Barry Callebaut expands its cocoa processing capacities in Ivory Coast

The new grinding unit, part of a CHF 55 m investment, will increase SACO’s cocoa bean processing capacity with over +40.0 % by 2022. Once the processing unit is fully operational, Barry Callebaut will employ an additional workforce of 45 people and create 120 indirect jobs.

Antoine de Saint-Affrique, CEO of the Barry Callebaut Group, said: “This significant investment in our Cocoa processing capacities in Ivory Coast is one more sign of our long-term commitment to the country and to the African continent. Not only as a supplier of high-quality cocoa beans but also as an industrial base and as an emerging market for cocoa and chocolate consumption, as is also exemplified by last year’s opening of our first Chocolate Academy Center on the African continent in Johannesburg/South Africa.”

The expansion fits with the Ivorian government’s desire to increase local cocoa processing capacity in its country and is in line with Barry Callebaut’s objective to supply the growing market for cocoa in West Africa with domestic supply. The Group’s two most important cocoa grinding factories, which produce cocoa liquor, cocoa butter and powder for global and regional customers, are based in Abidjan and San Pedro.