Quarterly Publication of European Bean Usage
In their continuously expanding coverage, the ECA reporting of European Cocoa Usage now include 27 companies, all reporting their total beanusage in the European Union-15 and Switzerland. Latest statistics: GRINDSTATS Q1 2013.
All companies report their total (group) bean usage in the original European Union-15 and in Switzerland. The overall coverage is now about 97 %. At this stage, approximately 30,500 tons p.a. are still missing from the report, per the following estimates: 17,000 tons for Switzerland, 6,500tons for Austria, 3,000 tons for France, 2,000 tons each for Italy and Spain.
The Western and Eastern European Grind Statistics are confidentially compiled by SSZ, the 'Studiecentrum Snacks en Zoetwaren', located in Zeist , the Netherlands.
ECA initiated these statistics mid 2000, retroactive to the first quarter 1999.
For the first year, ECA grinding members were the sole participants, now representing around 75% of total European grindings. With the July 2002 figures, the major chocolate manufacturers still grinding cocoa beans joined in, ECA retroactively reporting an expanded coverage.
Over the years, other companies joined in, including the German BDSI (Bundesverband der Deutschen Suszwarenindustrie) , the Danish Alliance of Danish Chocolate and Confectionery Industries (both members of CAOBISCO) and several Italian and Spanish companies.
The ECA grinders are thus the original participants. ECA members now participating are: ADM COCOA, BARRY-CALLEBAUT, Delfi Cocoa Europe, ECOM-DUTCH COCOA, GERKENS CACAO (CARGILL) and Nederland.
Other bean processors (grinders and/or expellers) also participating are Baronie Group (Stollwerck), CIOCCOLATO PEYRANO, EUROMAR, FERRERO, HACHEZ, HERZA, ICAM, KESSKO, MONDELEZ INTERNATIONAL, LUDWIG, MAJANI, NATRA, NESTLE, SCHOKINAG, SCHWARTAUER WERKE (KVB), STORCK, WEINRICH and TOMS.
The finely ground particles obtained from the mechanical disintegration of cocoa press cake.
Expeller cocoa press cake
Cocoa beans or cocoa dust or both with or without cocoa nib, cocoa mass, cocoa press cake, fat-reduced cocoa press cake or any combination of two or more thereof which has been converted by the expeller process to a solid compressed mass.
Cocoa press cake
Cocoa nib or cocoa mass converted by pressure by a mechanical process to a solid compressed mass.
Cocoa mass (also called Cocoa liquor)
Cocoa nib, mechanically processed to a paste, which retains the natural fat content of cocoa nib.
The cotyledon of roasted or unroasted cocoa beans containing a residue of shell or germ not exceeding 5 per cent calculated on the dry defatted matter and an ash content not exceeding 10 per cent calculated on the dry defatted matter.
"Sound" when applicable to cocoa products shall mean full and undamaged cartons and/or packages.