Bakers Journal

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Barry Callebaut launches Terra Cacao line


February 2, 2011
By Bakers Journal

February 2, 2011, Cologne, Germany – Barry Callebaut has launched its new line of Terra Cacao products.

The Terra Cacao line relies on new cocoa cultivation and fermentation methods developed by Barry Callebaut in collaboration with local cocoa growers. The company claims that this process produces “virtually zero defects or off flavours, resulting in a 100 per cent natural chocolate with an unprecedented harmony of pure tastes and rich aromas.”

“We are extremely proud of the achievement Terra Cacao represents. Years of research, experimentation, trial and error have gone into perfecting the fermentation process to generate vastly superior quality cocoa beans in a 100 per cent natural way,” says Nicholas Camu, Barry Callebaut’s fermentation innovation manager. “Most importantly, Terra Cacao is helping build a more sustainable future for the cocoa industry. By improving overall quality, local farmers are able to earn better incomes and thus a better livelihood for themselves and their communities.”

The Terra Cacao range covers several milk and dark chocolate references varying from 33.5 per cent to 70.5 per cent cocoa mass. The line, shaped as callets, is packed in 10kg bags and available to industrial customers worldwide.