Because the amount of polyphenols in the cocoa beans may vary from one source to the other, proper sourcing and selection of cocoa beans is crucial.
Barry Callebaut controls the whole supply chain of cocoa beans and is therefore able to select and source the right raw material.
On the top of its selective sourcing of cocoa beans, Barry Callebaut has developed a special process to preserve a maximum of the health-giving components in the cocoa bean. More specifically, it preserves large amounts of the polyphenols naturally present in cocoa beans. This process preserves up to 70% of the naturally present polyphenols in the finished product.
The process starts at the cocoa plantations.
Together with the cocoa farmers, Barry Callebaut has investigated ways of growing, harvesting and treating the beans in such a way that a maximum amount of polyphenols in the beans is preserved, together with the taste and aromas.
These cocoa beans are then used by Ajinomoto OmniChem as a raw material for the extraction of polyphenols.
