Cinética de Reacción de los Complejos con CuCI

Annual Report 2013/14

A

A process developed by Barry Callebaut which conserves to a very high degree the polyphenols naturally present in the cocoa bean, that may otherwise be destroyed during the chocolate production process.

B

Refers to cocoa butter, the fat of the cocoa bean.

British Retail Consortium (BRC)

BRC is one of the five food safety standards recognized by the Global Food Safety Initiative, a platform that groups global retailers and a large number of food manufacturers.

C

Price of 1 tonne of cocoa butter relative to the price of 1 tonne of cocoa beans.

Cocoa Horizons

In 2012, Barry Callebaut launched its CHF 40 million cocoa sustainability initiative to boost farm productivity, increase quality and improve family livelyhoods in key cocoa producing countries over the next ten years.

Cocoa powder ratio

Price of 1 tonne of cocoa powder rela- tive to the price of 1 tonne of cocoa beans.

Combined cocoa ratio

Combined sales prices for cocoa butter and cocoa powder relative to the cocoa bean price.

Compound

Consists of a blend of sugar, vegetable oil, cocoa liquor, powder and other products. Vegetable oil is substituted for cocoa butter to reduce product cost and to develop special melting profiles.

Conche

A large tank with a powerful stirring device inside that kneads the choco- late mixture slowly over a long time. Contact with air, heat and friction results in several different physical and chemical processes, necessary for the final taste and mouthfeel of the chocolate.

Controlled Fermentation

Barry Callebaut developed a way to “control” and optimize cocoa fermen- tation. With the so-called Controlled Fermentation method, defined micro- organisms provide a consistent, pre- dictable and 100% “superior grade” cocoa bean quality. This in turn leads to improved flavor characteristics, zero default cocoa beans, enhanced levels of functional components (e.g. flava- nols), and improved processability.

Criollo

Criollo is known as the prince among cocoa trees. This variety is fragile and produces small harvests. It grows primarily in South and Central Amer- ica, and accounts for only 10% of the world crop. The cocoa has a pale color and a unique aroma. It is used in the production of high-quality chocolate and for blending.

D

Dark chocolate is chocolate that contains more than 43% cocoa solids coming from cocoa liquor and butter. This is the chocolate most often used for premium chocolate confections. Besides cocoa ingredients, it contains sugar, vanilla, and often lecithin.

Drying

After fermentation, the beans still contain 60% moisture, which must be reduced to 8% or less in order to ensure optimum conservation during storage and transportation. Drying can either be done by spreading the beans out in the sun or by placing them on a heated surface or by hot air. Thorough drying avoids the formation of molds.

Dutching

A treatment used during the making of cocoa powder in which cocoa solids are treated with an alkaline solution to neutralize acidity. This process darkens the cocoa and develops a milder choc- olate flavor.

E

Operating profit (Earnings Before Interest and Taxes).

EBITDA

Operating profit before depreciation and amortization (Earnings Before Interest, Taxes, Depreciation and Amortization).

EVA

Economic Value Added or EVA, is an estimate of a firm’s economic profit – being the value created in excess of the required return of the company’s investors (being shareholders and debt holders). In other words: EVA is the profit earned by the firm less the cost of financing the firm’s capital.

F

Fermentation is a delicate stage in cocoa bean processing. Beans and pulp are heaped in piles, covered with banana leaves or put in boxes and left to ferment for several days. During fermentation, the beans lose their natural bitterness and astringency.

Flavanol

A specific type of polyphenol, known for its antioxidant activity.

Forastero

Forastero are the most commonly grown and used cocoa beans. Com- pared to Criollo, Forastero is a stronger tree that is easier to cultivate and produces higher yields. They make up about 90% of the world’s production and are grown mainly in West Africa. The cocoa has a pungent aroma.

that promotes economic, environmen- tal and social  sustainability. GRI’s Sustainability Reporting Framework enables all companies and organiza- tions to measure and report their sus- tainability performance. By reporting transparently and with accountability, organizations can increase the trust that stakeholders have in them, and in the global economy.

www.globalreporting.org

I

Also known as Harkin-Engel Pro- tocol. The Protocol was signed in 2001 by cocoa and chocolate manufactur- ers, industry and trade associations, government organizations and NGOs in response to reports of children working under abusive labor condi- tions on cocoa farms in West Africa. The signatories condemned abusive labor practices, in particular the worst forms of child labor as defined by the International Labor Organization (ILO), and committed to work together to address the issue. Barry Callebaut is a signer of the Protocol.

L

Also known as cocoa liquor or cocoa mass. The thick liquid paste that is produced in the grinding process.

M

Chocolate with at least 25% cocoa solids coming from cocoa liquor and butter to which powdered milk, sugar, vanilla, and lecithin has been added. Good milk chocolate contains 30% chocolate liquor. Premium milk chocolate contains even more.

is melted to 45°C, then cooled below its crystallization point, then heated again to 30°C. Following this temper- ing process, the chocolate is poured onto the inner surface of the molds, also heated to 30°C. After cooling, the final product is unmolded to reveal a glossy chocolate figure.

N

The cocoa bean without shell.

P

Cocoa beans contain polyphenols of unusually high quality and effective- ness. Some display antioxidant prop- erties. By inhibiting oxidation, they protect body cells from damage caused by the oxidative effects of free radicals, which contribute to the aging process and to certain heart and brain diseases.

Powder

Refers to cocoa powder and is the product that remains when a large part of the cacao butter is removed from the cocoa liquor.

R

Roasting is a heating process aimed at developing the chocolate aroma. Roasting certain foods not only makes them more digestible, but also more aromatic. Cocoa beans are roasted to a greater or lesser extent depending on what they are being used for. Cocoa powder needs more intense roasting, whereas chocolate re- quires finer roasting.

S

Examples include cocoa liquor, cocoa butter and cocoa powder. Also called cocoa products.

characteristics of both: The trees are easy to cultivate, and the cocoa beans have a strong, but relatively refined aroma.

V

The measure of the flow charac- teristics of a melted chocolate.

Vegetable fats

Sometimes used as a less expensive alternative to cocoa butter in choco- late products.

W

White chocolate is made from cocoa butter (at least 20%), powdered milk, sugar, and vanilla. It contains no cocoa liquor, which explains the ivory color of white chocolate.

Information