News
Barry Callebaut and the Conseil Café Cacao (CCC) of Côte d’Ivoire signed a letter of intent on June 4, to intensify the cooperation on sustainable cocoa farming.
Barry Callebaut and the Conseil Café Cacao (CCC) of Côte d’Ivoire signed a letter of intent on June 4, to intensify the cooperation on sustainable cocoa farming. The purpose of the letter of intent is for both signatories to work collaboratively towards the design and validation of a sustainable cocoa farming model, with a specific focus on the clearing and replanting of cocoa trees infected with the swollen-shoot virus (CSSV) disease. Also, the cooperation will include agroforestry, more specifically income diversification for cocoa farmers and the planting of shade trees. In addition, Barry Callebaut and the CCC will work together on making cocoa cultivation more attractive to women cocoa farmers and young cocoa farmers. Finally, both parties will intensify their cooperation on community-led engagement on the eradication of the worst forms of child labor. In addition, a letter of intent was signed with the Ivorian Ministry of Water and Forests to work on an agroforestry model for the rehabilitation of classified forests and sustainable cocoa farming in these areas.
These letters of intent are said to be an important step towards the design of a new model for sustainable cocoa farming. Combining the expertise and resources on the ground of the CCC, the Ministry of Water and Forests and Barry Callebaut will, the company says, make interventions more impactful and accelerate the progress towards a sustainable cocoa farming sector coexisting with protected forest areas in Côte d’Ivoire, the world’s largest cocoa growing country.Ensuring the coexistence of cocoa farming with the protection of our country’s classified forests is a high priority for the Ivorian government, as is also exemplified by the Cocoa and Forests Initiative Framework for Action,” said Antoine de Saint-Affrique, CEO of Barry Callebaut. “The letter of intent cements the strategic partnership between government and industry required to make this coexistence happen.Our 2QC program is all about supporting Ivorian cocoa farmers and ensuring the steady supply of the highest quality cocoa,” said Alain Richard Donwahi, Minister of Waters and Forests Côte d’Ivoire. “Partnering with industry is crucial to further build sustainable cocoa farming in Côte d’Ivoire.”
30 Dec 2025
A rapid increase in modern food retail has given retailers growing influence over consumer diets, according to global non-profit ATNi’s latest assessment.
Read more
26 Dec 2025
The debate over a ban on plant-based products using “meaty” terms has reached a stalemate, leaving manufacturers in limbo and still facing overhauls to their marketing and packaging.
Read more
16 Dec 2025
Trend forecasters predict that sensory elements will play a larger role, helping food and beverage brands differentiate themselves in a competitive market in 2026.
Read more
3 Dec 2025
Persistent tariffs on EU food and beverage exports have helped drive record levels of M&A activity between European and US companies this year, according to analysis by ING.
Read more
30 Nov 2025
The Non-UPF Program has extended its certification scheme to the wider food sector, championing a move towards healthier consumption habits.
Read more
26 Nov 2025
UPFs are consistently associated with an increased risk of diet-related chronic diseases, according to a comprehensive review of global evidence in The Lancet .
Read more
25 Nov 2025
Cinnamon may be a top functional ingredient, but it needs stronger protocols to ensure it meets EU food safety laws and quality standards, say researchers.
Read more
20 Nov 2025
Oat Barista is a clean label, sustainable, and innovative drink base specifically designed to create the perfect foam in one single ingredient.
Read more
18 Nov 2025
Gen Z and millennial consumers’ preferences for transparency, functionality, and purpose are “redefining the very nature of consumption itself”, says SPINS.
Read more
17 Nov 2025
Trend forecasters expect food and drink to move more fluidly across occasions, functions, and formats as consumers seek versatility, novelty, and convenience.
Read more