Frederick Schilling founded Dagoba Organic Chocolate in 2001, who was then just 30 and on a mission to prove to the chocolate industry that a chocolate company could be successful and profitable by following triple bottom line principles. Dagoba Organic Chocolate quickly grew to become an international icon for environmentally sustainable and socially responsible chocolate.
Early on, Frederick researched cacao production and learned that, in some cases, it was associated with deforestation, agrochemical use, loss of heirloom varietals and labor concerns. He committed Dagoba to the principles of Full Circle Sustainability – blending quality, ecology, equity and community from the farm to the consumer. “To preserve true chocolate, we must support the cultivation of fine flavor cacao and sustainable farming. We can ensure this only by paying farmers enough to do it. At the same time, we must offer consumers the highest quality chocolate to earn lasting markets.”
Frederick and Dagoba’s sourcing partners regularly travel to producing countries to locate high quality cacao, establish direct and equitable trading partnerships, collaborate on post-harvest processing, and support self-sustaining social and environmental programs. The company uses artisan methods to craft this cacao into exceptional products, and integrates ecological practices across all operations.
Dagoba’s approach has received high regards, including “Best Organic Bars” and the “2005 Tastemaker Award” from Food & Wine” and “Best Dark Chocolate” from the San Francisco Chronicle. Environmental recognitions include the EPA’s Green Power Leadership Award and the Organic Trade Association’s “Spirit of Organic” Award.
Frederick is quick to acknowledge the invaluable role family and coworkers have played in realizing the company’s vision. His father, Jon, came out of retirement to help run finance and administration for the first six years, and his mother Mary handles international sales and key accounts. The company’s dedicated, caring and multi-talented employees function as an extended family, working to bring out Dagoba’s best and driving the company forward.
Frederick sold Dagoba Organic Chocolate to The Hershey Company in October of 2006 and remains on board as a consultant for sourcing cacao, product development and marketing.
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