Chocolate travels
Posted: November 19, 2012 | Contents: Chapter 3 | Tags: chocolate niche', chocolate travel, hotel chocolat, new york times, new york times travel, travel journalism, travel writing Leave a comment »Chapter 3 outlines several niches the travel journalist should consider when choosing a topic. One should consider chocolate. Check out this tidbit from travel.nytimes.com:
Hotel Chocolat’s union of tourism and agricultural development, specifically its devotion to all things cocoa, is part of a budding movement across the Caribbean. You might call it choco-tourism.
From Tobago to Dominica, Grenada to St. Vincent, the Caribbean cocoa industry, which has roots in colonial times, is being revitalized. This is excellent news economically: With free trade having all but destroyed the islands’ banana and sugar industries, fair-trade farming initiatives are a welcome boon.
One thing the chocolate traveler will have is energy.
