Barry Callebaut Group records improved performance for the first nine months of the year
The Barry Callebaut Group has released its latest performance figures showing revenue growth of 13.5% to CHF 6.075 billion for the first nine months of its current financial year, writes Neill Barston.
As the Swiss-based company noted, it also saw strong volume growth, up 7.9% to 1,751,422 for the period, with the company showing an improved position for its chocolate business.
The company added that it was still assessing the impact of the salmonella incident on its main production facilities at Wieze in Belgium, which forced the temporary shutdown of its operations at the end of June. It confirmed that it plans to restart its chocolate manufacturing in early August, after further investigation and a full cleanup of the affected sites. The company also reported that none of the affected chocolates on the site reached retail food chains.
According to the company, its chocolate business continued its strong momentum in the third quarter (+7.5%), against a high comparison base. Consequently, volume growth of +9.1% in the first nine months of fiscal year 2021/22 was well above that of the underlying global chocolate confectionery market (+1.4%).
This includes increases in all its regions – (EMEA 9.8%, Americas 6.6%, Asia-Pacific 14.7%), with positive contributions from the group’s main growth drivers, Gourmet & Specialties ( 27.4 %), Emerging Markets (8.7%) and Outsourcing (6.9%). %). In addition, Global Cocoa’s sales volume increased by +3.5% to 339,437 tons.
Commenting on the situation regarding the Salmonella outbreak, CEO Peter Boone said: “Food safety is paramount to Barry Callebaut and this is an exceptional incident. I would like to thank all the teams involved for the speed and diligence with which they are carrying out the cleaning and the gradual restart of the Wieze plant. We work closely with our customers and fully understand that this incident disrupts their planning. We would like to thank them for their good cooperation and understanding.
Speaking on his outlook, he added: “Our strong innovation pipeline and our continuous search for new opportunities make us confident to meet our medium-term guidance. Our confidence is bolstered by our broad and extensive product portfolio and global footprint.
Among its key strategic achievements in recent months, the company opened Taycan, its first cocoa bean purchasing, cleaning, drying and export facility in Duran, Ecuador, in May. The state-of-the-art facility, which houses Group employees in Ecuador, is part of Barry Callebaut’s strategy to continuously build its integrated supply chain.
Also that month, it officially opened its Chocolate Academy in Casablanca, Morocco, as the second such facility on the continent, allowing chefs and artisans to showcase and develop their talent and skills.
In April 2022, Barry Callebaut announced that it would build a specialty chocolate factory in Ontario, Canada with an initial annual production capacity of over 50,000 tons, expanding its North American footprint. To staff this new state-of-the-art facility, Barry Callebaut expects to create more than 200 new jobs.
In addition, Barry Callebaut extended its proximity to its regional customers by strengthening its Gourmet distribution network in South Africa and Latin America. In South Africa, Barry Callebaut has created its own local network of distributors and expanded its Gourmet product portfolio. In Latin America, Barry Callebaut signed a long-term distribution agreement for its global Gourmet brands with Levapan, expanding its presence to Ecuador and Colombia.
During the reporting period, Barry Callebaut received two awards for its innovation capabilities at the 2022 Sweets & Snacks Expo Awards Ceremony in Chicago, USA. The National Confectioners Association (NCA) has named Barry Callebaut the winner of the 2022 Ruby Award for Supplier Innovation in recognition of its WholeFruit Chocolate, a unique couverture chocolate made from 100% pure, recycled cocoa. The “Best in Show” prize was awarded to “Trü Frü Nature’s Strawberries”, frozen strawberries immersed in Ruby cocoa.