Dutch Cocoa

Sustainable success. Together.

Amsterdam • Holland

Company info

2 routedescriptiondutchcocoa

Dutch Cocoa BV Visiting address:

Oceanenweg 1 • 1047 BA Amsterdam • The Netherlands

Postal address: P.O. Box 59178 • 1040 KD Amsterdam • The Netherlands

Tel: +31 (0)20 40 77 600 • Fax: +31 (0)20 40 77 601

Internet: www.dutchcocoa.nlE-mail: [email protected]

WEBSITE

Company info Content

Introduction 4

Ecom Agroindustrial 6

Sustainability 8

The history of cocoa 10

The production process 12

Quality control and assurance 14

Cocoa products and applications 16

dutchcocoacontent 3

Introduction

4 introductiondutchcocoa

Our nineteenth century tradition combined with a leading-edge, modern cocoa process is the foundation of Dutch Cocoa’s production of high quality cocoa mass, cocoa butter and cocoa powder.

Introduction

dutchcocoaintroduction 5

Close collaboration with our customers, as

well as many strategic benefits of our

affiliation with Ecom Agroindustrial have

driven Dutch Cocoa to a new level of

growth and success.

Of course, challenges and opportunities

remain. However we are certain that our

commitment to sustainable and certified

cocoa will continue to drive our own

success as well as the success of our

customers.


ECOM Agroindustrial Corporation

Dutch Cocoa is proud to be a part of Ecom Group’s network of companies. Ecom was established in Barcelona in 1849 by the Esteve family. Today the company continues to be managed by the family’s 6th generation, with 70 affiliates in 32 countries and principle offices in Switzerland, Mexico, and the US.

6 ecomagroindustrialdutchcocoa

ECOM Agroindustrial Corporation

Cotton was the first commodity traded by

Ecom. It is still an important product for the

group around the world, trading more than

2.5 million bales per year.

Coffee operations started in 1951 and

currently run in 23 countries. The company’s

operations include dry and wet mills,

decaffeination and soluble coffee plants.

Supplying over 700’000 MT per year, Ecom

is one of the world’s largest suppliers to the

coffee grinders. Ecom is recognized in many

coffee producing countries throughout the

world as a leader for sustainability projects,

often in cooperation with the world’s

leading brands.

Ecom Cocoa Division

Dutch Cocoa can count on the support and

expertise of a wide network of companies

within the group, both in origin and in con-

sumption countries. Ecom’s Cocoa business

started in 1980 and currently consists of

operations in 11 countries. The following is

a brief introduction to our origin countries:

Zamacom, Ivory Coast was founded in

1999 and now has a staff of 80 people.

It sources 70,000-100,000 MT’s per year

of cocoa beans as per 2011. Due to the

continuous focus of Ecom on sustainability,

in 2010 a separate entity Akwacao was

founded to train cooperatives on Good

Agricultural Practices and certifications.

dutchcocoaecomagroindustrial 7

As a result we have over 3000 producers

(as of 2011) certified as RFA and UTZ.

Yaracom, Nigeria was founded in 2005

and supplies over 10,000 MT per year

with 3 buying centers. Also more than 800

famers have joined the company’s program

to be RFA and UTZ certified. Moreover, the

company pre-finances crop with several

millions of dollars, thus guaranteeing a

sales outlet for the producers.

Fakoco, Cameroon was founded in

2004 and has since increased volumes by

20-30% annually. The office is an important

source of Cameroon cocoa beans which are

an import raw material for the production

of red color cocoa ingredients at Dutch

Cocoa.

PT Tanah Mas Celebes, Indonesia was

founded in 2000 and operates no less

than 5 offices in Indonesia of which 2 on

the island of Sulawesi, 2 on Sumatra and

1 office on Bali. With over 70 dedicated

staff, the company is a major source for 40-

60000 MT of beans to Asian and European

grinders (as of 2011).

Monpi Cacao, Papua New Guinea was

founded in 2007 and sources over 10,000

MT of beans per year. The company is very

active in supplying basic raw materials and

training to farmers, even in remote regions,

to help in improving crop yields.

Ecom Pully, Switzerland sources and

markets a major part of Ecom’s West

African beans. They also have experts on

Ghana, Venezuela, Ecuador, Peru, Mada-

gascar and many more origins.

AMCO, Mexico is our sister plant.

Currently grinding around 30,000 MT per

year and growing continuously, it is the

leader in the Mexican market and also

supplies major USA clients with excellent

quality powder and butter.

Apart from the above, Ecom services clients

from marketing offices in New York

(Atlantic) and Singapore (EAA). Moreover,

the company has an important stake in one

of the leading quality plants in Malaysia,

JB Holding.

Ecom’s Cocoa Division has always been

dedicated to sustainable initiatives. We

work closely together with valued partners

to achieve a sustainable and fair supply

chain for our clients. Examples are Rain

Forest Alliance, and UTZ (certification) Soli-

daridad (farmers training) GTZ, Rabobank

(financing) DEG, IFC (financing, labour

conditions) CLP/Gates Foundation (projects

in various countries in Africa to increase

farmers income) and various highly valued

private partners from the industry.

Sustainability

Environmental, economic, and social principles are fully integrated into every aspect of Dutch Cocoa’s activities. We particularly focus on the sourcing of sustainable and ethically produced cocoa beans, while also optimizing our own production process for efficient use of energy and water with minimal waste. We work every day toward becoming a fully sustainable factory and a uniquely sustainable partner for our clients.

8 sustainabilitydutchcocoa

Sustainability

RAINFOREST

AllIANCE CARRIES

STRONG CRITERIA

ON ENVIRONMENTAl

quAlITY INCluDING

ECOSYSTEM AND

wIlDlIFE CONSER-

VATION.

dutchcocoasustainability 9

Human resources

Dutch Cocoa continuously strives to be a sustainable employer.

Aside from safe and healthy working environments, Dutch Cocoa

facilitates mandatory continuous training programmes, for the com-

pany’s benefit, as well as for the self-realization of our employees.

These aspects ensure our employees motivated and knowledgeable.

Raw materials

Dutch Cocoa is considered a pioneer in processing sustainable and

ethical cocoa. In the early 90’s, Dutch Cocoa was the first cocoa

processor to source and process Fairtrade / Max Havelaar Certified

cocoa beans. Fairtrade / Max Havelaar is the international hallmark

ensuring farmers a fixed fair - justified price for the cocoa that they

produce. In addition to this, Fairtrade / Max Havelaar ensures

farmers the right social circumstances in their production areas.

During the mid-90’s, Dutch Cocoa continued its successful

sustainable approach by implementing segregated productions

for organic certified products. These organic cocoa beans are

characterized by farming method (no pesticides are being used),

and they require a special treatment within the processing steps.

Dutch Cocoa was the first processor to realize segregated cocoa

processing and to fully trace the organic beans from farmer to the

final organic cocoa products.

Today, both Fairtrade / Max Havelaar and Organic are well estab-

lished certification bodies that are recognized by the markets.

More recently, broader sustainable and ethical focused pro-

grammes have been introduced and implemented into our cocoa

production and processing, such as Rainforest Alliance and UTZ.

UTZ is characterized by demonstration of progress, where farmer

producer groups plan requirements for several themes within their

process. Attention is given to product quality and quantity, with

the intention of increasing income. The UTZ standards are also

strong on health and food safety criteria.

Rainforest Alliance requires strict principles for environmental

quality, including ecosystem and wildlife conservation. Rainforest

Alliance Certification defines fair prices at fixed volumes, thereby

providing market transparency, while improving the local quality

of life.

Both certification bodies appreciate the value of each method and

respect the complementary nature of their work toward sustain-

able agriculture and trading throughout the world.

Dutch Cocoa applies these different principles and complies

accordingly.

Segregated productions

Dutch Cocoa’s state of the art processing facility in Amsterdam

assures segregated production, enabling clients to fully trace back

beans to the cooperative and farmer level. This advantageous

process ensures our customers, who chose to integrate their supply

chain with sustainable certified cocoa products, to also maximize

the higher quality standards that are being obtained when sourcing

sustainable grown and processed cocoa.

Dutch Cocoa and Ecom: leaders in sustainable and ethical programmes

There is a clear synergy for Dutch Cocoa within the Ecom Agroin-

dustrial Group. Ecom’s Cocoa Division maintains close relationships

with cocoa producers and their families in order to help strengthen

the farmers’ position and ensure ample supply of high quality raw

materials. By taking an active role in sustainable project develop-

ment in cocoa producing countries, Ecom Cocoa has empowered

and motivated communities to improve their economic well-being

and quality of life. Ecom supports farmers via direct financial invest-

ment, awareness building on social and health issues, education

and training on environmental matters, pre-harvest financing, and

farmer extension services.

For more in depth information on our sustainable programmes and

approach for the future please contact our sales department.

The history of cocoa

There has been one constant throughout cocoa’s evolution, from the first bitter beverage to the thousands of ways it is enjoyed today, cocoa has always enriched the lives of people who love “the food of the gods.”

10 thehistoryofcocoadutchcocoa

The history of cocoa

Aztecs

Originating from the Americas, the real

value of cocoa is believed to be first

discovered by the Aztecs in Central America

and used both as means for payment and

as the ingredient for a powerful “drink

of gods.” It wasn’t until the beginning of

the 15th century, during the initial visit of

Columbus to the “new world”, that cocoa

was brought into Europe.

Although the Spanish tried to keep this

developing cocoa and chocolate industry to

themselves, this new “taste” quickly found

its way to the rich and wealthy of other

countries.

Early processing

During the 18th century, Dutch merchants

controlled virtually the entire trade in

cocoa beans. Amsterdam developed into

the most important cocoa port in the

world and thereby stimulated a local

cocoa industry.

Dutch initiatives established the basis of

modern cocoa processing, this included the

invention of the cocoa press to remove the

fat from cocoa mass and the development

of the Dutch Process of alkalization (by C.J.

van Houten). These advances became the

basis of Dutch supremacy in cocoa proces-

sing which remains true today.

where do we find the world’s cocoa

Cocoa beans are the seeds of the fruit, or

‘pod’, of the cocoa tree. The cocoa tree

grows in the warmest regions on earth,

within 20 degrees north and south of the

Equator. They can be classified in groups

according to its geographic origin as well as

characteristics, value and application

• (west) Africa

• Central and South America

• Asia / Oceania

Approximately 60% of world production

originates from Africa, mainly produced

within a network of small farms and

cooperatives.

AMSTERDAM

DEVElOPED INTO THE

MOST IMPORTANT

COCOA PORT IN THE

wORlD AND THEREBY

STIMulATED A lOCAl

COCOA INDuSTRY.

dutchcocoathehistoryofcocoa 11

The production process

In 2005, continuous investment, growth, and perseverance enabled the completion of a new purpose-built production facility at the port of Amsterdam. In the years since, there has been even greater investment that has resulted in our modern, state of the art production process, capable of grinding 70,000 metric tons of cocoa beans.

12 theproductionprocessdutchcocoa

The production process

dutchcocoatheproductionprocess 13

BEAnS TO nIBS

WInnOWInG

ClEAnInG

BEAnS

STOrAGE Of

COCOA BEAnS

fIrST lAB COnTrOl

Of COCOA BEAnS

SHEllS rEMOVED

frOM prOCESS

COCOA CAkE

GrInDInG CAkE TO pOWDEr

TEMpErInG Of COCOA pOWDEr

pACkInG

COCOA BUTTEr

TAnkS (In CASE Of BUlk)

pACkInG (In CASE Of BlOCkS)

nIBS TO COCOA MASS

prESSInG Of COCOA MASS

rOASTED nIBSrOASTInG Of nIBS

GRINDING OF NIBS

The production process at Dutch Cocoa BV

begins with the careful selection and blending

of different cocoa bean types. The results are

consistent and stable quality of our special

“Dutch” taste.

After several cleaning steps, shell and germs

are separated from the cocoa nibs. These nibs

are roasted according to a specific recipe in

order to develop the desired flavour profile.

Some recipes include alkalization (or “Dutch”

process) that further develops specific flavour

and colour characteristics.

Following the roasting process, nibs are

ground into cocoa mass, the most important

raw material for the production of chocolate.

COCOA BUTTEr AnD pOWDEr ArE prODUCED WHEn COCOA MASS IS prESSED In HyDrAUlIC prESSES. THIS prOCESS SEpArATES pArT Of THE COCOA BUTTEr frOM THE COCOA prESSED CAkE. COCOA BUTTEr IS USED MAInly In THE prODUCTIOn Of CHOCOlATE, BUT AlSO

HAS ApplICATIOnS In pHArMACEUTICAl AnD COSMETIC prODUCTS. COCOA CAkE IS GrOUnD InTO COCOA pOWDEr, TEMpErED AnD pACkED In BUlk BAGS (fOr InDUSTrIAl USE) Or In COnSUMEr pACkS. THE flExIBIlITy Of OUr prOCESS AllOWS fOr THE InCOrpOrATIOn Of CUSTOMErS’ IDEAS AnD nEEDS In THE DEVElOpMEnT Of CUSTOMIzED prODUCTS WITH SpECIfIC flAVOUr, COlOUr AnD pACkAGInG.

Production flowStart

14 qualitycontrolandassurancedutchcocoa

Quality control and assurance

Customer satisfaction is always the number one objective of our quality management. We take responsibility throughout the entire supply chain to ensure that our products are safe and meet the expectations of our clients with every delivery.

dutchcocoaqualitycontrolandassurance 15

Quality control and assurance

Bean selection

There are different requirements defined

for cocoa bean selection, depending on

application, specific customer demands or

certification schemes. Bean selection and

blending is done with great care using our

expertise developed over the years.

quality and safety management

Our accurate quality assurance and food

safety system guarantees constant high

quality and maximum safety of our prod-

ucts, while maintaining our flexibility. Our

QA system is based on HACCP principles

and is certified according to internationally

recognized quality standards. Additional

requirements for custom made and segre-

gated certified products are incorporated in

our quality system.

Chemical, physical, microbiological and

sensory properties of our products are

continuously evaluated and monitored at all

levels of processing and production. Quality

parameters are defined in accordance with

AT DuTCH COCOA

quAlITY AND FOOD

SAFETY ARE A

SHARED RESPONSI-

BIlITY wHICH IS FElT

THROuGHOuT All

DEPARTMENTS OF

THE ORGANIZATION.

our customers and checked before the final

products are delivered.

At Dutch Cocoa, quality and food safety are

shared responsibilities that are an integral

part of the entire organization.

Technical support

Our commitment to technical support

further demonstrates our goal of develop-

ing mutually beneficial long term partner-

ships with our customers. Our customers

can count on our support when they face

product development and legislative

challenges, as well as, allergen issues and

cost management solutions. Support can

also be offered in addressing new challenges

required by specific markets, specific

applications and customer requests.

Cocoa products and applications

At Dutch Cocoa, we recognize that whether the application is for the finest chocolate, creamy fillings or cocoa dusting, our ingredients will be a critical part in the success of our client’s truffle, cake, biscuit, drink, or any of the other hundreds of applications for our cocoa products. We welcome the challenge of this responsibility with a singular goal:


16 cocoaproductsandapplicationsdutchcocoa


dutchcocoacocoaproductsandapplications 17

Cocoa mass (cocoa liquor)

Our expertise and technology allow the production of many different

types of cocoa mass. We produce several single origin products

which are produced from special, flavour cocoa beans, sourced from

anywhere in the world using the capabilities of our parent company,

Ecom Agroindustrial.

Dutch Cocoa’s processing experience enables us to optimize the

particular organoleptic properties of these special origins in order

to meet our customer’s target profile. As with all of our cocoa mass

products, delivery is available in bulk liquid tankers, blocks of 25 kg

as well as “kibbled” cocoa mass flakes.

Our process allows Dutch Cocoa to produce a very fine grind of

cocoa mass that can be easily added to the conch during chocolate

production, especially when delivered in flake form.

Our cocoa mass products are incorporated into many fine chocolate

bars, especially where a high cocoa content is required. Other

applications include brownies, muffins, and ice cream.

OuR COCOA MASS

PRODuCTS ARE

APPlIED BY THE

CHOCOlATE AND

CONFECTIONARY

INDuSTRY.


18 cocoaproductsandapplicationsdutchcocoa

NAT

URA

L

FAT CONTENT

10-12% 4175 20-22% 4186 22-24% 4187

ALK

ALI

ZED

MID

-BRO

WN

FAT CONTENT

10-12% 4120 20-22% 4104 22-24% 4107

ALK

ALI

ZED

MID

-RED

FAT CONTENT

10-12% 4691 20-22% 4696 22-24% 4697

ALK

ALI

ZED

RED

FAT CONTENT

10-12% 4441 20-22% 4446 22-24% 4447

POSSIBIlITIES OF INDuSTRIAl APPlICATIONS OF COCOA POwDER


dutchcocoacocoaproductsandapplications 19

Cocoa powder

We have developed a wide range of both

natural and alkalized types of cocoa

powder, with fat contents ranging from

10% to 24%. This range is accomplished

through selection of raw materials

in combination with our processing

expertise. Dutch Cocoa produces many

types of cocoa powder varying in colour,

from medium-brown to darker reddish

cocoa powders. Dutch Cocoa further

distinguishes by having the possibility to

produce a single origin powder derived

out of South-American origins such as

Peru, Dominican Republic, and Ecuador.

Our cocoa powders are used as a primary

food ingredient, flavour, flavour enhancer

and primary colour in hundreds of

food applications, e.g. chocolate, dairy,

beverages as well as baking applications.

Our expertise, knowledge and technology

can develop the perfect ingredient for

your new products. Feel free to call

on this expertise for your new product

developments.

We offer cocoa powder in 25 kg bags, 50

lbs, and 800 kg big bags. In addition we

can supply our cocoa powder in 5 kg bags

and retail cases of 250 g.

Cocoa butter

Our pure, prime, pressed (PPP) cocoa

butter can be delivered both natural and

deodorized with a neutral flavour, or with a

specific flavour required by our customers.

The cocoa butter is available in liquid bulk

transport and in cartons of 25 kg each.

COnfECTIOnEry/COATInGS

InSTAnT DrInkS/prEMIxES

BAkEry/CErEAl prODUCTS

DAIry prODUCTS

ICE CrEAM

Cocoa butter finds its application generally

in food (chocolate applications). It is also

used in non-food areas such as personal

care and cosmetics.

Dutch Cocoa BV Visiting address: Oceanenweg 1 • 1047 BA Amsterdam • The NetherlandsPostal address: P.O. Box 59178 • 1040 KD Amsterdam • The Netherlands

Tel: +31 (0)20 40 77 600 • Fax: +31 (0)20 40 77 601

Internet: www.dutchcocoa.nl • E-mail: [email protected]

Amsterdam • Holland

V-CArD

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Dutch Cocoa