Barry Callebaut has broken ground on a new cocoa facility in Durán, Ecuador, representing a significant investment into the future growth of the country’s cocoa value chain.
Upon completion, the facility will be responsible for drying, cleaning and storing cocoa beans, which will then be exported to Barry Callebaut’s cocoa and chocolate factories in the US, Canada, Asia and Europe.
In addition, the site will host the company’s Ecuador offices and 40 employees.
Since its establishment in 1996, Barry Callebaut has been sourcing cocoa from Ecuador to use in a wide range of products including its special origin couvertures: Carma Milk Ecuador, Callebaut Origine Ecuador and Cacao Barry Équateur.
Ecuador is well known for the cultivation of ‘Cacao Nacional’ – also known as Arriba – a flowery-fruity flavoured variety of cocoa. More recently, the cultivation of the CCN51 variety has increased significantly, which the company says is helping to establish the country as the third largest cocoa producer in the world after Ghana and Côte d’Ivoire.
“As a global leader in the cocoa and chocolate industry, we are excited about the opportunities associated with Ecuador cocoa bean production as well as its great growth potential. We are proud to continue investing in a country where we have been present since 2007,” said Steven Retzlaff, global cocoa president at Barry Callebaut.
Angela Gubser, the company’s Ecuador managing director, added: “With this state-of-the-art infrastructure, we are making a long-term commitment to the country and its cocoa producing sector. Our team is looking forward to moving into the new premises, further developing business relations with existing and new partners and enhancing our sustainability programs with the Ecuadorian cocoa farmers.”
Last year, Barry Callebaut opened a new chocolate manufacturing plant in Indonesia and started work on a new chocolate and compound manufacturing facility in India.
© FoodBev Media Ltd 2019