Tag Archives: cocoa

Cocoa Acquisition Drives Strong Volume Expansion

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uergen Steinemann, CEO of Barry Callebaut, said: “I am satisfied with our third-quarter volume growth which was driven by the acquired cocoa business, emerging markets and our Gourmet business. As we continued to focus on increasing our product margins, we concentrated on selective growth in developed markets. While the cocoa powder market remains challenging, we are very satisfied with the integration of the acquired cocoa business.”

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Barry Callebaut supplier awarded for recycling cocoa husk waste in chocolate packaging

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Barry Callebaut supplier James Cropper has been awarded the In Green Award for its cocoa husk paper packaging, during the international Luxepack trading fair in Shangai.The world’s leading manufacturer of high-quality cocoa and chocolate products asked James Cropper, a British paper manufacturer, to develop a packaging based on cocoa waste in order to reduce any impact on the environment and maximize waste recovery and recycling. This innovative packaging recycles the shells (‘husk’) of the 3.5 million tons of cocoa beans produced each year.

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Nestlé joins CocoaAction

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Nestlé is supporting a new strategy organised by the World Cocoa Foundation to promote sustainability in the cocoa supply chain in Côte d’Ivoire and Ghana.

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Cargill builds first Vietnam Cocoa Technology Transfer Center

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Cargill has built a new cocoa training campus in Vietnam to helps farmers in the region, most of whom are relatively new to growing the crop.

The Cocoa Technology Transfer Center is in Ba Ria Vung Tau, Vietnam, and it was presented to the Xa Bang Cocoa Co-op and the Department of Agriculture and Rural development of Ba Ria Vung Tau province today, April 30, 2014.

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Puratos Grand-Place Vietnam confirms its commitment to sustainable cocoa industry

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Puratos Grand-Place Vietnam inaugurated its Cocoa Collection and Fermentation Plant in Ben Tre province in Vietnam, the first of its kind in the country. This plant also includes a Cocoa Development Center that was opened in collaboration with Mars Group. Both initiatives confirm the strong commitment of Puratos Grand-Place Vietnam towards long-term investment in the Vietnam cocoa industry.

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Puratos Grand-Place Vietnam wins International Cocoa Award

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At the Salon du Chocolat in Paris, Puratos Grand-Place Vietnam has won an International Cocoa Award for best cocoa in the Asia-Pacific region. The International Cocoa Award, which is part of the ‘Cocoa of Excellence” programme, aims to celebrate the flavour diversity of cocoas all over the world and to recognise overall excellence in cocoa processing and quality. The International… Read more »

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Barry Callebaut inaugurates its first Cocoa Center of Excellence to accelerate adoption of sustainable agricultural practices in Côte d’Ivoire

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Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, has inaugurated its new Cocoa Center of Excellence to promote advanced agricultural techniques in Côte d’Ivoire, the world’s largest cocoa producing country. To date Barry Callebaut has invested approximately CHF 1 million (EUR 800,000 / USD 1.1 million) in the Center which includes training facilities for farmers and a 30-hectare “showcase farm” to demonstrate state-of-the-art intercropping techniques and yield enhancement practices to increase farm productivity.

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Farmers in Nigeria receive Kokodola chocolate and first premiums for sustainable chocolate

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Leading cocoa industry players Ferrero, Petra Foods Limited and Continaf have handed out UTZ premiums to Nigerian farmers participating in the Cocoa Productivity and Quality Program, a public private partnership between IDH, Oxfam Novib, Continaf, Ferrero, Petra Foods Limited and Farmers’ Development Union (FADU) in Nigeria.

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Cocoa grinding in the first quarter of 2013

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The top cocoa consumer regions in the world have disclosed their figures of cocoa grinding for the first quarter of the year. The amount of cocoa beans grinded is usually taken as an indication of the evolution of the consumption of this product, given the difficulty of making more accurate estimates as the cocoa is an ingredient involved in several products -not only in chocolate-, and always in very different proportions (biscuits, breakfast, cereals, yogurts, ice creams, etc).

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