CAOBISCO 2015 Annual Report

ANNUAL
REPORT
2015
CAOBISCO - VISION & MISSION
CAOBISCO
represents
the
European
chocolate, biscuits and confectionery
industries, a prominent food sector in
Europe. It has 17 National Associations and
8 direct member companies, of which 6 are
leading multinational companies.
Vision
A strong and successful Chocolate, Biscuits and
Confectionery Industry, respected by stakeholders with
products enjoyed by consumers as part of a balanced diet.
CAOBISCO and its members will follow this objective by
encouraging:
• The safety, quality and taste of their products, whilst
maintaining the culture and tradition of their origins;
• That products comply with the regulatory framework
at national and European level; and
• That raw materials are sourced and products
manufactured in a responsible manner from an
economic, environmental and social point of view.
Mission
• to support our member companies’ freedom to
market their products in a flexible and responsible
manner; and
• to support the development of an innovative,
sustainable, competitive and creative Chocolate,
Biscuits and Confectionery Industry in Europe that
represents the values of our member companies.
3
4
Table of Contents
CAOBISCO in essence
2
Vision and Mission
3
Table of contents
5
Foreword6
Key Data for the sector
8
Contributing to sustainable growth
and development in Europe
9
Creating a competitive environment for European chocolate, biscuits and
confectionery manufacturers
14
Security of supplies
15
Supporting export capacities
16
Ensuring Food Safety
18
Encouraging mindful consumption
20
Rebalancing the debate on sugars
20
Acting to encourage mindful consumption
21
Recommending a strict limitation of trans
fatty acids in food
22
CAOBISCO sustainability approach in four points
23
Palm oil
24
Cocoa25
Hazelnuts26
The ISO/CEN standard for sustainable and traceable cocoa
27
2015 Milestones
28
Membership30
CAOBISCO Governance & Structure
31
CAOBISCO Network
34
Get to Know us!
35
5
FOREWORD
6
Foreword
Europe is facing a critical period in its history. The
greatest achievement of Europe is the Single Market,
a fundamental tool for economic sustainability in the
context of globalisation. Today, the single Market is under
strong pressure. Indeed societal issues (immigration) and
the attached political crisis (Brexit) are threatening the
European model and construction. As businesses, we
believe in Europe.
The European food production meets the highest safety
and quality standards. This is something we can be proud
of.
Against that background, we are open to new projects
and ideas. We see strength in consistency and unity. We
recognize the value of diversity in culture, creativity and
innovation as well as lifestyles. We believe that this can
and should be preserved as we seek simplification and
amplification of our actions through a strong collective
approach whilst introducing flexibility on a case by case
basis as and when needed after a full and transparent
assessment.
Looking forward to meeting, exchanging, working
together towards a strong and sustainable Europe, we
wish you an interesting reading.
The Food and Drink industry and confectioneries and
biscuits in particular have potential as they are growing
faster than GDP. We can thus create jobs rather than
destroy them under one condition: remain competitive.
Our competitiveness is linked to the proper functioning
of the Single Market. The single market is key for
growth and innovation, health and wellness and
sustainability. This is what Caobisco stands for and you
will read more about our actions and advocacy in those
fields in this report.
We hope that reading this report will be an incentive
to contact us, exchange and possibly partner. Indeed
Caobisco and its members believe that today’s challenges
are too big to be tackled in isolation by one sector. We
are looking for partnerships to play our role in finding and
implementing solutions to the world’s highly complex and
multi-factorial health and wellbeing issues, to improve
the functioning of the supply chains we operate in and
to secure the environment favorable to competitiveness.
Patrick Poirrier
President
Sabine Nafziger
Secretary General
7
2013 key data of the
chocolate, biscuits &
confectionery sector
in the European UnioN
EMPLOYMENT
99%
SMEs
12,700
companies
in Europe
More than
330,000
direct jobs
MANUFACTURING
11.5
Annual production:
11.5 million tons
Annual turnover:
€66 billion
EXPORT/IMPORT
European products exported
to more than 180 destinations
worldwide
Exports from the EU:
€7.8 billion in value
Imports into the EU:
€1.5 billion in value
LARGE USERS OF EUROPEAN
AGRICULTURAL MATERIALS
Sugar
Wheat
INNOVATION
8.7% of the
total European
food innovation
Milk
Products
Cocoa use: about 50%
of the world’s total
cocoa production
8
Contributing to sustainable growth and development in Europe
The latest Statistical Bulletin of Caobisco demonstrates
that the chocolate, biscuits & confectionery industry is a
major contributor to the European economy.
In 2013 the industry directly employed over 330.000
people in Europe. This represents a rise of 5.5% since
2010. The three sectors also had a great impact on
employment in the agriculture, retail and transportation
sectors.
These figures show that the sector is economically
reliable and positioned for growth. This has been realised
through investment and innovation, which is a huge
benefit for the overall European GDP.
The European chocolate, biscuits & confectionery industry
is composed of 12,708 companies1, including thousands
of small and medium-sized family-owned businesses
(around 99%) and multi-national companies operating
all over Europe. In 2013 they together manufactured
11.5 million tons of products. Since 2009 production has
increased by 19,8%, showing that the sector is recovering
extremely well from the economic crisis.
The success story of the chocolate, biscuit & confectionery
industries greatly relies on its fast developing exports:
within 5 years exports outside the EU have increased by
more than 40.2% to reach 1.87 million tons in 2013. The
high value added, globally acknowledged savoir-faire
and creativity of European manufacturers enable them
to export their products all around the world, the top 3
export markets being the USA, Russia and Switzerland.
Patrick Poirrier, President of Caobisco stated: “The
statistics clearly confirms the trends observed since
2009, with production and exports on the rise while
EU consumption remains stable. New companies have
opened their doors in 2013 demonstrating that the
passion and entrepreneurship of our manufacturers
remain vivid.”
Consumption remained stable meaning that consumers
understand the role of chocolate, biscuits & confectioneries
in their lives and choose to enjoy them in moderation.
This also means that the industry is on the good path.
It provides consumers with the information, options and
support they need to make the choices that are suitable
for them. Companies innovate to offer a wide variety of
product formulations and portions to allow consumers
to treat themselves mindfully. In 2014 the three sectors
together came in at the first place of the most innovative
food sectors in Europe (8.7% of total European food
innovation2).
1. Based on 2013 Eurostat (NACE) - Figures cover the economic activities of manufacturing of rusks, biscuits, preserved pastry goods and cakes, cocoa, chocolate
and sugar confectionery
2. Source : Data & Trends of the European Food and Drink Industry 2014-2015, published by FoodDrinkEurope and based on XTC World Innovation Panorama
2015, Copyright © XTC 2015, www.xtcworldinnovation.com
9
Graphs on the 3 Sectors
EUROPEAN PRODUCTION TREND (‘000 TONS)
INCLUDING SWITZERLAND & NORWAY
SOURCE: EUROSTAT - PRODCOM
6,000,000
2013
2012
2013
2014
4,334,560
2012
2012
2013
2014
1,725,300
2,000,000
1,668,636
2,500,000
1,690,485
3,000,000
2,876,465
3,500,000
2,914,730
4,000,000
2,813,240
4,500,000
4,376,850
5,000,000
4,275,530
5,500,000
1,500,000
1,000,000
500,000
0
2014
Sugar Confectionery
Chocolate Confectionery
Fine Bakery Wares
(Not including Norway)
EUROPEAN CONSUMPTION TREND (‘000 TONS)
INCLUDING SWITZERLAND & NORWAY
SOURCE: EUROSTAT - PRODCOM
4,128,140
4,084,370
5,000,000
4,034,335
6,000,000
2012
2013
2014
2013
2014
2,534,360
1,623,410
2012
2,584,075
1,639,261
2,000,000
1,631,730
3,000,000
2,486,615
4,000,000
2012
2013
2014
1,000,000
0
Sugar Confectionery
10
Chocolate Confectionery
Fine Bakery Wares
Graphs on the 3 Sectors
WEIGHTING OF CATEGORIES IN EUROPE FOOD INNOVATION 2014
SOURCE: Source : Data & Trends of the European Food and Drink Industry 2014-2015, published by FoodDrinkEurope and based on XTC World Innovation
Panorama 2015, Copyright © XTC 2015, www.xtcworldinnovation.com
8.7%
Biscuits & Chocolate Products
Soft Drinks
7.2%
Dairy Products
6.9%
Savoury Frozen Products
6.2%
Ready Made Meals
6.1%
Appetizer Grocery Products
5.3%
4.9%
Meat, Delicatessen, Poultry
Alcaholic Beverages, Appetizers
4.3%
5.3%
3.6%
Condiments & Sauces
3.4%
Cheeses
3.1%
Desserts
2.7%
Beers/Ciders
2.6%
Ice Creams
Cereals
2.5%
TRADE BALANCE OF CAOBISCO PRODUCTS (2009 - 2014) IN Metric Tons
SOURCE: EUROSTAT - COMTEXT
475,127
1,951,322
1,476,195
2014
441,087
1,856,144
1,415,056
2013
401,557
1,714,358
1,312,801
2012
418,386
1,603,471
1,185,084
2011
406,861
1,400,89
994,031
2010
389,731
1,282,731
893,000
2009
0
250,000
500,000
Trade Balance
750,000
1,000,000
Total Exports
1,250,000
1,500,000
1,750,000
2,000,000
Total Imports
11
Graphs on the 3 Sectors
SUGAR CONFECTIONERY, CHOCOLATE & FINE BAKERY WARES EU IMPORTS (2009 - 2014) IN Metric Tons
SOURCE: EUROSTAT - COMTEXT
475,127
248,043
130,554
96,530
2014
441,087
232,309
119,380
89,398
2013
401,557
202,50
114,211
84,845
2012
418,386
211,828
115,716
90,842
2011
406,861
201,071
118,386
87,405
2010
389,731
183,187
121,549
84,995
2009
100,000
0
200,000
Sugar Confectionery
300,000
Chocolate
400,000
500,000
Fine Bakery Wares
Total
CAOBISCO TRADE PARTNERS - THE ORIGINS OF EU IMPORTS IN 2014 (Metric Tons)
SOURCE: EUROSTAT - COMTEXT
Gulf Countries 0.5%
CIS 9%
Africa 2.5%
NAFTA 9%
Total = 475 million tons
EEA 23%
Balkans 11%
Mediterranean 21%
Latin America / Caribbean 2%
12
Australia / Asia 22%
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Switzerland
Turkey
China
USA
Vietnam
Rep. of Macedonia
Moldova
Thailand
Russia
Norway
25.5%
19%
10%
6.5%
3.3%
3.1%
2.8%
2.7%
2.6%
2.5%
Food Innovation 2014
SUGAR CONFECTIONERY, CHOCOLATE & FINE BAKERY WARES EU EXPORTS (2009 - 2014) IN Metric Tons
SOURCE: EUROSTAT - COMTEXT
1,951,322
979,019
684,532
287,771
2014
1,856,144
938,571
665,455
252,118
2013
1,714,358
873,624
607,177
233,558
2012
1,603,471
794,946
589,271
219,254
2011
1,400,893
725,403
477,144
198,346
2010
1,282,731
647,958
441,116
193,658
2009
0
250,000
500,000
Sugar Confectionery
750,000
1,000,000
Chocolate
1,250,000
1,500,000
1,750,000
Fine Bakery Wares
2,000,000
Total
CAOBISCO TRADE PARTNERS - THE DESTINATIONS OF EU EXPORTS IN 2014
SOURCE: EUROSTAT - COMTEXT
22% Australia / Asia
19% NAFTA
Total = 7.761 billion EUROS
16% EEA
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
12% CIS
11% Gulf Countries
9% Mediterranean
4% Africa
3% Balkans
USA
Switzerland
Russia
Norway
Australia
Canada
China
UAE
Saudi Arabia
Japan
13.5%
8.9%
8.6%
6.9%
4.8%
4.7%
4.2%
3.6%
3.6%
3.1%
3% Latin America / Caribbean
13
Creating a competitive
environment for
European chocolate,
biscuits & confectionery
manufacturers
SECURITY OF SUPPLIES
CAOBISCO members use around 35% of the European
skimmed milk powder production, more than 30% of the
European white sugar production, as well as significant
amounts of European cereal products, especially wheat.
Ensuring the industry gets a sustainable and continuous
access to raw materials is thus of the uttermost
importance to CAOBISCO members, in particular the
small- and medium-size enterprises.
The sugar market received a great deal of attention during
2015 as it is in a transition period with the abolition of
quotas approaching in 2017. CAOBISCO worked hand
in hand with the Association of the European Sugar
Users, CIUS, to closely monitor tensions on the market
and prevent any supply disruption. The situation was
particularly tight during the second semester of the year.
In June sugar users needed to alert the Commission
on sourcing difficulties. Businesses contacted the
Commission in order to bring testimonials on the realities
of the market. CAOBISCO/CIUS called to the European
Commission to take urgent measures to further supply
the market (for instance, access to remaining out-ofquota sugar and to white sugar from world market) with
the objective to separate the low average price argument
from actual volumes of sugar being available on the
market.
In 2016 CAOBISCO/CIUS will focus its activities on
ensuring sustainable supplies under the sugar regime
until October 2017 and on the post-quota period. For the
latter CIUS will speak at several Conferences to express
their views and intends to organise events to prepare
for the parliamentary debate on the CAP Review and
foreseen sugar market debate.
15
SUPPORTING EXPORT CAPACITIES
Opening the doors towards new markets
CAOBISCO closely followed the negotiations of free
trade agreements between the EU and a series of
partner countries: Vietnam, Japan, Thailand, Malaysia,
the Philippines, Mexico, Indonesia, etc. Its objectives
were to advocate for trade liberalisation of CAOBISCO
products (via reduction/elimination of tariffs and NonTariff barriers) and gain further access to raw materials
from third countries.
CAOBISCO was more particularly interested in the
negotiations of the US T-TIP. It partnered with its American
counterpart, The National Confectionery Association
(NCA), to issue a joint statement3 in support of an EUUS Free Trade Area.
Keeping the doors open
The regulatory and technical inconsistencies between
countries sometimes lead to the creation of complex
trade barriers that interrupt the flow of exports from
Caobisco members. In these situations the CAOBISCO
Secretariat uses its expertise and diplomatic network to
find solutions and have these barriers removed. In 2015
CAOBISCO mediated in order to remove export barriers
in Ecuador, China, Algeria, Korea and India.
Advocating for a simplification of export
procedures
CAOBISCO manufacturers export 16,9% of their
production. It is therefore not surprising that CAOBISCO
promotes the simplification of export procedures as a
mean to help them maintain their export growth.
CAOBISCO closely follows the Free Trade Agreements
(FTA) signed by the EU and in particular the rules of
origin, which are a key part of these agreements. Current
rules of origin in FTAs set a value limit on non-EU sugar
in our products of 30%. In recent trade agreements
(Singapore, Vietnam), however, the EU has switched to
a limitation based on a weight percentage of the final
product. This switch represents a huge obstacle for our
exports as it restricts the use of non-EU sugar, which we
cannot avoid given the tight situation with sugar supplies
in Europe.
CAOBISCO met the Commission services to share its
position4 in favour of the value criteria and express our
concerns about our future competitiveness.
3. Read the statement - http://caobisco.eu/caobisco-chocolate-biscuits-confectionery-europe-news-105-CAOBISCO-NCA-Joint-Statement-in-support-of-an-EUUS-free-trade-area.html#.Vp40ZNKFP1I
4. See Caobisco Website - http://caobisco.eu/caobisco-chocolate-biscuits-confectionery-europe-news-113-Simple-value-based-sugar-origin-rules-for-the-exportcompetitiveness-of-CAOBISCO-industries.html#.VtbOVtKFP1I
16
17
Ensuring
Food Safety
Throughout 2015 CAOBISCO has supported its members
in reaching the highest standards of food safety
through coordinating the exchange of experiences and
information and through co-financing research.
CAOBISCO engaged with the European Commission and
the European Food Safety Authority (EFSA) on important
dossiers, providing valuable input to all the work related
to contaminants and food improvement agents:
ACRYLAMIDE
The work done on acrylamide is a good example of
this engagement. In June 2015 CAOBISCO supported a
FoodDrinkEurope (FDE) proposal to develop a Code of
Practice that is a mandatory requirement to ensure the
levels of acrylamide are as low as possible.
As other sector organizations, CAOBISCO drafted its
own code of practice and presented the results of its
work to the European Commission and Members States
in September 2015 and governmental expert group
meeting in January 2016 under the umbrella of FDE. The
work will continue in 2016 to make the code of practice
more precise and promote it among the membership,
in particular the small and medium enterprises (SMEs).
The European Commission is expected to develop its
regulatory proposal on this basis.
18
Cadmium
CAOBISCO engaged with the Codex Alimentarius
secretariat and in particular its e-working group in charge
of establishing maximum limits (MLs) for cadmium
in chocolate and cocoa derived products. The role of
CAOBISCO is here to represent the European industry to
ensure that CAOBISCO positions are taken into account
in Codex activities.
In terms of research CAOBISCO (together with the
European Cocoa Association, ECA, and the Federation
of Cocoa Commerce, FCC) financed a 3-year research
programme which aims to find tools which can mitigate
the level of cadmium in cocoa trees. Conducted by the
University of the West Indies in Trinidad the project gave
encouraging results in 2015. Field experiments will be
conducted in 2016. Final results are expected in the first
semester of 2017.
Fosetyl-al
The action of CAOBISCO in relation to Fosetyl-al is
another notable example of the efficient cooperation
of CAOBISCO with the European Commission and the
supply chain partners. The application of a new Maximum
Residue level of 2mg/kg on Fosetyl-al as of January 2016
requested urgent action to avoid trade disruption and
a major supply crisis of tree nuts, such as almonds and
hazelnuts, for CAOBISCO members.
CAOBISCO coordinated efforts with supply chain
stakeholders (producers, traders and FoodDrinkEurope)
calling on the Commission and Member States to extend
the currently applied temporary maximum residue
levels (MRL) of 75 mg/kg set for almonds, cashew nuts,
hazelnuts, macadamias, pistachios and walnuts. The
decision guarantees sustainable supplies of tree nuts for
the industry temporarily. Monitoring the activities of the
supply chain will be necessary to ensure compliance by
March 2019.
19
Encouraging mindful
consumption
CAOBISCO members are proud of their products: besides
bringing pleasure and enjoyment to consumers they are
also linked to culture and tradition. They can and should
be consumed in moderation in the framework of a varied
balanced diet and an active lifestyle.
Rebalancing the debate
on sugars
Sugars are a key ingredient of CAOBISCO products.
CAOBISCO felt important to provide consumers with clear
facts in line with today’s established scientific evidence
in order to contribute to an objective, fact-based and
informed debate on sugars in the European Union. To
this end, CAOBISCO collaborated with CEFS, PROFEL,
STARCH EUROPE and UNESDA to produce a brochure5 on
sugars, “Facts on Sugars” as well as a leaflet6 highlighting
the key messages of the brochure. They are available in
several languages7.
Sugars were at the heart of the Workshop “50 Shades of
Sugars” organised in Oslo during the CAOBISCO General
Assembly. The event was a landmark in CAOBISCO action
plan on nutrition and health8.
5. Link to the brochure - http://caobisco.eu/public/images/page/
caobisco-09032016142805-Caobisco-Sugar-Bro-Web-Single-PagesGOODVERSION.pdf
6. Link to the flyer - http://caobisco.eu/public/images/page/caobisco09032016142742-Caobisco-Sugar-FLYER-A5-Web-GOODVERSION.pdf
7. See the different versions here - http://caobisco.eu/caobisco-chocolatebiscuits-confectionery-europe-page-70-Facts-about-Sugars.html#.
VuAk9tKFP1L
8. http://caobisco.eu/caobisco-chocolate-biscuits-confectionery-europenews-106-Sugars-Adopting-a-holistic-approach-based-on-facts-torebalance-the-debate.html#.VuAlq9KFP1I
20
Acting to encourage
mindful consumption
Finding and implementing solutions to the world’s highly
complex and multi-factorial health and wellbeing issues
requires a whole-of-society effort and multi-stakeholder
collaboration. CAOBISCO members alone will not be able
to tackle this challenge but they are committed to play
their role and help consumers adopting healthy eating
choices.
They have taken many initiatives in the following 5 areas
within their scope of competence/ intervention and plan
to intensify their engagement in 2016:
• Product composition: innovate and change existing
product formulations to bring calorie reduction and/
or other nutritional benefits
• Product design (portions and packaging): encourage
mindful eating and help the consumers to choose the
right product for the right eating occasion
• Consumer information (beyond legal requirements):
provide clear and fact-based nutrition information
enabling consumers to make informed dietary
decisions
• Responsible advertising and marketing to children: in
2015 CAOBISCO adopted a recommendation for its
members to join the EU pledge.
• Promotion of healthy lifestyles: support and promote
internal/community/national/ international initiatives
to encourage balanced diets and healthy, active
lifestyles.
• In 2015 the CAOBISCO Secretariat held a stand at the
Salon du Chocolat in Brussels and reminded its visitors
of the importance of a varied diet and regular physical
activity. Sport coaches got around 350 people of all
ages to “move” at CAOBISCO stand over the weekend.
This menu of options gives the flexibility to members
to choose their path of contribution towards the Dutch
Presidency Roadmap9.
9. https://www.rijksoverheid.nl/binaries/rijksoverheid/documenten/
formulieren/2016/02/22/roadmap-for-action-on-food-productimprovement/roadmap.pdf
21
Encouraging mindful consumption
For CAOBISCO Members products design and portions
more specifically are definitively the most important tool
to guide consumers toward mindful consumption and
ultimately balanced diets.
Recommending a strict
limitation of trans fatty
acids in food.
In November 2015 CAOBISCO members accepted a
recommendation to reduce the industrial trans fatty acids
(TFA) content by the implementation of maximum 2% of
total fats coming from TFA by end of 2017.
Most of Caobisco members have already reduced
industrially produced trans fats from their products
below the level of 2% of total fats. This commitment
demonstrated the willingness of those who have not
modified their raw material specifications yet to conduct
business sustainably by June 2017.
22
CAOBISCO
sustainability
approach in
four points
23
Working hand in hand with
all actors of the supply chain
PALM OIL
Caobisco created the European Sustainable Palm Oil
Advocacy Group (ESPOAG) with its partners IMACE,
FEDIOL, FEDIMA and AIBI. Their first aim was to
communicate scientific and objective facts and figures
on environmental, nutritional and functional aspects of
palm oil.
In order to open the dialogue and strengthen the
promotion of sustainable palm oil in Europe ESPOAG
favoured close cooperation with other actors of the palm
oil industry. It is now at the heart of a strong network, at
the crossroad between palm oil suppliers, palm oil users
and regulating authorities.
The highlight of this open dialogue and continuous
involvement happened in December 2015 with the
signature by governments and public sectors of the
ESPOAG
RSPO
ORIGIN
GOVERNMENTS
MVO
IDH
NATIONAL
PLATFORMS
EPOA
10. For more information : http://caobisco.eu/caobisco-chocolate-biscuitsconfectionery-europe-news-111-Private-sector-commits-to-support-100sustainable-palm-oil-in-Europe.html#.VsLqg9KFP1J
24
Commitment to Support 100% Sustainable Palm Oil
in Europe by 2020. The commitment was presented to
the Dutch Minister for Foreign Trade and Development
Cooperation and received the governmental support of
Denmark, France, Germany and the United Kingdom10.
In 2016 Caobisco and ESPOAG will work towards a shift
to sustainable palm oil in Europe. The road to 2020 is still
paved with many hurdles to overcome. More coordination
and cooperation between the different stakeholders
will be needed. ESPOAG will organise an event in the
European Parliament to highlight the ongoing activities
of the industry to transform to sustainably produced
palm oil as well as assess the obstacles to progress and
the roles of the different stakeholders to reduce those
obstacles.
Improving farmers livelihoods through
training, productivity and community
development
COCOA
The chocolate industry is working in public private
partnership with a wide range of stakeholders in the
cocoa supply chain in order to align collective efforts
throughout the entire chain. These combined efforts
of stakeholders aim to enable the cocoa farmers, their
families and communities to sustainably improve their
livelihood and living standards.
CAOBISCO member’s approach is to provide direct
assistance to the farmers in increasing yields and
raising their quality and productivity standards to meet
the growing cocoa demand and requirements while
ensuring higher revenues and a sustainable future for
their farms. The industry’s actions on the ground include
training in Good Agricultural Practices, promoting crop
diversification and rehabilitating existing cocoa producing
land.
All this serves the goal of increasing productivity, farmer
incomes and advancing community development.
The European Commission Communication ‘A stronger
role of the Private Sector in Achieving Inclusive and
Sustainable Growth in Developing Countries’ signifies a
new mandate for Public Private Partnerships on sustainable
development programmes. This mirrors the long term
approach to public private partnership that CAOBISCO
members has. In a series of meetings with DG DEVCO in
2014 and 2015, CAOBISCO Sustainability Committee has
discussed with DG DEVCO the development of a new
financial instrument with the goal to bring inclusive and
sustainable growth in rural Africa. CAOBISCO developed
an opportunity for the cocoa sector. We brought together
partners World Cocoa Foundation and IDH to develop a
project proposal in Côte d’Ivoire.
Within its holistic and comprehensive approach to
strengthen the livelihoods of cocoa farmers the chocolate
industry also has a shared responsibility to reduce the
incidence of child labour in the cocoa supply chain
with national governments, NGOs, civil society, as well
as cocoa communities and families themselves. The
CocoaAction programme contains a specific focus on
child labour monitoring, women’s empowerment and
education in the supply chain. Community development,
education and child protection are key concerns which
the industry addresses in company programmes, national
platforms or through partners like the International
Cocoa Initiative (ICI).
A report released in July 2015 by the University of Tulane,
commissioned by the US Department of Labour, presented
an assessment of the current situation of child labourers
in cocoa-growing across Ghana and Côte d’Ivoire. The
report showed that progress has been made thanks to
what has been put in place until now by the industry
but underlined also that the industry efforts need to be
scaled-up. The industry will thus pursue its large-scale
undertaking throughout 2016.
25
Improving labour and social practices
through education and remediation
Hazelnuts
CAOBISCO is proud to have signed in June 2015 a new
Public-Private Partnership Agreement (PPP) with the
International Labour Organisation (ILO) for a 3 year
project “Integrated Model for the Elimination of Worst
Forms of Child Labour (WFCL) in Seasonal Agriculture in
Hazelnut Harvesting in Turkey”11. Through participating
in this public-private partnership with the ILO, CAOBISCO
is undertaking concrete steps to mainstream child labour
concerns into larger social policies and programmes,
improve policy and legal analysis, and establish a child
labour monitoring mechanism.
The encouraging results of previous agreements signed
in 201312 and 201413 convinced CAOBISCO to scale up its
engagement and extend it for three additional years. The
project is in line with the Turkish Government’s strategy
and is notably supported by the Dutch Government and
FTG (The Turkish Hazelnut Promotion Group). Addressing
the root causes of poor labour practices in the Turkish
hazelnut sector can only be achieved by the joint effort
of all relevant private and public stakeholders under the
leadership of the Turkish government.
Running over three harvest seasons, the new project will
replicate and upgrade the intervention model developed
during the first two projects in both East and West Black
Sea as well as a component for monitoring and follow
up in Sanliurfa, South Eastern Turkey where many of the
migrant families harvesting hazelnuts and other crops
reside:
• capacity building
institutions),
(towards
local
and
national
• direct interventions (towards all actors of harvesting
process, e.g. children, families, intermediaries and
garden owners) for withdrawal/prevention and
• awareness raising (towards all actors of the harvesting
process and the public).
In August the Secretary General and a delegation from
Caobisco members went to Ordu Province to take stock
of the successful results of the project. They could observe
the activities in field and meet the project stakeholders
in the region. The group visited several social support
centres and met with teachers and children involved in
the project.
In September 2016 Caobisco along with its partners –
the Dutch Government, the Turkish Government and
the International Labour Organisation – will organise a
High Level meeting in Brussels, the objective being to
communicate the learning from the ILO PPP and hold an
open discussion with partners and stakeholders in the
EU on next steps and scale up of activities – “Creating
sustainable model to combat child labour in seasonal
hazelnut harvesting in Turkey”.
11. Contributing members of CAOBISCO are Ferrero, Nestlé, August Storck KG, Barry Callebaut, Alfred Ritter GmbH & Co. KG, Mars incorporated, Chocosuisse,
NATRA S.A., Griesson - de Beukelaer GmbH & Co., Cémoi chocolatier, Gebr. Jancke GmbH, Neuhaus NV, Fazer, Stollwerck GmbH, Koenig Backmittel GmbH.
12. Link to the film Pikkolo I: https://www.youtube.com/watch?v=Wndb2tUvyHA
13. Link to the film Pikkolo II : https://www.youtube.com/watch?v=o8Z-l06IMdg
26
Encouraging responsible
farm management
The ISO/CEN standard for sustainable
and traceable cocoa
CAOBISCO members are committed14 to making every
effort possible, at their level, to help improve a sustainable
and responsible management down the supply chain and
especially at farm level in the long term.
1. Sustainability management requirements for cocoa
bean production
In line with this CAOBISCO and its members have been
instrumental in establishing the process and drafting
the ISO 19381 standard for sustainable and traceable
cocoa. This standard will be a worldwide tool used
to demonstrate that cocoa farmers are responsibly
managing farms so that they are viable in the long term
and generate sufficient income to transition away from
current poverty levels.
3. Requirements for traceability of sustainable cocoa.
ISO 19381 will bring together criteria aimed at achieving
profitable farming based on good agricultural and
business practice, improved social conditions and
sound environmental practice, accompanied by criteria
that establish transparency along the supply chain. It is
composed of the following parts:
2. Performance requirements related to profit, people
and planet criteria
4. Requirements for bodies assessing conformity of
sustainability and traceability of cocoa
The development of ISO 19381 is a multi-stakeholder
process in cooperation with representatives from
producing countries and from consuming countries.
CAOBISCO is actively engaged in the process.
The standard is due for publication in early 2017.
14. See Caobisco Responsible Sourcing Guidelines : http://caobisco.eu/caobisco-chocolate-biscuits-confectionery-europe-page-22-Responsible-Sourcing-Guidelines.
html#.VswPgtKFPCY
27
2015 Milestones
JAN
New Year Reception
Salon du Chocolat in
Brussels, “Chocolate
movers” stand
MAR
Publication of the
Statistical Bulletin 2015
Statement CAOBISCO-NCA Joint
Statement in support
of an EU-US free trade area
MAY
28
FEB
Publication of the
brochure and flyer
on sugars
Publication of the
Annual Report
APR
Workshop “50 Shades of
Sugars”, Oslo
Press release: “Sugars:
Adopting a holistic approach
based on facts to rebalance
the debate”
JUL
Joint ILO - CAOBISCO Press
Release: “ILO and CAOBISCO
scale up efforts on a
sustainable model to combat
child labour in seasonal
hazelnut harvesting
Visit of S.Nafziger to Ordu,
Turkey in the framework
of the ILO PPP
SEP
JUN
AUG
Presentation by S.Nafziger at a ICCFO (International CoCoa Farmers
Organization) Conference and shared the private sector vision for
a sustainable cocoa supply chain.
Presentation by A.Costa about the EU legislation impacting cocoa
& chocolate at the University of Ghent
Presentation by S.Nafziger about “The use of dairy ingredients in
the confectionery industry” at Eucolait
Reception of the Make
Chocolate Fair! Petition
by CAOBISCO
Joint statement:
“Private sector commits to
support 100% sustainable
palm oil in Europe”
DEC
29
MEMBERSHIP
NATIONAL ASSOCIATIONS IN EUROPE
AUSTRIA
Fachverband der Nahrungs-u. Genussmittelindustrie
Oesterreichs
www.dielebensmittel.at
BELGIUM
Choprabisco - The Royal Belgian Association of the
Biscuit, Chocolate, Pralines & Confectionery
www.choprabisco.be
FINLAND
Finnish Chocolate, Sugar Confectionery and Biscuit
Industry Association
www.etl.fi
FRANCE
L’Alliance 7
www.alliance7.com GERMANY
Bundesverband der Deutschen Süsswarenindustrie e.V.
(BDSI)a
www.bdsi.de
SLOVENIA
Chamber of Commerce and Industry of Slovenia, Food
Industries Association
www.gzs.si
SPAIN
Produlce - La Asociación Española del Dulce
www.produlce.com
SWEDEN
Swedish Food Federation
www.li.se
SWITZERLAND
Chocosuisse-Biscosuisse
www.chocosuisse.ch, www.biscosuisse.ch
THE NETHERLANDS
Vereniging voor de Bakkerij-en Zoetwarenindustrie (VBZ)
www.vbz.nl
UNITED KINGDOM
BCCC Sector – Food & Drink Federation
www.fdf.org.uk
HUNGARY
Hunbisco - Association of Hungarian Confectionery
Manufacturers
www.hunbisco.hu
MEMBER COMPANIES
IRELAND
Food and Drink Federation
www.fdii.ie
BARRY CALLEBAUT
www.barry-callebaut.com
ITALY
Associazione delle Industrie del Dolce e della Pasta
Italiane (AIDEPI)
www.aidepi.it, www.dolceitalia.net
NORWAY
The Norwegian Association of Chocolate Manufacturers
www.sjokoladeforeningen.no
POLAND
POLBISCO - Stowarzyszenie Polskich Producentów
Wyrobów Czekoladowych i Cukierniczych
www.polbisco.pl
PORTUGAL
Associação dos Indus is de Chocolates e Confeitaria
(ACHOC)
www.achoc.pt
30
BARILLA
www.barillagroup.com
FERRERO
www.ferrero.com
FOSTER CLARCK PRODUCTS LIMITED
www.fosterclarck.com ION
www.ion.gr
MONDELEZ INTERNATIONAL
www.mondelezinternational.com
MARS
www.mars.com
NESTLÉ
www.nestle.com
CAOBISCO Governance and Structure
CAOBISCO coordinates the work of around 400 experts through its committees and expert groups. They share their
broad knowledge and in-depth expertise to define CAOBISCO positions and communications.
General Assembly
General Council
Executive Committee
€
Statistics
Network
Economic
Affairs
Regulatory &
Scientific Affairs
Sustainability
& CSR
Communication
President
Patrick PORRIER
Vice-Presidents
Alessandro CAGLI
Tobias BACHMÜLLER
Treasurer
Francesco TRAMONTIN
Secretary General
Sabine NAFZIGER
31
CAOBISCO Governance and Structure
Executive Committee (list of current members)
Patrick PORRIER
President,
Alliance 7 (Cemoi)
Alessandro CAGLI
Tobias BACHMÜLLER
Vice-President,
Ferrero
Vice-President,
BDSI (Katjes)
Ton LINDBLAD
Hilde VAN GERWEN
SE/FI/NO Associations
Barry Callebaut
Michelle O’NEILL
Peter RAJACIC
Mars
CCIS
Kees DE WAARD
VBZ/CHOPRABISCO
32
Francesco TRAMONTIN
Mondelez
Mario PICCIALUTI
Florence PRADIER
AIDEPI
Alliance 7
Klaus REINGEN
Urs FURRER
BDSI
Chocosuisse-Biscosuisse
Simon BILLINGTON
Marco MONTANARO
Nestlé
Barilla
CAOBISCO Governance and Structure
CAOBISCO COMMITTEES
ECONOMIC AFFAIRS
Chair: Leonardo MIRONE (Barilla)
Vice-Chair: Ann DUPONCHEEL (Barry Callebaut)
Secretariat: Muriel KORTER
REGULATORY & SCIENTIFIC
Chair: Richard WOOD (Nestlé)
Vice-Chair - Food Safety issues: Helmut Guenther (Mondelēz International)
Vice-Chair - Health & Nutrition issues: Sylvie Chartron (Mars)
Secretariat: Alice COSTA
SUSTAINABILITY & CSR
Chair: Dionne HEIJNEN (Mondelēz International)
Vice-Chairs: Sue D’ARCY (Mars) & Michele PISETTA (Ferrero)
Secretariat: Paula BYRNE
COMMUNICATION
Secretariat: Laurence VICCA
STATISTICS
Secretariat: Muriel KORTER
33
CAOBISCO Network
CAOBISCO secretariat, based in Brussels, maintains close contacts with European and international institutions
and is a key partner in consultations and discussions on all issues affecting the European Chocolate, Biscuits
and Confectionery Industry.
Its network extends from third countries and other partners in the supply chains to European and international
institutions.
EUROPEAN
INSTITUTIONS
INTERNATIONAL
INSTITUTIONS
UNIVERSITIES
INDUSTRY
REPRESENTATION
SCIENTIFIC
INSTITUTES
SUPPLY CHAIN
ACTORS
THIRD COUNTRY
AUTHORITIES
CIVIL
SOCIETY
34
EU MEDIA
Get to Know us!
OFFICE MANAGEMENT
SECRETARY GENERAL
Verda MEHMET ALI
Sabine NAFZIGER
[email protected]
Tel: +32 2 533 94 60
[email protected]
Tel: +32 2 533 94 65
REGULATORY &
SCIENTIFIC AFFAIRS
ECONOMIC AFFAIRS
COMMUNICATION
SUSTAINABILITY & CSR
Manager:
Laurence VICCA
Manager:
Paula BYRNE
Manager: Alice Costa
Manager:
Muriel KORTER
[email protected]
Tel: +32 2 533 94 66
[email protected]
Tel: +32 2 533 94 61
[email protected]
Tel: +32 2 533 94 67
[email protected]
Tel: +32 2 533 94 63
35
CAOBISCO Annual Report 2015
47, Boulevard Saint-Michel . B - 1040 Brussels
Tel: +322/ 539.18.00
Fax: +322/ 539.15.75
Email: [email protected]
www.caobisco.eu