Barry Callebaut can offer certifications such as UTZ for hazelnuts or organic for almonds, hazelnuts and pistachios. In addition, we are part of various projects with our peers, suppliers and experts to drive positive change on the different challenges of nuts production.

Turkey is the biggest hazelnuts producer with around 75% of the global production. There, hazelnut farming is linked to several sustainability issues, especially related to labor conditions and the risk of child labour. UTZ program is supporting Turkish hazelnut farmers to improve agricultural practices and increase their yield, while ensuring good working conditions for the harvesters and working on the elimination of child labor in the orchards. Moreover, since 2013, Barry Callebaut has been part of a Public Private Partnership (PPP), coordinated by the trade association Caobisco and implemented by the International Labor Organization (ILO) with the objective to eliminate the worst forms of child labor in Turkey. 

In Spain, our entity La Morella Nuts, the expert in high quality nuts has developed a sustainability program focusing on the challenges related to nuts farming. It consists in three pillars: 

  • Safeguard water - Most of the nuts grow best in areas with a Mediterranean climate, where water is becoming a scarce resource. Nevertheless, when possible, irrigation is used, because it directly impacts the yield of nuts trees. In 2025, La Morella will source 100% of its nuts from producers either not located in high water stress areas or preserving water by having efficient irrigation systems and irrigating based on plants real needs.  
  • Foster biodiversity - The last reports about the loss of biodiversity are alarming as it is estimated 1 million animal species are in danger of extinction (IPBES). Bees and pollinators - among other species - are essential for almonds to grow and are in a critical situation. In 2025, La Morella Nuts will source 100% of its nuts from orchards where biodiversity is fostered. This means orchards where producers limit their pesticides usage and preserve agro-ecological infrastructures (such as hedges, isolated trees, cover crop..) serving as a source of food and habitat for local fauna and flora. 
  • Preserve nut craft - Spain has been an important producer of nuts since centuries. Today, local nut producers face challenges, especially in the production of hazelnuts such as : low profitability, difficult access to land for younger generations, competition from other countries… For La Morella Nuts, it is important to maintain the local tradition of nuts farming and for this reason, Spanish farmers will remain the main partners of La Morella Nuts. 
     
Barry callebaut - NUT PRODUCTS.

View our nut products range

Natural Dark

Dark brown colored yet 100% naturally obtained premium cocoa powder. Produced with no chemical intervention and no addition of additives. 100% free from alkali, dairy, lactose and allergen. 100% Vegan. This unique natural cocoa powder delivers a premium dark brown color combined with a delicious mild cocoa flavor with toasted nuts aroma and a hint of dried fruits.

Bensdorp
Cacaofruit Juice Concentrate

Characterized by its golden brown colour and a fruity honey scent, the cacaofruit juice concentrate is made from the pulp juice. The pulp juice is filtered, gently pasteurized and the water is evaporated to obtain a concentrate with a Brix level of 60°. 100% Pure, 100% Free From sweeteners, additives and preservatives.  This delicious fruity concentrate naturally contains magnesium and potassium. It adds an intense fruity sweetness and a unique signature flavor to drinks, sorbets, ice creams, dairy products and confectionery.

Cacaofruit Juice

The cacaofruit juice is characterized by a unique zesty fruitiness, making it a very refreshing fruit base for a large range of beverages. It has a golden brown colour with a fruity scent and naturally contains magnesium and potassium. It is particularly suited for the usage in beverages to bring a deliciously exotic flavour. The cacaofruit juice has a Brix level of 18°.

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