Cargill has completed a $100 million expansion of its cocoa processing facilities in Yopougon, Côte d’Ivoire, a move that adds volumes to the company’s cocoa-grinding capacity. With this investment, the Yopougon facility is now the single largest cocoa-grinding plant in Africa. The upgrades, which also included infrastructure enhancements and safety improvements, increased production capacity at …
olam food ingredients (ofi), Mondelēz International, Partnerships for Forests (P4F) and The Nature Conservancy (TNC) (“the partners”) have announced they are scaling up efforts to halt deforestation and restore degraded land in Pará, Brazil, helping to bring 48,000 hectares of land under sustainable management by 2023. Deforestation rates in Pará are the highest of any …
olam food ingredients and partners team up to halt Amazon deforestation Read More »
Magnum, the ice cream brand famous for its cracking chocolate, has announced a tree planting programme in the Cavally Forest region in Côte d’Ivoire. 465,000 native trees, the equivalent of filling 125,000 O2 Arenas, will be planted to mark International Day of Forests. Alongside its tree planting efforts, Magnum has unveiled a unique arts and …
For the second consecutive year, Barry Callebaut has been recognised by CDP as a Supplier Engagement Leader, placing us in the top 7% of over 5,600 companies assessed in 2020. In a statement on their website, the company goes on to highlight its efforts on its reducing the carbon from its direct operations: At Barry …
CDP recognises Barry Callebaut as Supplier Engagement Leader Read More »
Cargill and Whittaker’s discuss the importance of being Rainforest Alliance Certified and the impact the cocoa industry has on those who work to produce it. Chocolate is so beloved and ubiquitous that people often forget it is a tropical treat only grown in certain regions of the world. Cocoa farmers in West Africa — …
Cocoa, ethical sourcing: Strengthening communities and our supply chain Read More »
International Confectionery sits down Henk Jan Beltman, Chief Chocolate Officer at Tony’s Chocolonely and talks ethical chocolate and sustainability. Can you give us a brief history of Tony’s Chocolonely and its mission statement? Tony’s Chocolonely was founded by three journalists from the Dutch TV show ‘Keuringsdienst van Waarde’ after they discovered that the world’s …
Tony’s Chocolonely: Changing the world one bar at a time Read More »
As a brand that supports women everywhere, DOVE Chocolate has extended its five-year relationship with the humanitarian organisation CARE, to financially empower women in cocoa-growing communities in Cote d’Ivoire. Additionally, the brand aims to celebrate the entrepreneurial spirit of local women “Makers” at home this holiday season through a unique collaboration with Amazon Handmade. Just in …
DOVE Chocolate collaborates with Amazon Handmade Read More »
International Confectionery speaks with Cargill Cocoa & Chocolate President, Harold Poelma, discussing transparency, the impact of COVID and technological innovation in the cocoa sector. In 1865, William Wallace Cargill became the owner of a single grain warehouse in Conover, Iowa. Today, the company he founded is now one of the largest privately held enterprises …
Global chocolate, bakery and patisserie ingredients expert, Puratos, has launched a new agroforestry project, in partnership with PUR projet. The new initiative forms part of Puratos’ in-house Cacao-Trace scheme; a sustainable cocoa sourcing programme supporting cocoa smallholder farmers. It also aids Puratos’ efforts to ensure its business operations are carbon neutral by 2025. The agroforestry …
Research has investigated how different fermentation conditions can affect the activity of the microorganisms naturally present on cocoa beans, and how this ultimately alters the flavour of the chocolate. The flavour of chocolate develops during the processing of cocoa beans, and new research shows how changes made at this step can produce new flavours. The research, undertaken by an …
