Barry Callebaut breaks ground on cocoa facility in Ecuador

Facility lays the foundation for further growth of the cocoa value chain in Ecuador.

Barry Callebaut staff and local officials break ground on a new cocoa facility in Durán, Ecuador. Pictured, from left to right: Ivan Ontaneda, minister of production, foreign trade, investments and fisheries; Rita Hammerli-Weschke, Swiss ambassador in Ecuador; Dalton Narvaes, mayor of Duran; Patricia Sanchez, general management coordinator of Guayas Province; Angela Gubser, managing director Barry Callebaut Ecuador. Photo provided by Barry Callebaut.

Barry Callebaut broke ground on a new, state-of-the-art cocoa facility in Durán, Ecuador this week.

Upon completion, the site will receive, dry, clean and store cocoa beans and prepare for export to Barry Callebaut's cocoa and chocolate factories in the U.S., Canada, Asia and Europe. The site will also host the company’s Ecuador offices and more than 40 employees.

“With this state-of-the-art infrastructure, we are making a long term commitment to the country and its cocoa producing sector,” said “Angela Gubser, managing director Ecuador. “Our team is looking forward to moving into the new premises, further developing business relations with existing and new partners and enhancing our sustainability programs with the Ecuadorian cocoa farmers.”

Steven Retzlaff, president, global cocoa, said Barry Callebaut is excited about the opportunities associated with Ecuador cocoa bean production and the potential for growth in the country.

“We are proud to continue investing in a country where we have been present since 2007,” he said.

Barry Callebaut, has been sourcing cocoa from Ecuador since its founding in 1996. This cocoa is used in a wide range of products, including the well-loved and special single origin couvertures Carma Milk Ecuador, Callebaut Origine Ecuador and Cacao Barry Équateur.

Ecuador is well known for the cultivation of "Cacao Nacional," also known as Arriba, a flowery-fruity flavored variety of cocoa. And the cultivation of the more recent, highly productive, CCN51 variety has increased significantly in recent years, helping to establish the country as the third largest cocoa producer in the world after Ghana and Côte d'Ivoire.

Crystal Lindell, Former editor-in-chief of Candy Industry Magazine. While here she has worked on Candy Industry Magazine, Food Engineering Magazine and Food Safety Strategies. She holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University. And her favorite breakfast is a cup of espresso and Twix bar.