Ivory Coast and Ghana – the world’s leading cocoa producers – failed on Wednesday to come to an agreement with the chocolate industry over how to introduce a new floor price for their exports. The West African neighbors said last month they would fix a minimum price of $2,600 per tonne (free-on-board) that chocolate companies must pay from the 2020/21… Read more »
Researchers from the Université de Strasbourg, France, have developed a method to discover cocoa bean origin by analyzing chocolate polyphenols using high performance liquid chromatography–diode array detection–mass spectrometry (HPLC–DAD–MS) (1). The ability to trace and authenticate foodstuffs has become increasingly important with several notable scandals bringing the topic into the public consciousness and ramping up its importance in industry. Given… Read more »
‘Nibs’ are expected to get in China and other international markets.
Thirty years after developing the world’s first bitter and blonde chocolates, Valrhona has paved the way for a new generation of aromatic profiles with its double fermentation process. In conventional chocolate production, Valrhone explained, cocoa pods are harvested when ripe then split and opened by hand in order to extricate the beans inside, which are embedded in a sweet, white… Read more »
Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, today officially announced that it has completed the move of its Japan’s chocolate factory from Amagasaki to Takasaki, as announced in June 2012. The new and larger facility, which was officially inaugurated today, offers an initial annual production capacity of 22,000 tonnes of chocolate and compound products. The total amount invested is CHF 18.5 million (JPY 2,081 million / EUR 15.4 million / USD 19.4 million).
Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, announces the launch of the Terra Cacao range: an exciting new innovation in superior tasting chocolate. Based on revolutionary new cocoa cultivation and fermentation methods developed by Barry Callebaut in collaboration with local growers, the Terra Cacao range represents a giant leap forward in terms of both quality and sustainability.
The price of chocolate is probably going to experience a huge hike after a large number of the world’s cocoa beans were speculatively bought out.