Miel Orgánica  Cacao Fino

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Presentation transcript:

Miel Orgánica  Cacao Fino Chocoa 2015 Lars Saquero Moller General Manager www.ingemann.com.ni

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 > 1.300 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

*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

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

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…