Production in South America
Another special feature of our cacao sourcing is that the raw cacao mass is made locally in Ecuador and Peru. Unlike most other chocolate manufacturers, we do not ship the beans to Europe or Asia, where further production is cost-effective, but work with our local partners in Ecuador and Peru.
There are two reasons for this approach: The production of raw cacao mass is a special and highly sensitive procedure requiring short temperature-controlled fermentation, a strict pre-selection of the beans and special drying conditions. We are convinced that nobody does this better than our partners in Ecuador and Peru with their longstanding know-how and cacao traditions.
And secondly, we prefer to keep a bigger part of the value creation chain in the country of origin in order to create local incomes.