We have a bit of a dilemma this week. Should we manufacture using organically certified ingredients or non organic ingredients? Up until now we have been following the organic root, however, this will increase the end product prices by at least 15-18% due to the cost of the organic ingredients. The question is, what would intolerance and allergy sufferers prefer? A purer and more strictly controlled organic chocolate, or a less expensive non-organics chocolate?If anyone is reading this and has any feedback please let me know via the moofreechocolates.com website.
