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
Q1 2017 Grind Stats will be published on April 12th 2017 at 8 am (7 am UK time; 2 am NY time)
Q4 2016 statistics published on January 16th 2017 at 8 am (7am UK time; 2am NY time).
Save the date! Workshop on New Plant Breeding Techniques
Survey responses to the European Cocoa Forum -15&16 September 2016, Dubrovnik
ECA held its sixth European Cocoa Forum on 15&16 September 2016 in Dubrovnik. Overall, most respondents rated the Forum as excellent, and appreciated the conference and social events, as well as the quality of the presentations and the speakers.
Read here the survey results for the European Cocoa Forum that took place between 15-16 September 2016 in Dubrovnik.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.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)