Top Latin American Production and ExportsThousand Metric TonsCrop Year (Oct.-Sept.)

Ecuador

Brazil

Peru

Dominican Republic

Colombia

Mexico

242

199

89

75

51

29

2013/2016Three-Year Average

Source: ICCO, 2016

2015/ 2016Estimated Figures

232

140

95

72

53

30

THE

COCO

A JO

URN

EY

Production of Sustainable CocoaThousand Hectares 2015

Source: International Trade Center

Hectares

5-Year Growth

570 738 1,530

68% 379% 233%

Source: International Trade Center

Top 5 Certified CountriesThousand Hectares2015

Ivory Coast

Ghana

Indonesia

Dominican Rep.

Nigeria

453138472421

241173703917

Ghana

Ivory Coast

Dominican Rep.

Peru

Ecuador

Ivory Coast

Ghana

Indonesia

Ecuador

Peru

827298633534

The World’s Biggest Chocolate ConsumersPounds of chocolate consumed per capita each year2015

Source: Euromonitor, 2015

Switzerland19.8 lbs

Germany 17.4 lbs

United Kingdom16.3 lbs

Ireland 16.3 lbs

Norway14.6 lbs

Sweden11.9 lbs

Australia10.8 lbs

Netherlands10.4 lbs

United States9.5 lbs

France9.3 lbs

Billion USD

Top 10 Chocolate ManufacturersBy Sales

Includes production of non-confectionery itemsSource: Candy Industry

5

10

11

182015

22%

North America *Estimated �gures

Source: ICCO, 2016

60%of total cocoa grinding capacity in the world is owned by Barry Callebaut, Cargill, Olam and Ecom

World Cocoa Production% Cocoa ProducedCrop Year 2015/2016 (Oct.-Sept.)*

World Cocoa Grindings% Cocoa GroundCrop Year 2015/2016 (Oct.-Sept.)*

17%

Latin America

73%

Africa

10%

Asia & Oceania

18%

Africa

39%

Europe

21%

Asia & Oceania

HarvestingTrees are usually harvested in two seasons during the year but tropical regions can have production all year long. Changes in weather cause yearly fluctuations.

RoastingCocoa beans are roasted following specific temperature curves.

GrindingCocoa beans are turned into liquor as they are crushed.

PressingThis process separates the liquor into solids (cocoa cake) and liquids (cocoa butter). The cocoa cake can be sold into the generic cocoa cake market, or ground into a fine powder.

Fermentationand DryingFermentation lasts from three to seven days, producing the familiar chocolate flavor. The beans are then dried in the sun for several days.

TemperingChocolate is cooled and then placed into a mold, ready for consumption.

Chocolate Bar

MixingCocoa liquor is mixed with other ingredients like sugar and milk to achieve the desired chocolate profile.

ConchingThe mixture is then placed into conches, large agitators that stir and smooth the mixture under heat.

MoldingThe mixture is then put into molds, which form the shape of the bar.

Cocoa Powder

Cocoa Butter

GrowingMost trees begin to yield pods at peak production levels by the fifth year, which can continue for another ten years.

It takes between three to five years for the cocoa plant to yield its first crop.

The W�rldo� Chocolate

and Cocoa

Funded by:

• Promotion of agroforestry techniques to increase organic matter in the soil

Soil Management and Conservation

• Use of compost

• Use of improved planting materials

Ecosystem Conservation

• Use of more productive varieties and tree replantation on existing cocoa plantations

• Recovery of degraded areas using agroforestry systems

• Implementation of third-party sustainable certi�cations

Prac�ces and Bene�its

Pre Harvest Harvest

Post Harvest

• Use of irrigation, if needed

• Use of agroforestry systems to increase retention of water in the soil

• Replacement of aging trees

Water Conservation

• Reduction of water footprint through water savings at the processing facility and reuse of water

• Reduction of carbon footprint by decreasing energy use

Water Conservation and Carbon Footprint (Transportation and Processing)

Social

• Diversi�cation of income sources for farmers

• Financial incentives for farmers to send their children to school

• Income opportunities for women

• Awareness of the prevention of child labor

About us: The eco.business Fund is spearheading the promotion of business practices that contribute to the preservation of biodiversity, the sustainable use of natural resources, and climate change mitigation and adaptation through private enterprises. By providing financing for business practices that conserve nature and foster biodiversity, the fund seeks investments with both financial and environmental returns. The fund mainly provides loans to qualified local financial institutions that lend the money to eligible borrowers, which include holders of recognized certifications or those making improvements in line with conservation and biodiversity goals. The fund supports sustainable operations in the sectors of agriculture, fishery, forestry and eco-tourism.

Cocoa

Contact us:© 2017 eco.business Fund S.A.

SICAV-SIF

31 Z.A. Bourmicht

L-8070, Bertrange, Luxembourg

www.ecobusiness.fund

info@ecobusiness.fund

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60596, Frankfurt a.M., Germany