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MAGAZINE Februar y/March 2025 ------------------------------------------------------------------------------------ BOX Price chaos Prices are a burning issue in the world of cocoa. In fact, cocoa is one of the raw materials that has seen the greatest increases in cost over the last year, reaching record prices, especial- ly towards the end of 2024. Prices exceeded 12,000 euros per tonne, marking increases of up to 150%. According to the Cocoa Market Review of February 2025, the situation seems to have improved slightly with prices fluctua- ting between 9,000 and 10,000 dollars/tonne in both London and New York in the first weeks of the month, and in the last days of February they settled at around 9,248 dollars per tonne in London and 8,951 dollars per tonne in New York. At the time of writing this article (third week of March 2025) the price per tonne in New York is 7,826 dollars, and 6,230 dollars/ tonne in London. Behind this price surge is climate change, whi- ch is affecting the main cultivation areas and sometimes resulting in a reduced availability of raw materials. Global cocoa production is concentrated in just a few countries: Ivory Co- ast, Ghana, Indonesia, Ecuador, Cameroon and Nigeria. This dependence on so few regions makes the sector particularly vulnerable to both climate change and economic crises. ------------------------------------------------------------------------------------ BOX Superfoods that go well with chocolate In recent years, the increased attention to he- alth and wellbeing, but also the development of certain food intolerances, such as lactose intolerance, have led to a trend towards heal- thier confectionery. This has led to the creation paid to cocoa producers, the weakest link in the chain: poor working conditions, as well as their remuneration, have been and continue to be among the most debated issues in recent years, so much so that companies operating in the sector have decided to launch various initiatives to protect producers, to guarantee them a fair income, decent working conditions and also education, to teach them about the product they grow and how it is processed. Very often, the men and women who grow cocoa are unaware of the supply chain and have never seen a bar of chocolate because most of them still live below the poverty line. These problems, which are of a social and economic nature, are accompanied by environmental problems rela- ted to deforestation. This is another reason why various certifications have been introduced to protect producers and consumers, certifying the purchase of ethical products that respect the environment and people. One of these is the UTZ programme, which allows farmers to adopt sustainable cultivation methods and improve working conditions. As a result, increased in- come and better opportunities make it possible to safeguard the environment and protect the earth's natural resources. Fairtrade is also a su- stainability brand: it certifies products made by protecting the right of farmers and workers to decent living and working conditions. The Rain- forest Alliance cocoa certification programme also promotes more environmentally, socially and economically sustainable cocoa cultivation. Together with farmers and companies active in the programme, it is working to protect the future of cocoa, demonstrating that cultivation can have a positive impact on people and na- ture, using fewer chemicals, better treatment and working conditions for farmers, as well as protecting the soil and recycling waste. beyond tradition and offer intriguing variations, both in terms of appearance and taste. This is how, for example, an increasingly ‘exotic’ trend has emerged, where dark chocolate is combi- ned with spices, including chilli, or mixed with fruit infusions of mango or passion fruit. There is no shortage of savoury flavours, such as salted caramel and toffee brittle, or a sprinkling of Maldon sea salt. Inclusions of whole or chopped hazelnuts or pistachios are always a favourite for creating new textures, but creativity also pushes the boundaries with more ‘crackling’ proposals, such as that of the English company Cadbury, which has created the Marvellous Creations Traditional Egg, enriched with jelly beans and poppy seeds (crackling sweets, in fact). Ernst Knam, the master of chocolate, has created his own version of the Rocher egg with soft marshmallows. And among confectionery trends, citrus flavours are very popular, with the inclusion of lemon pralines, for example. At the same time, the Easter egg is becoming more and more gourmet not only in taste, but also in shape, very often transforming into a real work of art. Pierre Hermé, for example, has explored the chicken and egg paradox with a collection that plays with the structure of the shell. Ernst Knam has also created a special ver- sion of the boiled egg with dark chocolate and a surprise on top: a spherical egg covered with a white chocolate coating, enclosing a heart of hazelnut and milk cream. The master's genius has also given life to the Modigliani Chicken, inspired by the elegance of the famous figures of the artist Amedeo Modigliani. SUSTAINABILITY, A CRUCIAL ISSUE The central issue for the cocoa supply chain is sustainability. There is growing attention being IV