Chocolate makers on a hot plate with the aggravation of the global cocoa crisis

After confronting chocolate makers who have already been absorbed for cocoa butter, which is the product that melts in the mouth, they are now forced to pay high prices against cocoa powder that gives chocolate its color and flavor. Cocoa powder supply, which is used in everything from baking mixes, has refused to protein drinks, and the prices of this primary ingredient, caused by cocoa beans, has jumped around 16% in the United States over the past year and is currently trading near record levels. The lack of supplies is the latest chapters of the global cocoa crisis that have harmed the profits of the largest chocolate manufacturer in the world and forced consumers to pay more money in exchange for fewer quantities. Companies tricks to replace cocoa have used businesses such as “Mars Inc” and “Horshey Co” using strategies that include reducing chocolate plate sizes, adding ingredients such as nuts, and even promoting products that are not fully chocolate. Toucha Chocolate Inc., a company that specializes in the production of luxury chocolate based in a literal style in New York, said it is currently paying three times the previous price of the cocoa powder you use in hot chocolate mixes and in a new sauce planning to start next fall. The company added that acquiring this product is becoming more difficult day by day. “Everyone has already grown every consignment of the country. It is very difficult to acquire the powder at the moment,” says Nate Hodge, the founding partner of “Raka”, who has managed to secure supplies by a Perutum partner. Cocoa powder price is currently trading cocoa powder prices in the United States at a little less than $ 9,000 per ton, and approaches the standard level registered in February, according to the data of “Knowledgegechs”, a unit of commodity risk analysis. In Europe, prices have exceeded $ 10,000 a tonne, which is only a short level of historical price in May. Read more: The price of a ton of cocoa is more than $ 11 thousand dollars with the strength of chocolate manufacturers’ request, the cocoa powder crisis worsened when food companies tried to replace the high -cost cockoo butter, which is about 20% of the weight of the ordinary chocolate board, because the alternatives of their own, which are the alternatives of their own, -Butter and not the taste of their own, which is not the taste of their own quantities of powder to restore color and taste, according to Zakari Farid, director of product development at flower chocolate Co, the largest cocoa treatment business in North America. The high prices of Cocoopille also push the margins of the profit of the processing companies around the world, and the shifting of the use of butter reduces the financial incentive to grind more amounts. Eventually, cocoa butter is actually profitable, as the price of the tonne exceeds the price of the powder by about $ 8,000, according to the data of “Nouding Carde”. Cargill, the second largest cocoa treatment business in the world, said: “If clients demand butter in the chocolate industry market, this will lead to a decrease in powder production,” says Koju Amo-Gottfred, general manager of Cocoa and Chocolate Business in North America, Cargill, the second largest cakao treatment. Alternatives for cocoa powder and with the scarcity of cocoa powder, a market of alternatives has also appeared. For example, the German “Dehler Group” group offered a cheaper alternative to Carob Powder earlier this year, a common alternative to chocolate extracted from an evergreen tree. Ardent Mills LLC, the largest flour grinding facility in North America, has also developed a wheat -based powder and is currently working with customers for use in baked goods and snacks, and according to Growth’s executive director Angie Goldberg, it could reach the shelves of stores next year. Goldberg said the alternative made of wheat developed by the company was initially tested to replace up to 25% of the cocoa powder in baked goods, but the company “still expands the use boundaries” by replacing up to half the amount of powder in the products. Also read: The troubled cocoa markets that push chocolate makers in Europe to the edge of the abyss, adding that manufacturers may in some cases possibly rely on this alternative in products where cocoa powder is needed to give only the color, not the scent. On the other hand, Anna Dawar, director of global analyzes of food components at Euromitor International, says in some cases food companies simply promote snacks and pastries that focus more on flavors such as caramel and vanilla. “We are in an era to enjoy chocolate, it depends completely on cocoa,” she added. She added that some bakers also use more food dyes or ingredients such as coffee to improve the chocolate flavor at sweets naturally. What about chocolate consumers? For consumers, it can mean getting a lighter biscuit, which converts from the ‘dark thick’ texture into copies that contain more flour, according to Bridge Vicars, the great cuisine at the Institute of Culinary Edeite. However, alternatives remain limited uses. Cocoa powder is still needed to give color, moisture and texture, and it also interacts with ingredients such as bicarbonate soda to help the cakes, according to ministers. But it is probably not that the supplies will be repaired soon. Cocoa improvement activity in Europe, the largest global market, fell 3.7% in the first quarter to the lowest level of this time since 2017. A similar trend in North America noted. “We expect the prices of cocoa powder to remain at their current levels.”