Barry Callebaut Launches First Cameroon Origin Cocoa Powder

28 Jan 2013 --- Answering to the growing demand for authenticity, Barry Callebaut is proud to present this Cameroon origin cocoa powder. The company claims to be the first and only cocoa and chocolate manufacturer to offer cocoa powder originating from Cameroon, bringing with it unique taste characteristics.

 

Its presence in Cameroon enables Barry Callebaut to source beans directly from the local cocoa farming communities and to directly process them in the country. The origin cocoa powder reflects the typical characteristics of the cocoa variety and the specific soil and climate conditions of Cameroon, leading to its unique flavor.

 

The cocoa powder, available in low and high fat, has a premium taste profile characterized by a delicate hint of smokiness and cocoa notes. With its characteristic dark red color, the new cocoa powder opens up endless possibilities especially for bakery applications.

 

In addition, Barry Callebaut presented two brand new products at this year’s ISM. Consumers are increasingly demanding authentic products. In addition, the origin of the products becomes more important. With the new Java dark chocolate and Cameroon milk chocolate, Barry Callebaut has extended and perfected its answers to these demands. The two new products are complementary to the company’s existing Terra Cacao chocolate range.

 

Terra Cacao was originally launched in February 2011 and relies on Barry Callebaut’s unique cocoa cultivation and fermentation method developed in collaboration with cocoa growers. This process produces zero defect beans and avoids off flavors, resulting in cocoa beans fulfilling the highest quality standards. The beans form the basis for superior chocolate with an unprecedented harmony of pure tastes and rich aromas. 

 

Also for the creation of the new Java dark and Cameroon milk chocolate, Barry Callebaut has applied its Terra Cacao cocoa cultivation and patented fermentation methods, explaining the remarkably high quality of both new origin chocolate products.

 

The new Terra Cacao Java dark chocolate contains 57.5 % of cocoa solids. It is truly exceptional because of its unique flavor, combining an especially mild bitterness with a remarkable fruitiness, topped-off with hints of yellow fruits and herbaceous notes. 

 

The Terra Cacao Cameroon milk chocolate, with 38 % of cocoa solids, stems from Cameroon cocoa trees yielding exceptionally big beans with a defining deep red color. The milk chocolate contains a perfect balance between the cocoa and milk taste, rounded off with soft caramel notes.

 

Barry Callebaut, known to be a proactive solution provider, aims to stay one step ahead of market developments. At its ISM booth, the company presented six insights for the latest market trends. The Terra Cacao Java dark and Cameroon milk chocolate perfectly fit the increasing demand for authenticity and the growing importance of the origin and diversity of products.

 

The new products are also in tune with the increasing sensitivity of consumers with regards to sustainability and responsibility. Adding the Java dark and Cameroon milk chocolate to the Terra Cacao range contributes to a more sustainable cocoa supply chain. By improving the overall quality, farmer incomes and thus the livelihoods of the local cocoa growers and their communities are supported.

 

“True product differentiation can only be attained by observing the highest quality standards at all stages during the production chain. At Barry Callebaut, with every innovation and every evolution, we strive for the highest quality and exquisite taste. The new Terra Cacao Java dark and Cameroon milk chocolate products are only two out of many examples”, explains Sofie De Lathouwer, Marketing Director Food Manufacturers Western Europe at Barry Callebaut. Creating balanced and top-notch flavors from origin chocolate products is often met with skepticism. It makes the harmony of pure tastes and rich aromas reached in Barry Callebaut’s new Terra Cacao Java dark and Cameroon milk chocolate all the more remarkable.