Since its inception in 2012, the World Cocoa Conference has journeyed through different locales, such as the Dominican Republic in 2016 and Berlin in 2018, before settling in Brussels this year. Acting as a vital conduit, the conference provides a platform for stakeholders to engage with issues spanning sustainable development, market dynamics, and governance.

Before the main events started, the pre-conference sessions organized by Cocoa of Excellence were held on Sunday. The emphasis was on quality and laid a solid groundwork for the discussions that unfolded throughout the week.The conclusions from these sessions will be summarised in the Cocoa Agenda and the Brussels Declarations, to guide future efforts to promote sustainable cacao practices.

SILVA CACAO AT ‘THE WORLD COCOA CONFERENCE’

Being held in our home country, we couldn’t miss such a significant conference. Our objectives were multifaceted: to stay updated on industry trends, champion flavour and bean-to-bar craftsmanship, showcase our exceptional cacaos, and connect with both familiar and new partners in the cacao and chocolate sector.

Partnering with Trias – a Belgian NGO with whom we collaborate closely in Uganda, was a natural choice. Together, we’re engaged in a transformative project, building climate-resilient and productive cacao forests with 750 farmers across 5 primary cooperatives. The results are promising, with healthier soils poised to increase cacao production potential. Additionally, post-harvest processes for specialty cacao are being enhanced with the help of ZOTO.

Our pride swelled as our booth reflected a true melting pot of cultures, with participation from Uganda, the Democratic Republic of Congo, Peru, Ecuador, and our native Belgium. Remarkably, over 20% of cacao producers attending the conference were affiliated with the Trias booth, aligning perfectly with our strategy of promoting ‘cacao with an identity’ and spotlighting the individuals behind the beans.

Our engagements extended beyond the conference walls, with a series of meetings, training sessions, and exchanges with cacao producers and Trias. Activities included comprehensive experiences such as visits to chocolate makers to understand the bean-to-bar process, detailed sessions on quality control and flavour profiles, discussions on market access and the positioning of specialty cacao, insights into EUDR regulations, understanding price dynamics, volatility, and contracting, as well as visits to the port of Antwerp and our stock in Vollers Warehouse.

These side activities proved to be as enriching as the conference itself, serving as opportunities for learning, sharing, and growth. It was truly an honour to welcome cacao producers to Belgium, reciprocating the hospitality they’ve extended to us in their countries time and again.

WORLD COCOA CONFERENCE
HIGHLIGHTS, INSIGHTS AND KEY TAKE AWAYS 

The World Cocoa Conference traditionally caters more to industry interests, but this time, there was a refreshing inclusion of bean-to-bar chocolate makers. The Brussels Development Hub welcomed the craft scene, showcasing bean-to-bar and artisanal chocolate. It was a significant opportunity for Belgian bean-to-bar makers like Bomma Flora, Elsa Chocolatier, Mike & Becky, Eugène, and the outstanding Brigitte Chocolate to showcase their unique brands. Additionally, local artisanal chocolates from Elisabeth Chocolatiers,  Laurent Gerbaud  and Concept Chocolate highlighted quality, artisanal craftsmanship, and creativity.

Despite their small booth size, these bean-to-bar makers made a bold presence, inspiring attendees with their focus on flavour, product identity, and transparency. It was undoubtedly the go-to spot for exceptional chocolate!

The World Cocoa Conference discourses yielded some important highlights and associated valuable insights that we believe are crucial for our bean-to-bar chocolate makers to consider. We’ve distilled these insights into topics and corresponding actionable take aways.

TOPIC ‘QUALITY & FLAVOUR’

During the World Cocoa Conference, a dedicated side-event on quality took center stage, presenting the ‘guide for assessment of cacao quality & flavour‘. The discussions revolved around the potential of this common language to revolutionise the cacao industry, particularly for cacao-producing countries, producers, and the specialty chocolate scene. Emphasis was placed on the potential of creating a new quality market for both mid-size and larger-scale makers, identifying collaborative opportunities, and addressing key bottlenecks.

Some significant insights and takeaways for bean-to-bar chocolate makers emerged from this discourse:

Opportunity for Alignment: The specialty chocolate sector has a unique chance to align quality control language, distinguishing between physical and sensorial analysis. By leveraging raw bean and liquor analysis, chocolate makers can gain a deeper understanding of cacao bean quality, enabling them to select the ideal product for each recipe.

>>> The discussions highlighted the chocolate sector’s need to catch up with industries such as coffee, wine, and spirits in terms of quality communication and promotion. By collaborating with these sectors regionally, there’s an opportunity to improve promotion, consumer education, and, ultimately, sales in the specialty chocolate market.

>>> In essence, by embracing quality and flavour as cornerstones of bean-to-bar chocolate making, artisans can elevate their craft, distinguish their products, and captivate the palates of chocolate lovers worldwide.
Adding farm details, post-harvest specifics, genetics, certifications, and bean stories enriches specialty chocolate, setting it apart and appealing to discerning consumers seeking unique experiences.

TOPIC ‘DECOMMODITISE’

The term ‘decommoditise’ resonated strongly throughout discussions at the conference.  The market’s volatility, witnessed by a surge to US$11 per kg at the July 24 Futures Market Conference, followed by a swift decline to $8.5/kg a mere week later, sparked worries regarding the enduring viability of our existing market framework. Despite the promotion of various endeavours to ‘decommoditise’ cacao and establish direct links with farmers, doubts lingered regarding its potential for growth and the risk of further consolidating market control.

>>> While the broader industry is currently emphasising the importance of connecting with cacao producers, the bean-to-bar scene has been actively engaged in this practice for several years. The craft chocolate market stands as a shining example in this regard, showcasing a commitment to fair and transparent relationships within the supply chain. This achievement is a source of great pride for the bean-to-bar community, reaffirming their dedication to fostering equitable practices and leading the way towards a more sustainable future.

What has contributed to the current state of the market?
Historically, cacao prices have remained persistently low for too long. The cacao industry operates within an oligopoly market structure, characterised by a limited number of major players and minimal incentives for innovation and technological advancement.
This structural ‘underinvestment’ in cacao farms, technology, know-how, and agricultural practices has led to soil degradation and the proliferation of vulnerable and often low-productivity cacao farms. Consequently, many producers find themselves living in poverty on unproductive farms. Furthermore, this situation is exacerbated by a disconnect between cacao producers and consumers. This creates significant challenges within the cacao supply chain, requiring comprehensive and collaborative efforts to address them effectively.

>>> Key takeaway: Despite the challenges facing the industry, prioritising trust and stability by consistently working with cacao producers and paying fair prices enables them to reinvest in their farms. Cacao sourced from biodiverse agroforestry with healthy soils and adapted forest cover tends to be more resilient. By favouring these types of cacaos in your selection, alongside your flavour preferences, you actively contribute to driving positive change within the cacao sector.

TOPIC ‘EUDR’

The EUDR remains a notable subject, almost like a ‘wandering’ ‘elephant in the room’, moving from Amsterdam’s Chocoa to Brussels. While not prominently featured in conference discussions, it took center stage in side events, becoming a widely discussed issue. Numerous startup technology and solution providers for EUDR were present, indicating a growing interest in complying with upcoming legislation. Surprisingly, there are now over 120 companies offering solutions for EUDR compliance…

Understanding the nuances, distinctions, and implications of each system, along with factors like reference satellite maps and the risk of false positives on cacao farms, demands a deep technical understanding. While the intentions behind the EUDR are commendable, there are lingering questions about its impact on cacao producers. Concerns persist that it may inadvertently favour larger producers and impede inclusiveness and diversity within the industry…

>>> The main takeaway lies in the growing importance of traceability. Every EU importer will soon be required to demonstrate full cacao traceability. However, it’s crucial to understand that traceability alone does not ensure transparency. Opting for transparency by understanding precisely where, how, and by whom your beans are produced can serve as a valuable distinguishing factor for specialty cacao.

TOPIC ‘VALUE DISTRIBUTION’

During several conference sessions, the topic of value distribution took center stage, often punctuated by a light-hearted phenomenon known as ‘echoing’. One memorable instance occurred on the first day when a speaker introduced the ‘metaphor of the pie’, underlining the importance of its enlargement to achieve a more equitable distribution among stakeholders. Throughout the conference, this metaphor resurfaced, underscoring the ongoing challenge of fostering fair value distribution.

While the idea of a larger pie is appealing, achieving fairer distribution implies that some actors may receive a smaller share. Discussions on how to address this imbalance remain ongoing. Additionally, expanding the pie relies on consumers being willing to pay more, acknowledging the limitations in this regard.

>>> The key takeaway is that value creation and addition through focusing on quality can contribute to enlarging the pie. By prioritising quality, spotlighting the people involved in chocolate-making process, and educating consumers, chocolate makers can enhance value and cultivate stronger bonds with their consumers. Quality should take precedence over quantity, demonstrating the potential for bean-to-bar chocolate products to lead by example in the industry.

TOPIC ‘ROYAL ENDORSEMENT’

During the opening ceremony, we had the honor of hearing Her Majesty the Queen of Belgium passionately championing fair prices for cacao producers. Following her inspiring speech, Her Majesty graciously toured the various booths, including ours. Hosting Her Majesty and the Minister of Development Cooperation at the co-shared Trias booth was a true honour.

>>> This moment held deep significance for bean-to-bar chocolate makers. Her Majesty departed our booth with exceptional bean-to-bar chocolates, crafted from fully traceable beans sourced from Trias projects. These chocolates, meticulously managed by Zoto for post-harvest care and sourced from Silva Cacao, were skillfully made by Mario from Chocolatoa. They symbolise a collaborative effort showcasing the power of teamwork. We hope that Her Majesty’s future speeches will continue to shed light on the quality and importance of bean-to-bar chocolate, further advancing the craft sector’s growth.

While the craft sector has shaped the industry’s direction with its unique identity, it’s crucial to acknowledge broader industry trends. Steering a small boat may be simpler, but guiding a larger vessel requires patience and perseverance. Nonetheless, we remain optimistic about our direction.

>>> Furthermore, it’s vital to distinguish between traceability and transparency. The craft sector has made significant strides in this realm, recognising the importance of both aspects. As we progress, let’s stay committed to fostering transparency and accountability within the industry !

The upcoming release of the ‘Brussels Declaration’ by the WCC marks a pivotal moment for the cacao sector, outlining priorities in sustainable development, market growth, and governance. We urge you to explore Antoine Fontain’s insightful presentation, ‘Hope, Anger, and Courage to Drive Change’, for a comprehensive overview of the global Cacao Agenda.

Our experience at the WCC surpassed expectations, revealing a shared commitment to enhancing cacao quality, supporting farmers, and fostering stability. It was inspiring to connect with industry peers and forge new partnerships, underscoring the importance of collaboration.

While bean-to-bar chocolate represents a small segment of the industry, its unique philosophy and flavours contribute to diversity -a concept we advocate for. As we navigate the future of the cacao agenda, let’s prioritise innovation, inclusivity, and sustainability to ensure a thriving cacao chain.

As for SILVA CACAO, our mission remains unwavering. We will continue to champion positive change in the cacao sector by directly engaging with farmers, supporting their efforts, and bridging connections with chocolate makers.
Together, let’s shape a brighter future for cacao !

Reach out to us to partner on your upcoming cacao selections, ensuring exceptional flavours and fostering genuine connections with farmers

NOTES, KUDO’S, CREDITS & INSPO