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Tag: Barry

  • Cocoa Crisis Averted: Swiss Chocolatier Barry Callebaut Unfazed by Potential El Niño Impact

    Cocoa Crisis Averted: Swiss Chocolatier Barry Callebaut Unfazed by Potential El Niño Impact

    Swiss confectionery manufacturer, Barry Callebaut, anticipates that the cocoa market will remain stable, despite the potential emergence of a strong El Niño weather pattern in the upcoming months. This statement was made by the company’s Chief Financial Officer, Peter Vanneste, earlier this week.

    The United Nations weather agency recently announced an increased likelihood of a powerful El Niño weather pattern emerging soon. This weather phenomenon is known to significantly impact the cocoa industry and could potentially elevate global temperatures. However, Vanneste maintains a positive outlook, stating that the circumstances differ substantially from those experienced during the 2023 and 2024 cocoa market crises.

    Stability Amidst Uncertainty

    “Unlike the situation in 2023/2024, when El Niño coincided with the primary harvest season and triggered a third consecutive year of cocoa deficit, we are currently in a position of significant surplus,” Vanneste explained. “We have large volumes of cocoa stocks ready for the upcoming harvest season.”

    In addition to maintaining a strong surplus, Barry Callebaut, which supplies key chocolate industry giants such as Nestlé and Hershey, has fortified its resilience by diversifying its sources, enhancing its cocoa bean blending capabilities, and implementing several financial measures.

    Monitoring Market Trends

    Vanneste also noted that his firm is keeping a keen eye on cocoa grind data. This is a key indicator of chocolate demand, particularly important as they approach the second quarter of the year.

    Recent data from May shows a 39.7% year-on-year increase in cocoa grinding in the Ivory Coast, the world’s largest cocoa producer. “The expectation is for this trend to continue,” said Vanneste. “However, it’s important to remember that demand recovery will take time. This is something we will be closely monitoring moving forward.”

    Questions & Answers

    What is the potential impact of a strong El Niño on the cocoa industry?
    A strong El Niño weather pattern can have profound effects on the cocoa industry, often disrupting cocoa production and leading to a deficit in supply.

    How has Barry Callebaut prepared for potential market instability?
    Barry Callebaut has fortified its market stance through origin diversification, increased sourcing flexibility, enhancing its cocoa bean blending capabilities, and implementing financial measures.

    What is the significance of monitoring cocoa grind data?
    Cocoa grind data serves as a proxy for chocolate demand. Monitoring this data allows companies to effectively track and forecast market trends.

  • Barry Callebaut Opens First Chocolate Factory in Indonesia

    Barry Callebaut Opens First Chocolate Factory in Indonesia

    Swiss chocolate producer Barry Callebaut has expanded its operations in Indonesia with the grand opening of its first chocolate factory in the country.

    Through a long-term outsourcing agreement with GarudaFood Group, one of the largest food and beverage companies in Indonesia, Barry Callebaut built its three-story, 43,000-sq.-ft. factory on the premises of GarudaFood’s biscuit plant in Gresik. Barry Callebaut will also supply GarudaFood with 10,000 tons of chocolate per year.

    Antoine de Saint-Affrique, Barry Callebaut’s ceo, said the new factory, which will employ 50 people, is a “cornerstone” in its strategy to strengthen its position in Asian Pacific markets.

    “It also enables us to grow our already significant presence in Indonesia — an important emerging market with about 260 million people that offers above-average growth opportunities,” he says. “We are truly excited that our strong relationship with GarudaFood and this new factory will provide GarudaFood with the means to differentiate themselves in an increasingly competitive market.”

    GarudaFood CEO Hardianto Atmadja said the partnership will give GarudaFood the opportunity to put emphasis on biscuit production, including its Gery brand.

    “The chocolate production lines at the Barry Callebaut factory allow us to focus our manufacturing facilities in Indonesia on biscuits and strengthen the factory as a key competence center for our biscuits products in Indonesia,” he says. “This move will help us to further develop our successful biscuit brands.”

    Barry Callebaut also operates chocolate grinding facilities in Bandung and Makassar, Indonesia, employing more than 500 people. The company also has chocolate factories in China, India, Japan, Singapore and Malaysia.