Annual and Sustainability Report 2018
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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 .......................................................................................................................................................... -
I Annual Report 2013 I
ı ANNUAL REPOrt 2013 ı w Contents Cloetta Cloetta I Annual report 2013 report Annual Contents Highlights of 2013 1 I This is Cloetta 2 Words from the CEO 4 Vision, mission, financial targets and strategies 6 Cloetta’s value chain 8 Strong brands 11 Product development 14 Cloetta’s leading brands 18 The confectionery market 22 Cloetta’s markets 24 Production and purchasing 32 Corporate responsibility 40 Sustainable sourcing 44 Environmental responsibility 46 Employees 48 Cloetta supports 53 Table of contents, GRI 54 Share and shareholders 58 Chairman’s comments 62 Administration report Information about operations and long-term targets 64 Net sales and profit 65 Financial position 69 Shares, shareholders and dividend 71 Cash flow 73 Employees and remuneration 74 Environmental responsibility 75 Future outlook 75 Risks and risk management 76 Corporate governance report 80 Internal control over financial reporting 88 Board of Directors 90 Group Management Team 92 Financial statements Consolidated profit and loss account 65 Consolidated statement of comprehensive income 67 Consolidated balance sheet 68 Consolidated statement of changes in equity 70 Consolidated cash flow statement 72 Notes to the consolidated financial statements 94 Parent company financial reports 132 Proposed appropriation of earnings 145 Auditor’s report 147 Five-year overview 148 Key ratios 149 History 150 The administration report for Cloetta AB (publ) 556308-8144 and the financial Definitions and glossary 152 statements consists of pages 64–145. The annual report is published in both Swedish and English, where the Swedish version is the original and has been Shareholder information 153 audited by the auditors of Cloetta. -
Company Presentation Subtitle Arial, Bold, 40 Pt, Grey 2
Title Arial, Bold, 40 pt, red Company presentation Subtitle Arial, Bold, 40 pt, grey 2 We bring a smile to your Munchy Moments Title Arial, Bold, 80 pt, white Subtitle Arial, Bold, 80 pt, grey 3 This is Cloetta Title Arial, Bold, 40 pt, red Subtitle Arial, Bold, 40 pt, grey • Founded by the three Cloetta brothers in 1862 • Annual sales of around SEK 5,3 billion Text/Bullets, Level 1-5 Arial, Regular, 20 pt, grey • Leading local brands in 6 countries • Leading market positions in Sweden, Finland, Norway, Denmark, the Netherlands and Italy • 2,500 employees in 14 countries • Production at 13 factories in 6 countries • Listed on Nasdaq Stockholm. The largest shareholders are Malfors Promotor, AMF – Försäkring och fonder and Threadneedle Investment Funds 4 Cloetta´s history 2015 Cloetta acauires Lonka Title Cloetta acquires Nutisal and Arial, Bold, 40 pt, red 2014 The Jelly Bean Factory Subtitle 2012 Merger between Cloetta and LEAF Arial, Bold, 40 pt, grey 2009 Cloetta Fazer is separated into Cloetta and Fazer Confectionery Text/Bullets, Level 1-5 2007 LEAF acquires Cadbury in Italy Arial, Regular, 20 pt, grey 2005 CVC and Nordic Capital acquire CSM, which changes name to LEAF 2001 Cloetta sells Handel business area, CSM acquires Socalbe (Italy) 2000 Cloetta merges with Fazer Confectionery, CSM acquires Continental Sweets (France, Belgium, the Netherlands and the UK) 1999 CSM acquires LEAF 1998 Cloetta acquires Candelia 1997 CSM acquires Malaco 1993 LEAF acquires Ahlgrens 1986 CSM acquires Red Band and Venco 1917 Svenska Chokladfabriks AB -
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. -
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. -
Cloetta Annual Report 2016
ANNUAL AND SUSTAINABILITY REPORT 2016 Contents This is Cloetta Highlights of 2016 1 Words from the President 2 Goals and strategies Long-term financial targets 4 Long-term sustainability targets 5 Strategies and activities 6 Cloetta’s value chain 8 The confectionery market 10 Market strategies for growth 13 Brand development 14 Strategic product development 17 New markets, initiatives and concepts 20 Cloetta’s leading brands 21 Cloetta’s main markets 25 Supply chain 32 Factories 37 Raw material costs 40 Sustainability 42 Core values 42 Long-term sustainability 43 Stakeholders and materiality issues 45 Sustainability goals 47 Sustainable sourcing 48 Responsibility for consumers well-being 52 Reduced environmental impact 54 Employees 56 Share and shareholders 60 Financial performance 66 Net sales and profit 66 Financial position 69 Comments on the cash flow statement 71 Future outlook. Environmental impact 72 and environmental management Risks and risk management 73 Letter from the Chairman 77 Corporate governance report 78 Remuneration to the Group Management Team 84 Internal control over financial reporting 86 Board of Directors 88 Group Management Team 90 Financial information, contents 92 Consolidated profit and loss account 93 Consolidated statement of comprehensive income 94 Consolidated balance sheet 95 Consolidated statement of changes in equity 96 Consolidated cash flow statement 97 Notes to the consolidated financial statements 98 Parent Company financial statements and notes 133 Proposed appropriation of earnings 141 Auditor’s report 142 Nine-year overview 145 Key ratios 146 Reconciliation of alternative performance measures 147 Definitions and glossary 149 GRI index 151 Membership of organizations 153 Auditor’s limited assurance report on sustainability report 154 Shareholder information 155 History 156 The audited annual report for Cloetta AB (publ) 556308-8144 consists of the administration report and the accompanying financial statements on pages 1–4, 6–7 and 66–141. -
Pharmacological Research Theobroma Cacao L., the Food Of
Pharmacological Research 61 (2010) 5–13 Contents lists available at ScienceDirect Pharmacological Research journal homepage: www.elsevier.com/locate/yphrs Review Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims M. Rusconi ∗, A. Conti Alpine Foundation for Life Sciences (AFLS), 6718 Olivone, Switzerland article info abstract Article history: Cocoa beans are rich source of polyphenols, contributing about 10% of the dry weight of the whole bean Received 2 June 2009 and its derivative chocolate, particularly dark chocolate, is considered one of the major contributors of Received in revised form 30 August 2009 antioxidants to the American diet after fruits and vegetables. At present the wide variation in cocoa Accepted 31 August 2009 processing and in the content and profile of polyphenols make it difficult to determine to what extent the findings about positive effects expressed in different studies, translate into tangible clinical benefits. Keywords: Moreover, before claiming any healthy properties to a plant, natural product or food item on human Theobroma cacao L. subject, a basic research project approved by scientific and ethical commissions has to be performed. Chocolate Polyphenols Until now the definition, composition, manufacturing specifications, packaging and labelling of cocoa Health claims and chocolate products in Europe, are regulated by “Directive 2000/36/EC of the European parliament and of the council”. The definitions take changes in consumer tastes, chocolate composition and labelling into account, but do not consider the real potential of healthy, beneficial and nutraceutical effects. In fact, they fail to establish an official analytical methodology for the quantification of phenolic compounds in cocoa and chocolate. -
Complex Origin of Trinitario-Type Theobroma Cacao (Malvaceae) from Trinidad and Tobago Revealed Using Plastid Genomics
Tree Genetics & Genomes DOI 10.1007/s11295-013-0601-4 ORIGINAL PAPER Complex origin of Trinitario-type Theobroma cacao (Malvaceae) from Trinidad and Tobago revealed using plastid genomics Ji Yong Yang & Moira Scascitelli & Lambert A. Motilal & Saemundur Sveinsson & Johannes M. M. Engels & Nolan C. Kane & Hannes Dempewolf & Dapeng Zhang & Kamaldeo Maharaj & Quentin C. B. Cronk Received: 5 July 2012 /Revised: 19 December 2012 /Accepted: 9 January 2013 # Springer-Verlag Berlin Heidelberg 2013 Abstract Trinidad and Tobago has a long history of produc- one outgroup, T. grandiflorum (Willd. ex Spreng.) Schum). ing high-quality cacao (Theobroma cacao L.). Cacao geno- Only three cpSNP haplotypes were present in the Trinitario types in Trinidad and Tobago are of a highly distinctive kind, cultivars sampled, each highly distinctive and corresponding the so-called “Trinitario” cultivar group, widely considered to to reference genotypes for the Criollo (CRI), Upper Amazon be of elite quality. The origin of Trinitario cacao is unclear, Forastero (UAF) and Lower Amazon Forastero (LAF) varietal although it is generally considered to be of hybrid origin. We groups. These three cpSNP haplotypes likely represent the used massive parallel sequencing to identify polymorphic founding lineages of cacao to Trinidad and Tobago. The plastidic single nucleotide polymorphisms (cpSNPs) and cpSSRs were more variable with eight haplotypes, but these polymorphic plastidic simple sequence repeats (cpSSRs) in clustered into three groups corresponding to the three cpSNP order to determine the origin of the Trinitario cultivar group by haplotypes. The most common haplotype found in farms of comparing patterns of polymorphism to a reference set of ten Trinidad and Tobago was LAF, followed by UAF and then completely sequenced chloroplast genomes (nine T.