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  • Farming Program:

    High-quality cocoa beans are the heart of our chocolates. At Lindt & Sprüngli, we take on responsibility from the selection of cocoa beans to the production of the finished chocolate products - from "bean to bar". That is why Lindt & Sprüngli has established its own sustainability program for cocoa beans: the Lindt & Sprüngli Farming Program.

    In the countries of origin, cocoa production faces deep-rooted challenges. Small farms, old and diseased cocoa trees and limited agricultural practices can lead to low yields and insufficient income for farmers and their families. Poor infrastructure and lack of access to farming equipment further complicate production. Finally, environmental challenges such as climate change and deforestation are also crucial issues.

    It is our priority to address these hurdles and take on responsibility for sustainable cocoa farming.

    For this reason, we launched the Lindt & Sprüngli Farming Program in Ghana in 2008 and in the following years in all other countries of origin of our cocoa beans (Ecuador, Dominican Republic, Madagascar, and Papua New Guinea) to improve the livelihoods of our cocoa farmers, their families and village communities. One of our top priorities is to ensure that they can benefit directly from our financial support.

  • Fermentation:

    Process through which the flavors of the cocoa beans unfold. Fermentation is a natural process used after harvesting in the country of origin. During this process, the sugar in raw cocoa beans is converted into alcohol, which eliminates germs and develops the necessary elements that change the composition of the beans so that the characteristic taste and aroma of the chocolate develop during roasting.

  • Fine cocoa:

    The varieties Criollo and Trinitario are usually called "fine or flavor cocoa". They are more valuable than the consumer cocoa Forastero, as they are less productive and more susceptible to pests but have a much more complex and interesting taste. Fine flavored cocoa is a high-quality cocoa with nuanced, subtle flavors. It is mainly grown in Latin America and the Caribbean. However, fine flavored cocoa varieties account for only about 5% of the world's cocoa production.

  • Forastero:

    One of the three main cocoa bean varieties. It is the most widely grown cocoa variety and accounts for 90-95% of the world's harvest. It has a high productivity and is resistant to diseases. Ghana is the second largest cocoa producer in the world, producing about 800,000 tons of cocoa of the Forastero variety annually – almost 20% of the world's harvest. Cocoa from Ghana is known for its high quality because of its higher fat content and low breakage. Forastero is also known as consumer cocoa.