Our Appraoch

Our Approach: Originell and Comprehensive

On average up to 70% of the fruit is considered waste in conventional processing of cocoa, coffee and cashew. In the case of cocoa, only the beans – the basis for chocolate – are used. In the case of cashew and coffee, only the kernels are processed, which means that cashew and coffee pulp, including the hulls, are usually left in the fields as waste.

However, this so-called ‘waste’ is in fact full of nutrients. Cocoa shells, for example, contain vitamin B12 and are rich in antioxidants, and cashew apples contain five times more vitamin C than orange juice. By combining indigenous resources with an ingenious concept, innovative processes and a great deal of passion and tenacity, we have created a revolutionary approach to maximize the value of cocoa, coffee and cashew raw materials while protecting people, nature and the environment. In so doing we free three birds with one key. And this is how we proceed:

1

African tradition meets modern processing

For centuries, cocoa, cashew and coffee have been produced in Africa and by African farmers. As a result, farmers have invaluable knowledge of how and in what form the raw materials they produce can be utilised. Based on this knowledge, the latest modern knowledge and process technology, and in close collaboration with traditional custodians and the IFAREM scientific institute, AFOODS Group develops new processes and recipes to maximise the use of raw materials. All products developed and marketed in this way carry the MOA label. All the traditional custodians involved in the final product become part of the label. In this way, the AFOODS Group ensures that African Traditional Knowledge becomes more widely known and is not pre-appropriated without consultation of the traditional knowledge keepers.

2

Sourcing our Raw Materials

The sourcing of our raw materials is always decentralised. Our partner farmers strengthen their skills or acquire new skills to process what was previously known as waste through training and education in collaboration with our partners ACADEMOA and MONAGE. They use this knowledge, usually in decentralised centres and under the supervision of the Afoods Group, to extract raw materials before they are processed into final or semi-finished products in centralised processing facilities. Whether our products are fully or partially manufactured in the country where the raw materials are harvested, depends largely on the environmental costs of transporting the finished products to the sales market. If the environmental costs of transporting the finished products exceed the environmental costs of manufacturing our products in the market where they are sold, only semi-finished products are manufactured in the country of origin of our raw materials. In the case of cocoa bean shells for example, we go one step further by working with selected European partners to use their cocoa shells produced in Europe.  Within this framework, the original cocoa farmers whose beans are processed by the European partners are identified and receive the purchase price of the cocoa shells we source.

3

Processing our raw-materials

Our aim is to keep you, the customer, the industry or the gastronomy, smiling on the taste journey to the origin. Therefore, when processing our fruit to generate food products, we ensure that the high-priced nutrients in the so-called waste are preserved and even emphasised. Because not all parts of the fruits are suitable for human consumption, what remains is converted into non-food products under our co-brand anofoma.