[ad_1]
ZURICH, SWITZERLAND – Sales volume at Barry Callebaut rose 6.9% to 1,512,853 tonnes in the first nine months of fiscal 2018 ended May 31, thanks to gains in all regions and product groups. Turnover was down 0.2% from 5,193.5 million Swiss francs to 5,183.7 million Swiss francs ($ 5,186.2 million) at the end of the year. same period last year. The decline in revenues reflects the decline in commodity prices, which Barry Callebaut said convey to his customers.
"After the very good performance recorded in the first half of the year, we continued to experience strong momentum in the third quarter, fueled by all major growth drivers, regions, and product groups," he said. Antoine de Saint-Affrique, General Manager Barry Callebaut said that the average price of cocoa beans rose by 19.9% in the first nine months of fiscal 2018, to £ 1,817 per ton on 31 May 2018, The recent price increase reflects a lower-than-expected global cocoa surplus due to a slight decline in cocoa production in West Africa, combined with higher demand and higher demand for cocoa. Significant activity of the funds, said the company.
In the Americas region, sales volume growth increased by 5.3% to 400,334 tonnes, and the company said growth was driven by a strong performance. double-digit year in South America and an acceleration of Gourmet & Specialties in North America. Sales revenue decreased by 0.6% in local currency.
Barry Callebaut said he reached several milestones in the first nine months of fiscal 2018, including the opening of his first center of the Chocolate Academy on the African continent on 8 May in Johannesburg, South Africa. Regarding sustainability, Barry Callebaut signed on June 4 three letters of intent with Côte d'Ivoire and Ghana to work on the design and validation of a sustainable cocoa model [19659002] On the innovation front, Barry Callebaut has announced the expansion of his portfolio of dairy-free chocolate products in the United States. On July 18, the company debuted in the Belgian Rubbermaid of Callebaut Finest, also known as RB1, in an exclusive showcase in Hong Kong. Ruby chocolate will be available for artisan chocolatiers and chefs in September.
"We are proud to offer chefs in Hong Kong this fourth category of chocolate under the Callebaut brand and our Finest Belgian Chocolate range," said Denis Convert, Barry Callebaut, vice president of Gourmet Asia. Peaceful. "Belgian chocolate has a solid reputation with a high quality image among professional chocolate users in Hong Kong.The RB1 recipe was developed by Callebaut chocolatiers in collaboration with Belgian chocolatiers to encourage the freedom of creation. with its remarkable taste and color, it is low in sweetness, maximizing fresh fruity character and acidic notes. "
Source link
