Barry Callebaut has recognised five farmer cooperatives in the Bas-Sassandra region of Côte d'Ivoire as the top producers of quality cocoa beans using Barry Callebaut's advanced fermentation technique.
By applying the patented technique, farmers can produce cocoa beans with no defects or off-flavours in significantly less time than by conventional fermentation methods, according to the company. The beans are fully traceable to the respective grower's farm.
Over a two-year period, the participating farmers continually expanded their use of the technique, and today more than half of the cocoa supplied by the cooperatives is produced using Barry Callebaut's advanced fermentation method.
The cooperatives are paid a premium for this superior quality cocoa compared to average prices for conventionally fermented cocoa.
The achievements of the cooperatives were celebrated at a ceremony and community festival, sponsored by Barry Callebaut, in Bas-Sassandra in March. Speakers included representatives from the regional Department of Agriculture, the national rural development agency Anader, and local government.
With the successful adoption of the fermentation technique by farmers in the field and increased interest from cooperatives, Barry Callebaut expanded its Controlled Fermentation programmes in Côte d'Ivoire and launched new programmes in Cameroon and Indonesia as part of its recently announced Cocoa Horizons global sustainability initiative.
The company will invest CHF 40m over 10 years to boost farm productivity, increase quality and improve family livelihoods in key cocoa producing countries in West and Central Africa including in Indonesia and Brazil.
Source: Barry Callebaut
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