About the European Cocoa Association
The European Cocoa Association (ECA) is a trade association that groups the major companies involved in the cocoa bean trade and processing, in warehousing and related logistical activities in Europe. Together, ECA Members represent two-thirds of Europe’s cocoa beans grinding, half of Europe's industrial chocolate production and 40% of the world production of cocoa liquor, butter and powder. On behalf of its members, ECA monitors and reports on developments impacting the cocoa sector, both at regulatory and scientific levels. In addition, ECA is actively engaged in European and International fora related to the industry’s contribution to a sustainable cocoa economy.Learn more
Q2 2016 statistics published on July 12th 2016.
ECA European Cocoa Forum 2016 on 15 and 16 September in Dubrovnik (Croatia)
This year’s edition will cover a variety of compelling topics for the cocoa sector and beyond. Topics will revolve around the cocoa and chocolate industries’ prospects in Eastern and Central Europe, Climate change and creative ways to mitigate its impact, What does Innovation look like in B2B and B2C markets, and Cocoa research challenges while addressing the Industry priorities.
More information is available here.
Primary Food Processors (PFP) Forum “For a competitive Primary Food Sector in the European Union”
The event took place on 20 June 2016 at the European Parliament with wide participation from the private sector representatives as well as the European Commission and the Parliament. See the presentations by DG Agriculture, University of Wageningen, Ministère de l'Agriculture and the President of PFP.25/05/2016
NEW Industry guidance to encourage and support improved cocoa quality
The CAOBISCO, ECA and FCC Joint Cocoa Quality and Productivity research group launched a new publication 'Cocoa Beans: Chocolate & Cocoa Industry Quality Requirements' and a website to help improve cocoa quality, including food safety aspects, by making relevant information more accessible.
The new publication was officially launched the week of 23 May at the World Cocoa Conference 3 in the Dominican Republic. The guide was presented on Wednesday 25 May during the session “Stimulating Innovation in Cocoa Post-Harvest Methods for Quality Chocolate”.
The guide brings together key information from a range of publications covering aspects of cocoa farming and post-harvest practices, food safety regulations and quality standards and provides linkages to sources of further details.
The publication is available and can be downloaded in French, English and Spanish versions.
More information is available here.News archive
"So noble a confection, more than nectar & ambrosia, the true food of the gods"
Dr. Etienne Bachot (1610-1687; French physician)
“Nowhere else has nature compressed such a store of the most valuable nutrients into such a small space as it has with the cocoa bean.”
Alexander Von Humboldt (1769-1859; German naturalist & traveller)
"Look, there's no metaphysics on earth like chocolates"
Fernando Pessoa (1888-1935; Portuguese poet)
"The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain"
Thomas Jefferson (1743-1826; third President of the USA)