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.

Follow us:   

Learn more
Grind stats

Q4 2016 statistics published on January 16th 2017 at 8 am (7am UK time; 2am NY time).

News & events 25/05/2016

Cocoa Beans: Chocolate & Cocoa Industry Quality Requirements

The CAOBISCO, ECA and FCC Joint Cocoa Quality and Productivity working group launched the 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 in May at the World Cocoa Conference in the Dominican Republic, 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.


ISO ballots on Requirements for Sustainable and traceable cocoa beans

As the demand for cocoa and chocolate rises, as seen over the last few years, so has the need to address many of the challenges faced by cocoa farmers in order to improve their livelihoods and that of their families. A new series of standards under development that aims to support cocoa farmers to produce sustainably has just reached a crucial stage in its development.

The ISO 34101 series of standards, Sustainable and traceable cocoa beans, will specify requirements for a management system for the farming of cocoa beans, making production more sustainable. It features a dynamic farm development plan, using a stepwise approach. Parts one, two and three of the series have just reached Draft International Standard (DIS) stage, or public enquiry stage, meaning anyone interested can submit feedback on the drafts which will be considered before final publication in 2017. Part 4 on Requirements for certification schemes of the enquiry is now open for comments. 

The deadline for contributing to the Part 4 of the enquiry is the 19th of April 2017. Please click below to access each ballot and contact ECA for your input. 

ISO/DIS 34101-1 - Management Systems

ISO/DIS 34101-2 - Performance

ISO/DIS 34101-3 - Traceability

ISO/DIS 34101-4 - Requirements for certification schemes


ECA European Cocoa Forum 2016 on 15 and 16 September in Dubrovnik (Croatia)

The sixth edition of the European Cocoa Forum has come to a close, after two days of in-depth discussions on compelling topics for the cocoa sector and beyond. The ECA team would like to thank all those who brought their expertise and passion for cocoa to Dubrovnik, and made the event a true success.

More information is available here.

"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 humboldt

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)