1. Miel Orgánica  Cacao Fino
Chocoa 2015
Lars Saquero Moller
General Manager

2. 1. Company overview Key figures Philosophy
Access to market for > 600 cocoa producers
Reference for Fine Cocoa in Nicaragua
> 1.5 million trees under contract and growing
Key figures
The Danish family company, in Nicaragua from 2007
65 workers
Anchor firm in honey
Access to market for > producers (cocoa & honey)
3 consecutive APEN awards
Focused on Fine Flavor Cocoa
Supplying to some of the most awarded chocolate makers in the world
Inflexible focus on quality, quality & consistency in quality
Emphasis on innovation and out-of-the-box solutions
Sustainability through win-win
Philosophy

3. *Cocoa-ID™ varieties*
2. The Cocoa business model – Ingemann Signature
Signature
Tenor™
red wine, citrus, tannic, liquorish, woody notes
Nugu™
roses, jasmine, herbal creamy, thyme, vanilla, yogurt
O’Payo™
(organic)
pineapple, passion fruit, tannic, kiwi
*Cocoa-ID™ varieties*
Creating Shared Value
Fine Flavor
Adapted and controlled post-harvest protocols
Farm-level traceability
Cocoa-ID™ certification

4. 3. The Cocoa business model – Cocoa-ID™ Varieties
*Premium Varieties*
Chuno®
Nutty, spicy, olive, complex
Rugoso®
Tannic, citric, sweet, plum
Nicalizo®
Raisins, smooth, woody, herbal
Johe®
Nutty, green apple, tea
Barba®
Spicy, cinnamon
Medalla™
Spicy, dry fruit, molasses
Creating Shared Value
Long-term contract & premium price
Trainings
Technical assistance
Cocoa-ID™ certificate

5. 4. Cocoa-ID™ certification
 High-standard certification system for cocoa
Focus on traceability of 5 aspects:
Variety: single variety
Origin: single origin
Transparency: on processing
Fine Flavor: fine flavor potential
Sustainability: buying price, trainings, market access etc…