ZURICH, SWITZERLAND--(Marketwire -05/30/12)-
Farmer cooperatives using Barry Callebaut's advanced fermentation techniquerecognized for delivering higher volumes and quality cocoa
-- Patented fermentation technology delivers "zero-defect" beans with bettertaste properties - overall volume could double in 2012/2013
-- Farmers who use the advanced technique earn a premium for their beans
-- Barry Callebaut expands fermentation method in Côte d'Ivoire, Cameroonand Indonesia under its Cocoa Horizons global sustainability initiative
Barry Callebaut, the world's leadingmanufacturer of high-quality cocoa and chocolate, has recognized five farmercooperatives in the Bas-Sassandra region of Côte d'Ivoire as the topproducersof superior quality cocoa beans using Barry Callebaut's advanced fermentationtechnique. By applying the patented technique, farmers can produce cocoa beanswith no defects or off-flavors in significantly less time than by conventionalfermentation methods. The beans are fully traceable to the respective grower'sfarm.
Over the two-year period from 2010/11 to 2011/12, the participating farmerscontinually expanded their use of the technique, and today more than half ofthecocoa supplied by the cooperatives is produced using Barry Callebaut'sadvancedfermentation method. The cooperatives are paid a premium for this superiorquality cocoa compared to average prices for conventionally fermented cocoa.
The achievements of the cooperatives were celebrated at a ceremony andcommunityfestival, sponsored by Barry Callebaut, in Bas-Sassandra in March 2012.Speakersincluded representatives from the regional Department of Agriculture, thenational rural development agency ANADER, and local government.
"The cooperatives are doing an outstanding job and showing significantyear-on-year improvements," said Nicholas Camu, Group Manager Cocoa Horizonsat BarryCallebaut. "Farmers are highly motivated to use the technique when they seewiththeir own eyes the superior quality of the cocoa fermented in this manner.Seeing really is believing." The company estimates the volume of beansproducedwith its fermentation method to double in 2012/13.
All five cooperatives are members of Barry Callebaut's flagship sustainabilityprogram in Côte d'Ivoire - Quality Partner Program (QPP) - launched in2005. Thecooperatives enrolled two years ago in what started as a research trial by thecompany's global Research & Development (R&D) department to assess the impactofusing its advanced technique to control the cocoa fermentation process.
With the successful adoption of the fermentation technique by farmers in thefield and increased interest from cooperatives, Barry Callebaut expanded itsControlled Fermentation programs in Côte d'Ivoire and launched newprograms inCameroon and Indonesia as part of its recently announced Cocoa Horizons globalsustainability initiative. The company will invest CHF 40 million over 10yearsto boost farm productivity, increase quality and improve family livelihoods inkey cocoa producing countries in West and Central Africa as well as inIndonesiaand Brazil.
In keeping with its goal to transfer successful research results intoinnovativeproducts, Barry Callebaut in 2011 launched Terra Cacao™ chocolate made from"zero-defect beans" from Côte d'Ivoire. Terra Cacao™ is produced usingthecompany's advanced fermentation technique, and has won several innovationawards.
With annual sales of about CHF 4.6 billion (EUR 3.6 billion/USD 5.0 billion)forfiscal year 2010/11, Zurich-based Barry Callebaut is the world's leadingmanufacturer of high-quality cocoa and chocolate - from the cocoa bean to thefinished chocolate product. Barry Callebaut is present in 27 countries,operatesaround 40 production facilities and employs a diverse and dedicated workforceofabout 6,000 people. Barry Callebaut serves the entire food industry focusingonindustrial food manufacturers, artisans and professional users of chocolate(such as chocolatiers, pastry chefs or bakers), the latter with its two globalbrands Callebaut® and Cacao Barry®. Barry Callebaut is the globalleader incocoa and chocolate innovations and provides a comprehensive range of servicesin the fields of product development, processing, training and marketing. Costleadership is another important reason why global as well as local foodmanufacturers work together with Barry Callebaut. Through its broad range ofsustainability initiatives and research activities, the company works withfarmers, farmer organizations and other partners to help ensure futuresuppliesof cocoa and improve farmer livelihoods.
The complete press release can be downloaded from the following link
This announcement is distributed by Thomson Reuters on behalf ofThomson Reuters clients. The owner of this announcement warrants that:
(i) the releases contained herein are protected by copyright and other applicable laws; and
(ii) they are solely responsible for the content, accuracy and originality of the information contained therein.
Source: Barry Callebaut AG via Thomson Reuters ONE[HUG#1615699]
- Barry Callebaut