but all accounts must list each other in their bios.
Benefits of Buying Local:
local investment, job creation, innovation, increased competition, more redundancy.
Related Communities:
Buy Local:
Buying and Selling:
!flohmarkt@lemmy.ca
Boycott:
!boycottus@lemmy.ca
Stop Publisher Kill Switch in Games Practice:
!stopkillinggames@lemm.ee
Banner credits: BYTEAlliance
view the rest of the comments
I mean, their 70% cocoa clocks in at 134% the mentiomed safe limit while the 80% cocoa from mast is at 14% (both reportedly for 1 oz of chocolate) according to the previously linked data. If the main determinant was the amount of cocoa, than I would have expected 80% to be higher.
Of course a company could be lying about the cocoa %, or using some type of filler, etc. But it seems plausible that there might be other causes. For example, perhaps some cocoa plantation locations have more lead in their soil, etc.
Tony's did actually respond to CR, claiming these are not food safety standards. They did not appear to mention why their chocolate had any different levels of lead than other companies, just that leaf is absorbed from the soil.