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Cocoa Report Annual Ghana
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary - Public Date: 3/15/2012 GAIN Report Number: GH1202 Ghana Post: Accra Cocoa Report Annual Report Categories: Product Brief Approved By: Marcela Rondon Prepared By: Elmasoeur Ashitey Report Highlights: Post forecasts Ghana's cocoa bean production in MY 2011/12 at 1.0 million MT. In 2010/11, Ghana cocoa exports reached a record high of 1,004,000 MT, which is 35.7 percent higher than the last full- year record of 740,000 MT, hit in the 2005-06 season. Ghana continues to maintain its position as the world’s second largest exporter of cocoa after Ivory Coast. The main importers of Ghana cocoa beans and products are the USA, European Union, Asia (Japan, China, India), Brazil and South Africa. In MY 2010 U.S.A. imports of cocoa beans from Ghana was a record value at $95.6 million up from $55.2 million in 2009. Additionally, Ghana’s exports of cocoa butter and paste to the U.S.A. increased from $32 million in 2009 to a record value of $86.2 million in 2010, probably due to quality cocoa products produced in Ghana. Executive Summary: The cocoa industry has been the mainstay of the Ghanaian economy and provides the second largest source of export earnings representing about 30 percent of Ghana's total export earnings. Ghana is presently the world’s second largest producer of cocoa beans, after the Ivory Coast. -
Unilever to Spread Magnum Vegan Reach As Trend Set to Mainstream In
Food and Beverage Innovation December 2018 - 2019 February Volume 17 ISSN 1570-9108 DOUBLE ISSUE Unilever to spread Magnum Vegan reach as trend set to mainstream in 2019 Unilever has introduced its Magnum suitability going forward, with plant-based Vegan ice cream to Australian markets milks and meat substitutes already rapidly with more European markets to follow this moving into the mainstream. year, as the trend towards reformulating The rise of veganism is indicative classic items in vegan forms accelerates. of a growing theme towards mindful At launch, Unilever, described it as a consumption. “velvety plant-based product” that provides Animal welfare and environmental “a creamy experience without the need concerns form clear goals among the for dairy.” “A first for the Australian following of such a strict diet. Vegan market, the 100 percent dairy-free range products are increasingly associated to will feature two of the brand’s signature ethical packaging (50 percent), organic flavors…allowing vegans the opportunity (31 percent), gluten-free (34 percent) and to enjoy and share a moment of pure GMO-free (27 percent) (CAGR 2014-2018). pleasure,” the company said. In 2018, 60 percent of all products with Last year, two new vegan versions vegan claims were reported in Europe. of the popular Magnum ice cream bars continued on page 3 were launched in Sweden and Finland. TOP MARKETTop SUBCATEGORIES market subcategories OF FOOD & BEVERAGES of food LAUNCHES & beverages WITH A “VEGAN” launches CLAIM (GLOBAL, 2018) Magnum Vegan Classic and Magnum with a “vegan” claim (Global, 2018) Vegan Almond, which are European Vegetarian Union approved, are made 6 from a pea protein base and covered in smooth dark chocolate. -
Sustainable Production in Ghanaian Cocoa
Mapping Sustainable Production in Ghanaian Cocoa Report to Cadbury Institute of Development Studies and the University of Ghana Mapping Sustainable Production in Ghanaian Cocoa Project Coordinators: Dr Stephanie Ware Barrientos, IDS, University of Sussex and IDPM, The University of Manchester. Email: [email protected] Professor Kwadwo Asenso-Okyere, Department of Agricultural Economics and Agribusiness, University of Ghana. Email: [email protected] Research Team: Dr Samuel Asuming-Brempong, Department of Agricultural Economics and Agribusiness, University of Ghana Dr Daniel Sarpong, Department of Agricultural Economics and Agribusiness, University of Ghana Dr Nana Akua Anyidoho, ISSER, University of Ghana Professor Raphael Kaplinsky, IDS, University of Sussex and Open University Jennifer Leavy, IDS, University of Sussex Acknowledgements We would like to thank the following people, without whom this project would not have been possible: All interviewees who agreed to participate in the study, especially the cocoa farmers and youth whose future is so closely connected to ensuring the sustainability of cocoa production. All workshop participants in Accra who intensely discussed the challenges ahead for cocoa production. Alfred Assuming-Boakye and Kingsley Sam Odum for their research assistance during the fieldwork. Cadbury for providing resources to undertake the project and David Croft and Tony Lass for insightful comments on an earlier draft of the report. Disclaimer This report presents findings from an independent study commissioned by Cadbury Schweppes, carried out jointly by researchers from the Institute of Development Studies, University of Sussex and the Department of Agricultural Economics and Agribusiness, University of Ghana. The authors alone are responsible for all information and views expressed in this report, which do not represent Cadbury. -
Banquet & EVENT MENUS
Banquet & Event Menus The Hermitage Hotel The Hermitage Hotel, opened in 1910, is a renowned Nashville icon known for its history, luxury and grandeur. The only Forbes Five-Star, AAA Five Diamond property in the state, the Hermitage prides itself on offering exemplary service and exceptional attention to detail. From the moment guests step into the hotel’s impressive Grand Lobby, they are met with an air of southern charm and timeless style. The boutique luxury property features more than 5,000 square feet of versatile event, banquet, conference and meeting space. This includes the 2,484-square-foot Circassian Walnut Grand Ballroom and 1,386-square-foot southern Veranda. One hundred years of history, culture and luxury make The Hermitage Hotel the perfect place to host your next meeting, event or gala. 231 Sixth Ave. N Nashville, TN 37219 615.244.3121 TheHermitageHotel.com 2 Double H Farms Capitol Grille Inspired In an effort to embrace a local and sustainable culture The award-winning Capitol Grille has a long and true to our Tennessee roots, The Hermitage Hotel’s rich history at The Hermitage Hotel and is among top own 250-acre Double H Farms and garden serve as our fine dining spots in Nashville. Focusing on the hotel’s primary source of vegetables, produce, and beef. sustainable practices, Executive Chef Cory Untch offers modern and creative interpretations of traditional Nestled in the hills of White Bluff, Tennessee, the Southern classics. hotel’s Double H Farms is an idyllic landscape of rolling pastures, babbling creeks and undisturbed wilderness. Throughout the menu you will notice items marked Known as the third largest cattle ranch in the state, with a CG. -
Reaching High-Value Markets: Fine Flavor Cocoa in Ghana
Project: Series: Authors: New Business Models for Case Study Series Stephanie Daniels, Sustainable Trading Peter Läderach and Relationships Melissa Paschall Paper: Reaching High-Value Markets: fine flavor cocoa in Ghana i This paper is part of a publication series generated by the New Business Models for Sustainable Trading Relationships project. The partners in the four-year project – the Sustainable Food Laboratory, Rainforest Alliance, the International Institute for Environment and Development, the International Center for Tropical Agriculture, and Catholic Relief Services – are working together to develop, pilot, and learn from new business models of trading relationships between small-scale producers and formal markets. By working in partnership with business and looking across a diversity of crop types and market requirements – fresh horticulture, processed vegetables, pulses, certified coffee and cocoa – the collaboration aims to synthesize learning about how to increase access, benefits, and stability for small-scale producers while generating consistent and reliable supplies for buyers. For further information see: www.sustainablefoodlab.org/projects/ ag-and-development and www.linkingworlds.org/ Please contact Stephanie Daniels [email protected] if you have any questions or comments. ISBN 978-1-84369-863-0 Available to download at www.iied.org/pubs ©International Institute for Environment and Development/Sustainable Food Lab 2012 All rights reserved Stephanie Daniels works with the Sustainable Food Lab to lead collaborations between large scale companies, development NGOs and farmer organizations towards development of sustainable global value chains. [email protected] Peter Läderach works with the International Center for Tropical Agriculture (CIAT). He works on spatial analyses and supply chain tools for coffee and cocoa. -
Incentives for Sustainable Cocoa Production in Ghana
Incentives for sustainable cocoa production in Ghana Moving from maximizing outputs to optimizing performance Anna Laven and Marije Boomsma May 2012 1 Table of contents Summary .............................................................................................. 3 Acknowledgements ............................................................................... 5 Abbreviations ........................................................................................ 6 1 Introduction: rethinking the cocoa sector ..................................... 7 2 Introduction to the cocoa sector in Ghana................................... 10 3 Mainstreaming sustainable cocoa production .............................. 16 4 Assessment of incentives for mainstreaming sustainable cocoa production 19 5 Balancing competition and cooperation for sustainable cocoa production 37 6 Conclusions and recommendations ............................................. 43 References .......................................................................................... 45 Annex 2 The Composition of Net FoB 2011/12 .................................... 48 Annex 3 Costs involved in internal marketing operations ................... 49 2 | May 2012 Summary This study has been conducted and funded under the Multi-Annual Strategic Plan 2012-2015 of the Netherlands Embassy to Ghana, and carried out to provide an overview of the incentives system in the cocoa chain in Ghana and The Netherlands in view of mainstreaming sustainable cocoa production. The study is expected -
Traceability and Transparency of Cocoa Supply Chains in Côte D'ivoire
Traceability and transparency of cocoa supply chains in Côte d’Ivoire and Ghana 1 Traceability and transparency of cocoa supply chains in Côte d’Ivoire and Ghana 2 Traceability and transparency of cocoa supply chains in Côte d’Ivoire and Ghana Table of contents 1. Cocoa supply chain description . .5 1.1 Côte d’Ivoire . 5 Production. 5 National trade . 10 Processing and export. .11 1.2 Ghana . 14 Production. .14 National trade . 16 Processing and export. .20 1.3 Smuggling between Ghana, Côte d’Ivoire and Liberia . 21 1.4 Consumer markets . .22 Importers and chocolate manufacturers . 22 2. Traceability initiatives and trends . 24 2.1 Côte d’Ivoire’s Conseil Café Cacao (CCC) . 24 2.2 Ghana's Cocobod . 26 Overview of Ghana’s Cocoa Traceability System . 26 Current Cocoa Traceability System in Ghana . 26 Gaps in the current system . 32 Proposed reforms to cocoa traceability in Ghana . .32 2.3 Certifications’ traceability requirements. .33 2.4 Private exporters and processors traceability systems . 35 3. Traceability challenges: an opportunity to enhance transparency. .37 3.1 Challenges faced by current traceability schemes. .37 3.2 Transparency as a means to improve traceability . 39 4. Sources of information to monitor sustainability risk . 42 5. Conclusion . 44 Disclaimer This report has been prepared by Nitidae for the EU REDD Facility, with the assistance of the European Union. The contents of this report are the sole responsibility of the authors and can under no circumstances be regarded as reflecting the position of the European Union. © EU REDD Facility, March 2021. Suggested citation: Nitidae and EFI, Traceability and transparency of cocoa supply chains in Côte d’Ivoire and Ghana, 2021. -
An Exercise in Worldmaking 2015-2016
Cover Erarmus Brochure.indd 1 30-11-2016 11:57:03 Perspectives in Development: an Exercise in Worldmaking Best student essays of 2015/16 Editors: Peter Bardoel, Margarita Mecheva, Joseph Edward Alegado Erarmus Brochure 001.indd 1 2-12-2016 14:08:27 Published by the International Institute of Social Studies, Erasmus University Rotterdam Kortenaerkade 12 2518 AX The Hague, Netherlands Published in 2016 All rights reserved. No part of this publication may be reprinted or reproduced or utilized in any form or by any electronic, mechanical, or other means, now or hereafter invented, including photocopying and recording, or in any information storage or retrieval system, without written permission of the editors, authors or publishers. A catalogue record for this book is available from the Royal Library, The Hague, The Netherlands Printed in the Netherlands by De Bondt, Barendrecht 2 Erarmus Brochure 001.indd 2 2-12-2016 14:08:27 Who Participated All 2015-2016 Masters Students Editors Peter Bardoel, ISS Faculty – Academic Skills Margarita Mecheva (Russia, ECD) Joseph Edward Alegado (Philippines, AFES) With Assistance From Emma Frobisher (UK, SPD) Oleksandra Pravednyk (Ukraine, SPD) Amod Shah (India, SPD) Azmarina Tanzir (Bangladesh, GPPE) Contributors Joseph Edward Alegado (Philippines, AFES) Diana Ardila Vargas (Colombia, AFES) Marina Cadaval Narezo (Mexico, SPD) Laurie Calverley (Canada, SPD) Laura Cooper Hall (USA, Mundus MAPP) Emma Frobisher (UK, SPD) Belén Giaquinta (Argentina, SJP) Belén Moro (Mexico, SPD) Jack Mullan (Ireland, Mundus -
BEYOND CHOCOLATE Annual Report 2019 CONTENTS
BEYOND CHOCOLATE Annual Report 2019 CONTENTS Foreword by Beyond Chocolate Steering Committee chairmen Patrick Hautphenne (2018-2019) and Philippe de Selliers (2020) 4 Beyond Chocolate 2019 internal events and meetings 6 BEYOND CHOCOLATE Partnership for a more sustainable Belgian chocolate sector 8 1. Scope 9 1.1 Which chocolate is the partnership targeting? 9 1.2 Which farmers is the partnership targeting? 12 2. Goals and Commitments 13 2.1 What is sustainability? 13 2.2 What are the current issues? 14 2.3 What are the Beyond Chocolate commitments? 14 2.3.1 Certification and sustainability schemes 14 2.3.2 Towards a living income for farmers 15 2.3.3 Deforestation 17 2.4 How will activities be implemented? 19 2.5 Signatories 19 The Beyond Chocolate Governance Structure 20 1. IDH, The Sustainable Trade Initiative 22 2. The Belgian Directorate-general Development Cooperation and Humanitarian Aid 22 3. The Beyond Chocolate Steering Committee 23 3.1 Composition of the Steering Committee 23 3.1.1 The Chairman 23 3.1.2 The Secretary 24 3.1.3 Members 24 3.2 Decision making process and Transparency 24 3.3 Objectives achieved in 2019 25 4. The Beyond Chocolate Working Groups 25 4.1 Composition of the working groups 25 4.2 Objectives achieved in 2019 27 5. The development of the Beyond Chocolate AME Working group 28 5.1 The composition of the AME Working group 28 5.2 Objectives of the AME Working group 29 6. The Beyond Chocolate Advisory Groups 29 The Accountability, Monitoring and Evaluation (AME) Framework 30 1. -
I.2072 Cad Ghanafacing AW
Mapping Sustainable Production in Ghanaian Cocoa Report to Cadbury Institute of Development Studies and the University of Ghana Mapping Sustainable Production in Ghanaian Cocoa Project Coordinators: Dr Stephanie Ware Barrientos, IDS, University of Sussex and IDPM, The University of Manchester. Email: [email protected] Professor Kwadwo Asenso-Okyere, Department of Agricultural Economics and Agribusiness, University of Ghana. Email: [email protected] Research Team: Dr Samuel Asuming-Brempong, Department of Agricultural Economics and Agribusiness, University of Ghana Dr Daniel Sarpong, Department of Agricultural Economics and Agribusiness, University of Ghana Dr Nana Akua Anyidoho, ISSER, University of Ghana Professor Raphael Kaplinsky, IDS, University of Sussex and Open University Jennifer Leavy, IDS, University of Sussex Acknowledgements We would like to thank the following people, without whom this project would not have been possible: All interviewees who agreed to participate in the study, especially the cocoa farmers and youth whose future is so closely connected to ensuring the sustainability of cocoa production. All workshop participants in Accra who intensely discussed the challenges ahead for cocoa production. Alfred Assuming-Boakye and Kingsley Sam Odum for their research assistance during the fieldwork. Cadbury for providing resources to undertake the project and David Croft and Tony Lass for insightful comments on an earlier draft of the report. Disclaimer This report presents findings from an independent study commissioned by Cadbury Schweppes, carried out jointly by researchers from the Institute of Development Studies, University of Sussex and the Department of Agricultural Economics and Agribusiness, University of Ghana. The authors alone are responsible for all information and views expressed in this report, which do not represent Cadbury. -
Manufacturing Confectioner Global Source for Chocolate, Confectionery and Biscuit Information
APRIL 2012 Vol. 92, No. 4 MANUFACTURING CONFECTIONER GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION PRODUCTS INTRODUCED AT ISM SWEETS & SNACKS EXPO PMCA PRODUCTION CONFERENCE US CONFECTIONERY SALES RCI Spring Regional Institute Retail Confectioners International will host its 2012 spring regional event in Jacksonville and St. Augustine, Florida. www.retailconfectioners.org Monday, April 16 10:00 AM –10:45 AM Education Session: Crisis Communi- Arrival, Board Meeting, Optional Tour Day cations and Media Relations Joel Doepker, Ozarks Optional tour day. See optional tour day activities at Technical Community College. Get tips to deal with the retailconfectioners.org/regionals media to turn potential negative news into a positive experience. 8:00 AM 10:00 AM Executive Board Meeting 11:00 AM –11:45 AM Education Session: Interventions for 10:00 AM – 5:00 PM Board of Directors Strategic Planning Producing Safe Products Susan Moyers, PhD, Silliker Session and Board Meeting Labs. Practical steps to ensure good manufacturing Tuesday, April 17 practices (GMPs) within confectionery facilities will Committee Meetings and Education Day be shared. Starting with basic employee hygiene prac- 8:00 AM –11:00 AM Board of Directors Meeting tices, learn about work attire, eating and drinking, and 11:00 AM –3:00 PM Committee Meetings plant traffic patterns all impact food safety. Lunch on one’s own 11:45 AM –2:00 PM Candy Clinic setup 1:30 PM –5:00 PM Registration desk open Lunch on one’s own 2:00 PM Tour Bus Captain Orientation 1:00 PM – 1:45 PM Education Session: Cross-Contamina- 3:00 PM –3:45 PM Education Session: Succession Planning tion: More than the Usual Suspects Susan Moyers Pres- and How to Prepare for the Future of Your Business entation continues, including practical steps to avoid Kendall Rawls, Rawls Group. -
Cocoa in Ghana: Shaping the Success of an Economy
CHAPTER 1 2 Cocoa in Ghana: Shaping the Success of an Economy Shashi Kolavalli and Marcella Vigneri o other country comes to mind more than Ghana depending on global prices, marketing costs, explicit taxes when one speaks of cocoa. Likewise, one cannot on the sector, and macroeconomic conditions such as infla- think of Ghana without thinking of its cocoa tion and overvaluation of exchange rates and inelasticity of secNtor, whi ch offers livelihoods for over 700,000 farmers in cocoa supplies. Regardless of the level of extraction, the the southern tropical belt of the country. Long one of need for sound macroeconomic management, of inflation Ghana’s main exports, cocoa has been central to the coun- and exchange rates in particular, becomes evident for con- try’s debates on development, reforms, and poverty allevia- tinuing to offer incentives for production. The other is the tion strategies since independence in 1957. The cocoa sector need for Ghana’s cocoa pricing policy to arrive at a market- in Ghana has not been an unmitigated success, however. ing arrangement that does not kill the goose that lays the After emerging as one of the world’s leading producers of golden eggs. Ghana appears to have achieved such as cocoa, Ghana experienced a major decline in production in arrangement without fully liberalizing the sector as other the 1960s and 1970s, and the sector nearly collapsed in the producers in West Africa have. early 1980s. Production steadily recovered in the mid-1980s after the introduction of economywide reforms, and the 1990s marked the beginning of a revival, with production OBSERVABLE ACHIEVEMENTS IN THE COCOA SECTOR nearly doubling between 2001 and 2003.