Barry Callebaut launches Fairtrade chocolate

by Jeff Gelski
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CHICAGO — Barry Callebaut has introduced Fairtrade-certified versions of its 811NV (55.3% cacao dark), 823NV (35.1% milk) and 70-30-38NV (70% cacao dark) references to confectioners, bakers and pastry chefs. The Fairtrade certification mark ensures the product meets certain economic, social and environmental standards. The Fairtrade options require no recipe adjustments.

The Fairtrade chocolate consists of raw ingredients that are available to be certified Fairtrade. Barry Callebaut, which has a U.S. office in Chicago, purchases Fairtrade cocoa beans from cooperatives in the Ivory Coast and in Ghana. The Fairtrade sugar originates from cooperatives in Malawi, Belize and Mauritius. The Fairtrade vanilla comes from cooperatives in Madagascar.

“The rising future demand for cocoa and chocolate means we are constantly looking for better, more sustainable ways to grow cocoa and to ensure that chocolate is available for future generations to enjoy,” said Mike Schrauth, senior director of sales and marketing, gourmet, for Barry Callebaut. “The launch of Callebaut’s new Fairtrade chocolate products is an important step.”

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