Premium environmentally friendly products
Chocovic's commitment to sustainability is reflected in its extensive catalogue, which continues to grow with new premium products. In the catalogue, artisan chefs can find a wide variety of couvertures, from high-end lines (Origin and Selection) to a professional range for all kinds of applications, as well as nuts to personalise creations with a crunchy touch, cocoa powder in different colours or fillings with certification of sustainable palm oil, also known as RSPO, which guarantees that it has been produced respecting both workers' rights and the planet.
The Coconat range is one of the recent products to be launched. Free of palm oil and hydrogenated fats, it's made up of baking cream, recommended as a filling for cakes and pastries, and the Moka black couverture, especially suitable for couvertures with glossy finishes.
Our brand value also lies in the stories behind each gramme of Chocovic cocoa.
Improving the lives of cocoa farmers
This is why Barry Callebaut, in addition to being a founding member of the World Cocoa Foundation and the International Cocoa Initiative (ICI), joined the Cocoa Horizons Foundation launched in 2015, an indepen- dent non-profit organisation.
In line with this mission, the foundation has two lines of work. Firstly, it trains farmers in good agricultural practices and supports them with materials and innovative financing solutions. Secondly, it works with rural communities to increase educational opportunities, support child protection, empower women and provide clean water and basic health services.
The foundation's modus operandi is simple and effective. It collects data on crops, which it evaluates annually to understand the specific needs of each farmer. It also develops personalised strategic plans that enable farmers to improve their quality of life and also to measure the impact of the activities funded. Cocoa Horizons doesn't stand still, it continually improves the way it meets its productivity, community and environmental commitments.
Sustainable chocolate as the norm by 2025
To guarantee the future supply of cocoa, Barry Callebaut went one step further in 2016 and introduced Forever Chocolate. This programme's mission is to make sustainable chocolate the norm and is based on four ambitious goals:
Lift more than 500,000 cocoa farmers out of poverty As a result of low yields due to poor agricultural practices, ageing trees, and limited access to inputs such as fertilisers and planting materials, the average income of cocoa farmers is significantly below the World Bank's extreme poverty line of $1.90/day. Such a low income makes it impossible for farmers to invest in their farms or hire staff to work the fields. For this reason, Barry Callebaut is working, among other things, to give farmers access to training, financing and planting material, as well as to create an environment conducive to the sustainable replanting of cocoa.
Eradicate child labour from the supply chain Despite investments in education and increased school attendance, the cocoa industry has failed to structurally eradi- cate child labour.
In 2016, together with the International Cocoa Initiative, the company piloted a monitoring system in Côte d'Ivoire to track child labour. Plus, for many years the company has been promo- ting school enrolment and attendance, helping families obtain birth certificates for school-age children and supplying the children of cocoa farmers with school kits at the beginning of the academic year.
Create a positive supply chain for car- bon and forests Deforestation is one of the main causes of global warming. Since 2009 Barry Callebaut has managed to reduce its relative energy use and carbon emissions by 20%. The company is also applying locally adapted agroforestry systems and practices, whereby cocoa trees are integrated with other plantation trees to obtain various benefits.
Use 100% sustainable ingredients in all products To feed the world's growing population without depleting the planet's resources, the sustainable production of food products must be expanded. So, the goal is to use only sustainable ingredients by 2025 (dairy products, sugar, palm oil, soy lecithin, hazelnuts, vanilla, coconut oil and, of course, cocoa). Plus, from July 2021 all Chocovic products (couvertures, creams, chocolate bars...) will be made with sustainable cocoa.
So far, the plan is progressing well. It's going so well that Sustainalytics, which evaluates companies for their sustainability efforts, placed Barry Callebaut at the top of 180 food companies for its strategy in this area.
Talking is building
There are many people who intervene along the cocoa value chain. To identify key issues and hear different points of view, Barry Callebaut regularly engages with all stakeholders, from farming cooperatives to customers, from investors to governments. The purpose behind this is to continue providing high quality chocolate by following processes that respect the environment and that work towards the survival and improvement of cocoa-producing communities.
In the end, our greatest joy comes from provoking smiles with our chocolate. Smiles in the end consumer, but also in the cocoa communities of West Africa. With initiatives like Cocoa Horizons and Forever Chocolate, we promote early childhood education, empower women and enable access to clean drinking water in these communities.
We're happy to think that with each bite of chocolate, we're moving towards sustainability and leaving a positive footprint in ecological, social, cultural and economic scenarios.
There's no doubt that the sustainable development of chocolate produc- tion has a
positive impact on the final product, on the environment and on farmers' lives.