A delicious piece of chocolate cake, chocolate bar, muffin and soon another delicious chocolate letter. Most people cannot get enough of this brown (or white) gold. Switzerland consumes the most chocolate per person, but in the Netherlands we also eat an average of 5 kilos of chocolate per year. And did you know that the Netherlands is the number one importer of cocoa beans with an import value of 2.1 billion euros and an import volume of 1.1 billion kilograms? However, importing cocoa beans does not always go without a hitch. Still a large portion of cocoa imports is wasted due to damage caused in the logistics process.
Netherlands number one importer of cocoa
In ten years, imports of cocoa beans have doubled to 1.1 billion kilograms, CBS figures show. About a quarter of these imports are resold directly to other countries. Three-quarters of it is destined for the Dutch cocoa processing industry, for example to produce chocolate, but also semi-finished products such as cocoa powder and butter, from which chocolate is later made in Belgium or Switzerland.
Amsterdam port largest cocoa port in the world
The Port of Amsterdam is the world’s largest port for importing cocoa beans. All facilities, from transshipment to production facilities, are available in the region. Over 750,000 tons of cocoa is also stored in warehouses in Amsterdam, with an average storage time of three to five years*.
Cocoa imports to Europe peak between November and March. There are not many cocoa ports in the world. The largest is the Port of Amsterdam; in addition, Antwerp and Hamburg have relatively large cocoa ports.
Sustainability in cocoa chain increasingly important
The cocoa chain is paying increasing attention to sustainability. We see this reflected, among other things, in more sustainable production conditions for the cocoa farmers themselves. However, sustainability also means that as few cocoa beans as possible are lost in the cocoa chain. After all, the logistics process surrounding the import or export of cocoa is not without risk.
Cocoa beans are mainly transported by cargo ship as bulk or in bales in the ship’s hold, or in burlap sacks in a shipping container. From warm Africa to relatively cold Holland, several risks must be considered, such as temperature differences, moisture and insects carried from the country of origin. The difference in temperature can cause condensation to form in the ship’s hold or shipping container. Moisture then causes mold to form on the cocoa beans, making them unusable. Since cocoa is a precious product, wasting it is a waste in every way. But is this preventable?
Protection of cocoa beans during transport
Yes, this is preventable. There is no need to waste cocoa in the logistics chain. By applying the right protection during (sea) transport, moisture is no longer given a chance, preventing mold.
When cocoa beans are transported in burlap sacks by sea container, a container liner plus is often used. This involves completely wrapping the inside of a container (without loss of space) with insulating material, creating the ideal climate. The temperature remains stable and there is no chance of condensation forming. In addition, desiccants are applied, so that any moisture from the cocoa beans or, for example, pallets or packaging material, is still absorbed. For control purposes, data recorders are installed that monitor temperature and humidity throughout the journey.
Less waste, more cocoa
As a raw material for chocolate, pharmaceutical and cosmetic products, cocoa beans are of great value. We do not want to waste this value. Praxas aims to make the cocoa bean logistics chain more sustainable by reducing waste as much as possible. And even though we are well aware that the logistics processes surrounding cocoa can be very challenging, with the right knowledge and resources to protect cocoa beans during transport, waste is easily prevented.
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Source:
* CBS
* Port of Amsterdam