2018 CLCCG Annual Report
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Belize in the Cocoa-Chocolate Global Value Chain
Belize in the Cocoa-Chocolate Global Value Chain July 2018 Prepared by Danny Hamrick and Karina Fernandez-Stark Duke Global Value Chains Center, Duke University Global Value Chains Center This research was prepared by the Duke University Global Value Chains Center on behalf of the Organization of American States (OAS). This study is part of the establishment of Small Business Development Centers in the Caribbean. The report is based on both primary and secondary information sources. In addition to interviews with firms operating in the sector and supporting institutions, the report draws on secondary research and information sources. The project report is available at www.gvcc.duke.edu. Acknowledgements The Duke University Global Value Chains Center would like to thank all of the interviewees, who gave generously of their time and expertise, as well as Renee Penco of the Organization of American States (OAS) for her extensive support. The Duke University Global Value Chain Center undertakes client-sponsored research that addresses economic and social development issues for governments, foundations and international organizations. We do this principally by utilizing the global value chain (GVC) framework, created by Founding Director Gary Gereffi, and supplemented by other analytical tools. As a university- based research center, we address clients’ real-world questions with transparency and rigor. www.gvcc.duke.edu. Duke Global Value Chain Center, Duke University © July 2018 i Belize in the Cocoa-Chocolate Global Value Chain Acronyms .......................................................................................................................................................... -
Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-Ols, and Procyanidin Content in Foods Prepared with Coco
JFS C: Food Chemistry Preservation of Cocoa Antioxidant Activity, Total C: Food Chemistry Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder L. STAHL,K.B.MILLER,J.APGAR, D.S. SWEIGART,D.A.STUART,N.MCHALE,B.OU,M.KONDO, AND W.J. H URST ABSTRACT: Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activ- ity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxi- dant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leav- ening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, fla- vanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Com- mercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of fla- vanol compounds and antioxidant activity. -
Cote D'ivoire Situation
SITUATIONAL EMERGENCY UPDATE Cote d’Ivoire Situation 12 November 2020 As of 11 November 2020, a total Nearly 92% of the new arrIvals who UNHCR has set up of 10,087 Ivorians have fled have fled Cote d’Ivoire are In LIberIa contingency plans in the Cote d’Ivoire, and the numbers where an airlIft of CRIs for 10,000 countrIes neIghbourIng Cote continue to rIse amid persIstent refugees is planned from DubaI. In the d’Ivoire and Is engaging wIth tensions despIte valIdation of the meantIme, locally purchased core- natIonal and local authorIties, electIon results by the relief items, food and cash-based sister UN agencies and other Constitutional Court. interventions are being delIvered. partners. POPULATION OF CONCERN Host Countries New arrivals LiberIa 9,255 Ghana 563 Guinea 249 Togo 20 Cote d’IvoIre (IDPs) 5,530 Total 15,617 * Data as of 11 November 2020 as reported by UNHCR Operations. New arrIvals at Bhai border, Grand Gedeh. CredIt @UNHCR www.unhcr.org 1 EMERGENCY UPDATE > Cote d’Ivoire Situation / November 2020 OperatIonal Context PolItIcal and securIty sItuatIon In Cote d’IvoIre Aftermath of the election ■ On 9 November, the ConstItutIonal CouncIl valIdated the electoral vIctory of PresIdent Alassane Ouattara as proclaimed by the Independent Electoral CommIssIon. The sItuatIon remaIns calm yet tense and the opposItIon, whIch announced the formatIon of a NatIonal TransItIonal CouncIl, has yet to recognIze the PresIdent’s vIctory. ■ FollowIng the valIdatIons of the electIon of PresIdent Ouattara, a Government spokesperson declared that a total of 85 people were kIlled, IncludIng 34 before the election, 20 on polling day, 31 after the election. -
Annual and Sustainability Report 2018
2018 Annual and sustainability report report and sustainability Annual Annual and sustainability report 2018 Contents This is Cloetta Letter from the Chairman 73 The year in brief 1 Corporate governance report 74 Words from the President 2 Remuneration of the Group Management Team 80 Internal control over financial reporting Goals and strategies 4 82 Board of Directors Long-term financial targets 4 84 Group Management Team Sustainability targets 5 86 Strategic priorities 6 Financial reports 88 Consolidated profit and loss account Cloetta’s value chain 8 89 Consolidated statement of comprehensive income Cloetta’s sustainability agenda 10 90 Consolidated balance sheet 91 The confectionery market 11 Consolidated statement of changes in equity 92 Strategies for growth 14 Consolidated cash flow statement 93 Brand, category and product development 15 Notes to the consolidated financial statement 94 Brand and category leadership 16 Parent Company financial statements and notes 130 Strategic product development 21 Proposed appropriation of earnings 140 Consumer front and centre 24 Auditor’s report 141 Cloetta’s leading brands 26 Ten-year overview 144 Key ratios 145 Cloetta’s main markets 30 Reconciliation of alternative performance measures 146 Supply chain 37 Factories 42 Long-term sustainability 148 Stakeholders and materiality issues Increased resource efficiency 44 150 Strategic priorities for Cloetta’s sustainability work Raw material 46 152 GRI index Responsible sourcing 48 153 Auditor’s limited assurance report on sustainability report -
The Medicinal Use of Chocolate in Early North America
Mol. Nutr. Food Res. 2008, 52, 000 – 000 DOI 10.1002/mnfr.200700264 1 Review The Medicinal Use of Chocolate in Early North America Deanna L. Pucciarelli and Louis E. Grivetti Nutrition Department, University of California, One Shields Ave, Davis, CA, USA The medicinal use of chocolate has a long history in North America dating back to the 16th century. From Mesoamerican Codices and European Treatises scholars have determined that for hundreds of years the beverage called chocolate was administered to the sick and prescribed homeopathically to prevent illness. Yet, little scholarship exists that focuses on medicinal chocolate usage in early North America (18th–19th century). This paper examines medical practices during this era and associated medicinal norms with special attention given to chocolate/cocoa usage. Given the current scientific attention on the relationship between dark chocolate consumption and heart disease attenuation it is timely to investigate and chronicle America's medical forebears’ understanding of, and practices related to, the medicinal use of chocolate. Indeed, there is a significant amount of literature to suggest that chocolate was used for wellness and to treat illness. Keywords: Chocolate / Cocoa / Food history / Foods for health / History of medicine / Received: July 9, 2007; accepted: January 2, 2008 1 Introduction Yet, for the better part of the 20th century, and certainly after the 1930s, the consumption of chocolate shifted in the I felt my Self [sic.] very unwell and derected [sic.] a little United States from medicinal to confectionary. Over the Chocolate which Mr. McClellen gave us, prepared of which past decade laboratory research has indicated positive rela- I drank about a pint and found great relief at 11 A.M. -
Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States
J. Agric. Food Chem. 2009, 57, 9169–9180 9169 DOI:10.1021/jf901821x Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States. 2. Comparison of Flavan-3-ol Content with Nonfat Cocoa Solids, Total Polyphenols, and Percent Cacao ,† † § § KENNETH B. MILLER,* W. JEFFREY HURST, NANCY FLANNIGAN, BOXIN OU, # # † C. Y. LEE, NANCY SMITH, AND DAVID A. STUART †The Hershey Center for Health and Nutrition, P.O. Box 805, Hershey, Pennsylvania 17033-0805, §Brunswick Laboratories, 50 Commerce Way, Norton, Massachusetts 02766, and #Department of Food Science and Technology, Cornell University, Geneva, New York 14456 A survey of a broad range of chocolate- and cocoa-containing products marketed in the United States was conducted to provide a more detailed analysis of flavan-3-ol monomers, oligomers, and polymers, which can be grouped into a class of compounds called procyanidins. Samples consisted of the three or four top-selling products within the following six categories: natural cocoa powder, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, and chocolate syrup. Composite samples were characterized for percent fat (%fat), percent nonfat cocoa solids (%NFCS), antioxidant level by ORAC, total polyphenols, epicatechin, catechin, total monomers, and flavan-3-ol oligomers and polymers (procyanidins). On a gram weight basis epicatechin and catechin content of the products follow in decreasing order: cocoa powder > baking chocolate > dark chocolate = baking chips > milk chocolate > chocolate syrup. Analysis of the monomer and oligomer profiles within product categories shows there are two types of profiles: (1) products that have high monomers with decreasing levels of oligomers and (2) products in which the level of dimers is equal to or greater than the monomers. -
Taste of Child Labor Not So Sweet: a Critique of Regulatory Approaches to Combating Child Labor Abuses by the U.S
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Washington University St. Louis: Open Scholarship Washington University Law Review Volume 87 Issue 5 January 2010 Taste of Child Labor Not So Sweet: A Critique of Regulatory Approaches to Combating Child Labor Abuses by the U.S. Chocolate Industry Kemi Mustapha Washington University School of Law Follow this and additional works at: https://openscholarship.wustl.edu/law_lawreview Part of the Human Rights Law Commons, International Law Commons, Juvenile Law Commons, Labor and Employment Law Commons, and the Legislation Commons Recommended Citation Kemi Mustapha, Taste of Child Labor Not So Sweet: A Critique of Regulatory Approaches to Combating Child Labor Abuses by the U.S. Chocolate Industry, 87 WASH. U. L. REV. 1163 (2010). Available at: https://openscholarship.wustl.edu/law_lawreview/vol87/iss5/6 This Note is brought to you for free and open access by the Law School at Washington University Open Scholarship. It has been accepted for inclusion in Washington University Law Review by an authorized administrator of Washington University Open Scholarship. For more information, please contact [email protected]. TASTE OF CHILD LABOR NOT SO SWEET: A CRITIQUE OF REGULATORY APPROACHES TO COMBATING CHILD LABOR ABUSES BY THE U.S. CHOCOLATE INDUSTRY I. INTRODUCTION United States chocolate manufacturers,1 including Hershey‘s2 and Mars,3 received unwelcomed media attention in 2001 as reports of the use of child labor on West African cocoa farms surfaced.4 Investigations revealed that children harvest cocoa beans5 under conditions that qualify as the ―worst forms of child labor‖6 as defined in International Labour 1. -
Polycyclic Aromatic Hydrocarbons (PAH) in Chocolate on the German Market
J. Verbr. Lebensm. 4 (2009): 128 – 135 1661-5751/09/020128-8 DOI 10.1007/s00003-009-0478-1 © Birkhäuser Verlag, Basel, 2009 Polycyclic aromatic hydrocarbons (PAH) in chocolate on the German market K. Ziegenhals1, K. Speer2 and W. Jira1 1 Analysis Division, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kulmbach, Germany 2 Institute of Food Chemistry, TU Dresden, Bergstr. 66, 01062 Dresden, Germany Correspondence to: Dr. Wolfgang Jira, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Location Kulmbach, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany Tel.: +49 9221 803 313, Fax: +49 9221 803 303, E-mail: [email protected] Received: February 10, 2009; accepted: February 25, 2009 Online First 7 April 2009 Key Words: PAH, benzo[a]pyrene, leading substance, GC/HRMS, leading substance seems to be suitable to estimate the PAH chocolate. contamination in chocolate. Abbreviations: 5MC = 5-methylchrysene; ASE = accelerated solvent extraction; BaA = benzo[a]anthracene; BaP = ben- Zusammenfassung: Für die Bestimmung der 15+1 von der EU als zo[a]pyrene; BbF = benzo[b]fluoranthene; BcL = benzo[c]- prioritär eingestuften PAK in verschiedenen Schokoladen wurde fluorene; BgP = benzo[g,h,i]perylene; BkF = benzo[k]fluoran- eine Analysenmethode bestehend aus beschleunigter Lösungs- thene; BjF = benzo[j]fluoranthene; CHR = chrysene; CPP = cy- mittelextraktion (ASE), GelpermeationschromatographieACHTUNGRE (GPC) clopenta[c,d]pyrene; DhA = dibenzo[a,h]anthracene; DeP = di- und Nachreinigung an einer Minikieselgelsäule verwendet. Die benzo[a,e]pyrene; DhP = dibenzo[a,h]pyrene; DiP = diben- Identifizierung und Quantifizierung der einzelnen Verbindun- zo[a,i]pyrene; DIP = dibenzo[a,l]pyrene; EFSA = European Food gen erfolgte nach gaschromatographischer Trennung mit dem Safety Authority; GPC = gel permeation chromatography; HRMS hochauflösenden Massenspektrometer unter Verwendung einer = high resolution mass spectrometry; IcP = indeno[1,2,3-cd]py- VF-17ms GC-Säule. -
Fermentation of Cocoa Beans: Influence of Microbial Activities And
Journal of the Science of Food and Agriculture J Sci Food Agric 88:2288–2297 (2008) Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate Nicholas Camu,1 Tom De Winter,1 Solomon K Addo,2 Jemmy S Takrama,3 Herwig Bernaert4 and Luc De Vuyst1∗ 1Research Group of Industrial Microbiology and Food Biotechnology, Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium 2Barry Callebaut Ghana Limited, Plot 1 Free Zone Enclave, Tema, Ghana 3Cocoa Research Institute of Ghana (CRIG), New Tafo, Akim, Ghana 4Barry Callebaut Belgium NV, Aalstersestraat 122, B-9280 Lebbeke-Wieze, Belgium Abstract BACKGROUND: Spontaneous cocoa bean fermentation is characterised by a succession of microbial activities. Cocoa flavour precursors are developed during fermentation and drying of cocoa beans. Polyphenols and alkaloids contribute to astringency and bitterness of cocoa and chocolate. RESULTS: Population dynamics, metabolite target analyses, and chocolate production were performed for seven independent spontaneous cocoa bean heap fermentations in Ghana. Although the same micro-organisms were involved in these heaps, carried out at different farms or in different seasons, heap temperatures and microbial metabolite concentrations were different. This could be due to heterogeneity and size of the heaps, but was mainly ascribed to microbial variability. Indeed, differences in microbial activity could be linked with the flavour of chocolates made from the corresponding dried, fermented cocoa beans. Whereas the polyphenol and alkaloid contents of cocoa beans were crop- and heap-dependent, epicatechin and theobromine levels decreased during fermentation due to diffusion out of the bean cotyledons and polyphenol oxidation and condensation. -
ADMINISTRATIVE MAP of COTE D'ivoire Map Nº: 01-000-June-2005 COTE D'ivoire 2Nd Edition
ADMINISTRATIVE MAP OF COTE D'IVOIRE Map Nº: 01-000-June-2005 COTE D'IVOIRE 2nd Edition 8°0'0"W 7°0'0"W 6°0'0"W 5°0'0"W 4°0'0"W 3°0'0"W 11°0'0"N 11°0'0"N M A L I Papara Débété ! !. Zanasso ! Diamankani ! TENGRELA [! ± San Koronani Kimbirila-Nord ! Toumoukoro Kanakono ! ! ! ! ! !. Ouelli Lomara Ouamélhoro Bolona ! ! Mahandiana-Sokourani Tienko ! ! B U R K I N A F A S O !. Kouban Bougou ! Blésségué ! Sokoro ! Niéllé Tahara Tiogo !. ! ! Katogo Mahalé ! ! ! Solognougo Ouara Diawala Tienny ! Tiorotiérié ! ! !. Kaouara Sananférédougou ! ! Sanhala Sandrégué Nambingué Goulia ! ! ! 10°0'0"N Tindara Minigan !. ! Kaloa !. ! M'Bengué N'dénou !. ! Ouangolodougou 10°0'0"N !. ! Tounvré Baya Fengolo ! ! Poungbé !. Kouto ! Samantiguila Kaniasso Monogo Nakélé ! ! Mamougoula ! !. !. ! Manadoun Kouroumba !.Gbon !.Kasséré Katiali ! ! ! !. Banankoro ! Landiougou Pitiengomon Doropo Dabadougou-Mafélé !. Kolia ! Tougbo Gogo ! Kimbirila Sud Nambonkaha ! ! ! ! Dembasso ! Tiasso DENGUELE REGION ! Samango ! SAVANES REGION ! ! Danoa Ngoloblasso Fononvogo ! Siansoba Taoura ! SODEFEL Varalé ! Nganon ! ! ! Madiani Niofouin Niofouin Gbéléban !. !. Village A Nyamoin !. Dabadougou Sinémentiali ! FERKESSEDOUGOU Téhini ! ! Koni ! Lafokpokaha !. Angai Tiémé ! ! [! Ouango-Fitini ! Lataha !. Village B ! !. Bodonon ! ! Seydougou ODIENNE BOUNDIALI Ponondougou Nangakaha ! ! Sokoro 1 Kokoun [! ! ! M'bengué-Bougou !. ! Séguétiélé ! Nangoukaha Balékaha /" Siempurgo ! ! Village C !. ! ! Koumbala Lingoho ! Bouko Koumbolokoro Nazinékaha Kounzié ! ! KORHOGO Nongotiénékaha Togoniéré ! Sirana -
5 Geology and Groundwater 5 Geology and Groundwater
5 GEOLOGY AND GROUNDWATER 5 GEOLOGY AND GROUNDWATER Table of Contents Page CHAPTER 1 PRESENT CONDITIONS OF TOPOGRAPHY, GEOLOGY AND HYDROGEOLOGY.................................................................... 5 – 1 1.1 Topography............................................................................................................... 5 – 1 1.2 Geology.................................................................................................................... 5 – 2 1.3 Hydrogeology and Groundwater.............................................................................. 5 – 4 CHAPTER 2 GROUNDWATER RESOURCES POTENTIAL ............................... 5 – 13 2.1 Mechanism of Recharge and Flow of Groundwater ................................................ 5 – 13 2.2 Method for Potential Estimate of Groundwater ....................................................... 5 – 13 2.3 Groundwater Potential ............................................................................................. 5 – 16 2.4 Consideration to Select Priority Area for Groundwater Development Project ........ 5 – 18 CHAPTER 3 GROUNDWATER BALANCE STUDY .............................................. 5 – 21 3.1 Mathod of Groundwater Balance Analysis .............................................................. 5 – 21 3.2 Actual Groundwater Balance in 1998 ...................................................................... 5 – 23 3.3 Future Groundwater Balance in 2015 ...................................................................... 5 – 24 CHAPTER -
Economic and Climate Effects of Low-Carbon Agricultural And
ISSN 2521-7240 ISSN 2521-7240 7 7 Economic and climate effects of low-carbon agricultural and bioenergy practices in the rice value chain in Gagnoa, Côte d’Ivoire FAO AGRICULTURAL DEVELOPMENT ECONOMICS TECHNICAL STUDY DEVELOPMENT ECONOMICS AGRICULTURAL FAO 7 Economic and climate effects of low-carbon agricultural and bioenergy practices in the rice value chain in Gagnoa, Côte d’Ivoire By Florent Eveillé Energy expert, Climate and Environment Division (CBC), FAO Laure-Sophie Schiettecatte Climate mitigation expert, Agricultural Development Economics Division (ESA), FAO Anass Toudert Consultant, Agricultural Development Economics Division (ESA), FAO Food and Agriculture Organization of the United Nations Rome, 2020 Required citation: Eveillé, F., Schiettecatte, L.-S. & Toudert, A. 2020. Economic and climate effects of low-carbon agricultural and bioenergy practices in the rice value chain in Gagnoa, Côte d’Ivoire. FAO Agricultural Development Economics Technical Study 7. Rome, FAO. https://doi.org/10.4060/cb0553en The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO.