Cargill is launching its first Cocoa Development Center in the Asia-Pacific region. The center, nestled in Gresik, Indonesia, is designed to foster innovation and sustainability in the cocoa sector by harnessing local resources and consumer insights to create products that resonate with the diverse tastes of Asian consumers.
The relevance of the center’s opening is amplified by the historical context of cocoa in Southeast Asia. Since then, the cocoa crop has found a fertile home in the region, harboring the potential to rival the finest cocoa globally.
Regarding the regional market, Francesca Kleemans, managing director of food solutions for Southeast Asia at Cargill, tells: “Asia stands out for its immense innovation potential as the fastest-growing region that currently accounts for about 25% of global cocoa consumption. Across this region are different and distinctive consumer palates, influenced by its geographical and cultural diversity.”
“We see an increasing interest from Asian consumers to want their food to be tasty, healthy and sustainable at the same time. Some 81% of APAC consumers have tried to improve their overall health in ways such as choosing healthier options when it comes to their diet. At the same time, 58% of consumers say that it is important to indulge or pamper themselves on a regular basis.”
Fostering sustainability in the region
Many cocoa-growing communities in the region are still unaware of the quality of beans they hold and are not familiar with the technical and business skills needed to support themselves.
On the subject of sustainable cocoa farming practices, Kleemans details that the new initiative aims to enhance the livelihoods of smallholder cocoa farmers.
“Strategically located at our cocoa processing plant in Gresik, Indonesia, the Cargill Cocoa Development Center will act as a catalyst for innovation to valorize the Indonesian and Asian cocoa with its sensory notes, allowing for the speedier exploration and applying the latest technology to prototype cocoa products that match the taste preferences of Asian consumers, and benefit local farmers in the region.”
“The Cocoa Development Center is part of Cargill’s integrated regional innovation ecosystem. Together with our lipids lab in Malaysia, as well as our application center and chocolate academy in Singapore, this integrated innovation ecosystem enables customers to access a complete ‘bean-to-bar’ innovation suite across food and beverage solutions.”
“We are looking forward to enhanced collaboration with various research bodies and entrepreneurs to bring the uniqueness of the Indonesian cocoa to life.”
Craft chocolatiers and localized delights
In spite of the region’s long history with chocolate, Asians traditionally consume fewer sweet goods, including chocolate, reflecting their dietary preferences. Although the aim of reaching all regional consumers remains unrealized, the past decade has witnessed a growth in craft chocolatiers in Asia-Pacific.
The rise of chocolate in the region can be attributed to the expanding middle class, with many consumers moving out of poverty and adopting snacking habits.
The localization of cocoa products further enhances the appeal, as seen in creations like Chocolate Bong gao, which is inspired by the nostalgic Vietnamese snack encapsulated in a puffed rice bar.
Chocolate has also become a trendy filling in culinary innovation. The 1000-year-old Cantonese New Year treat Tangyuan features sticky rice balls filled with a variety of sweet flavors. Some locals are now replacing the traditional sesame paste with chocolate. Similarly, in Japan, many young consumers are embracing the chocolate filling for traditional bakeries like Taiyaki and Dorayaki.
Changing consumer demands
Regarding the changing consumer preferences in Asia, Kleemans notes: “Asia is a dynamic marketplace with fast-evolving consumer trends and taste preferences.”
“Cargill Cocoa Development Center plays a role in enabling an end-to-end innovation from cocoa product development to food and drinks application with better speed and agility.”
She expresses enthusiasm for the rise of artisan chocolatiers in the region, who are creating novel chocolate products with innovative ingredients and flavors.
“As local businesses, they have a distinctive advantage of understanding the unique consumer tastes and preferences of their markets. These businesses are often helmed by young entrepreneurs who are injecting fresh energies and creativity into the cocoa innovation space, and we are keen to collaborate and support them on their product innovation journeys to bring more Asian-inspired chocolate products to the world.”
“Through the Cocoa Development Center in Gresik, Indonesia, we are excited to offer a platform to explore innovation together and support these businesses to scale up and further enhance their innovative ideas,” Kleemans concludes.
