Barry Callebaut extends its commitment to Fairtrade

10 November 2010

FLO congratulates chocolate company, Barry Callebaut, on the launch of a new range of Fairtrade chocolate products under the Callebaut Gourmet brand. As of January 2011, four Callebaut chocolate recipes will be available as Fairtrade certified. Used by confectioners, pastry chefs and chocolatiers, this range of chocolate formulations offers customers the opportunity to develop new artisanal products with Fairtrade certified chocolate.

 “In the recent past, we increasingly received requests for certified products from gourmet customers across the globe. The move to offer the four Callebaut classics also in a Fairtrade variety has been welcomed by chocolatiers and pastry chefs worldwide. They are delighted that it is now so easy for them to offer artisanal products containing Fairtrade chocolate and to communicate about it to their customers,” said Olivier Schucht, Vice President Gourmet at Barry Callebaut.

Much of the cocoa for this commitment will be sourced from the Ivory Coast, one of the poorer countries in the world. The Ivory Coast produces 35% of the world’s cocoa with one in four people depending directly or indirectly on cocoa farming. In the Ivory Coast, the Fairtrade Premium is often used by cooperatives for basic community needs, such as water access, health care and education needs.

“Selling our cocoa through the Fairtrade system is giving me and my family more hope for the future and more dignity. We are able to get health care and wear decent clothes and my children will study at school, all this thanks to Fairtrade,” Outtara Siaka, cocoa producer from the region Grand Lahou in Ivory Coast.

Rob Cameron, CEO of Fairtrade Labelling Organizations International said: “We welcome this announcement by Barry Callebaut. Every extra kilo of Fairtrade cocoa sold means more benefits for Fairtrade cocoa producers and more money they can invest in creating a better future.”

To read the full Barry Callebaut press release, please click here

 
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