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GLOSSARY
BarryCallebaut
Annual Report2010/11
A ACTICOA
Aprocess developed by Barry
Callebaut which conserves to avery
high degree the polyphenols naturally
present in the cocoa bean, that may
otherwise be destroyed during the
chocolate production process.
B Butter
Refers to cocoa butter,the fat of
the cocoa bean.
British Retail Consortium (BRC)
BRC is one of the five food safety
standards recognized by the Global
Food Safety Initiative,aplatform that
groups global retailers and a large
number of food manufacturers.
C
Cocoabutter ratio
Price of 1tonne of cocoa butter
relative to the price of 1tonne of cocoa
beans.
Cocoapowder ratio
Price of 1tonne of cocoa powder relative
to the price of 1tonne of cocoa
beans.
Combined cocoaratio
Combined sales prices for cocoa butter
and cocoa powder relative to the
cocoa bean price.
Compound
Consists of ablend of sugar,vegetable
oil, cocoa liquor, powder and other
products. Vegetable oil is substituted
for cocoa butter to reduce the product
cost and to develop special melting
profiles.
Conche
Alarge tank with apowerful stirring
device inside that kneads the chocolate
mixture slowly over along time.
Contact with air, heat and friction results
in several different physical and
chemical processes, necessary for the
final taste and mouthfeel of the chocolate.
Controlled Fermentation
Barry Callebaut developed away to
“control” and optimize cocoa fermentation.
With the so-called Controlled
Fermentation method, defined microorganisms
provide aconsistent, predictable
and 100% “superior grade”
cocoa bean quality.This in turn leads
to improved flavor characteristics,zero
default cocoa beans, enhanced levels
of functional components (e.g. flavanols),
and improved processability.
Criollo
Criollo is known as the prince among
cocoa trees.This variety is fragile and
produces small harvests. It grows
primarily in South and Central America,
and accounts for only 10% of the
world crop.The cocoa has apale color
and aunique aroma. It is used in the
production of high-quality chocolate
and for blending.
D
Dark chocolate
Dark chocolate is chocolate that
contains more than 43% cocoa solids
coming from cocoa liquor, butter and
sugar.This is the chocolate most often
used for premium chocolate confections.Besides
cocoa ingredients it contains
sugar,vanilla, and often lecithin.
Drying
After fermentation, the beans still
contain 60% moisture, which must be
reduced to 8% or less in order to
ensure optimum conservation during
storage and transportation. Drying
can either be done by spreading the
beans out in the sun or by placing
them on aheated surface or by hot air.
Thorough drying avoids the formation
of molds.
Dutching
Atreatment used during the making
of cocoa powder in which cocoa solids
aretreated with an alkaline solution to
neutralize acidity. This process darkens
the cocoa and develops amilder
chocolate flavor.
E EBIT
Operating profit(Earnings Before
Interest and Taxes).
EBITDA
Operating profit before depreciation
and amortization (Earnings Before
Interest, Taxes, Depreciation and
Amortization).
F Fairtrade
TheFairtrade Labelling Organizations
International (FLO) arranges
direct contracts with thousands of
small manufacturers, traders, importers
and exporters of foodstuffs, and
ensures that they are paid a higher
price for their products. Barry Callebaut
is certified by the FLO-CERT to
produce a range of Fairtrade cocoa
and chocolate products.
Fermentation
Fermentation is a delicate stage in
cocoa bean processing. Beans and
pulp are heaped in piles,covered with
banana leaves or put in boxes and left
to ferment for several days. During
fermentation, the beans lose their
natural bitterness and astringency.
Flavanol
Aspecific type of polyphenol, known
for its antioxidant activity.
Forastero
Forastero are the most commonly
grown and used cocoa beans. Compared
to Criollo,Forasteroisastronger
tree that is easier to cultivate and
produces larger yields.They make up
about 90% of the world’s production
and are grown mainly in West Africa.
The cocoa has apungent aroma.
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