The cumulative grindings of ECA members reached 1,434,631 MT at the end of the 2020/21 cocoa season, up 50,658 MT from the previous season. Cumulative grindings increased 3% to 863,239 MT in Southeast Asia. North American grindings increased 6% from 455,002 to 483,117 MT during the same time. According to ICCO, cocoa butter prices in Europe stayed nearly unchanged at 5,363 USD/MT , but rose 7% in the US from 5,374 to 5,729 USD/MT.
The demand for cocoa butter is aided by rising demand for premium and handmade chocolate with an enticing shiny appearance, smooth texture, and melting behaviour. As a result, between 2020 and 2021, sales of cocoa butter increased by 3.6%.
Because of its high Vitamin E, phytochemicals, and anti-oxidant content, cocoa butter is getting a lot of traction in the personal care and cosmetics business. It is widely utilised in the manufacture of skincare goods such as moisturisers, sunscreens, and face creams because it slows the ageing of the skin, smoothes wrinkles, and lightens scars.
Procurement Resource provides latest prices of Cocoa Butter. Each price database is tied to a user-friendly graphing tool dating back to 2014, which provides a range of functionalities: configuration of price series over user defined time period; comparison of product movements across countries; customisation of price currencies and unit; extraction of price data as excel files to be used offline.
Procurement Resource provides prices of Cocoa Butter for several regions around the globe, which are as follows:
Cocoa Butter, also called theobroma oil, is basically a pale-yellow, edible fat that is derived or obtained from the cocoa bean. The beans are roasted and finely ground into chocolate liquor that is pressed to extract the butter. Its separation from the fibrous powder present in chocolate liquor allows both the products to recombine at varying levels to prepare chocolate. It is known for its cocoa flavour and aroma and is an essential ingredient in chocolate as well as beauty and cosmetic applications.
In this process, cocoa beans are first fermented, cleansed, dried, and separated from their outer shells. The obtained cocoa nibs are then roasted and ground to a very fine, liquid mass, thus producing chocolate liquor. Finally, the obtained chocolate liquor is pressed to extract Cocoa Butter, thus, separating it from fibrous powder.
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The displayed pricing data is derived through weighted average purchase price, including contract and spot transactions at the specified locations unless otherwise stated. The information provided comes from the compilation and processing of commercial data officially reported for each nation (i.e. government agencies, external trade bodies, and industry publications).
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