Callebaut Malaysia announces project to raise cocoa quality

摘要

BARRY Callebaut Malaysia has signed a memorandum of understanding with the Malaysian Cocoa Board on a collaborative research project aimed at improving cocoa bean quality in the Asian country. The project will apply and assess different microbial starter cultures for controlled bean fermentation developed by the Swiss chocolate giant. The two parties are hoping that the process will result in better bean quality, optimised cocoa taste, enhanced amount of functional components like flavanols, bettercolour and improved processability. The research will be carried out by staff from the Malaysian Cocoa Board in local R&D centres and field sites. One of the first test sites for controlled fermentation, as well as the implementation of improved agricultural practices to increase yields, will be Selbourne Estate, which is owned by Kuala Lumpur Keopong BHD, in which Barry Callebaut Malaysia holds a 60% stake. More than 20 other locations have already been identified. Callebaut intends to increase the volumes of'superior grade' beans sourced from Malaysia to 5 000 tonnes in the next three years. They will be processed at its Port Klang factory and sold in the Asia-Pacific region under the Selbourne and KLK Cocoa brands.