Cargill Cocoa & Chocolate’s 2018-2019 Sustainability Progress Report highlights the company’s efforts to improve transparency and the lives of cocoa farmers in Brazil, Cameroon, Côte d’Ivoire, Ghana and Indonesia.

Chocolate offers an opportunity to indulge, but it also serves as a palette for flavor innovation and provides an entry point into where and how cocoa is grown, harvested and processed.

Cargill, in partnership with the non-profit organization Imaflora, is implementing two projects to support cocoa producers in Pará that are designed to increase their productivity through environmental conservation actions and good agricultural practices.

Peter’s Chocolate, Cargill’s premium chocolate brand, is recognizing U.S. chocolatiers who are making their mark on the industry with the new Peter’s Chocolate Award of Distinction.

Cargill is investing $6.4 million to expand its food pilot capabilities at its North American Pilot Development Center in Savage, Minn., enabling bakery customers to increase their speed-to-market with new products.

Digital items top consumers holiday gift lists, and in the spirit of the season, Cargill’s Global Edible Oils business is putting the power of digitalization at its customers’ fingertips.

Food and beverage manufacturers looking to meet consumer demand for great-tasting, label-friendly ingredients may have new options in the near future.

Technology in agriculture (ag-tech) is how we'll feed a growing population, make farming more sustainable and improve the lives of farm animals, say 85 percent of the 3,000 participants in Cargill's new three-continent consumer survey.

Cargill is investing over a $113 million to expand its cocoa processing sites in Yopougon, Ivory Coast and Tema, Ghana.

With a global footprint and presence in major food and ag supply chains around the globe, Cargill is committed to protecting the earth’s vital natural resources and reducing its environmental impact.