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    WCF Newsletter August & September 2012

    PRESIDENT’S MESSAGE Over the past few months, I’ve been especially proud of the work done by our member companies, our partners, and staff in putting a spotlight on cocoa sustainability. In June, WCF hosted more than…Read More »

  • News   

    Petra Foods establishes Ecuadorian subsidiary

    Singapore-based cocoa processor Petra Foods has announced a new wholly-owned subsidiary in Ecuador.  Read more

  • News   

    Research And Development Of New Applications For Chocolate Persist

    Chocolate is universally loved, hence global demand for it remains constant. It’s no wonder research and development of new applications for this old flavor persist. Fair trade sourcing, dark chocolate and understanding the health message of…Read More »

  • News   

    High flavanol cocoa can boost brain functioning, finds Mars study

    Cocoa flavanols can improve mild cognitive impairment, according to new research funded by chocolate giant Mars. Read more

  • News   

    Davao rushes cacao planting to meet demand of US chocolate maker

    Local planters of cacao are rushing to meet the 100,000 metric tons of fermented cacao demanded by Mars Inc., the US-based maker of the popular M&M candies and chocolates.  Cacao growers said Mars Inc.’s huge demand…Read More »

  • News   

    Cocoa Farmers Improve Yields, Incomes

    Ghana’s push to produce a million tonnes of cocoa annually is on course as farmers in cocoa growing communities have embraced new technologies of going about their farming activities. Read more

  • News   

    Hershey: Tentative on innovation?

    Hershey’s CEO has said that pacing is important in innovation and while efforts have been “far more disciplined” than in the past, it is still committed to new product development (NPD). Read more

  • News   

    Haigh’s sweet success in Sydney

    In a move that comes after Darrell Lea being placed into voluntary administration and closing 32 shops, Haigh’s Chocolate is opening a second Sydney store in the Queen Victoria building. Read more

  • News   

    World Cocoa Production

    Although cocoa is cultivated in a wide array of countries around the equator, 70% of the production originates from Ivory Coast, Ghana and Indonesia. Besides, the vast majority of cocoa beans come from Africa, where its…Read More »

  • News   

    Starter cultures backed for on-farm cocoa fermentation

    On-farm implementation of cocoa bean starter cultures could aid the production of chocolate with a more consistent flavour, according to a new study from a team Belgian researchers and Barry Callebaut. Read more

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