Not even the ceiling could stop Jean-Francois Suteau. The executive pastry chef at the Greenbrier Hotel in White Sulphur Springs, W.V., a participant at the 2013 U.S. Chocolate Master finals competition held last weekend at Barry Callebaut’s Chocolate Academy in Chicago, overcame a real structural barrier to capture the title of U.S. Chocolate Master.
Shawn Askinosie, a former defense attorney, came into the chocolate business striving to empower those responsible for harvesting cocoa beans while educating others. His efforts have not gone unnoticed.
Hershey may have been the last major chocolate makers to join the list of companies planning to use 100% sustainable cocoa by 2020 — following Mars, Nestle, Mondelez and Ferrero — but that doesn’t mean they aren’t taking the goal seriously.
Senior v.p. of operations details process that went into building new $300-million plant, including why they decided to use more natural light, how green it is, and how they made their famous Kisses even better.
The deal is expected to boost Barry Callebaut's sales volume in the Asia and Latin America markets by 65% and also will help the company expand its cocoa powder market share.
The money will fund more than just farmers looking to improve their yields. It's slated to help eliminate child labor, promote gender equality, market cocoa farming as an attractive profession, and even protect the eco systems where cocoa is grown.