• Train more than 50,000 farmers on good agricultural practice by 2020
• Double field staff within the next 18 months
• Develop 50 cocoa nurseries to delivering nearly 1 million seedlings per year
• Extend activities beyond Sulawesi; intensify training and support in Sumatra and Bali

Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, announced the expansion of its sustainability program in Indonesia to scale impact and drive change in the cocoa communities.

“Barry Callebaut champions the development of sustainable cocoa farming and, more broadly, a fully sustainable chocolate value chain,” said Nicko Debenham, Barry Callebaut’s Vice President for Global Cocoa Sustainability. “We have a long-standing commitment in Indonesia and we are excited to take an increasing role to help shape a sustainable chocolate and cocoa future in this important cocoa producing country.”

In the last three years, Barry Callebaut has been able to enjoy a growing traction with smallholder farmers through meaningful collaborations with industry customers and development agencies such as Swisscontact.

Through the teaching and practical demonstration of good agricultural practices, farmers are better taking up the challenges of cocoa farming. For example, educating the farmers on pruning, grafting, and replanting, as well as teaching proper pest control and disease management, is helping increase crop productivity, resulting in higher incomes and better livelihoods.

The expansion of the program will:

• Increase the number of Indonesian farmers trained in good agricultural practice from 20,000 to 50,000 by 2020.
• More than double the field staff implementing projects on the ground – from 70 to around 150 employees – within the next 18 months.
• Increase the number of nurseries to help replace the aging cocoa trees. Barry Callebaut has already developed 25 nurseries with a capacity of 130,000 seedlings. By 2018, 50 nurseries will grow up to 1 million seedlings per year.
• Generate more income for the cocoa farmers who deliver certified cocoa. Farmer premiums amounting to nearly USD 1 million were handed out in Indonesia over the last 3 years. Premium payments are expected to double in the next two years.
• Extend sustainability activities beyond Sulawesi to Sumatra and Bali. Beyond the existing Cocoa Learning Center in Tanah Datar (West Sumatra), Barry Callebaut plans to build more such teaching facilities that comprise a clone garden, a farming area for cocoa seedlings, and a teaching space.

The extension of Barry Callebaut’s sustainability activities in Indonesia, the world’s third largest cocoa bean grower, is aligned with its business expansion in the country. The company employs more than 500 employees and operates two cocoa factories, with one chocolate and compound factory due to be opened later this year.

Commenting on the increased sustainability activities in Indonesia, Edmund Ee, Barry Callebaut’s President Cocoa Asia Pacific, said: “Processing cocoa beans in origin countries such as Indonesia generates local employment and makes our supply chain more efficient. We still have a long way to make our business and value chain fully sustainable. It’s important for us to take all necessary actions so that in the near future, we are able to source 100 percent sustainable cocoa for our production in Indonesia.”

More info on Barry Callebaut’s cocoa sustainability activities can be found in its Chocolate Sustainability Report 2014/15.

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Barry Callebaut:
With annual sales of about CHF 6.2 billion (EUR 5.6 billion / USD 6.6 billion) in fiscal year 2014/15, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings,
decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of more than 9,000 people. 
The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®. The Barry Callebaut Group is committed to sustainable cocoa production to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.